Fødevareuddannelser

Fødevareuddannelser refers to education and training related to the production, processing, handling, safety, quality and consumption of food. In Denmark, the field spans both vocational education and training and higher education, with programs designed to prepare students for jobs in the food sector and for further study.

The main pathways are Erhvervsuddannelser (vocational education and training), which combine schooling with apprenticeships and lead to roles such as food technician or production worker, and higher education paths offered by professional and academic institutions, including bachelor and master programs in fields like food science, nutrition, and related disciplines.

Core topics typically include food safety and quality assurance (HACCP, microbiology), food processing and preservation technologies, product development and sensory evaluation, nutrition and public health, sustainability and environmental impact, and regulatory compliance. Practical components often involve laboratories, internships, and hands-on work in food production settings.

Graduates work in food production companies, quality control, product development, packaging, catering and hospitality, retail, and in public authorities responsible for food safety and nutrition, as well as in research and education. The field also supports roles in advisory and regulatory contexts, quality management, and academic teaching.

Denmark hosts a range of programs across universities, professional colleges and vocational schools, with emphasis on industry partnerships, practical training and internationalization. The field is evolving in response to trends such as sustainability, plant-based and alternative foods, enhanced food safety risk management, and the integration of digital technologies and data analytics into food systems.