Master Program in Food and Meal Science - 60 credits

Admission week 4, 2026 (Application code: HKR-09EZ8, Rate of study: 50%, Application date: 2025-08-15)

Course
Start
End
Sustainable food and meals - integrating consumer and production perspectives, 7,5 credits, GMÖ14A
Course start 2026-03-30
Course end 2026-06-07
The Complexity of Food Choice: the Public Meal from a Consumer Perspective, 7,5 credits, GMK15A
Course start 2026-01-19
Course end 2026-03-29

Admission week 4, 2026 (Application code: HKR-09EZ7, Rate of study: 100%, Application date: 2025-08-15)

Course
Start
End
Food for Many: lnterdisciplinary Approach and Methodology, 7,5 credits, GMM17A
Course start 2026-03-30
Course end 2026-06-07
Sustainable food and meals - integrating consumer and production perspectives, 7,5 credits, GMÖ14A
Course start 2026-03-30
Course end 2026-06-07
Applied statistics in the Natural Sciences, 7,5 credits, GSN10A
Course start 2026-01-19
Course end 2026-03-29
The Complexity of Food Choice: the Public Meal from a Consumer Perspective, 7,5 credits, GMK15A
Course start 2026-01-19
Course end 2026-03-29

Admission week 4, 2026 (Application code: HKR-09EZA, Rate of study: 100%, Application date: 2025-10-15)

Course
Start
End
Food for Many: lnterdisciplinary Approach and Methodology, 7,5 credits, GMM17A
Course start 2026-03-30
Course end 2026-06-07
Sustainable food and meals - integrating consumer and production perspectives, 7,5 credits, GMÖ14A
Course start 2026-03-30
Course end 2026-06-07
Applied statistics in the Natural Sciences, 7,5 credits, GSN10A
Course start 2026-01-19
Course end 2026-03-29
The Complexity of Food Choice: the Public Meal from a Consumer Perspective, 7,5 credits, GMK15A
Course start 2026-01-19
Course end 2026-03-29

Admission week 4, 2026 (Application code: HKR-09EZ9, Rate of study: 50%, Application date: 2025-10-15)

Course
Start
End
Sustainable food and meals - integrating consumer and production perspectives, 7,5 credits, GMÖ14A
Course start 2026-03-30
Course end 2026-06-07
The Complexity of Food Choice: the Public Meal from a Consumer Perspective, 7,5 credits, GMK15A
Course start 2026-01-19
Course end 2026-03-29

Admission week 4, 2025 (Application code: HKR-09DEA, Rate of study: 50%, Application date: 2024-10-15)

Course
Start
End
Food for Many: lnterdisciplinary Approach and Methodology, 7,5 credits, GMM17A
Course start 2026-03-30
Course end 2026-06-07
Applied statistics in the Natural Sciences, 7,5 credits, GSN10A
Course start 2026-01-19
Course end 2026-03-29
Food Microbiology, continuation part 3 - Food Spoilage and Foodborne Illness, 2,5 credits, MOM003
Course start 2025-11-24
Course end 2026-01-18
Advances in sensory analysis, practice, 3,5 credits, SE500G
Course start 2025-11-10
Course end 2026-01-18
Dimensions of Sustainable Food Consumption, 7,5 credits, MM311G
Course start 2025-11-10
Course end 2026-01-18
Experience with Food and Meal, 7,5 credits, KM114G
Course start 2025-11-10
Course end 2026-01-18
Food chemistry II, 7,5 credits, MB115G
Course start 2025-11-10
Course end 2026-01-18
Introduction to Business Administration of Food and Meals Science, 7,5 credits, EK105G
Course start 2025-11-10
Course end 2026-01-18
Food Microbiology, continuation part 2 – Methods for Microbiological Analysis of Food, 2,5 credits, MOM002
Course start 2025-10-20
Course end 2025-11-30
Advances in sensory analysis, theory, 4 credits, SE400G
Course start 2025-09-01
Course end 2025-11-09
Communication of Food and Meal, 7,5 credits, KM125G
Course start 2025-09-01
Course end 2025-11-09
Food Microbiology, continuation part 1 - The Hidden Life of Food, 2,5 credits, MOM001
Course start 2025-09-01
Course end 2025-10-19
Practical Placement, Food and Meal Science, 7,5 credits, VU135G
Course start 2025-09-01
Course end 2026-01-18
Sustainable food and meals - integrating consumer and production perspectives, 7,5 credits, GMÖ14A
Course start 2025-03-31
Course end 2025-06-08
The Complexity of Food Choice: the Public Meal from a Consumer Perspective, 7,5 credits, GMK14A
Course start 2025-01-20
Course end 2025-03-30

