MFS 2020 evaluator

The path evaluator is a tool intended to facilitate the process of finding and documenting the most practically manageable and pedagogically most interesting paths from the perspective of each home institution, in order to subsequently build a path system (e. g. with the "game" approach) using only those paths.













1: UW UAM UNITOa UW 1 Management o...ns 62.5 ECTS
ILOs
OLOs
Profile Scorecards
ILOs
OLOs
Profile Scorecards
ILOs
Intended Learning Outcomes (ILOs) for the mobility path UW UAM UNITOa UW
Complexity levelTrack or overarching moduleAt the end of this track or module, students will be able to...
CreateSPOC- Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme
Summer School- Develop effective risk management strategies for new ventures
- Develop and perform an effective pitch to an audience of diverse stakeholders
ETBC- Develop a commercialisation strategy for a specific emerging technology
- Pitch the strategy to potential investors
Thesis- Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods
UW- Design a value chain for a selected/imaginary enterprise operating in the food system (S).
- Design marketing tools for specific market situations based on the knowledge of the food system (S).
UAM- Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.
- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing.
EvaluateSPOC- Critically evaluate different responses to current challenges in food systems
Summer School- Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk
ETBC- Articulate the market opportunity
UW- Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).
- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S).
UNITOa- Assess safety issues of the whole food chain
AnalyzeSPOC- Analyze the principal components of the food system and describe their systemic interactions and dependencies
Summer School- Appraise the likely financial needs and other resources for a new venture
ETBC- Appraise the business environment in the food system
- Devise and conduct a due diligence analysis on a specific food sector idea
- Devise and conduct a competitor analysis and industry assessment
UW- Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill)
UAM- Determine bioactive and functional compounds to be integrated into novel foods.
UNITOa- Solve specific safety challenges administered during the courses.
ApplySummer School- Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges
UW- Apply basic project management tools and IT programs to design an example project (S).
UAM- Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.
- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds
UnderstandSPOC- Demonstrate the importance of a food system approach and its relevance for system innovation
- Discuss key principles of system science, in particular those relevant for food systems
Summer School- Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle
UW- Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K).
UNITOa- Understand causes and solutions to control or avoid specific food safety risks.
- Understand mitigation strategies in specific segments of the food chain to reduce safety risks.
RememberUW- Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)
- Identify factors affecting consumers' attitudes and behavior in the food market (K).
OLOs
Overarching Learning Outcomes (OLOs) for the mobility path UW UAM UNITOa UW
EIT Overarching Learning outcomeTrack or overarching moduleHow is this OLO addressed?
EIT OLO 1
Making value judgments and sustainability competencies
SPOCDirectly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies
Summer SchoolAddressed through a section on the role of innovation and entrepreneurship in society
ETBCAddressed through an appraisal of ethics in connection with emerging technologies
UWMarketing in Food System helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.Management in Food System prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.Leadership in Food System shapes the responsible and ethical attitude of future entrepreneurs.
UNITOaEvaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches.
EIT OLO 2
Entrepreneurship skills and competencies
Summer SchoolEntrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development
ETBCEntrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed
UWMarketing in Food System teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.Management in Food System provides tools to create business models for innovation, start-ups and to design value and supply chain.
EIT OLO 3
Creativity skills and competencies
SPOCAddressed through the requirement for students to model their own career in the food system
Summer SchoolAddressed through idea generation and design-thinking activities
ETBCAddressed through the hands-on creation of a commercialisation strategy
UWMarketing in Food System - familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.Management in Food System - stimulates the creation of innovative solutions for the food sector, both product and business models.Leadership in Food Systems - developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations.
EIT OLO 4
Innovation skills and competencies
SPOCAddressed through a specific section on the role of innovation in the food system
Summer SchoolAddressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system
ETBCAddressed through the activities in the module focusing on emerging technologies in the food system
UWMarketing in Food System - provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with examples of information technologies for project management.Management in Food System - builds skills in designing business models as well as value and supply chains for the commercialization of innovation.
UAMTransference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition.
UNITOaDevelop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system.
EIT OLO 5
Research skills and competencies
ETBCAddressed through in-depth familiarization with the emerging technologies, those being derived from cutting-edge research methods employed at the universities
ThesisThe requirement to formulate research questions and hypotheses, and creating and implementing an adequate research plan
UWMarketing in Food System - teaches how to research the market, recognize the needs and desires of consumers, identify trends.
UAMUse of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods
UNITOaUse novel techniques and research methods to mitigate the microbiological and chemical risk in the food system.
EIT OLO 6
Intellectual transforming skills and competencies
SPOCAddressed through a section on consumer insight and understanding the driving factors of consumers about their food choices
Summer SchoolIn order to be able to respond to an existing food system challenge, in-depth understanding of the underlying issue or problem is required
ETBCIn order to be able to respond to an existing food system challenge, in-depth understanding of the underlying issue or problem is required
ThesisThe requirement for integration of knowledge and skills from different subfields within the Food System, as well as practical perspectives gained through industry mentorship
UWBoth, Marketing in Food System as well as Management in Food System provide business cases and thus teach how to pose research questions and formulate challenges.
UAMStimulation of the ideation of personalized foods to specifically meet the nutritional needs/preferences of specific population groups (healthy and non-healthy consumers)
UNITOaIdeation of a systemic approch to face a microbiolocal or chemical risk in the food chain.
EIT OLO 7
Leadership skills and competencies
Summer SchoolAddressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams
ETBCAddressed through the requirement to engage in all activities in small teams
ThesisThe requirement to present and discuss the conclusions, knowledge and arguments advanced in the thesis at the graduate conference
UWLeadership in Food System specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs.
Profile areas addressed by the mobility path UW UAM UNITOa UW
Management of food system innovations
22.5 UW
Thesis +30
ETBC +5
Summer School +5

Total 62.5
Consumer practices and public engagement
11.5 UW
Thesis +30
ETBC +5
Summer School +5

Total 51.5
Food safety, transparency, traceability
1 UW
22.5 UNITOa

ETBC +5
Summer School +5

Total 33.5
Targeted nutrition and health management
22.5 UAM

ETBC +5
Summer School +5

Total 32.5
Digitalisation and data management
0.5 UW
7.5 UAM

ETBC +5
Summer School +5

Total 18
Sustainable production
2 UW
2.5 UAM

ETBC +5
Summer School +5

Total 14.5
Innovative food processing
2.5 UAM

ETBC +5
Summer School +5

Total 12.5
Circular food systems
2 UW

ETBC +5
Summer School +5

Total 12
Food security

ETBC +5
Summer School +5

Total 10
2: UW UHOHb UAM UW 2 Management o...ns 57.5 ECTS
ILOs
OLOs
Profile Scorecards
ILOs
OLOs
Profile Scorecards
ILOs
Intended Learning Outcomes (ILOs) for the mobility path UW UHOHb UAM UW
Complexity levelTrack or overarching moduleAt the end of this track or module, students will be able to...
CreateSPOC- Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme
Summer School- Develop effective risk management strategies for new ventures
- Develop and perform an effective pitch to an audience of diverse stakeholders
ETBC- Develop a commercialisation strategy for a specific emerging technology
- Pitch the strategy to potential investors
Thesis- Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods
UW- Design a value chain for a selected/imaginary enterprise operating in the food system (S).
- Design marketing tools for specific market situations based on the knowledge of the food system (S).
UHOHb- Design new agri-food value chains and innovative food products.
UAM- Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.
- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing.
EvaluateSPOC- Critically evaluate different responses to current challenges in food systems
Summer School- Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk
ETBC- Articulate the market opportunity
UW- Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).
- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S).
UHOHb- Select appropriate technological agrifood methods and approaches.
- Examine and critically assess existing agrifood technologies and products,
AnalyzeSPOC- Analyze the principal components of the food system and describe their systemic interactions and dependencies
Summer School- Appraise the likely financial needs and other resources for a new venture
ETBC- Appraise the business environment in the food system
- Devise and conduct a due diligence analysis on a specific food sector idea
- Devise and conduct a competitor analysis and industry assessment
UW- Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill)
UAM- Determine bioactive and functional compounds to be integrated into novel foods.
ApplySummer School- Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges
UW- Apply basic project management tools and IT programs to design an example project (S).
UAM- Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.
- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds
UnderstandSPOC- Demonstrate the importance of a food system approach and its relevance for system innovation
- Discuss key principles of system science, in particular those relevant for food systems
Summer School- Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle
UW- Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K).
UHOHb- Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system
RememberUW- Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)
- Identify factors affecting consumers' attitudes and behavior in the food market (K).
OLOs
Overarching Learning Outcomes (OLOs) for the mobility path UW UHOHb UAM UW
EIT Overarching Learning outcomeTrack or overarching moduleHow is this OLO addressed?
EIT OLO 1
Making value judgments and sustainability competencies
SPOCDirectly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies
Summer SchoolAddressed through a section on the role of innovation and entrepreneurship in society
ETBCAddressed through an appraisal of ethics in connection with emerging technologies
UWMarketing in Food System helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.Management in Food System prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.Leadership in Food System shapes the responsible and ethical attitude of future entrepreneurs.
UHOHbThe track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system
EIT OLO 2
Entrepreneurship skills and competencies
Summer SchoolEntrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development
ETBCEntrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed
UWMarketing in Food System teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.Management in Food System provides tools to create business models for innovation, start-ups and to design value and supply chain.
EIT OLO 3
Creativity skills and competencies
SPOCAddressed through the requirement for students to model their own career in the food system
Summer SchoolAddressed through idea generation and design-thinking activities
ETBCAddressed through the hands-on creation of a commercialisation strategy
UWMarketing in Food System - familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.Management in Food System - stimulates the creation of innovative solutions for the food sector, both product and business models.Leadership in Food Systems - developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations.
UHOHbThe track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions
EIT OLO 4
Innovation skills and competencies
SPOCAddressed through a specific section on the role of innovation in the food system
Summer SchoolAddressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system
ETBCAddressed through the activities in the module focusing on emerging technologies in the food system
UWMarketing in Food System - provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with examples of information technologies for project management.Management in Food System - builds skills in designing business models as well as value and supply chains for the commercialization of innovation.
UAMTransference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition.
EIT OLO 5
Research skills and competencies
ETBCAddressed through in-depth familiarization with the emerging technologies, those being derived from cutting-edge research methods employed at the universities
ThesisThe requirement to formulate research questions and hypotheses, and creating and implementing an adequate research plan
UWMarketing in Food System - teaches how to research the market, recognize the needs and desires of consumers, identify trends.
UHOHbModules in the track offer regularly laboratory courses and in-the-field sections that are carried out with cutting-edge equipment, processes and techniques in the area of agricultural technology and food processing. The master thesis is based on own research work that is gathered through laboratory or field experiments using scientific approaches to tackle and report present as well as future challenges combined with excellent supervision and innovative facilities.
UAMUse of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods
EIT OLO 6
Intellectual transforming skills and competencies
SPOCAddressed through a section on consumer insight and understanding the driving factors of consumers about their food choices
Summer SchoolIn order to be able to respond to an existing food system challenge, in-depth understanding of the underlying issue or problem is required
ETBCIn order to be able to respond to an existing food system challenge, in-depth understanding of the underlying issue or problem is required
ThesisThe requirement for integration of knowledge and skills from different subfields within the Food System, as well as practical perspectives gained through industry mentorship
UWBoth, Marketing in Food System as well as Management in Food System provide business cases and thus teach how to pose research questions and formulate challenges.
UHOHbTrack modules foster scientific thinking by teaching material that goes beyond the state of the art in food and agricultural science and technology. It encourages students to implement scientific problem solving into their analytical skillset by transforming hands-on experiences into real research problems
UAMStimulation of the ideation of personalized foods to specifically meet the nutritional needs/preferences of specific population groups (healthy and non-healthy consumers)
EIT OLO 7
Leadership skills and competencies
Summer SchoolAddressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams
ETBCAddressed through the requirement to engage in all activities in small teams
ThesisThe requirement to present and discuss the conclusions, knowledge and arguments advanced in the thesis at the graduate conference
UWLeadership in Food System specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs.
Profile areas addressed by the mobility path UW UHOHb UAM UW
Management of food system innovations
22.5 UW
Thesis +30
Summer School +5

Total 57.5
Consumer practices and public engagement
11.5 UW
Thesis +30
Summer School +5

Total 46.5
Innovative food processing
22.5 UHOHb
2.5 UAM

ETBC +5
Summer School +5

Total 35
Digitalisation and data management
0.5 UW
15 UHOHb
7.5 UAM

ETBC +5
Summer School +5

Total 33
Targeted nutrition and health management
22.5 UAM

ETBC +5
Summer School +5

Total 32.5
Sustainable production
2 UW
15 UHOHb
2.5 UAM

ETBC +5
Summer School +5

Total 29.5
Circular food systems
2 UW
7.5 UHOHb

Summer School +5

Total 14.5
Food safety, transparency, traceability
1 UW

Summer School +5

Total 6
Food security

Summer School +5

Total 5
3: UW UHOHb UNITOa UW 3 Management o...ns 62.5 ECTS
ILOs
OLOs
Profile Scorecards
ILOs
OLOs
Profile Scorecards
ILOs
Intended Learning Outcomes (ILOs) for the mobility path UW UHOHb UNITOa UW
Complexity levelTrack or overarching moduleAt the end of this track or module, students will be able to...
CreateSPOC- Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme
Summer School- Develop effective risk management strategies for new ventures
- Develop and perform an effective pitch to an audience of diverse stakeholders
ETBC- Develop a commercialisation strategy for a specific emerging technology
- Pitch the strategy to potential investors
Thesis- Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods
UW- Design a value chain for a selected/imaginary enterprise operating in the food system (S).
- Design marketing tools for specific market situations based on the knowledge of the food system (S).
UHOHb- Design new agri-food value chains and innovative food products.
EvaluateSPOC- Critically evaluate different responses to current challenges in food systems
Summer School- Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk
ETBC- Articulate the market opportunity
UW- Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).
- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S).
UHOHb- Select appropriate technological agrifood methods and approaches.
- Examine and critically assess existing agrifood technologies and products,
UNITOa- Assess safety issues of the whole food chain
AnalyzeSPOC- Analyze the principal components of the food system and describe their systemic interactions and dependencies
Summer School- Appraise the likely financial needs and other resources for a new venture
ETBC- Appraise the business environment in the food system
- Devise and conduct a due diligence analysis on a specific food sector idea
- Devise and conduct a competitor analysis and industry assessment
UW- Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill)
UNITOa- Solve specific safety challenges administered during the courses.
ApplySummer School- Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges
UW- Apply basic project management tools and IT programs to design an example project (S).
UnderstandSPOC- Demonstrate the importance of a food system approach and its relevance for system innovation
- Discuss key principles of system science, in particular those relevant for food systems
Summer School- Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle
UW- Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K).
UHOHb- Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system
UNITOa- Understand causes and solutions to control or avoid specific food safety risks.
- Understand mitigation strategies in specific segments of the food chain to reduce safety risks.
RememberUW- Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)
- Identify factors affecting consumers' attitudes and behavior in the food market (K).
OLOs
Overarching Learning Outcomes (OLOs) for the mobility path UW UHOHb UNITOa UW
EIT Overarching Learning outcomeTrack or overarching moduleHow is this OLO addressed?
EIT OLO 1
Making value judgments and sustainability competencies
SPOCDirectly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies
Summer SchoolAddressed through a section on the role of innovation and entrepreneurship in society
ETBCAddressed through an appraisal of ethics in connection with emerging technologies
UWMarketing in Food System helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.Management in Food System prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.Leadership in Food System shapes the responsible and ethical attitude of future entrepreneurs.
UHOHbThe track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system
UNITOaEvaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches.
EIT OLO 2
Entrepreneurship skills and competencies
Summer SchoolEntrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development
ETBCEntrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed
UWMarketing in Food System teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.Management in Food System provides tools to create business models for innovation, start-ups and to design value and supply chain.
EIT OLO 3
Creativity skills and competencies
SPOCAddressed through the requirement for students to model their own career in the food system
Summer SchoolAddressed through idea generation and design-thinking activities
ETBCAddressed through the hands-on creation of a commercialisation strategy
UWMarketing in Food System - familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.Management in Food System - stimulates the creation of innovative solutions for the food sector, both product and business models.Leadership in Food Systems - developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations.
UHOHbThe track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions
EIT OLO 4
Innovation skills and competencies
SPOCAddressed through a specific section on the role of innovation in the food system
Summer SchoolAddressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system
ETBCAddressed through the activities in the module focusing on emerging technologies in the food system
UWMarketing in Food System - provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with examples of information technologies for project management.Management in Food System - builds skills in designing business models as well as value and supply chains for the commercialization of innovation.
UNITOaDevelop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system.
EIT OLO 5
Research skills and competencies
ETBCAddressed through in-depth familiarization with the emerging technologies, those being derived from cutting-edge research methods employed at the universities
ThesisThe requirement to formulate research questions and hypotheses, and creating and implementing an adequate research plan
UWMarketing in Food System - teaches how to research the market, recognize the needs and desires of consumers, identify trends.
UHOHbModules in the track offer regularly laboratory courses and in-the-field sections that are carried out with cutting-edge equipment, processes and techniques in the area of agricultural technology and food processing. The master thesis is based on own research work that is gathered through laboratory or field experiments using scientific approaches to tackle and report present as well as future challenges combined with excellent supervision and innovative facilities.
UNITOaUse novel techniques and research methods to mitigate the microbiological and chemical risk in the food system.
EIT OLO 6
Intellectual transforming skills and competencies
SPOCAddressed through a section on consumer insight and understanding the driving factors of consumers about their food choices
Summer SchoolIn order to be able to respond to an existing food system challenge, in-depth understanding of the underlying issue or problem is required
ETBCIn order to be able to respond to an existing food system challenge, in-depth understanding of the underlying issue or problem is required
ThesisThe requirement for integration of knowledge and skills from different subfields within the Food System, as well as practical perspectives gained through industry mentorship
UWBoth, Marketing in Food System as well as Management in Food System provide business cases and thus teach how to pose research questions and formulate challenges.
UHOHbTrack modules foster scientific thinking by teaching material that goes beyond the state of the art in food and agricultural science and technology. It encourages students to implement scientific problem solving into their analytical skillset by transforming hands-on experiences into real research problems
UNITOaIdeation of a systemic approch to face a microbiolocal or chemical risk in the food chain.
EIT OLO 7
Leadership skills and competencies
Summer SchoolAddressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams
ETBCAddressed through the requirement to engage in all activities in small teams
ThesisThe requirement to present and discuss the conclusions, knowledge and arguments advanced in the thesis at the graduate conference
UWLeadership in Food System specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs.
Profile areas addressed by the mobility path UW UHOHb UNITOa UW
Management of food system innovations
22.5 UW
Thesis +30
ETBC +5
Summer School +5

