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.
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OLOs |
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Profile areas addressed by the mobility path UW ❱ UNITOb ❱ UAM ❱ UW |
Path timeline | UW -1 week 1 day-❱ UAM ---------------------------19 weeks 5 days---------------------------❱ UNITOa -----------8 weeks 3 days-----------❱ UW | ||||||||||||||||||||||||||||||||||||||
Semester 1 (fall/winter 2021/2022) | Semester 2 (spring/summer 2022) | Semester 3 (fall/winter 2022/2023) | Semester 4 (spring/summer 2023) | ||||||||||||||||||||||||||||||||||||
Semester schedules | 1st Oct 21 - 26th Jan 22 (exams until 9th Feb 22) ⚠ indicative dates | 3rd Feb 22 - 15th May 22 (exams until 29th May 22) ⚠ indicative dates ❱ Transition time from previous location: 1 week 1 day from end of classes (overlap of 6 days from previous exam period) | 30th Sep 22 - 20th Dec 22 (exams until 28th Feb 23) ⚠ indicative dates ❱ Transition time from previous location: 19 weeks 5 days from end of classes (17 weeks 5 days from previous exam period) | 17th Feb 23 - 14th Jun 23 (exams until 5th Jul 23) ⚠ indicative dates ❱ Transition time from previous location: 8 weeks 3 days from end of classes (overlap of 1 week 4 days from previous exam period) | |||||||||||||||||||||||||||||||||||
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Institution | University of Warsaw | Universidad Autonoma de Madrid | University of Turin | University of Warsaw | |||||||||||||||||||||||||||||||||||
Locale | Warsaw, Poland | Madrid, Spain | Turin, Italy | Warsaw, Poland | |||||||||||||||||||||||||||||||||||
Track title | Food System Management | Functional Foods and Precision Nutrition | Food safety of the whole value chain | Thesis at University of Warsaw | |||||||||||||||||||||||||||||||||||
Keywords | Food business management | Functional Foods Precision Nutrition | Food Safety | ||||||||||||||||||||||||||||||||||||
Track details | The track Food System Management is offered for those who want to invent and develop innovative solutions for the food sector, and simultaneously to have an impact on the commercialization process. The goal of the track is to educate people with entrepreneurial and responsible mindset who are able to identify market needs and opportunities, and manage projects generating values for customers. Â | This track will allow the students to acquire knowledge and skills related to the action/s and effect/s of bioactive food compounds on human health status. The students will explore novel entrepreneurial venues through the application of functional foods specifically designed for precision nutrition, for both healthy individuals and chronic diseases patients. This objective will be pursued through training on cutting-edge methods and techniques within the area of Molecular Nutrition and Foodomics in order to understand the role of functional foods on maintaining/enhancing human health in a personalized manner. Concepts linked to genetics and genomics will be introduced so the students can immerse into the most recent aspects of precision nutrition and explore their relevance on consumer welfare. | The main subjects covered in the track will be the food safety of the whole chain from production to consumption, with insights of foodborne pathogens physiology and virulence, food toxicology, food safety management systems. Problem solving exercise will be carried out in the field of food safety. | ||||||||||||||||||||||||||||||||||||
Track prerequisites | Basic knowledge about the food system | Basic knowledge in Food Science, Nutrition and/or Biology | Basic knowledge of the food microbiology | ||||||||||||||||||||||||||||||||||||
Overarching modules | SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference | |||||||||||||||||||||||||||||||||||
Track modules |
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Track modules assessment | Management in Food System | Personal Nutrition and Chronic Diseases Functional Food Development Omics technologies | Food toxicology:the module is assessed through an oral exam and through an oral presentation on a selected topics chosen by students. Food safety management systems: the module is assessed through a written test (multiple choices and open questions) and through an oral presentation on a selected topics chosen by students. Microbiological risks in the food chain: the module is assessed through a written report that students will prepare corncerning a subject that waas considered during the class. Â | Thesis text, presentation at graduate conference | |||||||||||||||||||||||||||||||||||
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OLOs |
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Profile areas addressed by the mobility path UW ❱ UAM ❱ UNITOa ❱ UW |
Path timeline | UW ----------------11 weeks 6 days----------------❱ UHOHb ----------7 weeks 4 days----------❱ UAM -----------8 weeks 3 days-----------❱ UW | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Semester 1 (fall/winter 2021/2022) | Semester 2 (spring/summer 2022) | Semester 3 (fall/winter 2022/2023) | Semester 4 (spring/summer 2023) | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Semester schedules | 1st Oct 21 - 26th Jan 22 (exams until 9th Feb 22) ⚠ indicative dates | 20th Apr 22 - 18th Jul 22 (exams until 30th Oct 22) ⚠ indicative dates ❱ Transition time from previous location: 11 weeks 6 days from end of classes (9 weeks 6 days from previous exam period) | 9th Sep 22 - 20th Dec 22 (exams until 20th Jan 23) ⚠ indicative dates ❱ Transition time from previous location: 7 weeks 4 days from end of classes (overlap of 7 weeks 2 days from previous exam period) | 17th Feb 23 - 14th Jun 23 (exams until 5th Jul 23) ⚠ indicative dates ❱ Transition time from previous location: 8 weeks 3 days from end of classes (4 weeks from previous exam period) | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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Institution | University of Warsaw | University of Hohenheim | Universidad Autonoma de Madrid | University of Warsaw | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Locale | Warsaw, Poland | Stuttgart, Germany | Madrid, Spain | Warsaw, Poland | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Track title | Food System Management | AgriFood Science and Engineering (spring/summer) | Functional Foods and Precision Nutrition | Thesis at University of Warsaw | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Keywords | Food business management | AgriFood | Functional Foods Precision Nutrition | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Track details | The track Food System Management is offered for those who want to invent and develop innovative solutions for the food sector, and simultaneously to have an impact on the commercialization process. The goal of the track is to educate people with entrepreneurial and responsible mindset who are able to identify market needs and opportunities, and manage projects generating values for customers. Â | This track will cover the "front" end of the food system namely primary production principles as well as conversion and processing to value added ingredients and innovative food products. Some knowledge on use of byproduct streams will be provided. With primary production, a focus will be on agricultural technologies as well as some plant sciences. The module "AgFoodTech" provides an introduction and overview to the track, complemented by two electives from a pool of modules from the fields of food science or agricultural technology. IMPORTANT: students will be placed in elective modules by the UHOH team on the basis of availability, pedagogic fit and practicality of the combination. | This track will allow the students to acquire knowledge and skills related to the action/s and effect/s of bioactive food compounds on human health status. The students will explore novel entrepreneurial venues through the application of functional foods specifically designed for precision nutrition, for both healthy individuals and chronic diseases patients. This objective will be pursued through training on cutting-edge methods and techniques within the area of Molecular Nutrition and Foodomics in order to understand the role of functional foods on maintaining/enhancing human health in a personalized manner. Concepts linked to genetics and genomics will be introduced so the students can immerse into the most recent aspects of precision nutrition and explore their relevance on consumer welfare. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Track prerequisites | Basic knowledge about the food system | Basic knowledge in Food Science, Nutrition and/or Biology | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Overarching modules | SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Track modules |
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Track modules assessment | Management in Food System | Personal Nutrition and Chronic Diseases Functional Food Development Omics technologies | Thesis text, presentation at graduate conference | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
ILOs |
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OLOs |
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Profile areas addressed by the mobility path UW ❱ UHOHb ❱ UAM ❱ UW |
Path timeline | UW ------4 weeks 6 days------❱ UNITOb ------------------------17 weeks 2 days------------------------❱ UHOHa ---2 weeks 3 days---❱ UW | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Semester 1 (fall/winter 2021/2022) | Semester 2 (spring/summer 2022) | Semester 3 (fall/winter 2022/2023) | Semester 4 (spring/summer 2023) | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Semester schedules | 1st Oct 21 - 26th Jan 22 (exams until 9th Feb 22) ⚠ indicative dates | 1st Mar 22 - 15th Jun 22 (exams until 1st Jun 22) ⚠ indicative dates ❱ Transition time from previous location: 4 weeks 6 days from end of classes (2 weeks 6 days from previous exam period) | 14th Oct 22 - 31st Jan 23 (exams until 17th Feb 23) ⚠ indicative dates ❱ Transition time from previous location: 17 weeks 2 days from end of classes (19 weeks 2 days from previous exam period) | 17th Feb 23 - 14th Jun 23 (exams until 5th Jul 23) ⚠ indicative dates ❱ Transition time from previous location: 2 weeks 3 days from end of classes ( from previous exam period) | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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Institution | University of Warsaw | University of Turin | University of Hohenheim | University of Warsaw | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Locale | Warsaw, Poland | Turin, Italy | Stuttgart, Germany | Warsaw, Poland | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Track title | Food System Management | Functional food compounds from natural sources | AgriFood Science and Engineering (fall/winter) | Thesis at University of Warsaw | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Keywords | Food business management | Functional Foods | AgriFood | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Track details | The track Food System Management is offered for those who want to invent and develop innovative solutions for the food sector, and simultaneously to have an impact on the commercialization process. The goal of the track is to educate people with entrepreneurial and responsible mindset who are able to identify market needs and opportunities, and manage projects generating values for customers. Â | In this track, the students will acquire knowledge related to the most important functional compounds in foods. Functionality will be referred to both the effect that those compounds can have to human health, but also to the food itself. As a matter of fact, foods (and food side streams) contain a number of functional compounds which can be used in food preparation to reach specific technological objectives (protection from oxidation, water retention, structure, etc.). The modules will focus on the description of those "active" components, their separation (extraction) from different sources (both raw and waste materials) and their valorization in the production of functional foods and towards human health. | This track will cover the "front" end of the food system namely primary production principles as well as conversion and processing to value added ingredients and innovative food products. Some knowledge on use of byproduct streams will be provided. With primary production, a focus will be on agricultural technologies as well as some plant sciences. The module "AgFoodTech" provides an introduction and overview to the track, complemented by two electives from a pool of modules from the fields of food science or agricultural technology. IMPORTANT: students will be placed in elective modules by the UHOH team on the basis of availability, pedagogic fit and practicality of the combination. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Track prerequisites | Basic knowledge about the food system | Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Overarching modules | SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Track modules |
