MFS 2022 evaluator
The path evaluator is a tool intended to facilitate the process of finding and documenting the most practically manageable and pedagogically most interesting paths from the perspective of each home institution, in order to subsequently build a path system (e. g. with the "game" approach) using only those paths.
1: UW ❱ UORb ❱ UNITOa ❱ UW ◉ Consumer pra...ment 64 ECTS Management o...tions 70 ECTS
| Path timeline | UW overlap of 2 weeks 4 days❱ UORb --------------------------------------27 weeks 2 days--------------------------------------❱ UNITOa -----------8 weeks 3 days-----------❱ UW |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 27th Jan 23
(exams until 10th Feb 23)
|
9th Jan 23 - 24th Mar 23
(exams until 8th May 23)
❱ Transition time from previous location:
overlap of 2 weeks 4 days from end of classes
(overlap of 4 weeks 4 days from previous exam period) |
2nd Oct 23 - 22nd Dec 23
(exams until 29th Feb 24)
❱ Transition time from previous location:
27 weeks 2 days from end of classes
(21 weeks from previous exam period) |
19th Feb 24 - 14th Jun 24
(exams until 21st Jun 24)
❱ Transition time from previous location:
8 weeks 3 days from end of classes
(overlap of 1 week 3 days from previous exam period) |
|---|
| University of Warsaw | University of Reading | University of Turin | University of Warsaw |
|---|
| Locale | Warsaw, Poland | Reading, United Kingdom | Turin, Italy | Warsaw, Poland |
|---|
| Food System Management | Public Health Nutrition and the Consumer | Food safety of the whole value chain | Thesis at University of Warsaw |
|---|
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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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. | |
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 | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Public Health Nutrition and Consumer Food Choice | obl. | 10 | | Food product re-formulation | obl. | 10 | | Nutrition Communication and Professional Practice | obl. | 2.5 |
| |
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
|
Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Food Product Reformulation
Dissertation 40%
Project output other than dissertation 10%
Oral assessment and presentation 50%
Public health nutrition and consumer food choice
Written assignment including essay 60%
Oral assessment and presentation 10%
Set exercise 30% | 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.
 | Submitted thesis |
| Key for this path: 13_25_14 |
| Intended Learning Outcomes (ILOs) for the mobility path UW ❱ UORb ❱ UNITOa ❱ UW | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | UORb | - Design and evaluate a public health nutrition intervention- Design a re-formulated food product and outline the steps in the development process | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | UORb | - Investigate the associations between diet and disease risk | | UNITOa | - Assess safety issues of the whole food chain | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | UORb | - Critically appraise epidemiological and experimental data used in deriving dietary recommendations aimed at reducing risk of chronic disease- Critically analyse food and nutrition policies and interventions aimed at improving public health nutrition | | UNITOa | - Solve specific safety challenges administered during the courses. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | UORb | - Describe the main factors that influence food choice | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UW ❱ UORb ❱ UNITOa ❱ UW | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | UORb | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | UORb | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | UORb | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | UORb | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UW ❱ UORb ❱ UNITOa ❱ UW |
Management of food system innovations
22.5 UW
7.5 UORb
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 70Consumer practices and public engagement
11.5 UW
12.5 UORb
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 64Food safety, transparency, traceability
1 UW
22.5 UNITOa
✔ ETBC +5
✔Summer School +5
Total 33.5Targeted nutrition and health management
2.5 UORb
✔ ETBC +5
✔Summer School +5
Total 12.52 UW
✔ ETBC +5
✔Summer School +5
Total 122 UW
✔ ETBC +5
✔Summer School +5
Total 12Digitalisation and data management
0.5 UW
✔ ETBC +5
✔Summer School +5
Total 10.5
✔ ETBC +5
✔Summer School +5
Total 10Innovative food processing
✔ ETBC +5
✔Summer School +5
Total 102: UW ❱ UORb ❱ UHOHa ❱ UW ◉ Management o...tions 65 ECTS
| Path timeline | UW overlap of 2 weeks 4 days❱ UORb -----------------------------------------29 weeks 2 days-----------------------------------------❱ UHOHa ---2 weeks 2 days---❱ UW |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 27th Jan 23
(exams until 10th Feb 23)
|
9th Jan 23 - 24th Mar 23
(exams until 8th May 23)
❱ Transition time from previous location:
overlap of 2 weeks 4 days from end of classes
(overlap of 4 weeks 4 days from previous exam period) |
16th Oct 23 - 3rd Feb 24
(exams until 31st Mar 24)
❱ Transition time from previous location:
29 weeks 2 days from end of classes
(23 weeks from previous exam period) |
19th Feb 24 - 14th Jun 24
(exams until 21st Jun 24)
❱ Transition time from previous location:
2 weeks 2 days from end of classes
(overlap of 5 weeks 6 days from previous exam period) |
|---|
| University of Warsaw | University of Reading | University of Hohenheim | University of Warsaw |
|---|
| Locale | Warsaw, Poland | Reading, United Kingdom | Stuttgart, Germany | Warsaw, Poland |
|---|
| Food System Management | Public Health Nutrition and the Consumer | AgriFood Science and Engineering (fall/winter) | Thesis at University of Warsaw |