Total 62.5
Consumer practices and public engagement
11.5 UW
Thesis +30
ETBC +5
Summer School +5

Total 51.5
Food safety, transparency, traceability
1 UW
22.5 UNITOa

ETBC +5
Summer School +5

Total 33.5
Innovative food processing
22.5 UHOHb

ETBC +5
Summer School +5

Total 32.5
Sustainable production
2 UW
15 UHOHb

ETBC +5
Summer School +5

Total 27
Digitalisation and data management
0.5 UW
15 UHOHb

ETBC +5
Summer School +5

Total 25.5
Circular food systems
2 UW
7.5 UHOHb

ETBC +5
Summer School +5

Total 19.5
Targeted nutrition and health management

ETBC +5
Summer School +5

Total 10
Food security

ETBC +5
Summer School +5

Total 10
4: UW UHOHb AARUa UW 4 Consumer pra...ment 61.5 ECTS
ILOs
OLOs
Profile Scorecards
ILOs
OLOs
Profile Scorecards
ILOs
Intended Learning Outcomes (ILOs) for the mobility path UW UHOHb AARUa UW
Complexity levelTrack or overarching moduleAt the end of this track or module, students will be able to...
CreateSPOC- Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme
Summer School- Develop effective risk management strategies for new ventures
- Develop and perform an effective pitch to an audience of diverse stakeholders
ETBC- Develop a commercialisation strategy for a specific emerging technology
- Pitch the strategy to potential investors
Thesis- Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods
UW- Design a value chain for a selected/imaginary enterprise operating in the food system (S).
- Design marketing tools for specific market situations based on the knowledge of the food system (S).
UHOHb- Design new agri-food value chains and innovative food products.
AARUa-   Create food with novel technolgy  
- Create coherence between molecular nutrition and food technology on one side and socio-scientific analysis of food production and consumption on the other.
EvaluateSPOC- Critically evaluate different responses to current challenges in food systems
Summer School- Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk
ETBC- Articulate the market opportunity
UW- Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).
- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S).
UHOHb- Select appropriate technological agrifood methods and approaches.
- Examine and critically assess existing agrifood technologies and products,
AARUa- Evaluate the significance at individual and population levels of bioactive food components for state of health
- Evaluate processes/strategies of product development of specific raw materials and production methods
AnalyzeSPOC- Analyze the principal components of the food system and describe their systemic interactions and dependencies
Summer School- Appraise the likely financial needs and other resources for a new venture
ETBC- Appraise the business environment in the food system
- Devise and conduct a due diligence analysis on a specific food sector idea
- Devise and conduct a competitor analysis and industry assessment
UW- Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill)
AARUa- Analyse and discuss the underlying molecular mechanisms of action for bioactive food components
- Suggests methods for production of future animal-based or plant-based products and identify challenges in production of new sustainable products 
ApplySummer School- Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges
UW- Apply basic project management tools and IT programs to design an example project (S).
UnderstandSPOC- Demonstrate the importance of a food system approach and its relevance for system innovation
- Discuss key principles of system science, in particular those relevant for food systems
Summer School- Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle
UW- Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K).
UHOHb- Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system
AARUa- Describe the known groups of bioactive components in vegetables, grains, meat, fish, egg and milk, and discuss their functions
- Understand the use of sensory science  to develop future foods
RememberUW- Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)
- Identify factors affecting consumers' attitudes and behavior in the food market (K).
OLOs
Overarching Learning Outcomes (OLOs) for the mobility path UW UHOHb AARUa UW
EIT Overarching Learning outcomeTrack or overarching moduleHow is this OLO addressed?
EIT OLO 1
Making value judgments and sustainability competencies
SPOCDirectly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies
Summer SchoolAddressed through a section on the role of innovation and entrepreneurship in society
ETBCAddressed through an appraisal of ethics in connection with emerging technologies
UWMarketing in Food System helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.Management in Food System prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.Leadership in Food System shapes the responsible and ethical attitude of future entrepreneurs.
UHOHbThe track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system
EIT OLO 2
Entrepreneurship skills and competencies
Summer SchoolEntrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development
ETBCEntrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed
UWMarketing in Food System teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.Management in Food System provides tools to create business models for innovation, start-ups and to design value and supply chain.
EIT OLO 3
Creativity skills and competencies
SPOCAddressed through the requirement for students to model their own career in the food system
Summer SchoolAddressed through idea generation and design-thinking activities
ETBCAddressed through the hands-on creation of a commercialisation strategy
UWMarketing in Food System - familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.Management in Food System - stimulates the creation of innovative solutions for the food sector, both product and business models.Leadership in Food Systems - developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations.
UHOHbThe track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions
EIT OLO 4
Innovation skills and competencies
SPOCAddressed through a specific section on the role of innovation in the food system
Summer SchoolAddressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system
ETBCAddressed through the activities in the module focusing on emerging technologies in the food system
UWMarketing in Food System - provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with examples of information technologies for project management.Management in Food System - builds skills in designing business models as well as value and supply chains for the commercialization of innovation.
AARUaTransference of knowledge, ideas and novel technologies to develop a future food, including the choice of primary production method and technological proceesing for the final product.  
EIT OLO 5
Research skills and competencies
ETBCAddressed through in-depth familiarization with the emerging technologies, those being derived from cutting-edge research methods employed at the universities
ThesisThe requirement to formulate research questions and hypotheses, and creating and implementing an adequate research plan
UWMarketing in Food System - teaches how to research the market, recognize the needs and desires of consumers, identify trends.
UHOHbModules in the track offer regularly laboratory courses and in-the-field sections that are carried out with cutting-edge equipment, processes and techniques in the area of agricultural technology and food processing. The master thesis is based on own research work that is gathered through laboratory or field experiments using scientific approaches to tackle and report present as well as future challenges combined with excellent supervision and innovative facilities.
AARUaAll courses are research-based, and the student will through lectures, colloquia, discussions and student presentation work with the scientific approach
EIT OLO 6
Intellectual transforming skills and competencies
SPOCAddressed through a section on consumer insight and understanding the driving factors of consumers about their food choices
Summer SchoolIn order to be able to respond to an existing food system challenge, in-depth understanding of the underlying issue or problem is required
ETBCIn order to be able to respond to an existing food system challenge, in-depth understanding of the underlying issue or problem is required
ThesisThe requirement for integration of knowledge and skills from different subfields within the Food System, as well as practical perspectives gained through industry mentorship
UWBoth, Marketing in Food System as well as Management in Food System provide business cases and thus teach how to pose research questions and formulate challenges.
UHOHbTrack modules foster scientific thinking by teaching material that goes beyond the state of the art in food and agricultural science and technology. It encourages students to implement scientific problem solving into their analytical skillset by transforming hands-on experiences into real research problems
AARUaStudents will be challengend to develop future food using their scientific and practical knowledge obtained in the program. The students will work in groups.
EIT OLO 7
Leadership skills and competencies
Summer SchoolAddressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams
ETBCAddressed through the requirement to engage in all activities in small teams
ThesisThe requirement to present and discuss the conclusions, knowledge and arguments advanced in the thesis at the graduate conference
UWLeadership in Food System specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs.
Profile areas addressed by the mobility path UW UHOHb AARUa UW
Consumer practices and public engagement
11.5 UW
10 AARUa
Thesis +30
ETBC +5
Summer School +5

Total 61.5
Management of food system innovations
22.5 UW
Thesis +30
Summer School +5

Total 57.5
Sustainable production
2 UW
15 UHOHb
12.5 AARUa

ETBC +5
Summer School +5

Total 39.5
Innovative food processing
22.5 UHOHb

Summer School +5

Total 27.5
Digitalisation and data management
0.5 UW
15 UHOHb

Summer School +5

Total 20.5
Circular food systems
2 UW
7.5 UHOHb

ETBC +5
Summer School +5

Total 19.5
Food safety, transparency, traceability
1 UW

Summer School +5

Total 6
Food security

Summer School +5

Total 5
5: UW UNITOb AARUa UW 5 Consumer pra...ment 61.5 ECTS
ILOs
OLOs
Profile Scorecards
ILOs
OLOs
Profile Scorecards
ILOs
Intended Learning Outcomes (ILOs) for the mobility path UW UNITOb AARUa UW
Complexity levelTrack or overarching moduleAt the end of this track or module, students will be able to...
CreateSPOC- Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme
Summer School- Develop effective risk management strategies for new ventures
- Develop and perform an effective pitch to an audience of diverse stakeholders
ETBC- Develop a commercialisation strategy for a specific emerging technology
- Pitch the strategy to potential investors
Thesis- Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods
UW- Design a value chain for a selected/imaginary enterprise operating in the food system (S).
- Design marketing tools for specific market situations based on the knowledge of the food system (S).
AARUa-   Create food with novel technolgy  
- Create coherence between molecular nutrition and food technology on one side and socio-scientific analysis of food production and consumption on the other.
EvaluateSPOC- Critically evaluate different responses to current challenges in food systems
Summer School- Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk
ETBC- Articulate the market opportunity
UW- Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).
- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S).
UNITOb- Assess the use of functional compounds into food  by analyzing their chemical, microbiological, sensory, textural and nutritional effects into the final product.
AARUa- Evaluate the significance at individual and population levels of bioactive food components for state of health
- Evaluate processes/strategies of product development of specific raw materials and production methods
AnalyzeSPOC- Analyze the principal components of the food system and describe their systemic interactions and dependencies
Summer School- Appraise the likely financial needs and other resources for a new venture
ETBC- Appraise the business environment in the food system
- Devise and conduct a due diligence analysis on a specific food sector idea
- Devise and conduct a competitor analysis and industry assessment
UW- Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill)
UNITOb- Understand the impact functional food can have on human health.
AARUa- Analyse and discuss the underlying molecular mechanisms of action for bioactive food components
- Suggests methods for production of future animal-based or plant-based products and identify challenges in production of new sustainable products 
ApplySummer School- Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges
UW- Apply basic project management tools and IT programs to design an example project (S).
UNITOb- Apply strategies in food production to create new functional products, demonstrated by applying the acquired knowledge to solve specific problems during the courses.
UnderstandSPOC- Demonstrate the importance of a food system approach and its relevance for system innovation
- Discuss key principles of system science, in particular those relevant for food systems
Summer School- Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle
UW- Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K).
AARUa- Describe the known groups of bioactive components in vegetables, grains, meat, fish, egg and milk, and discuss their functions
- Understand the use of sensory science  to develop future foods
RememberUW- Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)
- Identify factors affecting consumers' attitudes and behavior in the food market (K).
OLOs
Overarching Learning Outcomes (OLOs) for the mobility path UW UNITOb AARUa UW
EIT Overarching Learning outcomeTrack or overarching moduleHow is this OLO addressed?
EIT OLO 1
Making value judgments and sustainability competencies
SPOCDirectly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies
Summer SchoolAddressed through a section on the role of innovation and entrepreneurship in society
ETBCAddressed through an appraisal of ethics in connection with emerging technologies
UWMarketing in Food System helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.Management in Food System prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.Leadership in Food System shapes the responsible and ethical attitude of future entrepreneurs.
UNITObEvaluate the most sustainable approach to the recovery of functional bioactive compounds from natural sources. Assess the management of food processing to maintain the bioactivity of the selected compounds. Evaluate the effect of the bioactive compounds on human health.
EIT OLO 2
Entrepreneurship skills and competencies
Summer SchoolEntrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development
ETBCEntrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed
UWMarketing in Food System teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.Management in Food System provides tools to create business models for innovation, start-ups and to design value and supply chain.
EIT OLO 3
Creativity skills and competencies
SPOCAddressed through the requirement for students to model their own career in the food system
Summer SchoolAddressed through idea generation and design-thinking activities
ETBCAddressed through the hands-on creation of a commercialisation strategy
UWMarketing in Food System - familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.Management in Food System - stimulates the creation of innovative solutions for the food sector, both product and business models.Leadership in Food Systems - developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations.
UNITObStimulation of creativity in thinking about the management of the food process for the production of functional foods.
EIT OLO 4
Innovation skills and competencies
SPOCAddressed through a specific section on the role of innovation in the food system
Summer SchoolAddressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system
ETBCAddressed through the activities in the module focusing on emerging technologies in the food system
UWMarketing in Food System - provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with examples of information technologies for project management.Management in Food System - builds skills in designing business models as well as value and supply chains for the commercialization of innovation.
UNITObImprove knowledge on the sustanable of bioactive compounds to be use as functional food. Improve ideas on managing ingredients and/or food process technologies to create new functional products.  Improve knowledge on a systemic approach to improve the human health.
AARUaTransference of knowledge, ideas and novel technologies to develop a future food, including the choice of primary production method and technological proceesing for the final product.  
EIT OLO 5
Research skills and competencies
ETBCAddressed through in-depth familiarization with the emerging technologies, those being derived from cutting-edge research methods employed at the universities
ThesisThe requirement to formulate research questions and hypotheses, and creating and implementing an adequate research plan
UWMarketing in Food System - teaches how to research the market, recognize the needs and desires of consumers, identify trends.
UNITObUse of novel techniques to recovery bioactive compounds from natual sources to be integreted as functional ingredients. Use of biactive compounds and/or novel technologies to produce functional foods. 
AARUaAll courses are research-based, and the student will through lectures, colloquia, discussions and student presentation work with the scientific approach
EIT OLO 6
Intellectual transforming skills and competencies
SPOCAddressed through a section on consumer insight and understanding the driving factors of consumers about their food choices
Summer SchoolIn order to be able to respond to an existing food system challenge, in-depth understanding of the underlying issue or problem is required
ETBCIn order to be able to respond to an existing food system challenge, in-depth understanding of the underlying issue or problem is required
ThesisThe requirement for integration of knowledge and skills from different subfields within the Food System, as well as practical perspectives gained through industry mentorship
UWBoth, Marketing in Food System as well as Management in Food System provide business cases and thus teach how to pose research questions and formulate challenges.
UNITObChallenge on the creation of a functional product necessary for a specific target population with nutritional needs by using bioactive compounds derived from food by-products.
AARUaStudents will be challengend to develop future food using their scientific and practical knowledge obtained in the program. The students will work in groups.
EIT OLO 7
Leadership skills and competencies
Summer SchoolAddressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams
ETBCAddressed through the requirement to engage in all activities in small teams
ThesisThe requirement to present and discuss the conclusions, knowledge and arguments advanced in the thesis at the graduate conference
UWLeadership in Food System specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs.
Profile areas addressed by the mobility path UW UNITOb AARUa UW
Consumer practices and public engagement
11.5 UW
10 AARUa
Thesis +30
ETBC +5
Summer School +5

Total 61.5
Management of food system innovations
22.5 UW
Thesis +30
Summer School +5