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Track modules assessment | Management in Food System | Functional food compounds: nutritional aspects - the module is assessed throught a written exams. Functional food compounds: food processing application - the module is composed by a report concerning a subject that was considered during the class (60%) and by a test consisting on open questions (40). Functional food compounds: types and processing technologies to obtain them - the module is assessed through a presentation of a functional food design to be presented in the classroom and through an oral exams. Â | Assessment for the obligatory module AgFoodTech is a written exam. Two further modules are assessed as defined in the module catalogue (written exam/oral exam, coursework or report). | Thesis text, presentation at graduate conference | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
ILOs |
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OLOs |
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Profile areas addressed by the mobility path UW ❱ UNITOb ❱ UHOHa ❱ UW |
Path timeline | UW -1 week 1 day-❱ UAM ------------------------------21 weeks 5 days------------------------------❱ UHOHa ---2 weeks 3 days---❱ UW | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Semester 1 (fall/winter 2021/2022) | Semester 2 (spring/summer 2022) | Semester 3 (fall/winter 2022/2023) | Semester 4 (spring/summer 2023) | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Semester schedules | 1st Oct 21 - 26th Jan 22 (exams until 9th Feb 22) ⚠ indicative dates | 3rd Feb 22 - 15th May 22 (exams until 29th May 22) ⚠ indicative dates ❱ Transition time from previous location: 1 week 1 day from end of classes (overlap of 6 days from previous exam period) | 14th Oct 22 - 31st Jan 23 (exams until 17th Feb 23) ⚠ indicative dates ❱ Transition time from previous location: 21 weeks 5 days from end of classes (19 weeks 5 days from previous exam period) | 17th Feb 23 - 14th Jun 23 (exams until 5th Jul 23) ⚠ indicative dates ❱ Transition time from previous location: 2 weeks 3 days from end of classes ( from previous exam period) | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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Institution | University of Warsaw | Universidad Autonoma de Madrid | University of Hohenheim | University of Warsaw | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Locale | Warsaw, Poland | Madrid, Spain | Stuttgart, Germany | Warsaw, Poland | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Track title | Food System Management | Functional Foods and Precision Nutrition | AgriFood Science and Engineering (fall/winter) | Thesis at University of Warsaw | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Keywords | Food business management | Functional Foods Precision Nutrition | AgriFood | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Track details | The track Food System Management is offered for those who want to invent and develop innovative solutions for the food sector, and simultaneously to have an impact on the commercialization process. The goal of the track is to educate people with entrepreneurial and responsible mindset who are able to identify market needs and opportunities, and manage projects generating values for customers. Â | This track will allow the students to acquire knowledge and skills related to the action/s and effect/s of bioactive food compounds on human health status. The students will explore novel entrepreneurial venues through the application of functional foods specifically designed for precision nutrition, for both healthy individuals and chronic diseases patients. This objective will be pursued through training on cutting-edge methods and techniques within the area of Molecular Nutrition and Foodomics in order to understand the role of functional foods on maintaining/enhancing human health in a personalized manner. Concepts linked to genetics and genomics will be introduced so the students can immerse into the most recent aspects of precision nutrition and explore their relevance on consumer welfare. | This track will cover the "front" end of the food system namely primary production principles as well as conversion and processing to value added ingredients and innovative food products. Some knowledge on use of byproduct streams will be provided. With primary production, a focus will be on agricultural technologies as well as some plant sciences. The module "AgFoodTech" provides an introduction and overview to the track, complemented by two electives from a pool of modules from the fields of food science or agricultural technology. IMPORTANT: students will be placed in elective modules by the UHOH team on the basis of availability, pedagogic fit and practicality of the combination. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Track prerequisites | Basic knowledge about the food system | Basic knowledge in Food Science, Nutrition and/or Biology | Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Overarching modules | SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Track modules |
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Track modules assessment | Management in Food System | Personal Nutrition and Chronic Diseases Functional Food Development Omics technologies | Assessment for the obligatory module AgFoodTech is a written exam. Two further modules are assessed as defined in the module catalogue (written exam/oral exam, coursework or report). | Thesis text, presentation at graduate conference | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
ILOs |
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OLOs |
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Profile areas addressed by the mobility path UW ❱ UAM ❱ UHOHa ❱ UW |
Path timeline | UW ----------------11 weeks 6 days----------------❱ UHOHb --------------10 weeks 4 days--------------❱ UNITOa -----------8 weeks 3 days-----------❱ UW | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Semester 1 (fall/winter 2021/2022) | Semester 2 (spring/summer 2022) | Semester 3 (fall/winter 2022/2023) | Semester 4 (spring/summer 2023) | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Semester schedules | 1st Oct 21 - 26th Jan 22 (exams until 9th Feb 22) ⚠ indicative dates | 20th Apr 22 - 18th Jul 22 (exams until 30th Oct 22) ⚠ indicative dates ❱ Transition time from previous location: 11 weeks 6 days from end of classes (9 weeks 6 days from previous exam period) | 30th Sep 22 - 20th Dec 22 (exams until 28th Feb 23) ⚠ indicative dates ❱ Transition time from previous location: 10 weeks 4 days from end of classes (overlap of 4 weeks 2 days from previous exam period) | 17th Feb 23 - 14th Jun 23 (exams until 5th Jul 23) ⚠ indicative dates ❱ Transition time from previous location: 8 weeks 3 days from end of classes (overlap of 1 week 4 days from previous exam period) | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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Institution | University of Warsaw | University of Hohenheim | University of Turin | University of Warsaw | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Locale | Warsaw, Poland | Stuttgart, Germany | Turin, Italy | Warsaw, Poland | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Track title | Food System Management | AgriFood Science and Engineering (spring/summer) | Food safety of the whole value chain | Thesis at University of Warsaw | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Keywords | Food business management | AgriFood | Food Safety | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Track details | The track Food System Management is offered for those who want to invent and develop innovative solutions for the food sector, and simultaneously to have an impact on the commercialization process. The goal of the track is to educate people with entrepreneurial and responsible mindset who are able to identify market needs and opportunities, and manage projects generating values for customers. Â | This track will cover the "front" end of the food system namely primary production principles as well as conversion and processing to value added ingredients and innovative food products. Some knowledge on use of byproduct streams will be provided. With primary production, a focus will be on agricultural technologies as well as some plant sciences. The module "AgFoodTech" provides an introduction and overview to the track, complemented by two electives from a pool of modules from the fields of food science or agricultural technology. IMPORTANT: students will be placed in elective modules by the UHOH team on the basis of availability, pedagogic fit and practicality of the combination. | The main subjects covered in the track will be the food safety of the whole chain from production to consumption, with insights of foodborne pathogens physiology and virulence, food toxicology, food safety management systems. Problem solving exercise will be carried out in the field of food safety. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Track prerequisites | Basic knowledge about the food system | Basic knowledge of the food microbiology | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Overarching modules | SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Track modules |
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Track modules assessment | Management in Food System | Food toxicology:the module is assessed through an oral exam and through an oral presentation on a selected topics chosen by students. Food safety management systems: the module is assessed through a written test (multiple choices and open questions) and through an oral presentation on a selected topics chosen by students. Microbiological risks in the food chain: the module is assessed through a written report that students will prepare corncerning a subject that waas considered during the class. Â | Thesis text, presentation at graduate conference | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
