Career opportunities

The challenges of the food related problems today are not solved by looking isolated on one sector or one aspect of the problem, such as more information or more regulation and legislation. Instead it is necessary to see the problem more holistically and in a systematic way be able to work on different levels of problem analysis and solving. Therefore this master is primarily targeted at the strategic or innovation and development oriented work in all parts of the food sector.

The occupational aim of the master is divided into four domains of the food sector described by the following job functions:

  • The Food Industry, Industry Organizations and Retail: Innovative Design, Management and Strategic Planning and Technology Development
  • Foodservice and Meal Production: Planning and Development, Management of Health Promotion and Nutritional Planning
  • Authorities and Administrations: Strategic Development and Implementation, Policy Development, Advisory Work
  • Research, Consultants, Teachers: Scientific Work and Advisory Work.

Christian Vejlund


As exhibition manager at BC Hospitality Group, I work to develop and organize an annual food exhibition called BITE CPH. 
In my job, I find great value in the academic skills offered by IFS. Most of the teachings from IFS have a practical application in my current job, such as stakeholder analysis – e.g. when I have to balance the needs of both exhibitors, visitors and collaborators.

The design perspective helps me in several ways, such as outlining the physical frames of the exhibition, in a way that is sensible to the visitor, aesthetically pleasing, and practical to navigate in. Generally thinking “outside the box”, however cliché it may sound is a skill that has been truly integrated in most of my thought processes.

More than anything, the IFS program teaches you to confidently and competently communicate about the many aspects of food. Since my job requires me to do a lot of talking and selling, the importance of good communication can never be understated.

Maria Dyrby Nielsen

Graduated June 2016Maria Dyrby Nielsen

I am currently employed at the Danish Veterinary and Food Administration where I worked as a student employee during my master’s degree in Integrated Food Studies.
I am working with broadening the knowledge to The Organic Cuisine Label through our own communication channels and our partnerships. In this job I am applying several of the knowledge from the master, especially regarding stakeholders, communication and governance. Furthermore,
I have a secretariat position in the Nordic Working Group for Diet, Food & Toxicology in the Nordic Council of Ministers.

Charlotte Jarlbæk Andersen

Graduated june 2016

In December 2016 I landed the position as Assortment Specialist at Netto.
My position tasks are broad giving me the opportunity to work with almost every skill achieved
on the IFS master. I support and follow my areas of responsibility, securing cost/value.
I also ensure progress, innovation and optimization of product range. I develop new strategies and concepts. I also have a lot of marketing responsibility, for instance on the weekly newspaper. When working with these above mentioned tasks I make use of skills from design, governance, sociology and communication. And of course general understanding of food in all its contexts.
I use design to be creative and follow the thinking of Netto’s broad set of customers.
I also use it when making the newspapers to ensure the design/layout is aesthetic and approachable for consumers to read. Governance in very important when working in a big company like Netto and Dansk Supermarked. There are a lot of concerns to be taken and rules to follow. Likewise when working to promote CSR and other projects you need to understand
where and how the governance is formed in the given company.

Katri Justesen


After graduating my MSc in Integrated Food Studies I got a job at Danish Horticulture where I have
worked earlier as a student assistant. Danish Horticulture is an association which represents the political interests of their approximately 500 members within the horticultural industry. My tasks include communication with members, preparation of materials for board meetings as well as tasks related to marketing campaigns for fruit and vegetables (e.g. the campaign “Sæson”).  The IFS program has given me competencies and tools which I can use in my daily work. Especially Actor mapping, Project Management and Customer Journey Mapping have given me a good basis for understanding both consumer behavior and various challenges within the food sector. Additionally I have made good use
of the large amount of group work which is incorporated in the IFS study program. It has prepared me
for working professionally in teams, utilizing the strengths of all team members.       

Louise Atkinson


After I graduated as MSc in Integrated Food Studies I got a project focused position at
Copenhagen House of Food.   Profil Louise Atkinson
I worked on different projects mainly related to achieving the political goal of 90% organic food procurement and consumption in the Municipality of Copenhagen’s public kitchens and institutions.
My tasks were varied and included qualitative and quantitative data collection and analysis, writing documentation reports and providing counselling to kitchen staff. I applied different skills and competencies gained through the IFS master program, such as research methods, project management, communication and public health nutrition.

Mia Brandhøj

graduated june 2015

 I work at Novo Nordisk as an Occupation Health & Safety Consultant where I am responsible for  the planning of the internal educational- and training program within working environment, ie for  health and safety representatives and managers. I teach courses on occupational health and I  am project manager of strategic projects to improve health and safety in our organization.

 I would say that there are a lot of methods etc. from the IFS program that I use, especially my  Project Management experience and my knowledge of multidisciplinary profile is in play  between my specialist colleagues in different working areas (chemistry / biology, safety, mental  well-being, doctors, health promotion, prevention, workers' compensation administration, etc.).

I  got the tools to understand how to convey connect their theoretical basis and expert knowledge,  with something that is “doable” in practice. 

Mette Gotfredsen

graduated june 2015

I am working as an innovation consultant at Agrotech in Aarhus, in the department Food & Food Service. Agrotech was taken over by the Danish Technological Institute, where it now is an independent division.