Total 57.5
Sustainable production
2 UW
12.5 AARUa

ETBC +5
Summer School +5

Total 24.5
Circular food systems
2 UW
10 UNITOb

ETBC +5
Summer School +5

Total 22
Targeted nutrition and health management
12.5 UNITOb

Summer School +5

Total 17.5
Innovative food processing
10 UNITOb

Summer School +5

Total 15
Food safety, transparency, traceability
1 UW

Summer School +5

Total 6
Digitalisation and data management
0.5 UW

Summer School +5

Total 5.5
Food security

Summer School +5

Total 5
6: UW UNITOb UHOHa UW 6 Management o...ns 57.5 ECTS
ILOs
OLOs
Profile Scorecards
ILOs
OLOs
Profile Scorecards
ILOs
Intended Learning Outcomes (ILOs) for the mobility path UW UNITOb UHOHa UW
Complexity levelTrack or overarching moduleAt the end of this track or module, students will be able to...
CreateSPOC- Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme
Summer School- Develop effective risk management strategies for new ventures
- Develop and perform an effective pitch to an audience of diverse stakeholders
ETBC- Develop a commercialisation strategy for a specific emerging technology
- Pitch the strategy to potential investors
Thesis- Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods
UW- Design a value chain for a selected/imaginary enterprise operating in the food system (S).
- Design marketing tools for specific market situations based on the knowledge of the food system (S).
UHOHa- Design new agri-food value chains and innovative food products.
EvaluateSPOC- Critically evaluate different responses to current challenges in food systems
Summer School- Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk
ETBC- Articulate the market opportunity
UW- Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).
- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S).
UNITOb- Assess the use of functional compounds into food  by analyzing their chemical, microbiological, sensory, textural and nutritional effects into the final product.
UHOHa- Select appropriate technological agrifood methods and approaches.
- Examine and critically assess existing agrifood technologies and products,
AnalyzeSPOC- Analyze the principal components of the food system and describe their systemic interactions and dependencies
Summer School- Appraise the likely financial needs and other resources for a new venture
ETBC- Appraise the business environment in the food system
- Devise and conduct a due diligence analysis on a specific food sector idea
- Devise and conduct a competitor analysis and industry assessment
UW- Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill)
UNITOb- Understand the impact functional food can have on human health.
ApplySummer School- Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges
UW- Apply basic project management tools and IT programs to design an example project (S).
UNITOb- Apply strategies in food production to create new functional products, demonstrated by applying the acquired knowledge to solve specific problems during the courses.
UnderstandSPOC- Demonstrate the importance of a food system approach and its relevance for system innovation
- Discuss key principles of system science, in particular those relevant for food systems
Summer School- Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle
UW- Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K).
UHOHa- Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system
RememberUW- Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)
- Identify factors affecting consumers' attitudes and behavior in the food market (K).
OLOs
Overarching Learning Outcomes (OLOs) for the mobility path UW UNITOb UHOHa UW
EIT Overarching Learning outcomeTrack or overarching moduleHow is this OLO addressed?
EIT OLO 1
Making value judgments and sustainability competencies
SPOCDirectly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies
Summer SchoolAddressed through a section on the role of innovation and entrepreneurship in society
ETBCAddressed through an appraisal of ethics in connection with emerging technologies
UWMarketing in Food System helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.Management in Food System prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.Leadership in Food System shapes the responsible and ethical attitude of future entrepreneurs.
UNITObEvaluate the most sustainable approach to the recovery of functional bioactive compounds from natural sources. Assess the management of food processing to maintain the bioactivity of the selected compounds. Evaluate the effect of the bioactive compounds on human health.
UHOHaThe track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system
EIT OLO 2
Entrepreneurship skills and competencies
Summer SchoolEntrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development
ETBCEntrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed
UWMarketing in Food System teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.Management in Food System provides tools to create business models for innovation, start-ups and to design value and supply chain.
EIT OLO 3
Creativity skills and competencies
SPOCAddressed through the requirement for students to model their own career in the food system
Summer SchoolAddressed through idea generation and design-thinking activities
ETBCAddressed through the hands-on creation of a commercialisation strategy
UWMarketing in Food System - familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.Management in Food System - stimulates the creation of innovative solutions for the food sector, both product and business models.Leadership in Food Systems - developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations.
UNITObStimulation of creativity in thinking about the management of the food process for the production of functional foods.
UHOHaThe track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions
EIT OLO 4
Innovation skills and competencies
SPOCAddressed through a specific section on the role of innovation in the food system
Summer SchoolAddressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system
ETBCAddressed through the activities in the module focusing on emerging technologies in the food system
UWMarketing in Food System - provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with examples of information technologies for project management.Management in Food System - builds skills in designing business models as well as value and supply chains for the commercialization of innovation.
UNITObImprove knowledge on the sustanable of bioactive compounds to be use as functional food. Improve ideas on managing ingredients and/or food process technologies to create new functional products.  Improve knowledge on a systemic approach to improve the human health.
EIT OLO 5
Research skills and competencies
ETBCAddressed through in-depth familiarization with the emerging technologies, those being derived from cutting-edge research methods employed at the universities
ThesisThe requirement to formulate research questions and hypotheses, and creating and implementing an adequate research plan
UWMarketing in Food System - teaches how to research the market, recognize the needs and desires of consumers, identify trends.
UNITObUse of novel techniques to recovery bioactive compounds from natual sources to be integreted as functional ingredients. Use of biactive compounds and/or novel technologies to produce functional foods. 
UHOHaModules in the track offer regularly laboratory courses and in-the-field sections that are carried out with cutting-edge equipment, processes and techniques in the area of agricultural technology and food processing. The master thesis is based on own research work that is gathered through laboratory or field experiments using scientific approaches to tackle and report present as well as future challenges combined with excellent supervision and innovative facilities.
EIT OLO 6
Intellectual transforming skills and competencies
SPOCAddressed through a section on consumer insight and understanding the driving factors of consumers about their food choices
Summer SchoolIn order to be able to respond to an existing food system challenge, in-depth understanding of the underlying issue or problem is required
ETBCIn order to be able to respond to an existing food system challenge, in-depth understanding of the underlying issue or problem is required
ThesisThe requirement for integration of knowledge and skills from different subfields within the Food System, as well as practical perspectives gained through industry mentorship
UWBoth, Marketing in Food System as well as Management in Food System provide business cases and thus teach how to pose research questions and formulate challenges.
UNITObChallenge on the creation of a functional product necessary for a specific target population with nutritional needs by using bioactive compounds derived from food by-products.
UHOHaTrack modules foster scientific thinking by teaching material that goes beyond the state of the art in food and agricultural science and technology. It encourages students to implement scientific problem solving into their analytical skillset by transforming hands-on experiences into real research problems
EIT OLO 7
Leadership skills and competencies
Summer SchoolAddressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams
ETBCAddressed through the requirement to engage in all activities in small teams
ThesisThe requirement to present and discuss the conclusions, knowledge and arguments advanced in the thesis at the graduate conference
UWLeadership in Food System specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs.
Profile areas addressed by the mobility path UW UNITOb UHOHa UW
Management of food system innovations
22.5 UW
Thesis +30
Summer School +5

Total 57.5
Consumer practices and public engagement
11.5 UW
Thesis +30
Summer School +5

Total 46.5
Innovative food processing
10 UNITOb
22.5 UHOHa

ETBC +5
Summer School +5

Total 42.5
Circular food systems
2 UW
10 UNITOb
15 UHOHa

ETBC +5
Summer School +5

Total 37
Sustainable production
2 UW
22.5 UHOHa

ETBC +5
Summer School +5

Total 34.5
Food security
15 UHOHa

ETBC +5
Summer School +5

Total 25
Targeted nutrition and health management
12.5 UNITOb

Summer School +5

Total 17.5
Food safety, transparency, traceability
1 UW

ETBC +5
Summer School +5

Total 11
Digitalisation and data management
0.5 UW

ETBC +5
Summer School +5

Total 10.5
7: UW UAM UHOHa UW 7 Management o...ns 57.5 ECTS
ILOs
OLOs
Profile Scorecards
ILOs
OLOs
Profile Scorecards
ILOs
Intended Learning Outcomes (ILOs) for the mobility path UW UAM UHOHa UW
Complexity levelTrack or overarching moduleAt the end of this track or module, students will be able to...
CreateSPOC- Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme
Summer School- Develop effective risk management strategies for new ventures
- Develop and perform an effective pitch to an audience of diverse stakeholders
ETBC- Develop a commercialisation strategy for a specific emerging technology
- Pitch the strategy to potential investors
Thesis- Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods
UW- Design a value chain for a selected/imaginary enterprise operating in the food system (S).
- Design marketing tools for specific market situations based on the knowledge of the food system (S).
UAM- Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.
- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing.
UHOHa- Design new agri-food value chains and innovative food products.
EvaluateSPOC- Critically evaluate different responses to current challenges in food systems
Summer School- Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk
ETBC- Articulate the market opportunity
UW- Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).
- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S).
UHOHa- Select appropriate technological agrifood methods and approaches.
- Examine and critically assess existing agrifood technologies and products,
AnalyzeSPOC- Analyze the principal components of the food system and describe their systemic interactions and dependencies
Summer School- Appraise the likely financial needs and other resources for a new venture
ETBC- Appraise the business environment in the food system
- Devise and conduct a due diligence analysis on a specific food sector idea
- Devise and conduct a competitor analysis and industry assessment
UW- Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill)
UAM- Determine bioactive and functional compounds to be integrated into novel foods.
ApplySummer School- Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges
UW- Apply basic project management tools and IT programs to design an example project (S).
UAM- Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.
- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds
UnderstandSPOC- Demonstrate the importance of a food system approach and its relevance for system innovation
- Discuss key principles of system science, in particular those relevant for food systems
Summer School- Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle
UW- Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K).
UHOHa- Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system
RememberUW- Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)
- Identify factors affecting consumers' attitudes and behavior in the food market (K).
OLOs
Overarching Learning Outcomes (OLOs) for the mobility path UW UAM UHOHa UW
EIT Overarching Learning outcomeTrack or overarching moduleHow is this OLO addressed?
EIT OLO 1
Making value judgments and sustainability competencies
SPOCDirectly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies
Summer SchoolAddressed through a section on the role of innovation and entrepreneurship in society
ETBCAddressed through an appraisal of ethics in connection with emerging technologies
UWMarketing in Food System helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.Management in Food System prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.Leadership in Food System shapes the responsible and ethical attitude of future entrepreneurs.
UHOHaThe track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system
EIT OLO 2
Entrepreneurship skills and competencies
Summer SchoolEntrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development
ETBCEntrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed
UWMarketing in Food System teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.Management in Food System provides tools to create business models for innovation, start-ups and to design value and supply chain.
EIT OLO 3
Creativity skills and competencies
SPOCAddressed through the requirement for students to model their own career in the food system
Summer SchoolAddressed through idea generation and design-thinking activities
ETBCAddressed through the hands-on creation of a commercialisation strategy
UWMarketing in Food System - familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.Management in Food System - stimulates the creation of innovative solutions for the food sector, both product and business models.Leadership in Food Systems - developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations.
UHOHaThe track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions
EIT OLO 4
Innovation skills and competencies
SPOCAddressed through a specific section on the role of innovation in the food system
Summer SchoolAddressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system
ETBCAddressed through the activities in the module focusing on emerging technologies in the food system
UWMarketing in Food System - provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with examples of information technologies for project management.Management in Food System - builds skills in designing business models as well as value and supply chains for the commercialization of innovation.
UAMTransference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition.
EIT OLO 5
Research skills and competencies
ETBCAddressed through in-depth familiarization with the emerging technologies, those being derived from cutting-edge research methods employed at the universities
ThesisThe requirement to formulate research questions and hypotheses, and creating and implementing an adequate research plan
UWMarketing in Food System - teaches how to research the market, recognize the needs and desires of consumers, identify trends.
UAMUse of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods
UHOHaModules in the track offer regularly laboratory courses and in-the-field sections that are carried out with cutting-edge equipment, processes and techniques in the area of agricultural technology and food processing. The master thesis is based on own research work that is gathered through laboratory or field experiments using scientific approaches to tackle and report present as well as future challenges combined with excellent supervision and innovative facilities.
EIT OLO 6
Intellectual transforming skills and competencies
SPOCAddressed through a section on consumer insight and understanding the driving factors of consumers about their food choices
Summer SchoolIn order to be able to respond to an existing food system challenge, in-depth understanding of the underlying issue or problem is required
ETBCIn order to be able to respond to an existing food system challenge, in-depth understanding of the underlying issue or problem is required
ThesisThe requirement for integration of knowledge and skills from different subfields within the Food System, as well as practical perspectives gained through industry mentorship
UWBoth, Marketing in Food System as well as Management in Food System provide business cases and thus teach how to pose research questions and formulate challenges.
UAMStimulation of the ideation of personalized foods to specifically meet the nutritional needs/preferences of specific population groups (healthy and non-healthy consumers)
UHOHaTrack modules foster scientific thinking by teaching material that goes beyond the state of the art in food and agricultural science and technology. It encourages students to implement scientific problem solving into their analytical skillset by transforming hands-on experiences into real research problems
EIT OLO 7
Leadership skills and competencies
Summer SchoolAddressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams
ETBCAddressed through the requirement to engage in all activities in small teams
ThesisThe requirement to present and discuss the conclusions, knowledge and arguments advanced in the thesis at the graduate conference
UWLeadership in Food System specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs.
Profile areas addressed by the mobility path UW UAM UHOHa UW
Management of food system innovations
22.5 UW
Thesis +30
Summer School +5

Total 57.5
Consumer practices and public engagement
11.5 UW
Thesis +30
Summer School +5

Total 46.5
Sustainable production
2 UW
2.5 UAM
22.5 UHOHa

ETBC +5
Summer School +5

Total 37
Innovative food processing
2.5 UAM
22.5 UHOHa

ETBC +5
Summer School +5

Total 35
Targeted nutrition and health management
22.5 UAM

Summer School +5

Total 27.5
Circular food systems
2 UW
15 UHOHa

ETBC +5
Summer School +5

Total 27
Food security
15 UHOHa

ETBC +5
Summer School +5

Total 25
Digitalisation and data management
0.5 UW
7.5 UAM

ETBC +5
Summer School +5

Total 18
Food safety, transparency, traceability
1 UW

ETBC +5
Summer School +5

Total 11
8: UW UNITOb UORa UW 8 Management o...ns 57.5 ECTS
ILOs
OLOs
Profile Scorecards
ILOs
OLOs
Profile Scorecards
ILOs
Intended Learning Outcomes (ILOs) for the mobility path UW UNITOb UORa UW
Complexity levelTrack or overarching moduleAt the end of this track or module, students will be able to...
CreateSPOC- Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme
Summer School- Develop effective risk management strategies for new ventures
- Develop and perform an effective pitch to an audience of diverse stakeholders
ETBC- Develop a commercialisation strategy for a specific emerging technology
- Pitch the strategy to potential investors
Thesis- Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods
UW- Design a value chain for a selected/imaginary enterprise operating in the food system (S).
- Design marketing tools for specific market situations based on the knowledge of the food system (S).
EvaluateSPOC- Critically evaluate different responses to current challenges in food systems
Summer School- Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk
ETBC- Articulate the market opportunity
UW- Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).
- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S).
UNITOb- Assess the use of functional compounds into food  by analyzing their chemical, microbiological, sensory, textural and nutritional effects into the final product.
UORa- Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans
- Investigate the associations between diet and disease risk
AnalyzeSPOC- Analyze the principal components of the food system and describe their systemic interactions and dependencies
Summer School- Appraise the likely financial needs and other resources for a new venture
ETBC- Appraise the business environment in the food system
- Devise and conduct a due diligence analysis on a specific food sector idea
- Devise and conduct a competitor analysis and industry assessment
UW- Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill)
UNITOb- Understand the impact functional food can have on human health.
UORa- Analyse a range of important factors which influence consumer decision making and purchase behaviour
- Assess dietary intake and evaluate diets against dietary requirements and recommendation
ApplySummer School- Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges
UW- Apply basic project management tools and IT programs to design an example project (S).
UNITOb- Apply strategies in food production to create new functional products, demonstrated by applying the acquired knowledge to solve specific problems during the courses.
UnderstandSPOC- Demonstrate the importance of a food system approach and its relevance for system innovation
- Discuss key principles of system science, in particular those relevant for food systems
Summer School- Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle
UW- Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K).
UORa- Outline the interaction of diet with gastrointestinal function and health
- Understand the basic principles of metabolism and regulation of metabolic pathways
RememberUW- Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)
- Identify factors affecting consumers' attitudes and behavior in the food market (K).
OLOs
Overarching Learning Outcomes (OLOs) for the mobility path UW UNITOb UORa UW
EIT Overarching Learning outcomeTrack or overarching moduleHow is this OLO addressed?
EIT OLO 1
Making value judgments and sustainability competencies
SPOCDirectly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies
Summer SchoolAddressed through a section on the role of innovation and entrepreneurship in society
ETBCAddressed through an appraisal of ethics in connection with emerging technologies
UWMarketing in Food System helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.Management in Food System prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.Leadership in Food System shapes the responsible and ethical attitude of future entrepreneurs.
UNITObEvaluate the most sustainable approach to the recovery of functional bioactive compounds from natural sources. Assess the management of food processing to maintain the bioactivity of the selected compounds. Evaluate the effect of the bioactive compounds on human health.
EIT OLO 2
Entrepreneurship skills and competencies
Summer SchoolEntrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development
ETBCEntrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed
UWMarketing in Food System teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.Management in Food System provides tools to create business models for innovation, start-ups and to design value and supply chain.
EIT OLO 3
Creativity skills and competencies
SPOCAddressed through the requirement for students to model their own career in the food system
Summer SchoolAddressed through idea generation and design-thinking activities
ETBCAddressed through the hands-on creation of a commercialisation strategy
UWMarketing in Food System - familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.Management in Food System - stimulates the creation of innovative solutions for the food sector, both product and business models.Leadership in Food Systems - developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations.
UNITObStimulation of creativity in thinking about the management of the food process for the production of functional foods.
UORaUsing creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet.
EIT OLO 4
Innovation skills and competencies
SPOCAddressed through a specific section on the role of innovation in the food system
Summer SchoolAddressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system
ETBCAddressed through the activities in the module focusing on emerging technologies in the food system
UWMarketing in Food System - provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with examples of information technologies for project management.Management in Food System - builds skills in designing business models as well as value and supply chains for the commercialization of innovation.
UNITObImprove knowledge on the sustanable of bioactive compounds to be use as functional food. Improve ideas on managing ingredients and/or food process technologies to create new functional products.  Improve knowledge on a systemic approach to improve the human health.
UORaProposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. 
EIT OLO 5
Research skills and competencies
ETBCAddressed through in-depth familiarization with the emerging technologies, those being derived from cutting-edge research methods employed at the universities
ThesisThe requirement to formulate research questions and hypotheses, and creating and implementing an adequate research plan
UWMarketing in Food System - teaches how to research the market, recognize the needs and desires of consumers, identify trends.
UNITObUse of novel techniques to recovery bioactive compounds from natual sources to be integreted as functional ingredients. Use of biactive compounds and/or novel technologies to produce functional foods. 
UORaCritically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy.
EIT OLO 6
Intellectual transforming skills and competencies
SPOCAddressed through a section on consumer insight and understanding the driving factors of consumers about their food choices
Summer SchoolIn order to be able to respond to an existing food system challenge, in-depth understanding of the underlying issue or problem is required
ETBCIn order to be able to respond to an existing food system challenge, in-depth understanding of the underlying issue or problem is required
ThesisThe requirement for integration of knowledge and skills from different subfields within the Food System, as well as practical perspectives gained through industry mentorship
UWBoth, Marketing in Food System as well as Management in Food System provide business cases and thus teach how to pose research questions and formulate challenges.
UNITObChallenge on the creation of a functional product necessary for a specific target population with nutritional needs by using bioactive compounds derived from food by-products.
UORaUtilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. 
EIT OLO 7
Leadership skills and competencies
Summer SchoolAddressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams
ETBCAddressed through the requirement to engage in all activities in small teams
ThesisThe requirement to present and discuss the conclusions, knowledge and arguments advanced in the thesis at the graduate conference
UWLeadership in Food System specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs.
Profile areas addressed by the mobility path UW UNITOb UORa UW
Management of food system innovations
22.5 UW
Thesis +30
Summer School +5

Total 57.5
Consumer practices and public engagement
11.5 UW
2.5 UORa
Thesis +30
ETBC +5
Summer School +5