ILOs |
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OLOs |
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Profile areas addressed by the mobility path UW ❱ UHOHb ❱ UNITOa ❱ UW |
Path timeline | UW ------4 weeks 6 days------❱ UNITOb --------------10 weeks 2 days--------------❱ AARUa -----------8 weeks 3 days-----------❱ UW | ||||||||||||||||||||||||||||||||||||||||||||||||||
Semester 1 (fall/winter 2021/2022) | Semester 2 (spring/summer 2022) | Semester 3 (fall/winter 2022/2023) | Semester 4 (spring/summer 2023) | ||||||||||||||||||||||||||||||||||||||||||||||||
Semester schedules | 1st Oct 21 - 26th Jan 22 (exams until 9th Feb 22) ⚠ indicative dates | 1st Mar 22 - 15th Jun 22 (exams until 1st Jun 22) ⚠ indicative dates ❱ Transition time from previous location: 4 weeks 6 days from end of classes (2 weeks 6 days from previous exam period) | 26th Aug 22 - 20th Dec 22 (exams until 1st Feb 23) ⚠ indicative dates ❱ Transition time from previous location: 10 weeks 2 days from end of classes (12 weeks 2 days from previous exam period) | 17th Feb 23 - 14th Jun 23 (exams until 5th Jul 23) ⚠ indicative dates ❱ Transition time from previous location: 8 weeks 3 days from end of classes (2 weeks 2 days from previous exam period) | |||||||||||||||||||||||||||||||||||||||||||||||
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Institution | University of Warsaw | University of Turin | Aarhus University | University of Warsaw | |||||||||||||||||||||||||||||||||||||||||||||||
Locale | Warsaw, Poland | Turin, Italy | Aarhus, Denmark | Warsaw, Poland | |||||||||||||||||||||||||||||||||||||||||||||||
Track title | Food System Management | Functional food compounds from natural sources | Future Foods | Thesis at University of Warsaw | |||||||||||||||||||||||||||||||||||||||||||||||
Keywords | Food business management | Functional Foods | |||||||||||||||||||||||||||||||||||||||||||||||||
Track details | The track Food System Management is offered for those who want to invent and develop innovative solutions for the food sector, and simultaneously to have an impact on the commercialization process. The goal of the track is to educate people with entrepreneurial and responsible mindset who are able to identify market needs and opportunities, and manage projects generating values for customers.  | In this track, the students will acquire knowledge related to the most important functional compounds in foods. Functionality will be referred to both the effect that those compounds can have to human health, but also to the food itself. As a matter of fact, foods (and food side streams) contain a number of functional compounds which can be used in food preparation to reach specific technological objectives (protection from oxidation, water retention, structure, etc.). The modules will focus on the description of those "active" components, their separation (extraction) from different sources (both raw and waste materials) and their valorization in the production of functional foods and towards human health. | This track will bring the student close to future foods on a molecular level. It will identify and characterize bioactive food components and the will further allow the student to specialise in novel animal-based foods or organic plant-based food coupled with project work in sensory science, consumer science and new product development. | ||||||||||||||||||||||||||||||||||||||||||||||||
Track prerequisites | Basic knowledge about the food system | A scientific, food, agricultural, technical-scientific or medical scientific bachelor degree with a molecular biological content corresponding to a minimum of 60 ECTS. This includes a minimum of 10 ECTS within biochemistry and a further 50 ECTS within the subjects of chemistry, organic chemistry and analytical chemistry as well as molecular biology. | |||||||||||||||||||||||||||||||||||||||||||||||||
Overarching modules | SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference | |||||||||||||||||||||||||||||||||||||||||||||||
Track modules |
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Track modules assessment | Management in Food System | Functional food compounds: nutritional aspects - the module is assessed throught a written exams. Functional food compounds: food processing application - the module is composed by a report concerning a subject that was considered during the class (60%) and by a test consisting on open questions (40). Functional food compounds: types and processing technologies to obtain them - the module is assessed through a presentation of a functional food design to be presented in the classroom and through an oral exams. Â | Thesis text, presentation at graduate conference | ||||||||||||||||||||||||||||||||||||||||||||||||
ILOs |
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OLOs |
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Profile areas addressed by the mobility path UW ❱ UNITOb ❱ AARUa ❱ UW |
Path timeline | UW ----------------11 weeks 6 days----------------❱ UHOHb -------5 weeks 4 days-------❱ AARUa -----------8 weeks 3 days-----------❱ UW | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Semester 1 (fall/winter 2021/2022) | Semester 2 (spring/summer 2022) | Semester 3 (fall/winter 2022/2023) | Semester 4 (spring/summer 2023) | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Semester schedules | 1st Oct 21 - 26th Jan 22 (exams until 9th Feb 22) ⚠ indicative dates | 20th Apr 22 - 18th Jul 22 (exams until 30th Oct 22) ⚠ indicative dates ❱ Transition time from previous location: 11 weeks 6 days from end of classes (9 weeks 6 days from previous exam period) | 26th Aug 22 - 20th Dec 22 (exams until 1st Feb 23) ⚠ indicative dates ❱ Transition time from previous location: 5 weeks 4 days from end of classes (overlap of 9 weeks 2 days from previous exam period) | 17th Feb 23 - 14th Jun 23 (exams until 5th Jul 23) ⚠ indicative dates ❱ Transition time from previous location: 8 weeks 3 days from end of classes (2 weeks 2 days from previous exam period) | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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Institution | University of Warsaw | University of Hohenheim | Aarhus University | University of Warsaw | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Locale | Warsaw, Poland | Stuttgart, Germany | Aarhus, Denmark | Warsaw, Poland | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Track title | Food System Management | AgriFood Science and Engineering (spring/summer) | Future Foods | Thesis at University of Warsaw | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Keywords | Food business management | AgriFood | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Track details | The track Food System Management is offered for those who want to invent and develop innovative solutions for the food sector, and simultaneously to have an impact on the commercialization process. The goal of the track is to educate people with entrepreneurial and responsible mindset who are able to identify market needs and opportunities, and manage projects generating values for customers.  | This track will cover the "front" end of the food system namely primary production principles as well as conversion and processing to value added ingredients and innovative food products. Some knowledge on use of byproduct streams will be provided. With primary production, a focus will be on agricultural technologies as well as some plant sciences. The module "AgFoodTech" provides an introduction and overview to the track, complemented by two electives from a pool of modules from the fields of food science or agricultural technology. IMPORTANT: students will be placed in elective modules by the UHOH team on the basis of availability, pedagogic fit and practicality of the combination. | This track will bring the student close to future foods on a molecular level. It will identify and characterize bioactive food components and the will further allow the student to specialise in novel animal-based foods or organic plant-based food coupled with project work in sensory science, consumer science and new product development. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Track prerequisites | Basic knowledge about the food system | A scientific, food, agricultural, technical-scientific or medical scientific bachelor degree with a molecular biological content corresponding to a minimum of 60 ECTS. This includes a minimum of 10 ECTS within biochemistry and a further 50 ECTS within the subjects of chemistry, organic chemistry and analytical chemistry as well as molecular biology. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Overarching modules | SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Track modules |
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Track modules assessment | Management in Food System | Thesis text, presentation at graduate conference | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
ILOs |
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OLOs |
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Profile areas addressed by the mobility path UW ❱ UHOHb ❱ AARUa ❱ UW |
Path timeline | UW ------4 weeks 6 days------❱ UNITOb --------------------14 weeks 2 days--------------------❱ UORa -------------9 weeks 3 days-------------❱ UW | |||||||||||||||||||||||||||||||||||||||||
Semester 1 (fall/winter 2021/2022) | Semester 2 (spring/summer 2022) | Semester 3 (fall/winter 2022/2023) | Semester 4 (spring/summer 2023) | |||||||||||||||||||||||||||||||||||||||
Semester schedules | 1st Oct 21 - 26th Jan 22 (exams until 9th Feb 22) ⚠ indicative dates | 1st Mar 22 - 15th Jun 22 (exams until 1st Jun 22) ⚠ indicative dates ❱ Transition time from previous location: 4 weeks 6 days from end of classes (2 weeks 6 days from previous exam period) | 23rd Sep 22 - 13th Dec 22 (exams until 24th Jan 23) ⚠ indicative dates ❱ Transition time from previous location: 14 weeks 2 days from end of classes (16 weeks 2 days from previous exam period) | 17th Feb 23 - 14th Jun 23 (exams until 5th Jul 23) ⚠ indicative dates ❱ Transition time from previous location: 9 weeks 3 days from end of classes (3 weeks 3 days from previous exam period) | ||||||||||||||||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Institution | University of Warsaw | University of Turin | University of Reading | University of Warsaw | ||||||||||||||||||||||||||||||||||||||
Locale | Warsaw, Poland | Turin, Italy | Reading, United Kingdom | Warsaw, Poland | ||||||||||||||||||||||||||||||||||||||
Track title | Food System Management | Functional food compounds from natural sources | Personalised Nutrition and the Consumer | Thesis at University of Warsaw | ||||||||||||||||||||||||||||||||||||||
Keywords | Food business management | Functional Foods | Precision Nutrition | |||||||||||||||||||||||||||||||||||||||