I am employed at a two-year project under the Environmental Protection Agency, where I work with to reduce food waste in the food service sector.

The project is called “Madspildsjægerne” ("The food waste hunters") and will offer 40 kitchens a free food waste proceeding over a period of two years.

My job is to facilitate food waste proceedings, organize workshops and create networking - both in relation to the process of changes as well as to the kitchen professional challenges and I also develop economic and technical documentation for the proceedings.

Johan Kristensen Dal

Graduated June 2014

Johan K. Dal After graduating from Integrated Food Studies, I was offered to stay on at Aalborg  University to teach, supervise and work on different projects. A new class of Integrated  Food Studies students have started and I would like to help them understanding just in  how many ways the integrated approach to food can benefit the understanding of the f  food systems and hopefully in the future lead to improvements.

 It is important and an interesting opportunity for me to be part of developing the  education and participate in shaping the IFS space and people into a community  where we can share information, be creative together and discuss differences  constructively. In my daily work my background as a former student of the education of  course helps me to connect the dots and hopefully provide the students with the  necessary understandings to become integrated food studies candidates.

Being on the  other side of things is challenging and helps me learn more and grow personally every  day.

Conny Hanghøj

graduated june 2014

I work as a project manager at Videncenter for Fødevareudvikling (VIFU) (The Knowledge Centre for Food Development).

Much of the knowledge I have acquired through the IFS program I use in my daily life, although it may be hard to put a finger on exactly what elements it is.

I work part in promoting awareness of local food, both quite low-practice marketing and contacting manufacturers and suppliers, but also at the political level, how to get more local food on the agenda of the local institutions, etc.. We work locally, regionally, nationally and internationally, where we among other things, cooperation with food network in Spain, Germany, Sweden and the Baltics, and I have in this regard organized and participated in several exhibition travels to strengthen cooperation between businesses in the foreign network and our Danish business partners.

I am also project manager for a few food network, where among other things is about food safety, packaging, local foods and to establish contacts between SMEs and students from educational institutions to impart new knowledge to enterprises. Latest project is to exploit marine resources, use bi- / residues from fish production for example, supplements, feed or other?

Last but not least, I have the great pleasure of the tools we have received in the course Project Management, as a large part of my working day also going to write project applications and the administrative part of directing the projects we have been approved. It can be anything from budget control and reporting to the organization of workshops and networking meetings –
in which I use my knowledge for facilitation of innovative processes.

Anna-Carina Mullins

Graduated June 2014
Anna-Carina Mullins

Having collaborated with Copenhagen Hospitality College during my Masters degree at AAU has consequently led to a job opportunity as a project assistant.
I work alongside the project manager of the SØB project at the college. SØB entails the implementation of health, ecology and sustainability strategies at Copenhagen Hospitality College, working with issues as diverse as food waste, animal welfare 
and climate change. My job includes a variety of responsibilities including the compilation of teaching material regarding organic food production; the communication of health, ecology and sustainability to staff members through 
internal media platforms as well as the assistance of the co-ordination of culinary events such as the annual Harvest Celebration. Integrated Food Studies has helped me gain a varied set of academic tools regarding culinary issues that can be applied in real-life contexts, such as food waste, within an institution. Had I not learnt about food networks and actor mapping theory, understanding the complications of food would have been challenging. It is an education that offers a range of new skills that can be made use of inside and outside of the academic sphere.


Camilla Andersen

Graduated June 2014

Camilla AndersenI was lucky to get a temporary position at the Danish Veterinary and Food Administration two month after my graduation. I am part of the organic-team where I also worked as a student assistant through my studies at Aalborg Univeristy.
I am currently part of two different projects; The first project I am, among other things, working with networking and knowledge sharing targeting three different groups; kitchens, policy makers and educational institutions. I also work with, how the Danish Veterinary and Food Administration can make the process of applying for the organic eating-brand easier for kitchens.
In the second project I am arranging events for celebrating the 25th birthday of the red organinc brand in 2015.
Integrated Food Studies have given be so many useful skills for navigating and analyzing some of the complex areas/issues that can happen in a puplic institution as the Danish Veterinary and Food Administration and the challenges and barriers in the organic area – from farm to fork.

Lene Neergaard Jørgensen


After graduating as MSc in Integrated Food Studies in 2014 I got a temporary position at the Danish Veterinary and Food Administration. I’ve been here since February 2015, and my position has just gotten prolonged until March 2017.

I have been working as project manager on two different projects within the administration, which has given me a wide variety of tasks to do e.g. presenting our new inspection scheme before 250 colleagues from the Scandinavian countries.

Besides working on the two big projects I am deeply involved with planning the inspection campaigns, where the administration can target different focus areas e.g. listeria in food.

It is very interesting working in a political arena, where I have great use of the skills learned during my studies.  