Total 54
Targeted nutrition and health management
12.5 UNITOb
20 UORa

ETBC +5
Summer School +5

Total 42.5
Innovative food processing
10 UNITOb

ETBC +5
Summer School +5

Total 20
Circular food systems
2 UW
10 UNITOb

Summer School +5

Total 17
Food safety, transparency, traceability
1 UW
4 UORa

ETBC +5
Summer School +5

Total 15
Food security

ETBC +5
Summer School +5

Total 10
Sustainable production
2 UW

Summer School +5

Total 7
Digitalisation and data management
0.5 UW

Summer School +5

Total 5.5
9: UW UHOHb UORa UW 9 Management o...ns 57.5 ECTS
ILOs
OLOs
Profile Scorecards
ILOs
OLOs
Profile Scorecards
ILOs
Intended Learning Outcomes (ILOs) for the mobility path UW UHOHb UORa UW
Complexity levelTrack or overarching moduleAt the end of this track or module, students will be able to...
CreateSPOC- Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme
Summer School- Develop effective risk management strategies for new ventures
- Develop and perform an effective pitch to an audience of diverse stakeholders
ETBC- Develop a commercialisation strategy for a specific emerging technology
- Pitch the strategy to potential investors
Thesis- Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods
UW- Design a value chain for a selected/imaginary enterprise operating in the food system (S).
- Design marketing tools for specific market situations based on the knowledge of the food system (S).
UHOHb- Design new agri-food value chains and innovative food products.
EvaluateSPOC- Critically evaluate different responses to current challenges in food systems
Summer School- Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk
ETBC- Articulate the market opportunity
UW- Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).
- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S).
UHOHb- Select appropriate technological agrifood methods and approaches.
- Examine and critically assess existing agrifood technologies and products,
UORa- Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans
- Investigate the associations between diet and disease risk
AnalyzeSPOC- Analyze the principal components of the food system and describe their systemic interactions and dependencies
Summer School- Appraise the likely financial needs and other resources for a new venture
ETBC- Appraise the business environment in the food system
- Devise and conduct a due diligence analysis on a specific food sector idea
- Devise and conduct a competitor analysis and industry assessment
UW- Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill)
UORa- Analyse a range of important factors which influence consumer decision making and purchase behaviour
- Assess dietary intake and evaluate diets against dietary requirements and recommendation
ApplySummer School- Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges
UW- Apply basic project management tools and IT programs to design an example project (S).
UnderstandSPOC- Demonstrate the importance of a food system approach and its relevance for system innovation
- Discuss key principles of system science, in particular those relevant for food systems
Summer School- Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle
UW- Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K).
UHOHb- Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system
UORa- Outline the interaction of diet with gastrointestinal function and health
- Understand the basic principles of metabolism and regulation of metabolic pathways
RememberUW- Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)
- Identify factors affecting consumers' attitudes and behavior in the food market (K).
OLOs
Overarching Learning Outcomes (OLOs) for the mobility path UW UHOHb UORa UW
EIT Overarching Learning outcomeTrack or overarching moduleHow is this OLO addressed?
EIT OLO 1
Making value judgments and sustainability competencies
SPOCDirectly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies
Summer SchoolAddressed through a section on the role of innovation and entrepreneurship in society
ETBCAddressed through an appraisal of ethics in connection with emerging technologies
UWMarketing in Food System helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.Management in Food System prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.Leadership in Food System shapes the responsible and ethical attitude of future entrepreneurs.
UHOHbThe track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system
EIT OLO 2
Entrepreneurship skills and competencies
Summer SchoolEntrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development
ETBCEntrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed
UWMarketing in Food System teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.Management in Food System provides tools to create business models for innovation, start-ups and to design value and supply chain.
EIT OLO 3
Creativity skills and competencies
SPOCAddressed through the requirement for students to model their own career in the food system
Summer SchoolAddressed through idea generation and design-thinking activities
ETBCAddressed through the hands-on creation of a commercialisation strategy
UWMarketing in Food System - familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.Management in Food System - stimulates the creation of innovative solutions for the food sector, both product and business models.Leadership in Food Systems - developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations.
UHOHbThe track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions
UORaUsing creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet.
EIT OLO 4
Innovation skills and competencies
SPOCAddressed through a specific section on the role of innovation in the food system
Summer SchoolAddressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system
ETBCAddressed through the activities in the module focusing on emerging technologies in the food system
UWMarketing in Food System - provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with examples of information technologies for project management.Management in Food System - builds skills in designing business models as well as value and supply chains for the commercialization of innovation.
UORaProposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. 
EIT OLO 5
Research skills and competencies
ETBCAddressed through in-depth familiarization with the emerging technologies, those being derived from cutting-edge research methods employed at the universities
ThesisThe requirement to formulate research questions and hypotheses, and creating and implementing an adequate research plan
UWMarketing in Food System - teaches how to research the market, recognize the needs and desires of consumers, identify trends.
UHOHbModules in the track offer regularly laboratory courses and in-the-field sections that are carried out with cutting-edge equipment, processes and techniques in the area of agricultural technology and food processing. The master thesis is based on own research work that is gathered through laboratory or field experiments using scientific approaches to tackle and report present as well as future challenges combined with excellent supervision and innovative facilities.
UORaCritically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy.
EIT OLO 6
Intellectual transforming skills and competencies
SPOCAddressed through a section on consumer insight and understanding the driving factors of consumers about their food choices
Summer SchoolIn order to be able to respond to an existing food system challenge, in-depth understanding of the underlying issue or problem is required
ETBCIn order to be able to respond to an existing food system challenge, in-depth understanding of the underlying issue or problem is required
ThesisThe requirement for integration of knowledge and skills from different subfields within the Food System, as well as practical perspectives gained through industry mentorship
UWBoth, Marketing in Food System as well as Management in Food System provide business cases and thus teach how to pose research questions and formulate challenges.
UHOHbTrack modules foster scientific thinking by teaching material that goes beyond the state of the art in food and agricultural science and technology. It encourages students to implement scientific problem solving into their analytical skillset by transforming hands-on experiences into real research problems
UORaUtilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. 
EIT OLO 7
Leadership skills and competencies
Summer SchoolAddressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams
ETBCAddressed through the requirement to engage in all activities in small teams
ThesisThe requirement to present and discuss the conclusions, knowledge and arguments advanced in the thesis at the graduate conference
UWLeadership in Food System specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs.
Profile areas addressed by the mobility path UW UHOHb UORa UW
Management of food system innovations
22.5 UW
Thesis +30
Summer School +5

Total 57.5
Consumer practices and public engagement
11.5 UW
2.5 UORa
Thesis +30
ETBC +5
Summer School +5

Total 54
Innovative food processing
22.5 UHOHb

ETBC +5
Summer School +5

Total 32.5
Targeted nutrition and health management
20 UORa

ETBC +5
Summer School +5

Total 30
Sustainable production
2 UW
15 UHOHb

Summer School +5

Total 22
Digitalisation and data management
0.5 UW
15 UHOHb

Summer School +5

Total 20.5
Food safety, transparency, traceability
1 UW
4 UORa

ETBC +5
Summer School +5

Total 15
Circular food systems
2 UW
7.5 UHOHb

Summer School +5

Total 14.5
Food security

ETBC +5
Summer School +5

Total 10
10: UW UNITOb ULUa UW 10 Management o...ns 62.5 ECTS
ILOs
OLOs
Profile Scorecards
ILOs
OLOs
Profile Scorecards
ILOs
Intended Learning Outcomes (ILOs) for the mobility path UW UNITOb ULUa UW
Complexity levelTrack or overarching moduleAt the end of this track or module, students will be able to...
CreateSPOC- Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme
Summer School- Develop effective risk management strategies for new ventures
- Develop and perform an effective pitch to an audience of diverse stakeholders
ETBC- Develop a commercialisation strategy for a specific emerging technology
- Pitch the strategy to potential investors
Thesis- Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods
UW- Design a value chain for a selected/imaginary enterprise operating in the food system (S).
- Design marketing tools for specific market situations based on the knowledge of the food system (S).
ULUa- Create/Design sustainable food and packaging prototypes
EvaluateSPOC- Critically evaluate different responses to current challenges in food systems
Summer School- Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk
ETBC- Articulate the market opportunity
UW- Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).
- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S).
UNITOb- Assess the use of functional compounds into food  by analyzing their chemical, microbiological, sensory, textural and nutritional effects into the final product.
ULUa- Assess options and challenges related to the development of sustainable and innovative food products, processes and systems
- Evaluate current and future food products and food systems from a sustainability perspective
- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods
- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects
AnalyzeSPOC- Analyze the principal components of the food system and describe their systemic interactions and dependencies
Summer School- Appraise the likely financial needs and other resources for a new venture
ETBC- Appraise the business environment in the food system
- Devise and conduct a due diligence analysis on a specific food sector idea
- Devise and conduct a competitor analysis and industry assessment
UW- Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill)
UNITOb- Understand the impact functional food can have on human health.
ULUa- Analyze consumer experienced values and how they influence the product development
- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment.
ApplySummer School- Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges
UW- Apply basic project management tools and IT programs to design an example project (S).
UNITOb- Apply strategies in food production to create new functional products, demonstrated by applying the acquired knowledge to solve specific problems during the courses.
ULUa- Apply system perspectives on sustainable production, processing and consumption of food
UnderstandSPOC- Demonstrate the importance of a food system approach and its relevance for system innovation
- Discuss key principles of system science, in particular those relevant for food systems
Summer School- Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle
UW- Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K).
ULUa- Understand properties of different materials or formulations can be used to develop sustainable healthy foods
- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.
- Understand rules and legislation about novel foods, health claims and food safety
RememberUW- Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)
- Identify factors affecting consumers' attitudes and behavior in the food market (K).
OLOs
Overarching Learning Outcomes (OLOs) for the mobility path UW UNITOb ULUa UW
EIT Overarching Learning outcomeTrack or overarching moduleHow is this OLO addressed?
EIT OLO 1
Making value judgments and sustainability competencies
SPOCDirectly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies
Summer SchoolAddressed through a section on the role of innovation and entrepreneurship in society
ETBCAddressed through an appraisal of ethics in connection with emerging technologies
UWMarketing in Food System helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.Management in Food System prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.Leadership in Food System shapes the responsible and ethical attitude of future entrepreneurs.
UNITObEvaluate the most sustainable approach to the recovery of functional bioactive compounds from natural sources. Assess the management of food processing to maintain the bioactivity of the selected compounds. Evaluate the effect of the bioactive compounds on human health.
ULUaFacilitating students' insight in the opportunities and limitations of food production in relation to sustainability
EIT OLO 2
Entrepreneurship skills and competencies
Summer SchoolEntrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development
ETBCEntrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed
UWMarketing in Food System teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.Management in Food System provides tools to create business models for innovation, start-ups and to design value and supply chain.
EIT OLO 3
Creativity skills and competencies
SPOCAddressed through the requirement for students to model their own career in the food system
Summer SchoolAddressed through idea generation and design-thinking activities
ETBCAddressed through the hands-on creation of a commercialisation strategy
UWMarketing in Food System - familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.Management in Food System - stimulates the creation of innovative solutions for the food sector, both product and business models.Leadership in Food Systems - developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations.
UNITObStimulation of creativity in thinking about the management of the food process for the production of functional foods.
EIT OLO 4
Innovation skills and competencies
SPOCAddressed through a specific section on the role of innovation in the food system
Summer SchoolAddressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system
ETBCAddressed through the activities in the module focusing on emerging technologies in the food system
UWMarketing in Food System - provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with examples of information technologies for project management.Management in Food System - builds skills in designing business models as well as value and supply chains for the commercialization of innovation.
UNITObImprove knowledge on the sustanable of bioactive compounds to be use as functional food. Improve ideas on managing ingredients and/or food process technologies to create new functional products.  Improve knowledge on a systemic approach to improve the human health.
ULUaTransference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services.
EIT OLO 5
Research skills and competencies
ETBCAddressed through in-depth familiarization with the emerging technologies, those being derived from cutting-edge research methods employed at the universities
ThesisThe requirement to formulate research questions and hypotheses, and creating and implementing an adequate research plan
UWMarketing in Food System - teaches how to research the market, recognize the needs and desires of consumers, identify trends.
UNITObUse of novel techniques to recovery bioactive compounds from natual sources to be integreted as functional ingredients. Use of biactive compounds and/or novel technologies to produce functional foods. 
ULUaUse of novel techniques and research methods to develop sustainable food processing through the whole production chain, including environmental and energy aspects.
EIT OLO 6
Intellectual transforming skills and competencies
SPOCAddressed through a section on consumer insight and understanding the driving factors of consumers about their food choices
Summer SchoolIn order to be able to respond to an existing food system challenge, in-depth understanding of the underlying issue or problem is required
ETBCIn order to be able to respond to an existing food system challenge, in-depth understanding of the underlying issue or problem is required
ThesisThe requirement for integration of knowledge and skills from different subfields within the Food System, as well as practical perspectives gained through industry mentorship
UWBoth, Marketing in Food System as well as Management in Food System provide business cases and thus teach how to pose research questions and formulate challenges.
UNITObChallenge on the creation of a functional product necessary for a specific target population with nutritional needs by using bioactive compounds derived from food by-products.
EIT OLO 7
Leadership skills and competencies
Summer SchoolAddressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams
ETBCAddressed through the requirement to engage in all activities in small teams
ThesisThe requirement to present and discuss the conclusions, knowledge and arguments advanced in the thesis at the graduate conference
UWLeadership in Food System specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs.
Profile areas addressed by the mobility path UW UNITOb ULUa UW
Management of food system innovations
22.5 UW
Thesis +30
ETBC +5
Summer School +5

Total 62.5
Consumer practices and public engagement
11.5 UW
2 ULUa
Thesis +30
ETBC +5
Summer School +5

Total 53.5
Circular food systems
2 UW
10 UNITOb
6.5 ULUa

ETBC +5
Summer School +5

Total 28.5
Sustainable production
2 UW
11 ULUa

ETBC +5
Summer School +5

Total 23
Targeted nutrition and health management
12.5 UNITOb

ETBC +5
Summer School +5

Total 22.5
Food safety, transparency, traceability
1 UW
10.5 ULUa

ETBC +5
Summer School +5

Total 21.5
Innovative food processing
10 UNITOb

ETBC +5
Summer School +5

Total 20
Digitalisation and data management
0.5 UW

Summer School +5

Total 5.5
Food security

Summer School +5

Total 5
11: UW UHOHb ULUa UW 11 Management o...ns 62.5 ECTS
ILOs
OLOs
Profile Scorecards
ILOs
OLOs
Profile Scorecards
ILOs
Intended Learning Outcomes (ILOs) for the mobility path UW UHOHb ULUa UW
Complexity levelTrack or overarching moduleAt the end of this track or module, students will be able to...
CreateSPOC- Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme
Summer School- Develop effective risk management strategies for new ventures
- Develop and perform an effective pitch to an audience of diverse stakeholders
ETBC- Develop a commercialisation strategy for a specific emerging technology
- Pitch the strategy to potential investors
Thesis- Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods
UW- Design a value chain for a selected/imaginary enterprise operating in the food system (S).
- Design marketing tools for specific market situations based on the knowledge of the food system (S).
UHOHb- Design new agri-food value chains and innovative food products.
ULUa- Create/Design sustainable food and packaging prototypes
EvaluateSPOC- Critically evaluate different responses to current challenges in food systems
Summer School- Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk
ETBC- Articulate the market opportunity
UW- Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).
- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S).
UHOHb- Select appropriate technological agrifood methods and approaches.
- Examine and critically assess existing agrifood technologies and products,
ULUa- Assess options and challenges related to the development of sustainable and innovative food products, processes and systems
- Evaluate current and future food products and food systems from a sustainability perspective
- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods
- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects
AnalyzeSPOC- Analyze the principal components of the food system and describe their systemic interactions and dependencies
Summer School- Appraise the likely financial needs and other resources for a new venture
ETBC- Appraise the business environment in the food system
- Devise and conduct a due diligence analysis on a specific food sector idea
- Devise and conduct a competitor analysis and industry assessment
UW- Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill)
ULUa- Analyze consumer experienced values and how they influence the product development
- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment.
ApplySummer School- Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges
UW- Apply basic project management tools and IT programs to design an example project (S).
ULUa- Apply system perspectives on sustainable production, processing and consumption of food
UnderstandSPOC- Demonstrate the importance of a food system approach and its relevance for system innovation
- Discuss key principles of system science, in particular those relevant for food systems
Summer School- Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle
UW- Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K).
UHOHb- Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system
ULUa- Understand properties of different materials or formulations can be used to develop sustainable healthy foods
- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.
- Understand rules and legislation about novel foods, health claims and food safety
RememberUW- Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)
- Identify factors affecting consumers' attitudes and behavior in the food market (K).
OLOs
Overarching Learning Outcomes (OLOs) for the mobility path UW UHOHb ULUa UW
EIT Overarching Learning outcomeTrack or overarching moduleHow is this OLO addressed?
EIT OLO 1
Making value judgments and sustainability competencies
SPOCDirectly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies
Summer SchoolAddressed through a section on the role of innovation and entrepreneurship in society
ETBCAddressed through an appraisal of ethics in connection with emerging technologies
UWMarketing in Food System helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.Management in Food System prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.Leadership in Food System shapes the responsible and ethical attitude of future entrepreneurs.
UHOHbThe track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system
ULUaFacilitating students' insight in the opportunities and limitations of food production in relation to sustainability
EIT OLO 2
Entrepreneurship skills and competencies
Summer SchoolEntrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development
ETBCEntrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed
UWMarketing in Food System teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.Management in Food System provides tools to create business models for innovation, start-ups and to design value and supply chain.
EIT OLO 3
Creativity skills and competencies
SPOCAddressed through the requirement for students to model their own career in the food system
Summer SchoolAddressed through idea generation and design-thinking activities
ETBCAddressed through the hands-on creation of a commercialisation strategy
UWMarketing in Food System - familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.Management in Food System - stimulates the creation of innovative solutions for the food sector, both product and business models.Leadership in Food Systems - developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations.
UHOHbThe track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions
EIT OLO 4
Innovation skills and competencies
SPOCAddressed through a specific section on the role of innovation in the food system
Summer SchoolAddressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system
ETBCAddressed through the activities in the module focusing on emerging technologies in the food system
UWMarketing in Food System - provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with examples of information technologies for project management.Management in Food System - builds skills in designing business models as well as value and supply chains for the commercialization of innovation.
ULUaTransference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services.
EIT OLO 5
Research skills and competencies
ETBCAddressed through in-depth familiarization with the emerging technologies, those being derived from cutting-edge research methods employed at the universities
ThesisThe requirement to formulate research questions and hypotheses, and creating and implementing an adequate research plan
UWMarketing in Food System - teaches how to research the market, recognize the needs and desires of consumers, identify trends.
UHOHbModules in the track offer regularly laboratory courses and in-the-field sections that are carried out with cutting-edge equipment, processes and techniques in the area of agricultural technology and food processing. The master thesis is based on own research work that is gathered through laboratory or field experiments using scientific approaches to tackle and report present as well as future challenges combined with excellent supervision and innovative facilities.
ULUaUse of novel techniques and research methods to develop sustainable food processing through the whole production chain, including environmental and energy aspects.
EIT OLO 6
Intellectual transforming skills and competencies
SPOCAddressed through a section on consumer insight and understanding the driving factors of consumers about their food choices
Summer SchoolIn order to be able to respond to an existing food system challenge, in-depth understanding of the underlying issue or problem is required
ETBCIn order to be able to respond to an existing food system challenge, in-depth understanding of the underlying issue or problem is required
ThesisThe requirement for integration of knowledge and skills from different subfields within the Food System, as well as practical perspectives gained through industry mentorship
UWBoth, Marketing in Food System as well as Management in Food System provide business cases and thus teach how to pose research questions and formulate challenges.
UHOHbTrack modules foster scientific thinking by teaching material that goes beyond the state of the art in food and agricultural science and technology. It encourages students to implement scientific problem solving into their analytical skillset by transforming hands-on experiences into real research problems
EIT OLO 7
Leadership skills and competencies
Summer SchoolAddressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams
ETBCAddressed through the requirement to engage in all activities in small teams
ThesisThe requirement to present and discuss the conclusions, knowledge and arguments advanced in the thesis at the graduate conference
UWLeadership in Food System specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs.
Profile areas addressed by the mobility path UW UHOHb ULUa UW
Management of food system innovations
22.5 UW
Thesis +30
ETBC +5
Summer School +5