Track details | The track Food System Management is offered for those who want to invent and develop innovative solutions for the food sector, and simultaneously to have an impact on the commercialization process. The goal of the track is to educate people with entrepreneurial and responsible mindset who are able to identify market needs and opportunities, and manage projects generating values for customers. Â | In this track, the students will acquire knowledge related to the most important functional compounds in foods. Functionality will be referred to both the effect that those compounds can have to human health, but also to the food itself. As a matter of fact, foods (and food side streams) contain a number of functional compounds which can be used in food preparation to reach specific technological objectives (protection from oxidation, water retention, structure, etc.). The modules will focus on the description of those "active" components, their separation (extraction) from different sources (both raw and waste materials) and their valorization in the production of functional foods and towards human health. | The track will focus on an individual's nutritional needs and requirements, considering how dietary interventions could be developed, based on knowledge of personalised data, such as phenotype (measurable physical and biological traits, e.g. BMI, cholesterol level) and genotype. The track will be taught from the viewpoint of the scientific evidence basis that links diet to health at a population level as well as an individual basis. It will provide students with an understanding of the physiological, biochemical and molecular genetic basis of chronic non-communicable diseases, such as metabolic and cardiovascular diseases, to provide them with an understanding of topical issues in nutritional sciences and how this relates to the consumer. | |||||||||||||||||||||||||||||||||||||||
Track prerequisites | Basic knowledge about the food system | General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | ||||||||||||||||||||||||||||||||||||||||
Overarching modules | SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference | ||||||||||||||||||||||||||||||||||||||
Track modules |
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Track modules assessment | Management in Food System | Functional food compounds: nutritional aspects - the module is assessed throught a written exams. Functional food compounds: food processing application - the module is composed by a report concerning a subject that was considered during the class (60%) and by a test consisting on open questions (40). Functional food compounds: types and processing technologies to obtain them - the module is assessed through a presentation of a functional food design to be presented in the classroom and through an oral exams. Â | Understanding and Influencing Consumer Behaviour | Thesis text, presentation at graduate conference | ||||||||||||||||||||||||||||||||||||||
ILOs |
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OLOs |
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Profile areas addressed by the mobility path UW ❱ UNITOb ❱ UORa ❱ UW |
Path timeline | UW -1 week 1 day-❱ UAM --------------------------18 weeks 5 days--------------------------❱ UORa -------------9 weeks 3 days-------------❱ UW | |||||||||||||||||||||||||||||||||||||||||
Semester 1 (fall/winter 2021/2022) | Semester 2 (spring/summer 2022) | Semester 3 (fall/winter 2022/2023) | Semester 4 (spring/summer 2023) | |||||||||||||||||||||||||||||||||||||||
Semester schedules | 1st Oct 21 - 26th Jan 22 (exams until 9th Feb 22) ⚠ indicative dates | 3rd Feb 22 - 15th May 22 (exams until 29th May 22) ⚠ indicative dates ❱ Transition time from previous location: 1 week 1 day from end of classes (overlap of 6 days from previous exam period) | 23rd Sep 22 - 13th Dec 22 (exams until 24th Jan 23) ⚠ indicative dates ❱ Transition time from previous location: 18 weeks 5 days from end of classes (16 weeks 5 days from previous exam period) | 17th Feb 23 - 14th Jun 23 (exams until 5th Jul 23) ⚠ indicative dates ❱ Transition time from previous location: 9 weeks 3 days from end of classes (3 weeks 3 days from previous exam period) | ||||||||||||||||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Institution | University of Warsaw | Universidad Autonoma de Madrid | University of Reading | University of Warsaw | ||||||||||||||||||||||||||||||||||||||
Locale | Warsaw, Poland | Madrid, Spain | Reading, United Kingdom | Warsaw, Poland | ||||||||||||||||||||||||||||||||||||||
Track title | Food System Management | Functional Foods and Precision Nutrition | Personalised Nutrition and the Consumer | Thesis at University of Warsaw | ||||||||||||||||||||||||||||||||||||||
Keywords | Food business management | Functional Foods Precision Nutrition | Precision Nutrition | |||||||||||||||||||||||||||||||||||||||
Track details | The track Food System Management is offered for those who want to invent and develop innovative solutions for the food sector, and simultaneously to have an impact on the commercialization process. The goal of the track is to educate people with entrepreneurial and responsible mindset who are able to identify market needs and opportunities, and manage projects generating values for customers. Â | This track will allow the students to acquire knowledge and skills related to the action/s and effect/s of bioactive food compounds on human health status. The students will explore novel entrepreneurial venues through the application of functional foods specifically designed for precision nutrition, for both healthy individuals and chronic diseases patients. This objective will be pursued through training on cutting-edge methods and techniques within the area of Molecular Nutrition and Foodomics in order to understand the role of functional foods on maintaining/enhancing human health in a personalized manner. Concepts linked to genetics and genomics will be introduced so the students can immerse into the most recent aspects of precision nutrition and explore their relevance on consumer welfare. | The track will focus on an individual's nutritional needs and requirements, considering how dietary interventions could be developed, based on knowledge of personalised data, such as phenotype (measurable physical and biological traits, e.g. BMI, cholesterol level) and genotype. The track will be taught from the viewpoint of the scientific evidence basis that links diet to health at a population level as well as an individual basis. It will provide students with an understanding of the physiological, biochemical and molecular genetic basis of chronic non-communicable diseases, such as metabolic and cardiovascular diseases, to provide them with an understanding of topical issues in nutritional sciences and how this relates to the consumer. | |||||||||||||||||||||||||||||||||||||||
Track prerequisites | Basic knowledge about the food system | Basic knowledge in Food Science, Nutrition and/or Biology | General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | |||||||||||||||||||||||||||||||||||||||
Overarching modules | SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference | ||||||||||||||||||||||||||||||||||||||
Track modules |
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Track modules assessment | Management in Food System | Personal Nutrition and Chronic Diseases Functional Food Development Omics technologies | Understanding and Influencing Consumer Behaviour | Thesis text, presentation at graduate conference | ||||||||||||||||||||||||||||||||||||||
ILOs |
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OLOs |
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Profile areas addressed by the mobility path UW ❱ UAM ❱ UORa ❱ UW |
Path timeline | UW ----------------11 weeks 6 days----------------❱ UHOHb -------------9 weeks 4 days-------------❱ UORa -------------9 weeks 3 days-------------❱ UW | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Semester 1 (fall/winter 2021/2022) | Semester 2 (spring/summer 2022) | Semester 3 (fall/winter 2022/2023) | Semester 4 (spring/summer 2023) | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Semester schedules | 1st Oct 21 - 26th Jan 22 (exams until 9th Feb 22) ⚠ indicative dates | 20th Apr 22 - 18th Jul 22 (exams until 30th Oct 22) ⚠ indicative dates ❱ Transition time from previous location: 11 weeks 6 days from end of classes (9 weeks 6 days from previous exam period) | 23rd Sep 22 - 13th Dec 22 (exams until 24th Jan 23) ⚠ indicative dates ❱ Transition time from previous location: 9 weeks 4 days from end of classes (overlap of 5 weeks 2 days from previous exam period) | 17th Feb 23 - 14th Jun 23 (exams until 5th Jul 23) ⚠ indicative dates ❱ Transition time from previous location: 9 weeks 3 days from end of classes (3 weeks 3 days from previous exam period) | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Institution | University of Warsaw | University of Hohenheim | University of Reading | University of Warsaw | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Locale | Warsaw, Poland | Stuttgart, Germany | Reading, United Kingdom | Warsaw, Poland | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Track title | Food System Management | AgriFood Science and Engineering (spring/summer) | Personalised Nutrition and the Consumer | Thesis at University of Warsaw | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Keywords | Food business management | AgriFood | Precision Nutrition | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Track details | The track Food System Management is offered for those who want to invent and develop innovative solutions for the food sector, and simultaneously to have an impact on the commercialization process. The goal of the track is to educate people with entrepreneurial and responsible mindset who are able to identify market needs and opportunities, and manage projects generating values for customers. Â | This track will cover the "front" end of the food system namely primary production principles as well as conversion and processing to value added ingredients and innovative food products. Some knowledge on use of byproduct streams will be provided. With primary production, a focus will be on agricultural technologies as well as some plant sciences. The module "AgFoodTech" provides an introduction and overview to the track, complemented by two electives from a pool of modules from the fields of food science or agricultural technology. IMPORTANT: students will be placed in elective modules by the UHOH team on the basis of availability, pedagogic fit and practicality of the combination. | The track will focus on an individual's nutritional needs and requirements, considering how dietary interventions could be developed, based on knowledge of personalised data, such as phenotype (measurable physical and biological traits, e.g. BMI, cholesterol level) and genotype. The track will be taught from the viewpoint of the scientific evidence basis that links diet to health at a population level as well as an individual basis. It will provide students with an understanding of the physiological, biochemical and molecular genetic basis of chronic non-communicable diseases, such as metabolic and cardiovascular diseases, to provide them with an understanding of topical issues in nutritional sciences and how this relates to the consumer. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Track prerequisites | Basic knowledge about the food system | General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Overarching modules | SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Track modules |
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Track modules assessment | Management in Food System | Understanding and Influencing Consumer Behaviour | Thesis text, presentation at graduate conference | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
ILOs |
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OLOs |
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Profile areas addressed by the mobility path UW ❱ UHOHb ❱ UORa ❱ UW |
