Food, Health and Communication
Course, Master's level, 2HK045
Expand the information below to show details on how to apply and entry requirements.
Autumn 2026 Autumn 2026, Flexible, 50%, Distance learning, English
- Location
- Flexible
- Pace of study
- 50%
- Teaching form
- Distance learning
- Number of mandatory on-campus meetings
- 0
- Number of optional on-campus meetings
- 0
- Instructional time
- Daytime
- Study period
- 4 November 2026–17 January 2027
- Language of instruction
- English
- Entry requirements
-
A Bachelor's degree within the social sciences or public health and caring sciences or at least 180 credits within a teacher education programme, including 60 credits in home and consumer studies
- Selection
-
Higher education credits (maximum 285 credits)
- Fees
- If you are not a citizen of a European Union (EU) or European Economic Area (EEA) country, or Switzerland, you are required to pay application and tuition fees.
- First tuition fee instalment: SEK 14,250
- Total tuition fee: SEK 14,250
- Application deadline
- 15 April 2026
- Application code
- UU-25009
Admitted or on the waiting list?
- Registration period
- 1 August 2026–25 October 2026
- Information on registration from the department
Autumn 2026 Autumn 2026, Flexible, 50%, Distance learning, English For exchange students
- Location
- Flexible
- Pace of study
- 50%
- Teaching form
- Distance learning
- Number of mandatory on-campus meetings
- 0
- Number of optional on-campus meetings
- 0
- Instructional time
- Daytime
- Study period
- 4 November 2026–17 January 2027
- Language of instruction
- English
- Entry requirements
-
A Bachelor's degree within the social sciences or public health and caring sciences or at least 180 credits within a teacher education programme, including 60 credits in home and consumer studies
Admitted or on the waiting list?
- Registration period
- 1 August 2026–25 October 2026
- Information on registration from the department
About the course
The course provides opportunities to develop knowledge and skills in oral and written communication in relation to food and health. The different steps in the communication process, information sources, information barriers and vulnerable groups will be dealt with. Different communication methods are discussed in relation to dietary advice, nutrition recommendations and health claims. The course is conducted largely in the form of independent work in groups and individually adapted to the profession.
Outline for distance course: Communication between teachers and students takes place through the virtual learning platform and email. Teaching includes mainly recorded lectures and discussion forums. The examination forms can consist of written assignments, take-home exams and oral presentations. This requires a computer with an internet connection and a headset.