|---|
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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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. | |
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. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Public Health Nutrition and Consumer Food Choice | obl. | 10 | | Food product re-formulation | obl. | 10 | | Nutrition Communication and Professional Practice | obl. | 2.5 |
| |
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
|
Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Food Product Reformulation
Dissertation 40%
Project output other than dissertation 10%
Oral assessment and presentation 50%
Public health nutrition and consumer food choice
Written assignment including essay 60%
Oral assessment and presentation 10%
Set exercise 30% | 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). | Submitted thesis |
| Key for this path: 13_25_19 |
| Intended Learning Outcomes (ILOs) for the mobility path UW ❱ UORb ❱ UHOHa ❱ UW | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | UORb | - Design and evaluate a public health nutrition intervention- Design a re-formulated food product and outline the steps in the development process | | UHOHa | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | UORb | - Investigate the associations between diet and disease risk | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | UORb | - Critically appraise epidemiological and experimental data used in deriving dietary recommendations aimed at reducing risk of chronic disease- Critically analyse food and nutrition policies and interventions aimed at improving public health nutrition | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | UORb | - Describe the main factors that influence food choice | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UW ❱ UORb ❱ UHOHa ❱ UW | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | UORb | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | UORb | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | UORb | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | UORb | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UW ❱ UORb ❱ UHOHa ❱ UW |
Management of food system innovations
22.5 UW
7.5 UORb
✔ Thesis +30
✔Summer School +5
Total 65Consumer practices and public engagement
11.5 UW
12.5 UORb
✔ Thesis +30
✔Summer School +5
Total 592 UW
22.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 34.522.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 32.5Innovative food processing
22.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 32.52 UW
15 UHOHa
✔ ETBC +5
✔Summer School +5
Total 2715 UHOHa
✔ ETBC +5
✔Summer School +5
Total 25Digitalisation and data management
0.5 UW
7.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 18Food safety, transparency, traceability
1 UW
✔ ETBC +5
✔Summer School +5
Total 11Targeted nutrition and health management
2.5 UORb
✔Summer School +5
Total 7.53: UW ❱ UORb ❱ UAM ❱ UW 2020◉ Management o...tions 65 ECTS
| Path timeline | UW overlap of 2 weeks 4 days❱ UORb ---------------------------------24 weeks ---------------------------------❱ UAM ------------8 weeks 5 days------------❱ UW |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 27th Jan 23
(exams until 10th Feb 23)
|
9th Jan 23 - 24th Mar 23
(exams until 8th May 23)
❱ Transition time from previous location:
overlap of 2 weeks 4 days from end of classes
(overlap of 4 weeks 4 days from previous exam period) |
9th Sep 23 - 20th Dec 23
(exams until 20th Jan 24)
⚠ indicative dates
❱ Transition time from previous location:
24 weeks from end of classes
(17 weeks 5 days from previous exam period) |
19th Feb 24 - 14th Jun 24
(exams until 21st Jun 24)
❱ Transition time from previous location:
8 weeks 5 days from end of classes
(4 weeks 2 days from previous exam period) |
|---|
| University of Warsaw | University of Reading | Autonomous University of Madrid | University of Warsaw |
|---|
| Locale | Warsaw, Poland | Reading, United Kingdom | Madrid, Spain | Warsaw, Poland |
|---|
| Food System Management | Public Health Nutrition and the Consumer | Functional Foods and Precision Nutrition | Thesis at University of Warsaw |
|---|
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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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. | |
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 | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Public Health Nutrition and Consumer Food Choice | obl. | 10 | | Food product re-formulation | obl. | 10 | | Nutrition Communication and Professional Practice | obl. | 2.5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
|
Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Food Product Reformulation
Dissertation 40%
Project output other than dissertation 10%
Oral assessment and presentation 50%
Public health nutrition and consumer food choice
Written assignment including essay 60%
Oral assessment and presentation 10%
Set exercise 30% | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Submitted thesis |
| Key for this path: 13_25_18 |
| Intended Learning Outcomes (ILOs) for the mobility path UW ❱ UORb ❱ UAM ❱ UW | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | UORb | - Design and evaluate a public health nutrition intervention- Design a re-formulated food product and outline the steps in the development process | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | UORb | - Investigate the associations between diet and disease risk | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | UORb | - Critically appraise epidemiological and experimental data used in deriving dietary recommendations aimed at reducing risk of chronic disease- Critically analyse food and nutrition policies and interventions aimed at improving public health nutrition | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | UORb | - Describe the main factors that influence food choice | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UW ❱ UORb ❱ UAM ❱ UW | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | UORb | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | UORb | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | UORb | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | UORb | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UW ❱ UORb ❱ UAM ❱ UW |