Path timeline | UW 1 day❱ UORb -------------------------------------26 weeks 4 days-------------------------------------❱ UNITOa -----------8 weeks 3 days-----------❱ UW | ||||||||||||||||||||||||||||||||||||||
Semester 1 (fall/winter 2021/2022) | Semester 2 (spring/summer 2022) | Semester 3 (fall/winter 2022/2023) | Semester 4 (spring/summer 2023) | ||||||||||||||||||||||||||||||||||||
Semester schedules | 1st Oct 21 - 26th Jan 22 (exams until 9th Feb 22) ⚠ indicative dates | 27th Jan 22 - 27th Mar 22 (exams until 1st May 22) ⚠ indicative dates ❱ Transition time from previous location: 1 day from end of classes (overlap of 1 week 6 days from previous exam period) | 30th Sep 22 - 20th Dec 22 (exams until 28th Feb 23) ⚠ indicative dates ❱ Transition time from previous location: 26 weeks 4 days from end of classes (21 weeks 5 days from previous exam period) | 17th Feb 23 - 14th Jun 23 (exams until 5th Jul 23) ⚠ indicative dates ❱ Transition time from previous location: 8 weeks 3 days from end of classes (overlap of 1 week 4 days from previous exam period) | |||||||||||||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Institution | University of Warsaw | University of Reading | University of Turin | University of Warsaw | |||||||||||||||||||||||||||||||||||
Locale | Warsaw, Poland | Reading, United Kingdom | Turin, Italy | Warsaw, Poland | |||||||||||||||||||||||||||||||||||
Track title | Food System Management | Public Health Nutrition and the Consumer | Food safety of the whole value chain | Thesis at University of Warsaw | |||||||||||||||||||||||||||||||||||
Keywords | Food business management | Food, Disease & Health | Food Safety | ||||||||||||||||||||||||||||||||||||
Track details | The track Food System Management is offered for those who want to invent and develop innovative solutions for the food sector, and simultaneously to have an impact on the commercialization process. The goal of the track is to educate people with entrepreneurial and responsible mindset who are able to identify market needs and opportunities, and manage projects generating values for customers.  | The track will focus on the scientific background of public health nutrition and consumer choice, in particular the associations between diet and disease, the methods of nutritional epidemiology and public health nutrition interventions. The track will provide an understanding of the factors that influence food choice and behaviour in individuals, groups and populations. In addition, the specific issues associated with situations in which food choice is limited or controlled such as in hospitals and schools will be explored, plus the influence of commercial advertising and of healthy eating and other campaigns will be explored. The track will also include a food product re-formulation project to increase the nutritional quality of food product and assess how nutritional information is communicated to the general public. | The main subjects covered in the track will be the food safety of the whole chain from production to consumption, with insights of foodborne pathogens physiology and virulence, food toxicology, food safety management systems. Problem solving exercise will be carried out in the field of food safety. | ||||||||||||||||||||||||||||||||||||
Track prerequisites | Basic knowledge about the food system | General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of food science and/or nutrition. | Basic knowledge of the food microbiology | ||||||||||||||||||||||||||||||||||||
Overarching modules | SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference | |||||||||||||||||||||||||||||||||||
Track modules |
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Track modules assessment | Management in Food System | Food Product Reformulation | Food toxicology:the module is assessed through an oral exam and through an oral presentation on a selected topics chosen by students. Food safety management systems: the module is assessed through a written test (multiple choices and open questions) and through an oral presentation on a selected topics chosen by students. Microbiological risks in the food chain: the module is assessed through a written report that students will prepare corncerning a subject that waas considered during the class. Â | Thesis text, presentation at graduate conference | |||||||||||||||||||||||||||||||||||
ILOs |
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OLOs |
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Profile areas addressed by the mobility path UW ❱ UORb ❱ UNITOa ❱ UW |
Path timeline | UW 1 day❱ UORb ----------------------------------------28 weeks 4 days----------------------------------------❱ UHOHa ---2 weeks 3 days---❱ UW | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Semester 1 (fall/winter 2021/2022) | Semester 2 (spring/summer 2022) | Semester 3 (fall/winter 2022/2023) | Semester 4 (spring/summer 2023) | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Semester schedules | 1st Oct 21 - 26th Jan 22 (exams until 9th Feb 22) ⚠ indicative dates | 27th Jan 22 - 27th Mar 22 (exams until 1st May 22) ⚠ indicative dates ❱ Transition time from previous location: 1 day from end of classes (overlap of 1 week 6 days from previous exam period) | 14th Oct 22 - 31st Jan 23 (exams until 17th Feb 23) ⚠ indicative dates ❱ Transition time from previous location: 28 weeks 4 days from end of classes (23 weeks 5 days from previous exam period) | 17th Feb 23 - 14th Jun 23 (exams until 5th Jul 23) ⚠ indicative dates ❱ Transition time from previous location: 2 weeks 3 days from end of classes ( from previous exam period) | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Institution | University of Warsaw | University of Reading | University of Hohenheim | University of Warsaw | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Locale | Warsaw, Poland | Reading, United Kingdom | Stuttgart, Germany | Warsaw, Poland | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Track title | Food System Management | Public Health Nutrition and the Consumer | AgriFood Science and Engineering (fall/winter) | Thesis at University of Warsaw | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Keywords | Food business management | Food, Disease & Health | AgriFood | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Track details | The track Food System Management is offered for those who want to invent and develop innovative solutions for the food sector, and simultaneously to have an impact on the commercialization process. The goal of the track is to educate people with entrepreneurial and responsible mindset who are able to identify market needs and opportunities, and manage projects generating values for customers.  | The track will focus on the scientific background of public health nutrition and consumer choice, in particular the associations between diet and disease, the methods of nutritional epidemiology and public health nutrition interventions. The track will provide an understanding of the factors that influence food choice and behaviour in individuals, groups and populations. In addition, the specific issues associated with situations in which food choice is limited or controlled such as in hospitals and schools will be explored, plus the influence of commercial advertising and of healthy eating and other campaigns will be explored. The track will also include a food product re-formulation project to increase the nutritional quality of food product and assess how nutritional information is communicated to the general public. | This track will cover the "front" end of the food system namely primary production principles as well as conversion and processing to value added ingredients and innovative food products. Some knowledge on use of byproduct streams will be provided. With primary production, a focus will be on agricultural technologies as well as some plant sciences. The module "AgFoodTech" provides an introduction and overview to the track, complemented by two electives from a pool of modules from the fields of food science or agricultural technology. IMPORTANT: students will be placed in elective modules by the UHOH team on the basis of availability, pedagogic fit and practicality of the combination. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Track prerequisites | Basic knowledge about the food system | General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of food science and/or nutrition. | Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Overarching modules | SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Track modules |
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Track modules assessment | Management in Food System | Food Product Reformulation | Assessment for the obligatory module AgFoodTech is a written exam. Two further modules are assessed as defined in the module catalogue (written exam/oral exam, coursework or report). | Thesis text, presentation at graduate conference | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
ILOs |
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OLOs |
|
Profile areas addressed by the mobility path UW ❱ UORb ❱ UHOHa ❱ UW |
Path timeline | UW 1 day❱ UORb ---------------------------------23 weeks 4 days---------------------------------❱ UAM -----------8 weeks 3 days-----------❱ UW | ||||||||||||||||||||||||||||||||||||||
Semester 1 (fall/winter 2021/2022) | Semester 2 (spring/summer 2022) | Semester 3 (fall/winter 2022/2023) | Semester 4 (spring/summer 2023) | ||||||||||||||||||||||||||||||||||||
Semester schedules | 1st Oct 21 - 26th Jan 22 (exams until 9th Feb 22) ⚠ indicative dates | 27th Jan 22 - 27th Mar 22 (exams until 1st May 22) ⚠ indicative dates ❱ Transition time from previous location: 1 day from end of classes (overlap of 1 week 6 days from previous exam period) | 9th Sep 22 - 20th Dec 22 (exams until 20th Jan 23) ⚠ indicative dates ❱ Transition time from previous location: 23 weeks 4 days from end of classes (18 weeks 5 days from previous exam period) | 17th Feb 23 - 14th Jun 23 (exams until 5th Jul 23) ⚠ indicative dates ❱ Transition time from previous location: 8 weeks 3 days from end of classes (4 weeks from previous exam period) | |||||||||||||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Institution | University of Warsaw | University of Reading | Universidad Autonoma de Madrid | University of Warsaw | |||||||||||||||||||||||||||||||||||
Locale | Warsaw, Poland | Reading, United Kingdom | Madrid, Spain | Warsaw, Poland | |||||||||||||||||||||||||||||||||||
Track title | Food System Management | Public Health Nutrition and the Consumer | Functional Foods and Precision Nutrition | Thesis at University of Warsaw | |||||||||||||||||||||||||||||||||||
Keywords | Food business management | Food, Disease & Health | Functional Foods Precision Nutrition | ||||||||||||||||||||||||||||||||||||