Admission week 4, 2025 (Application code: HKR-09DE8, Rate of study: 100%, Application date: 2024-10-15)

Course
Start
End
Food Microbiology, continuation part 3 - Food Spoilage and Foodborne Illness, 2,5 credits, MOM003
Course start 2025-11-24
Course end 2026-01-18
Advances in sensory analysis, practice, 3,5 credits, SE500G
Course start 2025-11-10
Course end 2026-01-18
Dimensions of Sustainable Food Consumption, 7,5 credits, MM311G
Course start 2025-11-10
Course end 2026-01-18
Experience with Food and Meal, 7,5 credits, KM114G
Course start 2025-11-10
Course end 2026-01-18
Food chemistry II, 7,5 credits, MB115G
Course start 2025-11-10
Course end 2026-01-18
Introduction to Business Administration of Food and Meals Science, 7,5 credits, EK105G
Course start 2025-11-10
Course end 2026-01-18
Food Microbiology, continuation part 2 – Methods for Microbiological Analysis of Food, 2,5 credits, MOM002
Course start 2025-10-20
Course end 2025-11-30
Advances in sensory analysis, theory, 4 credits, SE400G
Course start 2025-09-01
Course end 2025-11-09
Communication of Food and Meal, 7,5 credits, KM125G
Course start 2025-09-01
Course end 2025-11-09
Food Microbiology, continuation part 1 - The Hidden Life of Food, 2,5 credits, MOM001
Course start 2025-09-01
Course end 2025-10-19
Master Thesis in Food and Meal Science, 15 credits, GMT11A
Course start 2025-09-01
Course end 2026-01-18
Practical Placement, Food and Meal Science, 7,5 credits, VU135G
Course start 2025-09-01
Course end 2026-01-18
Food for Many: lnterdisciplinary Approach and Methodology, 7,5 credits, GMM17A
Course start 2025-03-31
Course end 2025-06-08
Sustainable food and meals - integrating consumer and production perspectives, 7,5 credits, GMÖ14A
Course start 2025-03-31
Course end 2025-06-08
Applied Statistics in the Health Sciences, 7,5 credits, HE8301
Course start 2025-01-20
Course end 2025-03-30
The Complexity of Food Choice: the Public Meal from a Consumer Perspective, 7,5 credits, GMK14A
Course start 2025-01-20
Course end 2025-03-30

Admission week 4, 2025 (Application code: HKR-09DE9, Rate of study: 50%, Application date: 2024-08-15)

