Biotechnology and Food Science - Master’s Programme

Do you want to use biology and technology to develop the food, medicines and sustainable solutions of the future? This two-year international master's programme at NTNU in Trondheim combines biotechnology and food science. Both fields share a focus on the green transition and the circular bioeconomy.

After admission, you choose a specialisation: Biotechnology or Food Science. Both share a common foundation in the use of biological resources, sustainability and research methods. You also have plenty of freedom to choose courses, including courses from the other specialisation.

What will you learn?

• How biological resources can be used and processed to make everything from new foods to vaccines and biofuels

• Advanced laboratory techniques, analytical methods and statistics

• How to solve complex, interdisciplinary problems, both on your own and as part of a team

Your specialisation lets you go deeper into one field. In Biotechnology, you study molecular biology, cell metabolism and genetics, and how biological systems can be analysed and modified. In Food Science, you study food safety, process technology and the factors that affect the quality and shelf life of food.

The programme ends with an independent master's thesis in a research group, often in collaboration with a company. All teaching is in English.

Career opportunities

When you graduate, you will be qualified to work as a researcher, quality manager, production manager, process engineer or analyst. Possible employers include the food industry (including seafood and aquaculture), the process industry, biotechnology companies, consultancies and public agencies such as the Norwegian Food Safety Authority and the Norwegian Environment Agency. You can also go on to a PhD.