Trine Nørnberg

Graduated June 2014

Innovation consultant at AgroTech A/S. AgroTech A/S is one of the nine Danish approved technological institutes, working with research and innovation within the area of food and agriculture with a strong focus on sustainability.
I am part of the Greenhouse Technology business unit where I am responsible for the “softer” sides of establishing green environments in the city (e.g. green roofs/walls) such as quality of life, health, etc. At the moment, however, I primarily work on a few projects dealing with food waste in the food service sector and in the primary production. Some examples of subjects and tasks: change management; user driven innovation; field observations and interviews; research (e.g. to write reports on what is new in an area or gain information about a subject or a method); develop and test new commercial services and tools; visit customers and partners. Also, I manage a small project within this area of food waste gaining experience with project management.
IFS has been an ideal master for me since it deals with many of the subjects, theories and methods I work with now, it is directed towards working in and managing projects and enables me to work with, understand and integrate the views and competencies from colleagues, partners and clients from various professional backgrounds

Nanna Andersson

Graduated June 2014

Project manager at Jacob Damgaard – Food Projects and Communication

 I finished my master degree in Integrated Food Studies in June 2014 and one week later I started my
first full time employment as project manager in a newly established company “Jacob Damgaard – food project and communication”. The company handles a variety of communication tasks, project management and food related events with clients such as the The ministry of Food, Agriculture and Fisheries, Madkulturen and the Danish retailer Coop.

The focus of my work has especially been on Coops CSR project GoCook, which has the vision of enlightening children and young adults with practical cooking and thereby raising the food literacy among this group in order to, in a large scale perspective; improve the future health situation in Denmark. I have planned, executed and evaluated food events, tested future school material for home economics and improved a database of recipes and online learning tools.
Being an employee in a small innovative company has given me the freedom and possibility to use the creative competencies acquired during my master education. In combination with actor network theory and a broad understanding of the public health status in Denmark I felt well equipped for my first employment.
Having the possibility to work on improving the food culture and creating better meals in the public landscape of food is something I hope to be able to continue doing in my future work life.

Nanna Andersson

Vibeke Nielsen


Funny shape of breadMy job involves being kitchen manager in a production kitchen in a childcare institution.
120 children are served daily, both within the institution and packed lunches for two busses, going out every day. Daily challenges are children with special needs, such as allergies and extra nutrient dense food (for underweight children). Secondly the challenges involve communicating health and food literacy to the children, through the food (textures and flavors) and pictures and by coaching the staff to talk about the meal with the children.

contrast coloured food IFS had increased my knowledge on how to improve food literacy among  children, through communication tools; real life projects e.g. school food and  school gardens. I have also been inspired to find creative solutions to food  design. Creating dishes that does not contain a certain allergen e.g. eggs or  milk has been encouraged through the experiments in the FoodscapeLab like
created an omelet  without eggs

Mette Lantau Jensen

Graduated June 2014

90-100 procent økologi i vuggestue i FarumI am working in a day nursery in Farum where I am in charge of coordinating and producing food in a kitchen where the target group is children from 8 months to 3 years of age. The food that is produced  is 90-100 % organic. In order to produce food that mainly is organic I have to be creative when buying and planning the meals to maintain the budget that has been set by the municipality. In addition to coordinating and producing food I also help the pedagogues create food literacy among the children e.g. this autumn the institution focuses on “Health, food and physical activity”.

 Through the design-courses in Integrated Food  Studies I have  developed knowledge to create,  produce and present attractive organic    food to the children. I try to make vegetable and healthy food
 more fun for  the children by e.g. making "veggi-men"
 and with pictures showing  the  ingredients in the
 different dishes.

Furthermore I have used the tools we got in the design-courses when  e.g. buying new tableware for the children, for then to use the different sizes and colours plates with the aim to encourages the children to eat as well as to adjust the children’s
food intake.




Christiane Brandt Jensen

Graduated June 2014

After I graduated I got a company internship program as a project assistant in the Regional Municipality of Bornholm right after I graduated. The project was called "More local food in the public pots".
My job assignment was to prepare a procurement analysis based on quantitative (invoices) and qualitative (interview) data. This was used as a baseline for a new procurement system that addition to 60% organic food also should contain 40% local food. 

Mukti Chapagain

Gratuated June 2014

I got a job at CBS (Copenhagen Business School) as a Research Assistant first for a period of five months, then one month internship and now I am working full time. 

I am working with EU project regarding change behavior toward healthier choice using Social Marketing as a tool to vulnerable group, specially foreigners in Denmark. I am using my different competencies that I have learned during my Master programme Integrated Food Studies, e.g, research design, survey design, questionnaire design and more especially designing health communication tools to target group.

Martin Manley Hansen

Graduated June 2014

Martin Hansen I work as a food consultant at “Varefakta”, where I daily deal with everything related to food labeling,  including preparing labels and counselling within this area. This requires in-depth legislation knowledge  concerning food labeling, which is the basis for all our work.

 I use a large amount of the knowledge I have acquired through Integrated Food Studies. For example  knowledge regarding topics as Governance and Food Policies, where I became acquainted with the EU's  role and influence in the food area. Areas that I now work with daily.

 The use of  Problem Based Learning (PBL) and the development of several major assignments have given  me the ability to search and immerse myself in “heavy reading” materials and be able to communicate this.