Total 62.5
Consumer practices and public engagement
11.5 UW
2 ULUa
Thesis +30
ETBC +5
Summer School +5

Total 53.5
Sustainable production
2 UW
15 UHOHb
11 ULUa

ETBC +5
Summer School +5

Total 38
Innovative food processing
22.5 UHOHb

ETBC +5
Summer School +5

Total 32.5
Circular food systems
2 UW
7.5 UHOHb
6.5 ULUa

ETBC +5
Summer School +5

Total 26
Food safety, transparency, traceability
1 UW
10.5 ULUa

ETBC +5
Summer School +5

Total 21.5
Digitalisation and data management
0.5 UW
15 UHOHb

Summer School +5

Total 20.5
Targeted nutrition and health management

ETBC +5
Summer School +5

Total 10
Food security

Summer School +5

Total 5
12: UW UNITOb QUB UW 12 Management o...ns 57.5 ECTS
ILOs
OLOs
Profile Scorecards
ILOs
OLOs
Profile Scorecards
ILOs
Intended Learning Outcomes (ILOs) for the mobility path UW UNITOb QUB UW
Complexity levelTrack or overarching moduleAt the end of this track or module, students will be able to...
CreateSPOC- Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme
Summer School- Develop effective risk management strategies for new ventures
- Develop and perform an effective pitch to an audience of diverse stakeholders
ETBC- Develop a commercialisation strategy for a specific emerging technology
- Pitch the strategy to potential investors
Thesis- Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods
UW- Design a value chain for a selected/imaginary enterprise operating in the food system (S).
- Design marketing tools for specific market situations based on the knowledge of the food system (S).
EvaluateSPOC- Critically evaluate different responses to current challenges in food systems
Summer School- Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk
ETBC- Articulate the market opportunity
UW- Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).
- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S).
UNITOb- Assess the use of functional compounds into food  by analyzing their chemical, microbiological, sensory, textural and nutritional effects into the final product.
QUB- Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications
AnalyzeSPOC- Analyze the principal components of the food system and describe their systemic interactions and dependencies
Summer School- Appraise the likely financial needs and other resources for a new venture
ETBC- Appraise the business environment in the food system
- Devise and conduct a due diligence analysis on a specific food sector idea
- Devise and conduct a competitor analysis and industry assessment
UW- Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill)
UNITOb- Understand the impact functional food can have on human health.
QUB- Assess the risks associated with a range of biological and chemical contaminants within the food chain
- Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival
- Identify ways to mitigate against and monitor for compromised food integrity
ApplySummer School- Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges
UW- Apply basic project management tools and IT programs to design an example project (S).
UNITOb- Apply strategies in food production to create new functional products, demonstrated by applying the acquired knowledge to solve specific problems during the courses.
QUB- Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings
UnderstandSPOC- Demonstrate the importance of a food system approach and its relevance for system innovation
- Discuss key principles of system science, in particular those relevant for food systems
Summer School- Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle
UW- Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K).
QUB- Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;
- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud
RememberUW- Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)
- Identify factors affecting consumers' attitudes and behavior in the food market (K).
QUB- Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks
- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level
OLOs
Overarching Learning Outcomes (OLOs) for the mobility path UW UNITOb QUB UW
EIT Overarching Learning outcomeTrack or overarching moduleHow is this OLO addressed?
EIT OLO 1
Making value judgments and sustainability competencies
SPOCDirectly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies
Summer SchoolAddressed through a section on the role of innovation and entrepreneurship in society
ETBCAddressed through an appraisal of ethics in connection with emerging technologies
UWMarketing in Food System helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.Management in Food System prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.Leadership in Food System shapes the responsible and ethical attitude of future entrepreneurs.
UNITObEvaluate the most sustainable approach to the recovery of functional bioactive compounds from natural sources. Assess the management of food processing to maintain the bioactivity of the selected compounds. Evaluate the effect of the bioactive compounds on human health.
QUB·   Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers.
EIT OLO 2
Entrepreneurship skills and competencies
Summer SchoolEntrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development
ETBCEntrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed
UWMarketing in Food System teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.Management in Food System provides tools to create business models for innovation, start-ups and to design value and supply chain.
QUBApply acquired knowledge in key aspects of bio-entrepreneurship. Apply acquired knowledge to solve practical problems. Preparation of business plan report.
EIT OLO 3
Creativity skills and competencies
SPOCAddressed through the requirement for students to model their own career in the food system
Summer SchoolAddressed through idea generation and design-thinking activities
ETBCAddressed through the hands-on creation of a commercialisation strategy
UWMarketing in Food System - familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.Management in Food System - stimulates the creation of innovative solutions for the food sector, both product and business models.Leadership in Food Systems - developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations.
UNITObStimulation of creativity in thinking about the management of the food process for the production of functional foods.
QUB·        Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic
EIT OLO 4
Innovation skills and competencies
SPOCAddressed through a specific section on the role of innovation in the food system
Summer SchoolAddressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system
ETBCAddressed through the activities in the module focusing on emerging technologies in the food system
UWMarketing in Food System - provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with examples of information technologies for project management.Management in Food System - builds skills in designing business models as well as value and supply chains for the commercialization of innovation.
UNITObImprove knowledge on the sustanable of bioactive compounds to be use as functional food. Improve ideas on managing ingredients and/or food process technologies to create new functional products.  Improve knowledge on a systemic approach to improve the human health.
QUB·         Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications.
EIT OLO 5
Research skills and competencies
ETBCAddressed through in-depth familiarization with the emerging technologies, those being derived from cutting-edge research methods employed at the universities
ThesisThe requirement to formulate research questions and hypotheses, and creating and implementing an adequate research plan
UWMarketing in Food System - teaches how to research the market, recognize the needs and desires of consumers, identify trends.
UNITObUse of novel techniques to recovery bioactive compounds from natual sources to be integreted as functional ingredients. Use of biactive compounds and/or novel technologies to produce functional foods. 
EIT OLO 6
Intellectual transforming skills and competencies
SPOCAddressed through a section on consumer insight and understanding the driving factors of consumers about their food choices
Summer SchoolIn order to be able to respond to an existing food system challenge, in-depth understanding of the underlying issue or problem is required
ETBCIn order to be able to respond to an existing food system challenge, in-depth understanding of the underlying issue or problem is required
ThesisThe requirement for integration of knowledge and skills from different subfields within the Food System, as well as practical perspectives gained through industry mentorship
UWBoth, Marketing in Food System as well as Management in Food System provide business cases and thus teach how to pose research questions and formulate challenges.
UNITObChallenge on the creation of a functional product necessary for a specific target population with nutritional needs by using bioactive compounds derived from food by-products.
QUBDescribe the business environment in the food sector Perform a due diligence analysis on a specific food sector idea   Articulate the market opportunity, including a competitor analysis and industry assessment    
EIT OLO 7
Leadership skills and competencies
Summer SchoolAddressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams
ETBCAddressed through the requirement to engage in all activities in small teams
ThesisThe requirement to present and discuss the conclusions, knowledge and arguments advanced in the thesis at the graduate conference
UWLeadership in Food System specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs.
Profile areas addressed by the mobility path UW UNITOb QUB UW
Management of food system innovations
22.5 UW
Thesis +30
Summer School +5

Total 57.5
Consumer practices and public engagement
11.5 UW
Thesis +30
Summer School +5

Total 46.5
Food safety, transparency, traceability
1 UW
22.5 QUB

ETBC +5
Summer School +5

Total 33.5
Food security
22.5 QUB

ETBC +5
Summer School +5

Total 32.5
Targeted nutrition and health management
12.5 UNITOb

Summer School +5

Total 17.5
Circular food systems
2 UW
10 UNITOb

Summer School +5

Total 17
Innovative food processing
10 UNITOb

Summer School +5

Total 15
Sustainable production
2 UW

Summer School +5

Total 7
Digitalisation and data management
0.5 UW

Summer School +5

Total 5.5
13: UW UHOHb QUB UW 13 Management o...ns 57.5 ECTS
ILOs
OLOs
Profile Scorecards
ILOs
OLOs
Profile Scorecards
ILOs
Intended Learning Outcomes (ILOs) for the mobility path UW UHOHb QUB UW
Complexity levelTrack or overarching moduleAt the end of this track or module, students will be able to...
CreateSPOC- Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme
Summer School- Develop effective risk management strategies for new ventures
- Develop and perform an effective pitch to an audience of diverse stakeholders
ETBC- Develop a commercialisation strategy for a specific emerging technology
- Pitch the strategy to potential investors
Thesis- Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods
UW- Design a value chain for a selected/imaginary enterprise operating in the food system (S).
- Design marketing tools for specific market situations based on the knowledge of the food system (S).
UHOHb- Design new agri-food value chains and innovative food products.
EvaluateSPOC- Critically evaluate different responses to current challenges in food systems
Summer School- Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk
ETBC- Articulate the market opportunity
UW- Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).
- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S).
UHOHb- Select appropriate technological agrifood methods and approaches.
- Examine and critically assess existing agrifood technologies and products,
QUB- Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications
AnalyzeSPOC- Analyze the principal components of the food system and describe their systemic interactions and dependencies
Summer School- Appraise the likely financial needs and other resources for a new venture
ETBC- Appraise the business environment in the food system
- Devise and conduct a due diligence analysis on a specific food sector idea
- Devise and conduct a competitor analysis and industry assessment
UW- Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill)
QUB- Assess the risks associated with a range of biological and chemical contaminants within the food chain
- Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival
- Identify ways to mitigate against and monitor for compromised food integrity
ApplySummer School- Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges
UW- Apply basic project management tools and IT programs to design an example project (S).
QUB- Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings
UnderstandSPOC- Demonstrate the importance of a food system approach and its relevance for system innovation
- Discuss key principles of system science, in particular those relevant for food systems
Summer School- Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle
UW- Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K).
UHOHb- Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system
QUB- Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;
- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud
RememberUW- Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)
- Identify factors affecting consumers' attitudes and behavior in the food market (K).
QUB- Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks
- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level
OLOs
Overarching Learning Outcomes (OLOs) for the mobility path UW UHOHb QUB UW
EIT Overarching Learning outcomeTrack or overarching moduleHow is this OLO addressed?
EIT OLO 1
Making value judgments and sustainability competencies
SPOCDirectly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies
Summer SchoolAddressed through a section on the role of innovation and entrepreneurship in society
ETBCAddressed through an appraisal of ethics in connection with emerging technologies
UWMarketing in Food System helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.Management in Food System prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.Leadership in Food System shapes the responsible and ethical attitude of future entrepreneurs.
UHOHbThe track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system
QUB·   Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers.
EIT OLO 2
Entrepreneurship skills and competencies
Summer SchoolEntrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development
ETBCEntrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed
UWMarketing in Food System teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.Management in Food System provides tools to create business models for innovation, start-ups and to design value and supply chain.
QUBApply acquired knowledge in key aspects of bio-entrepreneurship. Apply acquired knowledge to solve practical problems. Preparation of business plan report.
EIT OLO 3
Creativity skills and competencies
SPOCAddressed through the requirement for students to model their own career in the food system
Summer SchoolAddressed through idea generation and design-thinking activities
ETBCAddressed through the hands-on creation of a commercialisation strategy
UWMarketing in Food System - familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.Management in Food System - stimulates the creation of innovative solutions for the food sector, both product and business models.Leadership in Food Systems - developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations.
UHOHbThe track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions
QUB·        Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic
EIT OLO 4
Innovation skills and competencies
SPOCAddressed through a specific section on the role of innovation in the food system
Summer SchoolAddressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system
ETBCAddressed through the activities in the module focusing on emerging technologies in the food system
UWMarketing in Food System - provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with examples of information technologies for project management.Management in Food System - builds skills in designing business models as well as value and supply chains for the commercialization of innovation.
QUB·         Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications.
EIT OLO 5
Research skills and competencies
ETBCAddressed through in-depth familiarization with the emerging technologies, those being derived from cutting-edge research methods employed at the universities
ThesisThe requirement to formulate research questions and hypotheses, and creating and implementing an adequate research plan
UWMarketing in Food System - teaches how to research the market, recognize the needs and desires of consumers, identify trends.
UHOHbModules in the track offer regularly laboratory courses and in-the-field sections that are carried out with cutting-edge equipment, processes and techniques in the area of agricultural technology and food processing. The master thesis is based on own research work that is gathered through laboratory or field experiments using scientific approaches to tackle and report present as well as future challenges combined with excellent supervision and innovative facilities.
EIT OLO 6
Intellectual transforming skills and competencies
SPOCAddressed through a section on consumer insight and understanding the driving factors of consumers about their food choices
Summer SchoolIn order to be able to respond to an existing food system challenge, in-depth understanding of the underlying issue or problem is required
ETBCIn order to be able to respond to an existing food system challenge, in-depth understanding of the underlying issue or problem is required
ThesisThe requirement for integration of knowledge and skills from different subfields within the Food System, as well as practical perspectives gained through industry mentorship
UWBoth, Marketing in Food System as well as Management in Food System provide business cases and thus teach how to pose research questions and formulate challenges.
UHOHbTrack modules foster scientific thinking by teaching material that goes beyond the state of the art in food and agricultural science and technology. It encourages students to implement scientific problem solving into their analytical skillset by transforming hands-on experiences into real research problems
QUBDescribe the business environment in the food sector Perform a due diligence analysis on a specific food sector idea   Articulate the market opportunity, including a competitor analysis and industry assessment    
EIT OLO 7
Leadership skills and competencies
Summer SchoolAddressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams
ETBCAddressed through the requirement to engage in all activities in small teams
ThesisThe requirement to present and discuss the conclusions, knowledge and arguments advanced in the thesis at the graduate conference
UWLeadership in Food System specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs.
Profile areas addressed by the mobility path UW UHOHb QUB UW
Management of food system innovations
22.5 UW
Thesis +30
Summer School +5

Total 57.5
Consumer practices and public engagement
11.5 UW
Thesis +30
Summer School +5

