The programme is a full-time, campus-based, two-year (120-credit) master's degree taught in English in Trondheim. After the start of studies, students choose one of two tracks: Food Science or Biotechnology. 

The programme has the following structure: 

• Semester 1: A shared introduction — Bioresource Utilization and an HSE course for master's students — alongside your track's mandatory courses (e.g. Molecular Cell Biology and Molecular Genetics for Biotechnology; Food Processing and Principles and Sustainable Food Production for Food Science), plus electives drawn from a shared pool open to both tracks. 

• Semester 2: Experts in Teams (EiT), your track's remaining mandatory course (Advanced Biotechnology, or Safety in Food Manufacturing), and further electives. 

• Semesters 3–4: An independent, supervised Master's thesis — often carried out with an external company or research group — providing strong preparation for further PhD study. 

Each track has three mandatory, track-specific courses, which are also offered as electives to students in the other track — so Food Science students can take Biotechnology courses, and vice versa.