Course
Start
End
Food for Many: lnterdisciplinary Approach and Methodology, 7,5 credits, GMM17A
Course start 2026-03-30
Course end 2026-06-07
Applied statistics in the Natural Sciences, 7,5 credits, GSN10A
Course start 2026-01-19
Course end 2026-03-29
Food Microbiology, continuation part 3 - Food Spoilage and Foodborne Illness, 2,5 credits, MOM003
Course start 2025-11-24
Course end 2026-01-18
Advances in sensory analysis, practice, 3,5 credits, SE500G
Course start 2025-11-10
Course end 2026-01-18
Dimensions of Sustainable Food Consumption, 7,5 credits, MM311G
Course start 2025-11-10
Course end 2026-01-18
Experience with Food and Meal, 7,5 credits, KM114G
Course start 2025-11-10
Course end 2026-01-18
Food chemistry II, 7,5 credits, MB115G
Course start 2025-11-10
Course end 2026-01-18
Introduction to Business Administration of Food and Meals Science, 7,5 credits, EK105G
Course start 2025-11-10
Course end 2026-01-18
Food Microbiology, continuation part 2 – Methods for Microbiological Analysis of Food, 2,5 credits, MOM002
Course start 2025-10-20
Course end 2025-11-30
Advances in sensory analysis, theory, 4 credits, SE400G
Course start 2025-09-01
Course end 2025-11-09
Communication of Food and Meal, 7,5 credits, KM125G
Course start 2025-09-01
Course end 2025-11-09
Food Microbiology, continuation part 1 - The Hidden Life of Food, 2,5 credits, MOM001
Course start 2025-09-01
Course end 2025-10-19
Practical Placement, Food and Meal Science, 7,5 credits, VU135G
Course start 2025-09-01
Course end 2026-01-18
Sustainable food and meals - integrating consumer and production perspectives, 7,5 credits, GMÖ14A
Course start 2025-03-31
Course end 2025-06-08
The Complexity of Food Choice: the Public Meal from a Consumer Perspective, 7,5 credits, GMK14A
Course start 2025-01-20
Course end 2025-03-30

Admission week 4, 2025 (Application code: HKR-09DE7, Rate of study: 100%, Application date: 2024-08-15)

Course
Start
End
Food Microbiology, continuation part 3 - Food Spoilage and Foodborne Illness, 2,5 credits, MOM003
Course start 2025-11-24
Course end 2026-01-18
Advances in sensory analysis, practice, 3,5 credits, SE500G
Course start 2025-11-10
Course end 2026-01-18
Dimensions of Sustainable Food Consumption, 7,5 credits, MM311G
Course start 2025-11-10
Course end 2026-01-18
Experience with Food and Meal, 7,5 credits, KM114G
Course start 2025-11-10
Course end 2026-01-18
Food chemistry II, 7,5 credits, MB115G
Course start 2025-11-10
Course end 2026-01-18
Introduction to Business Administration of Food and Meals Science, 7,5 credits, EK105G
Course start 2025-11-10
Course end 2026-01-18
Food Microbiology, continuation part 2 – Methods for Microbiological Analysis of Food, 2,5 credits, MOM002
Course start 2025-10-20
Course end 2025-11-30
Advances in sensory analysis, theory, 4 credits, SE400G
Course start 2025-09-01
Course end 2025-11-09
Communication of Food and Meal, 7,5 credits, KM125G
Course start 2025-09-01
Course end 2025-11-09
Food Microbiology, continuation part 1 - The Hidden Life of Food, 2,5 credits, MOM001
Course start 2025-09-01
Course end 2025-10-19
Master Thesis in Food and Meal Science, 15 credits, GMT11A
Course start 2025-09-01
Course end 2026-01-18
Practical Placement, Food and Meal Science, 7,5 credits, VU135G
Course start 2025-09-01
Course end 2026-01-18
Food for Many: lnterdisciplinary Approach and Methodology, 7,5 credits, GMM17A
Course start 2025-03-31
Course end 2025-06-08
Sustainable food and meals - integrating consumer and production perspectives, 7,5 credits, GMÖ14A
Course start 2025-03-31
Course end 2025-06-08
Applied Statistics in the Health Sciences, 7,5 credits, HE8301
Course start 2025-01-20
Course end 2025-03-30
The Complexity of Food Choice: the Public Meal from a Consumer Perspective, 7,5 credits, GMK14A
Course start 2025-01-20
Course end 2025-03-30
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Updated: 2025-05-21 by Lina Nilsson Ekedahl

Page responsible: Sarah Forsberg

Short URL: www.hkr.se/master-food-meal