Total 46.5
Food safety, transparency, traceability
1 UW
22.5 QUB

ETBC +5
Summer School +5

Total 33.5
Food security
22.5 QUB

ETBC +5
Summer School +5

Total 32.5
Innovative food processing
22.5 UHOHb

Summer School +5

Total 27.5
Sustainable production
2 UW
15 UHOHb

Summer School +5

Total 22
Digitalisation and data management
0.5 UW
15 UHOHb

Summer School +5

Total 20.5
Circular food systems
2 UW
7.5 UHOHb

Summer School +5

Total 14.5
14: UW UORb UNITOa UW Consumer pra...ment 64 ECTS Management o...ns 70 ECTS
ILOs
OLOs
Profile Scorecards
ILOs
OLOs
Profile Scorecards
ILOs
Intended Learning Outcomes (ILOs) for the mobility path UW UORb UNITOa UW
Complexity levelTrack or overarching moduleAt the end of this track or module, students will be able to...
CreateSPOC- Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme
Summer School- Develop effective risk management strategies for new ventures
- Develop and perform an effective pitch to an audience of diverse stakeholders
ETBC- Develop a commercialisation strategy for a specific emerging technology
- Pitch the strategy to potential investors
Thesis- Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods
UW- Design a value chain for a selected/imaginary enterprise operating in the food system (S).
- Design marketing tools for specific market situations based on the knowledge of the food system (S).
UORb- Design and evaluate a public health nutrition intervention
- Design a re-formulated food product and outline the steps in the development process
EvaluateSPOC- Critically evaluate different responses to current challenges in food systems
Summer School- Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk
ETBC- Articulate the market opportunity
UW- Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).
- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S).
UORb- Investigate the associations between diet and disease risk
UNITOa- Assess safety issues of the whole food chain
AnalyzeSPOC- Analyze the principal components of the food system and describe their systemic interactions and dependencies
Summer School- Appraise the likely financial needs and other resources for a new venture
ETBC- Appraise the business environment in the food system
- Devise and conduct a due diligence analysis on a specific food sector idea
- Devise and conduct a competitor analysis and industry assessment
UW- Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill)
UORb- Critically appraise epidemiological and experimental data used in deriving dietary recommendations aimed at reducing risk of chronic disease
- Critically analyse food and nutrition policies and interventions aimed at improving public health nutrition
UNITOa- Solve specific safety challenges administered during the courses.
ApplySummer School- Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges
UW- Apply basic project management tools and IT programs to design an example project (S).
UnderstandSPOC- Demonstrate the importance of a food system approach and its relevance for system innovation
- Discuss key principles of system science, in particular those relevant for food systems
Summer School- Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle
UW- Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K).
UORb- Describe the main factors that influence food choice
UNITOa- Understand causes and solutions to control or avoid specific food safety risks.
- Understand mitigation strategies in specific segments of the food chain to reduce safety risks.
RememberUW- Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)
- Identify factors affecting consumers' attitudes and behavior in the food market (K).
OLOs
Overarching Learning Outcomes (OLOs) for the mobility path UW UORb UNITOa UW
EIT Overarching Learning outcomeTrack or overarching moduleHow is this OLO addressed?
EIT OLO 1
Making value judgments and sustainability competencies
SPOCDirectly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies
Summer SchoolAddressed through a section on the role of innovation and entrepreneurship in society
ETBCAddressed through an appraisal of ethics in connection with emerging technologies
UWMarketing in Food System helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.Management in Food System prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.Leadership in Food System shapes the responsible and ethical attitude of future entrepreneurs.
UNITOaEvaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches.
EIT OLO 2
Entrepreneurship skills and competencies
Summer SchoolEntrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development
ETBCEntrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed
UWMarketing in Food System teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.Management in Food System provides tools to create business models for innovation, start-ups and to design value and supply chain.
EIT OLO 3
Creativity skills and competencies
SPOCAddressed through the requirement for students to model their own career in the food system
Summer SchoolAddressed through idea generation and design-thinking activities
ETBCAddressed through the hands-on creation of a commercialisation strategy
UWMarketing in Food System - familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.Management in Food System - stimulates the creation of innovative solutions for the food sector, both product and business models.Leadership in Food Systems - developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations.
UORbUsing knowledge of public health nutrition strategies to design and critically evaluate a public health intervention
EIT OLO 4
Innovation skills and competencies
SPOCAddressed through a specific section on the role of innovation in the food system
Summer SchoolAddressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system
ETBCAddressed through the activities in the module focusing on emerging technologies in the food system
UWMarketing in Food System - provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with examples of information technologies for project management.Management in Food System - builds skills in designing business models as well as value and supply chains for the commercialization of innovation.
UORbUsing knowledge about nutrition and health, food technology, legislation and business models to design, develop and evaluate reformulated food products.
UNITOaDevelop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system.
EIT OLO 5
Research skills and competencies
ETBCAddressed through in-depth familiarization with the emerging technologies, those being derived from cutting-edge research methods employed at the universities
ThesisThe requirement to formulate research questions and hypotheses, and creating and implementing an adequate research plan
UWMarketing in Food System - teaches how to research the market, recognize the needs and desires of consumers, identify trends.
UNITOaUse novel techniques and research methods to mitigate the microbiological and chemical risk in the food system.
EIT OLO 6
Intellectual transforming skills and competencies
SPOCAddressed through a section on consumer insight and understanding the driving factors of consumers about their food choices
Summer SchoolIn order to be able to respond to an existing food system challenge, in-depth understanding of the underlying issue or problem is required
ETBCIn order to be able to respond to an existing food system challenge, in-depth understanding of the underlying issue or problem is required
ThesisThe requirement for integration of knowledge and skills from different subfields within the Food System, as well as practical perspectives gained through industry mentorship
UWBoth, Marketing in Food System as well as Management in Food System provide business cases and thus teach how to pose research questions and formulate challenges.
UNITOaIdeation of a systemic approch to face a microbiolocal or chemical risk in the food chain.
EIT OLO 7
Leadership skills and competencies
Summer SchoolAddressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams
ETBCAddressed through the requirement to engage in all activities in small teams
ThesisThe requirement to present and discuss the conclusions, knowledge and arguments advanced in the thesis at the graduate conference
UWLeadership in Food System specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs.
UORbCollaborating effectively within a team and leading on different elements of group projects. This includes effectively communicating to specialists and stakeholders to infulence the decision making process of product reformulation. 
Profile areas addressed by the mobility path UW UORb UNITOa UW
Management of food system innovations
22.5 UW
7.5 UORb
Thesis +30
ETBC +5
Summer School +5

Total 70
Consumer practices and public engagement
11.5 UW
12.5 UORb
Thesis +30
ETBC +5
Summer School +5

Total 64
Food safety, transparency, traceability
1 UW
22.5 UNITOa

ETBC +5
Summer School +5

Total 33.5
Targeted nutrition and health management
2.5 UORb

ETBC +5
Summer School +5

Total 12.5
Circular food systems
2 UW

ETBC +5
Summer School +5

Total 12
Sustainable production
2 UW

ETBC +5
Summer School +5

Total 12
Digitalisation and data management
0.5 UW

ETBC +5
Summer School +5

Total 10.5
Food security

ETBC +5
Summer School +5

Total 10
Innovative food processing

ETBC +5
Summer School +5

Total 10
15: UW UORb ULUa UW Consumer pra...ment 66 ECTS Management o...ns 70 ECTS
ILOs
OLOs
Profile Scorecards
ILOs
OLOs
Profile Scorecards
ILOs
Intended Learning Outcomes (ILOs) for the mobility path UW UORb ULUa UW
Complexity levelTrack or overarching moduleAt the end of this track or module, students will be able to...
CreateSPOC- Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme
Summer School- Develop effective risk management strategies for new ventures
- Develop and perform an effective pitch to an audience of diverse stakeholders
ETBC- Develop a commercialisation strategy for a specific emerging technology
- Pitch the strategy to potential investors
Thesis- Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods
UW- Design a value chain for a selected/imaginary enterprise operating in the food system (S).
- Design marketing tools for specific market situations based on the knowledge of the food system (S).
UORb- Design and evaluate a public health nutrition intervention
- Design a re-formulated food product and outline the steps in the development process
ULUa- Create/Design sustainable food and packaging prototypes
EvaluateSPOC- Critically evaluate different responses to current challenges in food systems
Summer School- Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk
ETBC- Articulate the market opportunity
UW- Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).
- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S).
UORb- Investigate the associations between diet and disease risk
ULUa- Assess options and challenges related to the development of sustainable and innovative food products, processes and systems
- Evaluate current and future food products and food systems from a sustainability perspective
- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods
- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects
AnalyzeSPOC- Analyze the principal components of the food system and describe their systemic interactions and dependencies
Summer School- Appraise the likely financial needs and other resources for a new venture
ETBC- Appraise the business environment in the food system
- Devise and conduct a due diligence analysis on a specific food sector idea
- Devise and conduct a competitor analysis and industry assessment
UW- Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill)
UORb- Critically appraise epidemiological and experimental data used in deriving dietary recommendations aimed at reducing risk of chronic disease
- Critically analyse food and nutrition policies and interventions aimed at improving public health nutrition
ULUa- Analyze consumer experienced values and how they influence the product development
- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment.
ApplySummer School- Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges
UW- Apply basic project management tools and IT programs to design an example project (S).
ULUa- Apply system perspectives on sustainable production, processing and consumption of food
UnderstandSPOC- Demonstrate the importance of a food system approach and its relevance for system innovation
- Discuss key principles of system science, in particular those relevant for food systems
Summer School- Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle
UW- Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K).
UORb- Describe the main factors that influence food choice
ULUa- Understand properties of different materials or formulations can be used to develop sustainable healthy foods
- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.
- Understand rules and legislation about novel foods, health claims and food safety
RememberUW- Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)
- Identify factors affecting consumers' attitudes and behavior in the food market (K).
OLOs
Overarching Learning Outcomes (OLOs) for the mobility path UW UORb ULUa UW
EIT Overarching Learning outcomeTrack or overarching moduleHow is this OLO addressed?
EIT OLO 1
Making value judgments and sustainability competencies
SPOCDirectly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies
Summer SchoolAddressed through a section on the role of innovation and entrepreneurship in society
ETBCAddressed through an appraisal of ethics in connection with emerging technologies
UWMarketing in Food System helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.Management in Food System prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.Leadership in Food System shapes the responsible and ethical attitude of future entrepreneurs.
ULUaFacilitating students' insight in the opportunities and limitations of food production in relation to sustainability
EIT OLO 2
Entrepreneurship skills and competencies
Summer SchoolEntrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development
ETBCEntrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed
UWMarketing in Food System teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.Management in Food System provides tools to create business models for innovation, start-ups and to design value and supply chain.
EIT OLO 3
Creativity skills and competencies
SPOCAddressed through the requirement for students to model their own career in the food system
Summer SchoolAddressed through idea generation and design-thinking activities
ETBCAddressed through the hands-on creation of a commercialisation strategy
UWMarketing in Food System - familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.Management in Food System - stimulates the creation of innovative solutions for the food sector, both product and business models.Leadership in Food Systems - developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations.
UORbUsing knowledge of public health nutrition strategies to design and critically evaluate a public health intervention
EIT OLO 4
Innovation skills and competencies
SPOCAddressed through a specific section on the role of innovation in the food system
Summer SchoolAddressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system
ETBCAddressed through the activities in the module focusing on emerging technologies in the food system
UWMarketing in Food System - provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with examples of information technologies for project management.Management in Food System - builds skills in designing business models as well as value and supply chains for the commercialization of innovation.
UORbUsing knowledge about nutrition and health, food technology, legislation and business models to design, develop and evaluate reformulated food products.
ULUaTransference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services.
EIT OLO 5
Research skills and competencies
ETBCAddressed through in-depth familiarization with the emerging technologies, those being derived from cutting-edge research methods employed at the universities
ThesisThe requirement to formulate research questions and hypotheses, and creating and implementing an adequate research plan
UWMarketing in Food System - teaches how to research the market, recognize the needs and desires of consumers, identify trends.
ULUaUse of novel techniques and research methods to develop sustainable food processing through the whole production chain, including environmental and energy aspects.
EIT OLO 6
Intellectual transforming skills and competencies
SPOCAddressed through a section on consumer insight and understanding the driving factors of consumers about their food choices
Summer SchoolIn order to be able to respond to an existing food system challenge, in-depth understanding of the underlying issue or problem is required
ETBCIn order to be able to respond to an existing food system challenge, in-depth understanding of the underlying issue or problem is required
ThesisThe requirement for integration of knowledge and skills from different subfields within the Food System, as well as practical perspectives gained through industry mentorship
UWBoth, Marketing in Food System as well as Management in Food System provide business cases and thus teach how to pose research questions and formulate challenges.
EIT OLO 7
Leadership skills and competencies
Summer SchoolAddressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams
ETBCAddressed through the requirement to engage in all activities in small teams
ThesisThe requirement to present and discuss the conclusions, knowledge and arguments advanced in the thesis at the graduate conference
UWLeadership in Food System specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs.
UORbCollaborating effectively within a team and leading on different elements of group projects. This includes effectively communicating to specialists and stakeholders to infulence the decision making process of product reformulation. 
Profile areas addressed by the mobility path UW UORb ULUa UW
Management of food system innovations
22.5 UW
7.5 UORb
Thesis +30
ETBC +5
Summer School +5

Total 70
Consumer practices and public engagement
11.5 UW
12.5 UORb
2 ULUa
Thesis +30
ETBC +5
Summer School +5

Total 66
Sustainable production
2 UW
11 ULUa

ETBC +5
Summer School +5

Total 23
Food safety, transparency, traceability
1 UW
10.5 ULUa

ETBC +5
Summer School +5

Total 21.5
Circular food systems
2 UW
6.5 ULUa

ETBC +5
Summer School +5

Total 18.5
Targeted nutrition and health management
2.5 UORb

ETBC +5
Summer School +5

Total 12.5
Innovative food processing

ETBC +5
Summer School +5

Total 10
Digitalisation and data management
0.5 UW

Summer School +5

Total 5.5
Food security

Summer School +5

Total 5
16: UW UORb UHOHa UW Management o...ns 65 ECTS
ILOs
OLOs
Profile Scorecards
ILOs
OLOs
Profile Scorecards
ILOs
Intended Learning Outcomes (ILOs) for the mobility path UW UORb UHOHa UW
Complexity levelTrack or overarching moduleAt the end of this track or module, students will be able to...
CreateSPOC- Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme
Summer School- Develop effective risk management strategies for new ventures
- Develop and perform an effective pitch to an audience of diverse stakeholders
ETBC- Develop a commercialisation strategy for a specific emerging technology
- Pitch the strategy to potential investors
Thesis- Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods
UW- Design a value chain for a selected/imaginary enterprise operating in the food system (S).
- Design marketing tools for specific market situations based on the knowledge of the food system (S).
UORb- Design and evaluate a public health nutrition intervention
- Design a re-formulated food product and outline the steps in the development process
UHOHa- Design new agri-food value chains and innovative food products.
EvaluateSPOC- Critically evaluate different responses to current challenges in food systems
Summer School- Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk
ETBC- Articulate the market opportunity
UW- Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).
- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S).
UORb- Investigate the associations between diet and disease risk
UHOHa- Select appropriate technological agrifood methods and approaches.
- Examine and critically assess existing agrifood technologies and products,
AnalyzeSPOC- Analyze the principal components of the food system and describe their systemic interactions and dependencies
Summer School- Appraise the likely financial needs and other resources for a new venture
ETBC- Appraise the business environment in the food system
- Devise and conduct a due diligence analysis on a specific food sector idea
- Devise and conduct a competitor analysis and industry assessment
UW- Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill)
UORb- Critically appraise epidemiological and experimental data used in deriving dietary recommendations aimed at reducing risk of chronic disease
- Critically analyse food and nutrition policies and interventions aimed at improving public health nutrition
ApplySummer School- Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges
UW- Apply basic project management tools and IT programs to design an example project (S).
UnderstandSPOC- Demonstrate the importance of a food system approach and its relevance for system innovation
- Discuss key principles of system science, in particular those relevant for food systems
Summer School- Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle
UW- Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K).
UORb- Describe the main factors that influence food choice
UHOHa- Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system
RememberUW- Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)
- Identify factors affecting consumers' attitudes and behavior in the food market (K).
OLOs
Overarching Learning Outcomes (OLOs) for the mobility path UW UORb UHOHa UW
EIT Overarching Learning outcomeTrack or overarching moduleHow is this OLO addressed?
EIT OLO 1
Making value judgments and sustainability competencies
SPOCDirectly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies
Summer SchoolAddressed through a section on the role of innovation and entrepreneurship in society
ETBCAddressed through an appraisal of ethics in connection with emerging technologies
UWMarketing in Food System helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.Management in Food System prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.Leadership in Food System shapes the responsible and ethical attitude of future entrepreneurs.
UHOHaThe track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system
EIT OLO 2
Entrepreneurship skills and competencies
Summer SchoolEntrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development
ETBCEntrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed
UWMarketing in Food System teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.Management in Food System provides tools to create business models for innovation, start-ups and to design value and supply chain.
EIT OLO 3
Creativity skills and competencies
SPOCAddressed through the requirement for students to model their own career in the food system
Summer SchoolAddressed through idea generation and design-thinking activities
ETBCAddressed through the hands-on creation of a commercialisation strategy
UWMarketing in Food System - familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.Management in Food System - stimulates the creation of innovative solutions for the food sector, both product and business models.Leadership in Food Systems - developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations.
UORbUsing knowledge of public health nutrition strategies to design and critically evaluate a public health intervention
UHOHaThe track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions
EIT OLO 4
Innovation skills and competencies
SPOCAddressed through a specific section on the role of innovation in the food system
Summer SchoolAddressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system
ETBCAddressed through the activities in the module focusing on emerging technologies in the food system
UWMarketing in Food System - provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with examples of information technologies for project management.Management in Food System - builds skills in designing business models as well as value and supply chains for the commercialization of innovation.
UORbUsing knowledge about nutrition and health, food technology, legislation and business models to design, develop and evaluate reformulated food products.
EIT OLO 5
Research skills and competencies
ETBCAddressed through in-depth familiarization with the emerging technologies, those being derived from cutting-edge research methods employed at the universities
ThesisThe requirement to formulate research questions and hypotheses, and creating and implementing an adequate research plan
UWMarketing in Food System - teaches how to research the market, recognize the needs and desires of consumers, identify trends.
UHOHaModules in the track offer regularly laboratory courses and in-the-field sections that are carried out with cutting-edge equipment, processes and techniques in the area of agricultural technology and food processing. The master thesis is based on own research work that is gathered through laboratory or field experiments using scientific approaches to tackle and report present as well as future challenges combined with excellent supervision and innovative facilities.
EIT OLO 6
Intellectual transforming skills and competencies
SPOCAddressed through a section on consumer insight and understanding the driving factors of consumers about their food choices
Summer SchoolIn order to be able to respond to an existing food system challenge, in-depth understanding of the underlying issue or problem is required
ETBCIn order to be able to respond to an existing food system challenge, in-depth understanding of the underlying issue or problem is required
ThesisThe requirement for integration of knowledge and skills from different subfields within the Food System, as well as practical perspectives gained through industry mentorship
UWBoth, Marketing in Food System as well as Management in Food System provide business cases and thus teach how to pose research questions and formulate challenges.
UHOHaTrack modules foster scientific thinking by teaching material that goes beyond the state of the art in food and agricultural science and technology. It encourages students to implement scientific problem solving into their analytical skillset by transforming hands-on experiences into real research problems
EIT OLO 7
Leadership skills and competencies
Summer SchoolAddressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams
ETBCAddressed through the requirement to engage in all activities in small teams
ThesisThe requirement to present and discuss the conclusions, knowledge and arguments advanced in the thesis at the graduate conference
UWLeadership in Food System specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs.
UORbCollaborating effectively within a team and leading on different elements of group projects. This includes effectively communicating to specialists and stakeholders to infulence the decision making process of product reformulation. 
Profile areas addressed by the mobility path UW UORb UHOHa UW
Management of food system innovations
22.5 UW
7.5 UORb
Thesis +30
Summer School +5