Track details | The track Food System Management is offered for those who want to invent and develop innovative solutions for the food sector, and simultaneously to have an impact on the commercialization process. The goal of the track is to educate people with entrepreneurial and responsible mindset who are able to identify market needs and opportunities, and manage projects generating values for customers.  | The track will focus on the scientific background of public health nutrition and consumer choice, in particular the associations between diet and disease, the methods of nutritional epidemiology and public health nutrition interventions. The track will provide an understanding of the factors that influence food choice and behaviour in individuals, groups and populations. In addition, the specific issues associated with situations in which food choice is limited or controlled such as in hospitals and schools will be explored, plus the influence of commercial advertising and of healthy eating and other campaigns will be explored. The track will also include a food product re-formulation project to increase the nutritional quality of food product and assess how nutritional information is communicated to the general public. | This track will allow the students to acquire knowledge and skills related to the action/s and effect/s of bioactive food compounds on human health status. The students will explore novel entrepreneurial venues through the application of functional foods specifically designed for precision nutrition, for both healthy individuals and chronic diseases patients. This objective will be pursued through training on cutting-edge methods and techniques within the area of Molecular Nutrition and Foodomics in order to understand the role of functional foods on maintaining/enhancing human health in a personalized manner. Concepts linked to genetics and genomics will be introduced so the students can immerse into the most recent aspects of precision nutrition and explore their relevance on consumer welfare. | ||||||||||||||||||||||||||||||||||||
Track prerequisites | Basic knowledge about the food system | General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of food science and/or nutrition. | Basic knowledge in Food Science, Nutrition and/or Biology | ||||||||||||||||||||||||||||||||||||
Overarching modules | SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference | |||||||||||||||||||||||||||||||||||
Track modules |
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|
| ||||||||||||||||||||||||||||||||||||
Track modules assessment | Management in Food System | Food Product Reformulation | Personal Nutrition and Chronic Diseases Functional Food Development Omics technologies | Thesis text, presentation at graduate conference | |||||||||||||||||||||||||||||||||||
ILOs |
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OLOs |
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Profile areas addressed by the mobility path UW ❱ UORb ❱ UAM ❱ UW |
Path timeline | UW 1 day❱ UORb -----------------------------------25 weeks 4 days-----------------------------------❱ QUB -------------9 weeks 3 days-------------❱ UW | ||||||||||||||||||||||||||||||||||||||
Semester 1 (fall/winter 2021/2022) | Semester 2 (spring/summer 2022) | Semester 3 (fall/winter 2022/2023) | Semester 4 (spring/summer 2023) | ||||||||||||||||||||||||||||||||||||
Semester schedules | 1st Oct 21 - 26th Jan 22 (exams until 9th Feb 22) ⚠ indicative dates | 27th Jan 22 - 27th Mar 22 (exams until 1st May 22) ⚠ indicative dates ❱ Transition time from previous location: 1 day from end of classes (overlap of 1 week 6 days from previous exam period) | 23rd Sep 22 - 13th Dec 22 (exams until 29th May 23) ⚠ indicative dates ❱ Transition time from previous location: 25 weeks 4 days from end of classes (20 weeks 5 days from previous exam period) | 17th Feb 23 - 14th Jun 23 (exams until 5th Jul 23) ⚠ indicative dates ❱ Transition time from previous location: 9 weeks 3 days from end of classes (overlap of 14 weeks 2 days from previous exam period) | |||||||||||||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Institution | University of Warsaw | University of Reading | Queen's University of Belfast | University of Warsaw | |||||||||||||||||||||||||||||||||||
Locale | Warsaw, Poland | Reading, United Kingdom | Belfast, United Kingdom | Warsaw, Poland | |||||||||||||||||||||||||||||||||||
Track title | Food System Management | Public Health Nutrition and the Consumer | Food integrity of the supply chains. Applied and advanced systems for food control | Thesis at University of Warsaw | |||||||||||||||||||||||||||||||||||
Keywords | Food business management | Food, Disease & Health | Food Safety | ||||||||||||||||||||||||||||||||||||
Track details | The track Food System Management is offered for those who want to invent and develop innovative solutions for the food sector, and simultaneously to have an impact on the commercialization process. The goal of the track is to educate people with entrepreneurial and responsible mindset who are able to identify market needs and opportunities, and manage projects generating values for customers.  | The track will focus on the scientific background of public health nutrition and consumer choice, in particular the associations between diet and disease, the methods of nutritional epidemiology and public health nutrition interventions. The track will provide an understanding of the factors that influence food choice and behaviour in individuals, groups and populations. In addition, the specific issues associated with situations in which food choice is limited or controlled such as in hospitals and schools will be explored, plus the influence of commercial advertising and of healthy eating and other campaigns will be explored. The track will also include a food product re-formulation project to increase the nutritional quality of food product and assess how nutritional information is communicated to the general public. | This track will cover from the environment to the consumer with an emphasis on incorporating new innovations with emerging technologies and how to design those get approval and acceptance for implementation. | ||||||||||||||||||||||||||||||||||||
Track prerequisites | Basic knowledge about the food system | General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of food science and/or nutrition. | |||||||||||||||||||||||||||||||||||||
Overarching modules | SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference | |||||||||||||||||||||||||||||||||||
Track modules |
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|
| ||||||||||||||||||||||||||||||||||||
Track modules assessment | Management in Food System | Food Product Reformulation | Entrepreneurship for Food | Thesis text, presentation at graduate conference | |||||||||||||||||||||||||||||||||||
ILOs |
|
OLOs |
|
Profile areas addressed by the mobility path UW ❱ UORb ❱ QUB ❱ UW |
Path timeline | UW 1 day❱ UORb ------------------------------21 weeks 4 days------------------------------❱ AARUa -----------8 weeks 3 days-----------❱ UW | ||||||||||||||||||||||||||||||||||||||||||||||||||
Semester 1 (fall/winter 2021/2022) | Semester 2 (spring/summer 2022) | Semester 3 (fall/winter 2022/2023) | Semester 4 (spring/summer 2023) | ||||||||||||||||||||||||||||||||||||||||||||||||
Semester schedules | 1st Oct 21 - 26th Jan 22 (exams until 9th Feb 22) ⚠ indicative dates | 27th Jan 22 - 27th Mar 22 (exams until 1st May 22) ⚠ indicative dates ❱ Transition time from previous location: 1 day from end of classes (overlap of 1 week 6 days from previous exam period) | 26th Aug 22 - 20th Dec 22 (exams until 1st Feb 23) ⚠ indicative dates ❱ Transition time from previous location: 21 weeks 4 days from end of classes (16 weeks 5 days from previous exam period) | 17th Feb 23 - 14th Jun 23 (exams until 5th Jul 23) ⚠ indicative dates ❱ Transition time from previous location: 8 weeks 3 days from end of classes (2 weeks 2 days from previous exam period) | |||||||||||||||||||||||||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Institution | University of Warsaw | University of Reading | Aarhus University | University of Warsaw | |||||||||||||||||||||||||||||||||||||||||||||||
Locale | Warsaw, Poland | Reading, United Kingdom | Aarhus, Denmark | Warsaw, Poland | |||||||||||||||||||||||||||||||||||||||||||||||
Track title | Food System Management | Public Health Nutrition and the Consumer | Future Foods | Thesis at University of Warsaw | |||||||||||||||||||||||||||||||||||||||||||||||
Keywords | Food business management | Food, Disease & Health | |||||||||||||||||||||||||||||||||||||||||||||||||
Track details | The track Food System Management is offered for those who want to invent and develop innovative solutions for the food sector, and simultaneously to have an impact on the commercialization process. The goal of the track is to educate people with entrepreneurial and responsible mindset who are able to identify market needs and opportunities, and manage projects generating values for customers.  | The track will focus on the scientific background of public health nutrition and consumer choice, in particular the associations between diet and disease, the methods of nutritional epidemiology and public health nutrition interventions. The track will provide an understanding of the factors that influence food choice and behaviour in individuals, groups and populations. In addition, the specific issues associated with situations in which food choice is limited or controlled such as in hospitals and schools will be explored, plus the influence of commercial advertising and of healthy eating and other campaigns will be explored. The track will also include a food product re-formulation project to increase the nutritional quality of food product and assess how nutritional information is communicated to the general public. | This track will bring the student close to future foods on a molecular level. It will identify and characterize bioactive food components and the will further allow the student to specialise in novel animal-based foods or organic plant-based food coupled with project work in sensory science, consumer science and new product development. | ||||||||||||||||||||||||||||||||||||||||||||||||
Track prerequisites | Basic knowledge about the food system | General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of food science and/or nutrition. | A scientific, food, agricultural, technical-scientific or medical scientific bachelor degree with a molecular biological content corresponding to a minimum of 60 ECTS. This includes a minimum of 10 ECTS within biochemistry and a further 50 ECTS within the subjects of chemistry, organic chemistry and analytical chemistry as well as molecular biology. | ||||||||||||||||||||||||||||||||||||||||||||||||
Overarching modules | SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference | |||||||||||||||||||||||||||||||||||||||||||||||
Track modules |
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|
| ||||||||||||||||||||||||||||||||||||||||||||||||
Track modules assessment | Management in Food System | Food Product Reformulation | Thesis text, presentation at graduate conference | ||||||||||||||||||||||||||||||||||||||||||||||||
ILOs |
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OLOs |
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Profile areas addressed by the mobility path UW ❱ UORb ❱ AARUa ❱ UW |
Path timeline | UW ------4 weeks 6 days------❱ UNITOb --------------------14 weeks 2 days--------------------❱ QUB -------------9 weeks 3 days-------------❱ UW | ||||||||||||||||||||||||||||||||||||||
Semester 1 (fall/winter 2021/2022) | Semester 2 (spring/summer 2022) | Semester 3 (fall/winter 2022/2023) | Semester 4 (spring/summer 2023) | ||||||||||||||||||||||||||||||||||||
Semester schedules | 1st Oct 21 - 26th Jan 22 (exams until 9th Feb 22) ⚠ indicative dates | 1st Mar 22 - 15th Jun 22 (exams until 1st Jun 22) ⚠ indicative dates ❱ Transition time from previous location: 4 weeks 6 days from end of classes (2 weeks 6 days from previous exam period) | 23rd Sep 22 - 13th Dec 22 (exams until 29th May 23) ⚠ indicative dates ❱ Transition time from previous location: 14 weeks 2 days from end of classes (16 weeks 2 days from previous exam period) | 17th Feb 23 - 14th Jun 23 (exams until 5th Jul 23) ⚠ indicative dates ❱ Transition time from previous location: 9 weeks 3 days from end of classes (overlap of 14 weeks 2 days from previous exam period) | |||||||||||||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Institution | University of Warsaw | University of Turin | Queen's University of Belfast | University of Warsaw | |||||||||||||||||||||||||||||||||||
