Copenhagen, Denmark

Nutritional Effects of Dairy and Dairy/Plant-Hybrid Products

The course will cover the production of Dairy and Dairy/Plant-hybrid products. Special emphasis will be put on

Differences in production (incl food safety aspects)
Differences in digestibility
Differences in nutrional quality
Overall Health aspects


Furthermore the course will describe what drives innovation and new product development, within both traditional and hybrid products.

Afterwards, the student will make an individual literature study project on a topic of their own choice within the curriculum of the course.

Target group

MA students

Fee info

EUR 0: Please check our website.