Total 65
Consumer practices and public engagement
11.5 UW
12.5 UORb
Thesis +30
Summer School +5

Total 59
Sustainable production
2 UW
22.5 UHOHa

ETBC +5
Summer School +5

Total 34.5
Innovative food processing
22.5 UHOHa

ETBC +5
Summer School +5

Total 32.5
Circular food systems
2 UW
15 UHOHa

ETBC +5
Summer School +5

Total 27
Food security
15 UHOHa

ETBC +5
Summer School +5

Total 25
Food safety, transparency, traceability
1 UW

ETBC +5
Summer School +5

Total 11
Digitalisation and data management
0.5 UW

ETBC +5
Summer School +5

Total 10.5
Targeted nutrition and health management
2.5 UORb

Summer School +5

Total 7.5
17: UW UORb UAM UW Management o...ns 65 ECTS
ILOs
OLOs
Profile Scorecards
ILOs
OLOs
Profile Scorecards
ILOs
Intended Learning Outcomes (ILOs) for the mobility path UW UORb UAM UW
Complexity levelTrack or overarching moduleAt the end of this track or module, students will be able to...
CreateSPOC- Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme
Summer School- Develop effective risk management strategies for new ventures
- Develop and perform an effective pitch to an audience of diverse stakeholders
ETBC- Develop a commercialisation strategy for a specific emerging technology
- Pitch the strategy to potential investors
Thesis- Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods
UW- Design a value chain for a selected/imaginary enterprise operating in the food system (S).
- Design marketing tools for specific market situations based on the knowledge of the food system (S).
UORb- Design and evaluate a public health nutrition intervention
- Design a re-formulated food product and outline the steps in the development process
UAM- Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.
- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing.
EvaluateSPOC- Critically evaluate different responses to current challenges in food systems
Summer School- Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk
ETBC- Articulate the market opportunity
UW- Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).
- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S).
UORb- Investigate the associations between diet and disease risk
AnalyzeSPOC- Analyze the principal components of the food system and describe their systemic interactions and dependencies
Summer School- Appraise the likely financial needs and other resources for a new venture
ETBC- Appraise the business environment in the food system
- Devise and conduct a due diligence analysis on a specific food sector idea
- Devise and conduct a competitor analysis and industry assessment
UW- Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill)
UORb- Critically appraise epidemiological and experimental data used in deriving dietary recommendations aimed at reducing risk of chronic disease
- Critically analyse food and nutrition policies and interventions aimed at improving public health nutrition
UAM- Determine bioactive and functional compounds to be integrated into novel foods.
ApplySummer School- Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges
UW- Apply basic project management tools and IT programs to design an example project (S).
UAM- Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.
- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds
UnderstandSPOC- Demonstrate the importance of a food system approach and its relevance for system innovation
- Discuss key principles of system science, in particular those relevant for food systems
Summer School- Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle
UW- Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K).
UORb- Describe the main factors that influence food choice
RememberUW- Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)
- Identify factors affecting consumers' attitudes and behavior in the food market (K).
OLOs
Overarching Learning Outcomes (OLOs) for the mobility path UW UORb UAM UW
EIT Overarching Learning outcomeTrack or overarching moduleHow is this OLO addressed?
EIT OLO 1
Making value judgments and sustainability competencies
SPOCDirectly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies
Summer SchoolAddressed through a section on the role of innovation and entrepreneurship in society
ETBCAddressed through an appraisal of ethics in connection with emerging technologies
UWMarketing in Food System helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.Management in Food System prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.Leadership in Food System shapes the responsible and ethical attitude of future entrepreneurs.
EIT OLO 2
Entrepreneurship skills and competencies
Summer SchoolEntrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development
ETBCEntrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed
UWMarketing in Food System teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.Management in Food System provides tools to create business models for innovation, start-ups and to design value and supply chain.
EIT OLO 3
Creativity skills and competencies
SPOCAddressed through the requirement for students to model their own career in the food system
Summer SchoolAddressed through idea generation and design-thinking activities
ETBCAddressed through the hands-on creation of a commercialisation strategy
UWMarketing in Food System - familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.Management in Food System - stimulates the creation of innovative solutions for the food sector, both product and business models.Leadership in Food Systems - developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations.
UORbUsing knowledge of public health nutrition strategies to design and critically evaluate a public health intervention
EIT OLO 4
Innovation skills and competencies
SPOCAddressed through a specific section on the role of innovation in the food system
Summer SchoolAddressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system
ETBCAddressed through the activities in the module focusing on emerging technologies in the food system
UWMarketing in Food System - provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with examples of information technologies for project management.Management in Food System - builds skills in designing business models as well as value and supply chains for the commercialization of innovation.
UORbUsing knowledge about nutrition and health, food technology, legislation and business models to design, develop and evaluate reformulated food products.
UAMTransference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition.
EIT OLO 5
Research skills and competencies
ETBCAddressed through in-depth familiarization with the emerging technologies, those being derived from cutting-edge research methods employed at the universities
ThesisThe requirement to formulate research questions and hypotheses, and creating and implementing an adequate research plan
UWMarketing in Food System - teaches how to research the market, recognize the needs and desires of consumers, identify trends.
UAMUse of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods
EIT OLO 6
Intellectual transforming skills and competencies
SPOCAddressed through a section on consumer insight and understanding the driving factors of consumers about their food choices
Summer SchoolIn order to be able to respond to an existing food system challenge, in-depth understanding of the underlying issue or problem is required
ETBCIn order to be able to respond to an existing food system challenge, in-depth understanding of the underlying issue or problem is required
ThesisThe requirement for integration of knowledge and skills from different subfields within the Food System, as well as practical perspectives gained through industry mentorship
UWBoth, Marketing in Food System as well as Management in Food System provide business cases and thus teach how to pose research questions and formulate challenges.
UAMStimulation of the ideation of personalized foods to specifically meet the nutritional needs/preferences of specific population groups (healthy and non-healthy consumers)
EIT OLO 7
Leadership skills and competencies
Summer SchoolAddressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams
ETBCAddressed through the requirement to engage in all activities in small teams
ThesisThe requirement to present and discuss the conclusions, knowledge and arguments advanced in the thesis at the graduate conference
UWLeadership in Food System specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs.
UORbCollaborating effectively within a team and leading on different elements of group projects. This includes effectively communicating to specialists and stakeholders to infulence the decision making process of product reformulation. 
Profile areas addressed by the mobility path UW UORb UAM UW
Management of food system innovations
22.5 UW
7.5 UORb
Thesis +30
Summer School +5

Total 65
Consumer practices and public engagement
11.5 UW
12.5 UORb
Thesis +30
Summer School +5

Total 59
Targeted nutrition and health management
2.5 UORb
22.5 UAM

ETBC +5
Summer School +5

Total 35
Digitalisation and data management
0.5 UW
7.5 UAM

ETBC +5
Summer School +5

Total 18
Sustainable production
2 UW
2.5 UAM

ETBC +5
Summer School +5

Total 14.5
Innovative food processing
2.5 UAM

ETBC +5
Summer School +5

Total 12.5
Circular food systems
2 UW

Summer School +5

Total 7
Food safety, transparency, traceability
1 UW

Summer School +5

Total 6
Food security

Summer School +5

Total 5
18: UW UORb QUB UW Management o...ns 65 ECTS
ILOs
OLOs
Profile Scorecards
ILOs
OLOs
Profile Scorecards
ILOs
Intended Learning Outcomes (ILOs) for the mobility path UW UORb QUB UW
Complexity levelTrack or overarching moduleAt the end of this track or module, students will be able to...
CreateSPOC- Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme
Summer School- Develop effective risk management strategies for new ventures
- Develop and perform an effective pitch to an audience of diverse stakeholders
ETBC- Develop a commercialisation strategy for a specific emerging technology
- Pitch the strategy to potential investors
Thesis- Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods
UW- Design a value chain for a selected/imaginary enterprise operating in the food system (S).
- Design marketing tools for specific market situations based on the knowledge of the food system (S).
UORb- Design and evaluate a public health nutrition intervention
- Design a re-formulated food product and outline the steps in the development process
EvaluateSPOC- Critically evaluate different responses to current challenges in food systems
Summer School- Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk
ETBC- Articulate the market opportunity
UW- Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).
- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S).
UORb- Investigate the associations between diet and disease risk
QUB- Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications
AnalyzeSPOC- Analyze the principal components of the food system and describe their systemic interactions and dependencies
Summer School- Appraise the likely financial needs and other resources for a new venture
ETBC- Appraise the business environment in the food system
- Devise and conduct a due diligence analysis on a specific food sector idea
- Devise and conduct a competitor analysis and industry assessment
UW- Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill)
UORb- Critically appraise epidemiological and experimental data used in deriving dietary recommendations aimed at reducing risk of chronic disease
- Critically analyse food and nutrition policies and interventions aimed at improving public health nutrition
QUB- Assess the risks associated with a range of biological and chemical contaminants within the food chain
- Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival
- Identify ways to mitigate against and monitor for compromised food integrity
ApplySummer School- Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges
UW- Apply basic project management tools and IT programs to design an example project (S).
QUB- Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings
UnderstandSPOC- Demonstrate the importance of a food system approach and its relevance for system innovation
- Discuss key principles of system science, in particular those relevant for food systems
Summer School- Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle
UW- Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K).
UORb- Describe the main factors that influence food choice
QUB- Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;
- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud
RememberUW- Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)
- Identify factors affecting consumers' attitudes and behavior in the food market (K).
QUB- Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks
- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level
OLOs
Overarching Learning Outcomes (OLOs) for the mobility path UW UORb QUB UW
EIT Overarching Learning outcomeTrack or overarching moduleHow is this OLO addressed?
EIT OLO 1
Making value judgments and sustainability competencies
SPOCDirectly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies
Summer SchoolAddressed through a section on the role of innovation and entrepreneurship in society
ETBCAddressed through an appraisal of ethics in connection with emerging technologies
UWMarketing in Food System helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.Management in Food System prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.Leadership in Food System shapes the responsible and ethical attitude of future entrepreneurs.
QUB·   Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers.
EIT OLO 2
Entrepreneurship skills and competencies
Summer SchoolEntrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development
ETBCEntrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed
UWMarketing in Food System teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.Management in Food System provides tools to create business models for innovation, start-ups and to design value and supply chain.
QUBApply acquired knowledge in key aspects of bio-entrepreneurship. Apply acquired knowledge to solve practical problems. Preparation of business plan report.
EIT OLO 3
Creativity skills and competencies
SPOCAddressed through the requirement for students to model their own career in the food system
Summer SchoolAddressed through idea generation and design-thinking activities
ETBCAddressed through the hands-on creation of a commercialisation strategy
UWMarketing in Food System - familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.Management in Food System - stimulates the creation of innovative solutions for the food sector, both product and business models.Leadership in Food Systems - developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations.
UORbUsing knowledge of public health nutrition strategies to design and critically evaluate a public health intervention
QUB·        Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic
EIT OLO 4
Innovation skills and competencies
SPOCAddressed through a specific section on the role of innovation in the food system
Summer SchoolAddressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system
ETBCAddressed through the activities in the module focusing on emerging technologies in the food system
UWMarketing in Food System - provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with examples of information technologies for project management.Management in Food System - builds skills in designing business models as well as value and supply chains for the commercialization of innovation.
UORbUsing knowledge about nutrition and health, food technology, legislation and business models to design, develop and evaluate reformulated food products.
QUB·         Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications.
EIT OLO 5
Research skills and competencies
ETBCAddressed through in-depth familiarization with the emerging technologies, those being derived from cutting-edge research methods employed at the universities
ThesisThe requirement to formulate research questions and hypotheses, and creating and implementing an adequate research plan
UWMarketing in Food System - teaches how to research the market, recognize the needs and desires of consumers, identify trends.
EIT OLO 6
Intellectual transforming skills and competencies
SPOCAddressed through a section on consumer insight and understanding the driving factors of consumers about their food choices
Summer SchoolIn order to be able to respond to an existing food system challenge, in-depth understanding of the underlying issue or problem is required
ETBCIn order to be able to respond to an existing food system challenge, in-depth understanding of the underlying issue or problem is required
ThesisThe requirement for integration of knowledge and skills from different subfields within the Food System, as well as practical perspectives gained through industry mentorship
UWBoth, Marketing in Food System as well as Management in Food System provide business cases and thus teach how to pose research questions and formulate challenges.
QUBDescribe the business environment in the food sector Perform a due diligence analysis on a specific food sector idea   Articulate the market opportunity, including a competitor analysis and industry assessment    
EIT OLO 7
Leadership skills and competencies
Summer SchoolAddressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams
ETBCAddressed through the requirement to engage in all activities in small teams
ThesisThe requirement to present and discuss the conclusions, knowledge and arguments advanced in the thesis at the graduate conference
UWLeadership in Food System specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs.
UORbCollaborating effectively within a team and leading on different elements of group projects. This includes effectively communicating to specialists and stakeholders to infulence the decision making process of product reformulation. 
Profile areas addressed by the mobility path UW UORb QUB UW
Management of food system innovations
22.5 UW
7.5 UORb
Thesis +30
Summer School +5

Total 65
Consumer practices and public engagement
11.5 UW
12.5 UORb
Thesis +30
Summer School +5

Total 59
Food safety, transparency, traceability
1 UW
22.5 QUB

ETBC +5
Summer School +5

Total 33.5
Food security
22.5 QUB

ETBC +5
Summer School +5

Total 32.5
Targeted nutrition and health management
2.5 UORb

Summer School +5

Total 7.5
Circular food systems
2 UW

Summer School +5

Total 7
Sustainable production
2 UW

Summer School +5

Total 7
Digitalisation and data management
0.5 UW

Summer School +5

Total 5.5
Innovative food processing

Summer School +5

Total 5
19: UW UORb AARUa UW Consumer pra...ment 74 ECTS Management o...ns 65 ECTS
ILOs
OLOs
Profile Scorecards
ILOs
OLOs
Profile Scorecards
ILOs
Intended Learning Outcomes (ILOs) for the mobility path UW UORb AARUa UW
Complexity levelTrack or overarching moduleAt the end of this track or module, students will be able to...
CreateSPOC- Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme
Summer School- Develop effective risk management strategies for new ventures
- Develop and perform an effective pitch to an audience of diverse stakeholders
ETBC- Develop a commercialisation strategy for a specific emerging technology
- Pitch the strategy to potential investors
Thesis- Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods
UW- Design a value chain for a selected/imaginary enterprise operating in the food system (S).
- Design marketing tools for specific market situations based on the knowledge of the food system (S).
UORb- Design and evaluate a public health nutrition intervention
- Design a re-formulated food product and outline the steps in the development process
AARUa-   Create food with novel technolgy  
- Create coherence between molecular nutrition and food technology on one side and socio-scientific analysis of food production and consumption on the other.
EvaluateSPOC- Critically evaluate different responses to current challenges in food systems
Summer School- Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk
ETBC- Articulate the market opportunity
UW- Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).
- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S).
UORb- Investigate the associations between diet and disease risk
AARUa- Evaluate the significance at individual and population levels of bioactive food components for state of health
- Evaluate processes/strategies of product development of specific raw materials and production methods
AnalyzeSPOC- Analyze the principal components of the food system and describe their systemic interactions and dependencies
Summer School- Appraise the likely financial needs and other resources for a new venture
ETBC- Appraise the business environment in the food system
- Devise and conduct a due diligence analysis on a specific food sector idea
- Devise and conduct a competitor analysis and industry assessment
UW- Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill)
UORb- Critically appraise epidemiological and experimental data used in deriving dietary recommendations aimed at reducing risk of chronic disease
- Critically analyse food and nutrition policies and interventions aimed at improving public health nutrition
AARUa- Analyse and discuss the underlying molecular mechanisms of action for bioactive food components
- Suggests methods for production of future animal-based or plant-based products and identify challenges in production of new sustainable products 
ApplySummer School- Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges
UW- Apply basic project management tools and IT programs to design an example project (S).
UnderstandSPOC- Demonstrate the importance of a food system approach and its relevance for system innovation
- Discuss key principles of system science, in particular those relevant for food systems
Summer School- Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle
UW- Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K).
UORb- Describe the main factors that influence food choice
AARUa- Describe the known groups of bioactive components in vegetables, grains, meat, fish, egg and milk, and discuss their functions
- Understand the use of sensory science  to develop future foods
RememberUW- Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)
- Identify factors affecting consumers' attitudes and behavior in the food market (K).
OLOs
Overarching Learning Outcomes (OLOs) for the mobility path UW UORb AARUa UW
EIT Overarching Learning outcomeTrack or overarching moduleHow is this OLO addressed?
EIT OLO 1
Making value judgments and sustainability competencies
SPOCDirectly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies
Summer SchoolAddressed through a section on the role of innovation and entrepreneurship in society
ETBCAddressed through an appraisal of ethics in connection with emerging technologies
UWMarketing in Food System helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.Management in Food System prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.Leadership in Food System shapes the responsible and ethical attitude of future entrepreneurs.
EIT OLO 2
Entrepreneurship skills and competencies
Summer SchoolEntrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development
ETBCEntrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed
UWMarketing in Food System teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.Management in Food System provides tools to create business models for innovation, start-ups and to design value and supply chain.
EIT OLO 3
Creativity skills and competencies
SPOCAddressed through the requirement for students to model their own career in the food system
Summer SchoolAddressed through idea generation and design-thinking activities
ETBCAddressed through the hands-on creation of a commercialisation strategy
UWMarketing in Food System - familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.Management in Food System - stimulates the creation of innovative solutions for the food sector, both product and business models.Leadership in Food Systems - developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations.
UORbUsing knowledge of public health nutrition strategies to design and critically evaluate a public health intervention
EIT OLO 4
Innovation skills and competencies
SPOCAddressed through a specific section on the role of innovation in the food system
Summer SchoolAddressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system
ETBCAddressed through the activities in the module focusing on emerging technologies in the food system
UWMarketing in Food System - provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with examples of information technologies for project management.Management in Food System - builds skills in designing business models as well as value and supply chains for the commercialization of innovation.
UORbUsing knowledge about nutrition and health, food technology, legislation and business models to design, develop and evaluate reformulated food products.
AARUaTransference of knowledge, ideas and novel technologies to develop a future food, including the choice of primary production method and technological proceesing for the final product.  
EIT OLO 5
Research skills and competencies
ETBCAddressed through in-depth familiarization with the emerging technologies, those being derived from cutting-edge research methods employed at the universities
ThesisThe requirement to formulate research questions and hypotheses, and creating and implementing an adequate research plan
UWMarketing in Food System - teaches how to research the market, recognize the needs and desires of consumers, identify trends.
AARUaAll courses are research-based, and the student will through lectures, colloquia, discussions and student presentation work with the scientific approach
EIT OLO 6
Intellectual transforming skills and competencies
SPOCAddressed through a section on consumer insight and understanding the driving factors of consumers about their food choices
Summer SchoolIn order to be able to respond to an existing food system challenge, in-depth understanding of the underlying issue or problem is required
ETBCIn order to be able to respond to an existing food system challenge, in-depth understanding of the underlying issue or problem is required
ThesisThe requirement for integration of knowledge and skills from different subfields within the Food System, as well as practical perspectives gained through industry mentorship
UWBoth, Marketing in Food System as well as Management in Food System provide business cases and thus teach how to pose research questions and formulate challenges.
AARUaStudents will be challengend to develop future food using their scientific and practical knowledge obtained in the program. The students will work in groups.
EIT OLO 7
Leadership skills and competencies
Summer SchoolAddressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams
ETBCAddressed through the requirement to engage in all activities in small teams
ThesisThe requirement to present and discuss the conclusions, knowledge and arguments advanced in the thesis at the graduate conference
UWLeadership in Food System specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs.
UORbCollaborating effectively within a team and leading on different elements of group projects. This includes effectively communicating to specialists and stakeholders to infulence the decision making process of product reformulation. 
Profile areas addressed by the mobility path UW UORb AARUa UW
Consumer practices and public engagement
11.5 UW
12.5 UORb
10 AARUa
Thesis +30
ETBC +5
Summer School +5