Locale | Warsaw, Poland | Turin, Italy | Belfast, United Kingdom | Warsaw, Poland | |||||||||||||||||||||||||||||||||||
Track title | Food System Management | Functional food compounds from natural sources | Food integrity of the supply chains. Applied and advanced systems for food control | Thesis at University of Warsaw | |||||||||||||||||||||||||||||||||||
Keywords | Food business management | Functional Foods | Food Safety | ||||||||||||||||||||||||||||||||||||
Track details | The track Food System Management is offered for those who want to invent and develop innovative solutions for the food sector, and simultaneously to have an impact on the commercialization process. The goal of the track is to educate people with entrepreneurial and responsible mindset who are able to identify market needs and opportunities, and manage projects generating values for customers. Â | In this track, the students will acquire knowledge related to the most important functional compounds in foods. Functionality will be referred to both the effect that those compounds can have to human health, but also to the food itself. As a matter of fact, foods (and food side streams) contain a number of functional compounds which can be used in food preparation to reach specific technological objectives (protection from oxidation, water retention, structure, etc.). The modules will focus on the description of those "active" components, their separation (extraction) from different sources (both raw and waste materials) and their valorization in the production of functional foods and towards human health. | This track will cover from the environment to the consumer with an emphasis on incorporating new innovations with emerging technologies and how to design those get approval and acceptance for implementation. | ||||||||||||||||||||||||||||||||||||
Track prerequisites | Basic knowledge about the food system | ||||||||||||||||||||||||||||||||||||||
Overarching modules | SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference | |||||||||||||||||||||||||||||||||||
Track modules |
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Track modules assessment | Management in Food System | Functional food compounds: nutritional aspects - the module is assessed throught a written exams. Functional food compounds: food processing application - the module is composed by a report concerning a subject that was considered during the class (60%) and by a test consisting on open questions (40). Functional food compounds: types and processing technologies to obtain them - the module is assessed through a presentation of a functional food design to be presented in the classroom and through an oral exams. Â | Entrepreneurship for Food | Thesis text, presentation at graduate conference | |||||||||||||||||||||||||||||||||||
ILOs |
|
OLOs |
|
Profile areas addressed by the mobility path UW ❱ UNITOb ❱ QUB ❱ UW |
Path timeline | UW ----------------11 weeks 6 days----------------❱ UHOHb -------------9 weeks 4 days-------------❱ QUB -------------9 weeks 3 days-------------❱ UW | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Semester 1 (fall/winter 2021/2022) | Semester 2 (spring/summer 2022) | Semester 3 (fall/winter 2022/2023) | Semester 4 (spring/summer 2023) | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Semester schedules | 1st Oct 21 - 26th Jan 22 (exams until 9th Feb 22) ⚠ indicative dates | 20th Apr 22 - 18th Jul 22 (exams until 30th Oct 22) ⚠ indicative dates ❱ Transition time from previous location: 11 weeks 6 days from end of classes (9 weeks 6 days from previous exam period) | 23rd Sep 22 - 13th Dec 22 (exams until 29th May 23) ⚠ indicative dates ❱ Transition time from previous location: 9 weeks 4 days from end of classes (overlap of 5 weeks 2 days from previous exam period) | 17th Feb 23 - 14th Jun 23 (exams until 5th Jul 23) ⚠ indicative dates ❱ Transition time from previous location: 9 weeks 3 days from end of classes (overlap of 14 weeks 2 days from previous exam period) | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Institution | University of Warsaw | University of Hohenheim | Queen's University of Belfast | University of Warsaw | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Locale | Warsaw, Poland | Stuttgart, Germany | Belfast, United Kingdom | Warsaw, Poland | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Track title | Food System Management | AgriFood Science and Engineering (spring/summer) | Food integrity of the supply chains. Applied and advanced systems for food control | Thesis at University of Warsaw | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Keywords | Food business management | AgriFood | Food Safety | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Track details | The track Food System Management is offered for those who want to invent and develop innovative solutions for the food sector, and simultaneously to have an impact on the commercialization process. The goal of the track is to educate people with entrepreneurial and responsible mindset who are able to identify market needs and opportunities, and manage projects generating values for customers. Â | This track will cover the "front" end of the food system namely primary production principles as well as conversion and processing to value added ingredients and innovative food products. Some knowledge on use of byproduct streams will be provided. With primary production, a focus will be on agricultural technologies as well as some plant sciences. The module "AgFoodTech" provides an introduction and overview to the track, complemented by two electives from a pool of modules from the fields of food science or agricultural technology. IMPORTANT: students will be placed in elective modules by the UHOH team on the basis of availability, pedagogic fit and practicality of the combination. | This track will cover from the environment to the consumer with an emphasis on incorporating new innovations with emerging technologies and how to design those get approval and acceptance for implementation. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Track prerequisites | Basic knowledge about the food system | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Overarching modules | SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Track modules |
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Track modules assessment | Management in Food System | Entrepreneurship for Food | Thesis text, presentation at graduate conference | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
ILOs |
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OLOs |
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Profile areas addressed by the mobility path UW ❱ UHOHb ❱ QUB ❱ UW |
Path timeline | UW -1 week 1 day-❱ UAM --------------------------18 weeks 5 days--------------------------❱ QUB -------------9 weeks 3 days-------------❱ UW | ||||||||||||||||||||||||||||||||||||||
Semester 1 (fall/winter 2021/2022) | Semester 2 (spring/summer 2022) | Semester 3 (fall/winter 2022/2023) | Semester 4 (spring/summer 2023) | ||||||||||||||||||||||||||||||||||||
Semester schedules | 1st Oct 21 - 26th Jan 22 (exams until 9th Feb 22) ⚠ indicative dates | 3rd Feb 22 - 15th May 22 (exams until 29th May 22) ⚠ indicative dates ❱ Transition time from previous location: 1 week 1 day from end of classes (overlap of 6 days from previous exam period) | 23rd Sep 22 - 13th Dec 22 (exams until 29th May 23) ⚠ indicative dates ❱ Transition time from previous location: 18 weeks 5 days from end of classes (16 weeks 5 days from previous exam period) | 17th Feb 23 - 14th Jun 23 (exams until 5th Jul 23) ⚠ indicative dates ❱ Transition time from previous location: 9 weeks 3 days from end of classes (overlap of 14 weeks 2 days from previous exam period) | |||||||||||||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Institution | University of Warsaw | Universidad Autonoma de Madrid | Queen's University of Belfast | University of Warsaw | |||||||||||||||||||||||||||||||||||
Locale | Warsaw, Poland | Madrid, Spain | Belfast, United Kingdom | Warsaw, Poland | |||||||||||||||||||||||||||||||||||
Track title | Food System Management | Functional Foods and Precision Nutrition | Food integrity of the supply chains. Applied and advanced systems for food control | Thesis at University of Warsaw | |||||||||||||||||||||||||||||||||||
Keywords | Food business management | Functional Foods Precision Nutrition | Food Safety | ||||||||||||||||||||||||||||||||||||
Track details | The track Food System Management is offered for those who want to invent and develop innovative solutions for the food sector, and simultaneously to have an impact on the commercialization process. The goal of the track is to educate people with entrepreneurial and responsible mindset who are able to identify market needs and opportunities, and manage projects generating values for customers. Â | This track will allow the students to acquire knowledge and skills related to the action/s and effect/s of bioactive food compounds on human health status. The students will explore novel entrepreneurial venues through the application of functional foods specifically designed for precision nutrition, for both healthy individuals and chronic diseases patients. This objective will be pursued through training on cutting-edge methods and techniques within the area of Molecular Nutrition and Foodomics in order to understand the role of functional foods on maintaining/enhancing human health in a personalized manner. Concepts linked to genetics and genomics will be introduced so the students can immerse into the most recent aspects of precision nutrition and explore their relevance on consumer welfare. | This track will cover from the environment to the consumer with an emphasis on incorporating new innovations with emerging technologies and how to design those get approval and acceptance for implementation. | ||||||||||||||||||||||||||||||||||||
Track prerequisites | Basic knowledge about the food system | Basic knowledge in Food Science, Nutrition and/or Biology | |||||||||||||||||||||||||||||||||||||
Overarching modules | SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference | |||||||||||||||||||||||||||||||||||
Track modules |
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|
| ||||||||||||||||||||||||||||||||||||
Track modules assessment | Management in Food System | Personal Nutrition and Chronic Diseases Functional Food Development Omics technologies | Entrepreneurship for Food | Thesis text, presentation at graduate conference | |||||||||||||||||||||||||||||||||||
ILOs |
|
OLOs |
|
Profile areas addressed by the mobility path UW ❱ UAM ❱ QUB ❱ UW |
Path timeline | UW -1 week 1 day-❱ UAM --------------------14 weeks 5 days--------------------❱ AARUa -----------8 weeks 3 days-----------❱ UW | ||||||||||||||||||||||||||||||||||||||||||||||||||
Semester 1 (fall/winter 2021/2022) | Semester 2 (spring/summer 2022) | Semester 3 (fall/winter 2022/2023) | Semester 4 (spring/summer 2023) | ||||||||||||||||||||||||||||||||||||||||||||||||
