FOOD Denmark offers scientific and a few generic PhD courses. Some courses are organised by FOOD Denmark, whereas other courses are organised at the participating universities and just advertised through FOOD Denmark.

FOOD Denmark maintains a list of scientific courses relevant for students within the food, human nutrition and consumer sciences. The courses are roughly divided into the following subjects:

You can access courses by clicking the links in the list above or by finding the relevant topic in the menu to the right. Courses are listed alphabetically within each subject, and you can access the course homepage by clicking the individual course title.

Please notice that all FOOD Denmark PhD courses are officially registered at a university. Also, please notice that some courses are not offered this year, and some links may lead to 'old' course websites. However, if you find such a course that you would like to participate in, it may be a good idea to contact the course organiser and ask if the course may be offered again soon.

From 2012 FOOD Denmark only offers one generic course: 'Presentation techniques for food scientists'. It is a continuation of the former FOOD Flex 3: Having succes at a conference, and you will be able to combine FOOD FLEX 3 modules with the modules in 'Presentation techniques for food scientists'.

The former Food Flex 1 and Food Flex 2 courses have been closed as the university PhD schools have decided to offer courses of a similar nature.

We encourage you to participate in PhD courses outside Denmark. FOOD therefore updates a list of interesting PhD courses for PhD students within food science, human nutrition and consumer science. You can find the list on this page. Some foreign courses, in particular those from VLAG in the Netherlands, are also listed under "Other activities".

In case you cannot find a course relevant for you, please let us know and we will do our best to assist you - either by arranging a new PhD course or by directing you to a foreign PhD course.

 

Last updated: 28-02-2012