Total 74
Management of food system innovations
22.5 UW
7.5 UORb
Thesis +30
Summer School +5

Total 65
Sustainable production
2 UW
12.5 AARUa

ETBC +5
Summer School +5

Total 24.5
Circular food systems
2 UW

ETBC +5
Summer School +5

Total 12
Targeted nutrition and health management
2.5 UORb

Summer School +5

Total 7.5
Food safety, transparency, traceability
1 UW

Summer School +5

Total 6
Digitalisation and data management
0.5 UW

Summer School +5

Total 5.5
Food security

Summer School +5

Total 5
Innovative food processing

Summer School +5

Total 5
20: UW UNITOb UAM UW Management o...ns 57.5 ECTS
ILOs
OLOs
Profile Scorecards
ILOs
OLOs
Profile Scorecards
ILOs
Intended Learning Outcomes (ILOs) for the mobility path UW UNITOb UAM UW
Complexity levelTrack or overarching moduleAt the end of this track or module, students will be able to...
CreateSPOC- Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme
Summer School- Develop effective risk management strategies for new ventures
- Develop and perform an effective pitch to an audience of diverse stakeholders
ETBC- Develop a commercialisation strategy for a specific emerging technology
- Pitch the strategy to potential investors
Thesis- Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods
UW- Design a value chain for a selected/imaginary enterprise operating in the food system (S).
- Design marketing tools for specific market situations based on the knowledge of the food system (S).
UAM- Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.
- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing.
EvaluateSPOC- Critically evaluate different responses to current challenges in food systems
Summer School- Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk
ETBC- Articulate the market opportunity
UW- Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).
- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S).
UNITOb- Assess the use of functional compounds into food  by analyzing their chemical, microbiological, sensory, textural and nutritional effects into the final product.
AnalyzeSPOC- Analyze the principal components of the food system and describe their systemic interactions and dependencies
Summer School- Appraise the likely financial needs and other resources for a new venture
ETBC- Appraise the business environment in the food system
- Devise and conduct a due diligence analysis on a specific food sector idea
- Devise and conduct a competitor analysis and industry assessment
UW- Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill)
UNITOb- Understand the impact functional food can have on human health.
UAM- Determine bioactive and functional compounds to be integrated into novel foods.
ApplySummer School- Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges
UW- Apply basic project management tools and IT programs to design an example project (S).
UNITOb- Apply strategies in food production to create new functional products, demonstrated by applying the acquired knowledge to solve specific problems during the courses.
UAM- Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.
- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds
UnderstandSPOC- Demonstrate the importance of a food system approach and its relevance for system innovation
- Discuss key principles of system science, in particular those relevant for food systems
Summer School- Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle
UW- Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K).
RememberUW- Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)
- Identify factors affecting consumers' attitudes and behavior in the food market (K).
OLOs
Overarching Learning Outcomes (OLOs) for the mobility path UW UNITOb UAM UW
EIT Overarching Learning outcomeTrack or overarching moduleHow is this OLO addressed?
EIT OLO 1
Making value judgments and sustainability competencies
SPOCDirectly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies
Summer SchoolAddressed through a section on the role of innovation and entrepreneurship in society
ETBCAddressed through an appraisal of ethics in connection with emerging technologies
UWMarketing in Food System helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.Management in Food System prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.Leadership in Food System shapes the responsible and ethical attitude of future entrepreneurs.
UNITObEvaluate the most sustainable approach to the recovery of functional bioactive compounds from natural sources. Assess the management of food processing to maintain the bioactivity of the selected compounds. Evaluate the effect of the bioactive compounds on human health.
EIT OLO 2
Entrepreneurship skills and competencies
Summer SchoolEntrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development
ETBCEntrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed
UWMarketing in Food System teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.Management in Food System provides tools to create business models for innovation, start-ups and to design value and supply chain.
EIT OLO 3
Creativity skills and competencies
SPOCAddressed through the requirement for students to model their own career in the food system
Summer SchoolAddressed through idea generation and design-thinking activities
ETBCAddressed through the hands-on creation of a commercialisation strategy
UWMarketing in Food System - familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.Management in Food System - stimulates the creation of innovative solutions for the food sector, both product and business models.Leadership in Food Systems - developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations.
UNITObStimulation of creativity in thinking about the management of the food process for the production of functional foods.
EIT OLO 4
Innovation skills and competencies
SPOCAddressed through a specific section on the role of innovation in the food system
Summer SchoolAddressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system
ETBCAddressed through the activities in the module focusing on emerging technologies in the food system
UWMarketing in Food System - provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with examples of information technologies for project management.Management in Food System - builds skills in designing business models as well as value and supply chains for the commercialization of innovation.
UNITObImprove knowledge on the sustanable of bioactive compounds to be use as functional food. Improve ideas on managing ingredients and/or food process technologies to create new functional products.  Improve knowledge on a systemic approach to improve the human health.
UAMTransference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition.
EIT OLO 5
Research skills and competencies
ETBCAddressed through in-depth familiarization with the emerging technologies, those being derived from cutting-edge research methods employed at the universities
ThesisThe requirement to formulate research questions and hypotheses, and creating and implementing an adequate research plan
UWMarketing in Food System - teaches how to research the market, recognize the needs and desires of consumers, identify trends.
UNITObUse of novel techniques to recovery bioactive compounds from natual sources to be integreted as functional ingredients. Use of biactive compounds and/or novel technologies to produce functional foods. 
UAMUse of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods
EIT OLO 6
Intellectual transforming skills and competencies
SPOCAddressed through a section on consumer insight and understanding the driving factors of consumers about their food choices
Summer SchoolIn order to be able to respond to an existing food system challenge, in-depth understanding of the underlying issue or problem is required
ETBCIn order to be able to respond to an existing food system challenge, in-depth understanding of the underlying issue or problem is required
ThesisThe requirement for integration of knowledge and skills from different subfields within the Food System, as well as practical perspectives gained through industry mentorship
UWBoth, Marketing in Food System as well as Management in Food System provide business cases and thus teach how to pose research questions and formulate challenges.
UNITObChallenge on the creation of a functional product necessary for a specific target population with nutritional needs by using bioactive compounds derived from food by-products.
UAMStimulation of the ideation of personalized foods to specifically meet the nutritional needs/preferences of specific population groups (healthy and non-healthy consumers)
EIT OLO 7
Leadership skills and competencies
Summer SchoolAddressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams
ETBCAddressed through the requirement to engage in all activities in small teams
ThesisThe requirement to present and discuss the conclusions, knowledge and arguments advanced in the thesis at the graduate conference
UWLeadership in Food System specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs.
Profile areas addressed by the mobility path UW UNITOb UAM UW
Management of food system innovations
22.5 UW
Thesis +30
Summer School +5

Total 57.5
Consumer practices and public engagement
11.5 UW
Thesis +30
Summer School +5

Total 46.5
Targeted nutrition and health management
12.5 UNITOb
22.5 UAM

ETBC +5
Summer School +5

Total 45
Innovative food processing
10 UNITOb
2.5 UAM

ETBC +5
Summer School +5

Total 22.5
Digitalisation and data management
0.5 UW
7.5 UAM

ETBC +5
Summer School +5

Total 18
Circular food systems
2 UW
10 UNITOb

Summer School +5

Total 17
Sustainable production
2 UW
2.5 UAM

ETBC +5
Summer School +5

Total 14.5
Food safety, transparency, traceability
1 UW

Summer School +5

Total 6
Food security

Summer School +5

Total 5
21: UW ULUb UORa UW Management o...ns 60 ECTS
ILOs
OLOs
Profile Scorecards
ILOs
OLOs
Profile Scorecards
ILOs
Intended Learning Outcomes (ILOs) for the mobility path UW ULUb UORa UW
Complexity levelTrack or overarching moduleAt the end of this track or module, students will be able to...
CreateSPOC- Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme
Summer School- Develop effective risk management strategies for new ventures
- Develop and perform an effective pitch to an audience of diverse stakeholders
ETBC- Develop a commercialisation strategy for a specific emerging technology
- Pitch the strategy to potential investors
Thesis- Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods
UW- Design a value chain for a selected/imaginary enterprise operating in the food system (S).
- Design marketing tools for specific market situations based on the knowledge of the food system (S).
ULUb- Create/Design sustainable food and packaging prototypes
EvaluateSPOC- Critically evaluate different responses to current challenges in food systems
Summer School- Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk
ETBC- Articulate the market opportunity
UW- Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).
- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S).
ULUb- Assess options and challenges related to the development of sustainable and innovative food products, processes and systems
- Evaluate current and future food products and food systems from a sustainability perspective
- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods
- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects
UORa- Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans
- Investigate the associations between diet and disease risk
AnalyzeSPOC- Analyze the principal components of the food system and describe their systemic interactions and dependencies
Summer School- Appraise the likely financial needs and other resources for a new venture
ETBC- Appraise the business environment in the food system
- Devise and conduct a due diligence analysis on a specific food sector idea
- Devise and conduct a competitor analysis and industry assessment
UW- Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill)
ULUb- Analyze consumer experienced values and how they influence the product development
- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment.
UORa- Analyse a range of important factors which influence consumer decision making and purchase behaviour
- Assess dietary intake and evaluate diets against dietary requirements and recommendation
ApplySummer School- Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges
UW- Apply basic project management tools and IT programs to design an example project (S).
ULUb- Apply system perspectives on sustainable production, processing and consumption of food
UnderstandSPOC- Demonstrate the importance of a food system approach and its relevance for system innovation
- Discuss key principles of system science, in particular those relevant for food systems
Summer School- Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle
UW- Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K).
ULUb- Understand properties of different materials or formulations can be used to develop sustainable healthy foods
- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.
- Understand rules and legislation about novel foods, health claims and food safety
UORa- Outline the interaction of diet with gastrointestinal function and health
- Understand the basic principles of metabolism and regulation of metabolic pathways
RememberUW- Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)
- Identify factors affecting consumers' attitudes and behavior in the food market (K).
OLOs
Overarching Learning Outcomes (OLOs) for the mobility path UW ULUb UORa UW
EIT Overarching Learning outcomeTrack or overarching moduleHow is this OLO addressed?
EIT OLO 1
Making value judgments and sustainability competencies
SPOCDirectly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies
Summer SchoolAddressed through a section on the role of innovation and entrepreneurship in society
ETBCAddressed through an appraisal of ethics in connection with emerging technologies
UWMarketing in Food System helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.Management in Food System prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.Leadership in Food System shapes the responsible and ethical attitude of future entrepreneurs.
ULUbFacilitating students' insight in the opportunities and limitations of food production in relation to sustainability
EIT OLO 2
Entrepreneurship skills and competencies
Summer SchoolEntrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development
ETBCEntrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed
UWMarketing in Food System teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.Management in Food System provides tools to create business models for innovation, start-ups and to design value and supply chain.
EIT OLO 3
Creativity skills and competencies
SPOCAddressed through the requirement for students to model their own career in the food system
Summer SchoolAddressed through idea generation and design-thinking activities
ETBCAddressed through the hands-on creation of a commercialisation strategy
UWMarketing in Food System - familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.Management in Food System - stimulates the creation of innovative solutions for the food sector, both product and business models.Leadership in Food Systems - developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations.
UORaUsing creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet.
EIT OLO 4
Innovation skills and competencies
SPOCAddressed through a specific section on the role of innovation in the food system
Summer SchoolAddressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system
ETBCAddressed through the activities in the module focusing on emerging technologies in the food system
UWMarketing in Food System - provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with examples of information technologies for project management.Management in Food System - builds skills in designing business models as well as value and supply chains for the commercialization of innovation.
ULUbTransference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services.
UORaProposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. 
EIT OLO 5
Research skills and competencies
ETBCAddressed through in-depth familiarization with the emerging technologies, those being derived from cutting-edge research methods employed at the universities
ThesisThe requirement to formulate research questions and hypotheses, and creating and implementing an adequate research plan
UWMarketing in Food System - teaches how to research the market, recognize the needs and desires of consumers, identify trends.
ULUbUse of novel techniques and research methods to develop sustainable food processing through the whole production chain, including environmental and energy aspects.
UORaCritically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy.
EIT OLO 6
Intellectual transforming skills and competencies
SPOCAddressed through a section on consumer insight and understanding the driving factors of consumers about their food choices
Summer SchoolIn order to be able to respond to an existing food system challenge, in-depth understanding of the underlying issue or problem is required
ETBCIn order to be able to respond to an existing food system challenge, in-depth understanding of the underlying issue or problem is required
ThesisThe requirement for integration of knowledge and skills from different subfields within the Food System, as well as practical perspectives gained through industry mentorship
UWBoth, Marketing in Food System as well as Management in Food System provide business cases and thus teach how to pose research questions and formulate challenges.
UORaUtilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. 
EIT OLO 7
Leadership skills and competencies
Summer SchoolAddressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams
ETBCAddressed through the requirement to engage in all activities in small teams
ThesisThe requirement to present and discuss the conclusions, knowledge and arguments advanced in the thesis at the graduate conference
UWLeadership in Food System specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs.
Profile areas addressed by the mobility path UW ULUb UORa UW
Management of food system innovations
22.5 UW
2.5 ULUb
Thesis +30
Summer School +5

Total 60
Consumer practices and public engagement
11.5 UW
4.5 ULUb
2.5 UORa
Thesis +30
ETBC +5
Summer School +5

Total 58.5
Targeted nutrition and health management
3 ULUb
20 UORa

ETBC +5
Summer School +5

Total 33
Food safety, transparency, traceability
1 UW
3 ULUb
4 UORa

ETBC +5
Summer School +5

Total 18
Sustainable production
2 UW
5 ULUb

Summer School +5

Total 12
Circular food systems
2 UW
4.5 ULUb

Summer School +5

Total 11.5
Food security

ETBC +5
Summer School +5

Total 10
Innovative food processing

ETBC +5
Summer School +5

Total 10
Digitalisation and data management
0.5 UW

Summer School +5

Total 5.5
22: UW ULUb UNITOa UW Management o...ns 65 ECTS
ILOs
OLOs
Profile Scorecards
ILOs
OLOs
Profile Scorecards
ILOs
Intended Learning Outcomes (ILOs) for the mobility path UW ULUb UNITOa UW
Complexity levelTrack or overarching moduleAt the end of this track or module, students will be able to...
CreateSPOC- Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme
Summer School- Develop effective risk management strategies for new ventures
- Develop and perform an effective pitch to an audience of diverse stakeholders
ETBC- Develop a commercialisation strategy for a specific emerging technology
- Pitch the strategy to potential investors
Thesis- Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods
UW- Design a value chain for a selected/imaginary enterprise operating in the food system (S).
- Design marketing tools for specific market situations based on the knowledge of the food system (S).
ULUb- Create/Design sustainable food and packaging prototypes
EvaluateSPOC- Critically evaluate different responses to current challenges in food systems
Summer School- Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk
ETBC- Articulate the market opportunity
UW- Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).
- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S).
ULUb- Assess options and challenges related to the development of sustainable and innovative food products, processes and systems
- Evaluate current and future food products and food systems from a sustainability perspective
- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods
- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects
UNITOa- Assess safety issues of the whole food chain
AnalyzeSPOC- Analyze the principal components of the food system and describe their systemic interactions and dependencies
Summer School- Appraise the likely financial needs and other resources for a new venture
ETBC- Appraise the business environment in the food system
- Devise and conduct a due diligence analysis on a specific food sector idea
- Devise and conduct a competitor analysis and industry assessment
UW- Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill)
ULUb- Analyze consumer experienced values and how they influence the product development
- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment.
UNITOa- Solve specific safety challenges administered during the courses.
ApplySummer School- Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges
UW- Apply basic project management tools and IT programs to design an example project (S).
ULUb- Apply system perspectives on sustainable production, processing and consumption of food
UnderstandSPOC- Demonstrate the importance of a food system approach and its relevance for system innovation
- Discuss key principles of system science, in particular those relevant for food systems
Summer School- Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle
UW- Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K).
ULUb- Understand properties of different materials or formulations can be used to develop sustainable healthy foods
- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.
- Understand rules and legislation about novel foods, health claims and food safety
UNITOa- Understand causes and solutions to control or avoid specific food safety risk