Semester schedules | 1st Oct 21 - 26th Jan 22 (exams until 9th Feb 22) ⚠ indicative dates | 3rd Feb 22 - 15th May 22 (exams until 29th May 22) ⚠ indicative dates ❱ Transition time from previous location: 1 week 1 day from end of classes (overlap of 6 days from previous exam period) | 26th Aug 22 - 20th Dec 22 (exams until 1st Feb 23) ⚠ indicative dates ❱ Transition time from previous location: 14 weeks 5 days from end of classes (12 weeks 5 days from previous exam period) | 17th Feb 23 - 14th Jun 23 (exams until 5th Jul 23) ⚠ indicative dates ❱ Transition time from previous location: 8 weeks 3 days from end of classes (2 weeks 2 days from previous exam period) | |||||||||||||||||||||||||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Institution | University of Warsaw | Universidad Autonoma de Madrid | Aarhus University | University of Warsaw | |||||||||||||||||||||||||||||||||||||||||||||||
Locale | Warsaw, Poland | Madrid, Spain | Aarhus, Denmark | Warsaw, Poland | |||||||||||||||||||||||||||||||||||||||||||||||
Track title | Food System Management | Functional Foods and Precision Nutrition | Future Foods | Thesis at University of Warsaw | |||||||||||||||||||||||||||||||||||||||||||||||
Keywords | Food business management | Functional Foods Precision Nutrition | |||||||||||||||||||||||||||||||||||||||||||||||||
Track details | The track Food System Management is offered for those who want to invent and develop innovative solutions for the food sector, and simultaneously to have an impact on the commercialization process. The goal of the track is to educate people with entrepreneurial and responsible mindset who are able to identify market needs and opportunities, and manage projects generating values for customers.  | This track will allow the students to acquire knowledge and skills related to the action/s and effect/s of bioactive food compounds on human health status. The students will explore novel entrepreneurial venues through the application of functional foods specifically designed for precision nutrition, for both healthy individuals and chronic diseases patients. This objective will be pursued through training on cutting-edge methods and techniques within the area of Molecular Nutrition and Foodomics in order to understand the role of functional foods on maintaining/enhancing human health in a personalized manner. Concepts linked to genetics and genomics will be introduced so the students can immerse into the most recent aspects of precision nutrition and explore their relevance on consumer welfare. | This track will bring the student close to future foods on a molecular level. It will identify and characterize bioactive food components and the will further allow the student to specialise in novel animal-based foods or organic plant-based food coupled with project work in sensory science, consumer science and new product development. | ||||||||||||||||||||||||||||||||||||||||||||||||
Track prerequisites | Basic knowledge about the food system | Basic knowledge in Food Science, Nutrition and/or Biology | A scientific, food, agricultural, technical-scientific or medical scientific bachelor degree with a molecular biological content corresponding to a minimum of 60 ECTS. This includes a minimum of 10 ECTS within biochemistry and a further 50 ECTS within the subjects of chemistry, organic chemistry and analytical chemistry as well as molecular biology. | ||||||||||||||||||||||||||||||||||||||||||||||||
Overarching modules | SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference | |||||||||||||||||||||||||||||||||||||||||||||||
Track modules |
|
|
| ||||||||||||||||||||||||||||||||||||||||||||||||
Track modules assessment | Management in Food System | Personal Nutrition and Chronic Diseases Functional Food Development Omics technologies | Thesis text, presentation at graduate conference | ||||||||||||||||||||||||||||||||||||||||||||||||
ILOs |
|
OLOs |
|
Profile areas addressed by the mobility path UW ❱ UAM ❱ AARUa ❱ UW |
Path timeline | UW overlap of 2 weeks 6 days❱ QUB -----------------------------------25 weeks 4 days-----------------------------------❱ UORa -------------9 weeks 3 days-------------❱ UW | |||||||||||||||||||||||||||||||||||||||||
Semester 1 (fall/winter 2021/2022) | Semester 2 (spring/summer 2022) | Semester 3 (fall/winter 2022/2023) | Semester 4 (spring/summer 2023) | |||||||||||||||||||||||||||||||||||||||
Semester schedules | 1st Oct 21 - 26th Jan 22 (exams until 9th Feb 22) ⚠ indicative dates | 6th Jan 22 - 27th Mar 22 (exams until 29th May 22) ⚠ indicative dates ❱ Transition time from previous location: overlap of 2 weeks 6 days from end of classes (overlap of 4 weeks 6 days from previous exam period) | 23rd Sep 22 - 13th Dec 22 (exams until 24th Jan 23) ⚠ indicative dates ❱ Transition time from previous location: 25 weeks 4 days from end of classes (16 weeks 5 days from previous exam period) | 17th Feb 23 - 14th Jun 23 (exams until 5th Jul 23) ⚠ indicative dates ❱ Transition time from previous location: 9 weeks 3 days from end of classes (3 weeks 3 days from previous exam period) | ||||||||||||||||||||||||||||||||||||||
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Institution | University of Warsaw | Queen's University of Belfast | University of Reading | University of Warsaw | ||||||||||||||||||||||||||||||||||||||
Locale | Warsaw, Poland | Belfast, United Kingdom | Reading, United Kingdom | Warsaw, Poland | ||||||||||||||||||||||||||||||||||||||
Track title | Food System Management | Food integrity of the supply chains. Applied and advanced systems for food control | Personalised Nutrition and the Consumer | Thesis at University of Warsaw | ||||||||||||||||||||||||||||||||||||||
Keywords | Food business management | Food Safety | Precision Nutrition | |||||||||||||||||||||||||||||||||||||||
Track details | The track Food System Management is offered for those who want to invent and develop innovative solutions for the food sector, and simultaneously to have an impact on the commercialization process. The goal of the track is to educate people with entrepreneurial and responsible mindset who are able to identify market needs and opportunities, and manage projects generating values for customers. Â | This track will cover from the environment to the consumer with an emphasis on incorporating new innovations with emerging technologies and how to design those get approval and acceptance for implementation. | The track will focus on an individual's nutritional needs and requirements, considering how dietary interventions could be developed, based on knowledge of personalised data, such as phenotype (measurable physical and biological traits, e.g. BMI, cholesterol level) and genotype. The track will be taught from the viewpoint of the scientific evidence basis that links diet to health at a population level as well as an individual basis. It will provide students with an understanding of the physiological, biochemical and molecular genetic basis of chronic non-communicable diseases, such as metabolic and cardiovascular diseases, to provide them with an understanding of topical issues in nutritional sciences and how this relates to the consumer. | |||||||||||||||||||||||||||||||||||||||
Track prerequisites | Basic knowledge about the food system | General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | ||||||||||||||||||||||||||||||||||||||||
Overarching modules | SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference | ||||||||||||||||||||||||||||||||||||||
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Track modules assessment | Management in Food System | Entrepreneurship for Food | Understanding and Influencing Consumer Behaviour | Thesis text, presentation at graduate conference | ||||||||||||||||||||||||||||||||||||||
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Profile areas addressed by the mobility path UW ❱ QUB ❱ UORa ❱ UW |
Path timeline | UW overlap of 2 weeks 6 days❱ QUB -------------------------------------26 weeks 4 days-------------------------------------❱ UNITOa -----------8 weeks 3 days-----------❱ UW | ||||||||||||||||||||||||||||||||||||||
Semester 1 (fall/winter 2021/2022) | Semester 2 (spring/summer 2022) | Semester 3 (fall/winter 2022/2023) | Semester 4 (spring/summer 2023) | ||||||||||||||||||||||||||||||||||||
Semester schedules | 1st Oct 21 - 26th Jan 22 (exams until 9th Feb 22) ⚠ indicative dates | 6th Jan 22 - 27th Mar 22 (exams until 29th May 22) ⚠ indicative dates ❱ Transition time from previous location: overlap of 2 weeks 6 days from end of classes (overlap of 4 weeks 6 days from previous exam period) | 30th Sep 22 - 20th Dec 22 (exams until 28th Feb 23) ⚠ indicative dates ❱ Transition time from previous location: 26 weeks 4 days from end of classes (17 weeks 5 days from previous exam period) | 17th Feb 23 - 14th Jun 23 (exams until 5th Jul 23) ⚠ indicative dates ❱ Transition time from previous location: 8 weeks 3 days from end of classes (overlap of 1 week 4 days from previous exam period) | |||||||||||||||||||||||||||||||||||
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Institution | University of Warsaw | Queen's University of Belfast | University of Turin | University of Warsaw | |||||||||||||||||||||||||||||||||||
Locale | Warsaw, Poland | Belfast, United Kingdom | Turin, Italy | Warsaw, Poland | |||||||||||||||||||||||||||||||||||
Track title | Food System Management | Food integrity of the supply chains. Applied and advanced systems for food control | Food safety of the whole value chain | Thesis at University of Warsaw | |||||||||||||||||||||||||||||||||||
Keywords | Food business management | Food Safety | Food Safety | ||||||||||||||||||||||||||||||||||||
Track details | The track Food System Management is offered for those who want to invent and develop innovative solutions for the food sector, and simultaneously to have an impact on the commercialization process. The goal of the track is to educate people with entrepreneurial and responsible mindset who are able to identify market needs and opportunities, and manage projects generating values for customers. Â | This track will cover from the environment to the consumer with an emphasis on incorporating new innovations with emerging technologies and how to design those get approval and acceptance for implementation. | The main subjects covered in the track will be the food safety of the whole chain from production to consumption, with insights of foodborne pathogens physiology and virulence, food toxicology, food safety management systems. Problem solving exercise will be carried out in the field of food safety. | ||||||||||||||||||||||||||||||||||||
Track prerequisites | Basic knowledge about the food system | Basic knowledge of the food microbiology | |||||||||||||||||||||||||||||||||||||
Overarching modules | SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference | |||||||||||||||||||||||||||||||||||
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Track modules assessment | Management in Food System | Entrepreneurship for Food | Food toxicology:the module is assessed through an oral exam and through an oral presentation on a selected topics chosen by students. Food safety management systems: the module is assessed through a written test (multiple choices and open questions) and through an oral presentation on a selected topics chosen by students. Microbiological risks in the food chain: the module is assessed through a written report that students will prepare corncerning a subject that waas considered during the class. Â | Thesis text, presentation at graduate conference | |||||||||||||||||||||||||||||||||||
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