Management of food system innovations
22.5 UW
7.5 UORb
✔ Thesis +30
✔Summer School +5
Total 65Consumer practices and public engagement
11.5 UW
12.5 UORb
✔ Thesis +30
✔Summer School +5
Total 59Targeted nutrition and health management
2.5 UORb
22.5 UAM
✔ ETBC +5
✔Summer School +5
Total 35Digitalisation and data management
0.5 UW
7.5 UAM
✔ ETBC +5
✔Summer School +5
Total 182 UW
2.5 UAM
✔ ETBC +5
✔Summer School +5
Total 14.5Innovative food processing
2.5 UAM
✔ ETBC +5
✔Summer School +5
Total 12.52 UW
✔Summer School +5
Total 7Food safety, transparency, traceability
1 UW
✔Summer School +5
Total 64: UW ❱ UORb ❱ QUB ❱ UW ◉ Management o...tions 65 ECTS
| Path timeline | UW overlap of 2 weeks 4 days❱ UORb ------------------------------------26 weeks ------------------------------------❱ QUB -------------9 weeks 5 days-------------❱ UW |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 27th Jan 23
(exams until 10th Feb 23)
|
9th Jan 23 - 24th Mar 23
(exams until 8th May 23)
❱ Transition time from previous location:
overlap of 2 weeks 4 days from end of classes
(overlap of 4 weeks 4 days from previous exam period) |
23rd Sep 23 - 13th Dec 23
(exams until 29th May 24)
⚠ indicative dates
❱ Transition time from previous location:
26 weeks from end of classes
(19 weeks 5 days from previous exam period) |
19th Feb 24 - 14th Jun 24
(exams until 21st Jun 24)
❱ Transition time from previous location:
9 weeks 5 days from end of classes
(overlap of 14 weeks 1 day from previous exam period) |
|---|
| 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 |
|---|
| 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 |
|---|
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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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. | |
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. | | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Public Health Nutrition and Consumer Food Choice | obl. | 10 | | Food product re-formulation | obl. | 10 | | Nutrition Communication and Professional Practice | obl. | 2.5 |
| |
| Advanced research skills | obl. | 5 | | Advanced Food Bioanalysis | obl. | 10 | | Food Safety, Health and Disease | obl. | 7.5 |
|
Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Food Product Reformulation
Dissertation 40%
Project output other than dissertation 10%
Oral assessment and presentation 50%
Public health nutrition and consumer food choice
Written assignment including essay 60%
Oral assessment and presentation 10%
Set exercise 30% | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Submitted thesis |
| Key for this path: 13_25_23 |
| Intended Learning Outcomes (ILOs) for the mobility path UW ❱ UORb ❱ QUB ❱ UW | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | UORb | - Design and evaluate a public health nutrition intervention- Design a re-formulated food product and outline the steps in the development process | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | UORb | - Investigate the associations between diet and disease risk | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | UORb | - Critically appraise epidemiological and experimental data used in deriving dietary recommendations aimed at reducing risk of chronic disease- Critically analyse food and nutrition policies and interventions aimed at improving public health nutrition | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | UORb | - Describe the main factors that influence food choice | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UW ❱ UORb ❱ QUB ❱ UW | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | UORb | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | UORb | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | UORb | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | UORb | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | QUB | test | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UW ❱ UORb ❱ QUB ❱ UW |
Management of food system innovations
22.5 UW
7.5 UORb
✔ Thesis +30
✔Summer School +5
Total 65Consumer practices and public engagement
11.5 UW
12.5 UORb
✔ Thesis +30
✔Summer School +5
Total 59Food safety, transparency, traceability
1 UW
22.5 QUB
✔ ETBC +5
✔Summer School +5
Total 33.522.5 QUB
✔ ETBC +5
✔Summer School +5
Total 32.5Targeted nutrition and health management
2.5 UORb
✔Summer School +5
Total 7.52 UW
✔Summer School +5
Total 72 UW
✔Summer School +5
Total 7Digitalisation and data management
0.5 UW
✔Summer School +5
Total 5.5Innovative food processing
5: UW ❱ UORb ❱ LUa ❱ UW ◉ Consumer pra...ment 79 ECTS Management o...tions 70 ECTS
| Path timeline | UW overlap of 2 weeks 4 days❱ UORb ----------------------------20 weeks 3 days----------------------------❱ LUa -------------9 weeks 3 days-------------❱ UW |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 27th Jan 23
(exams until 10th Feb 23)
|
9th Jan 23 - 24th Mar 23
(exams until 8th May 23)
❱ Transition time from previous location:
overlap of 2 weeks 4 days from end of classes
(overlap of 4 weeks 4 days from previous exam period) |
15th Aug 23 - 15th Dec 23
(exams until 15th Jan 24)
❱ Transition time from previous location:
20 weeks 3 days from end of classes
(14 weeks 1 day from previous exam period) |
19th Feb 24 - 14th Jun 24
(exams until 21st Jun 24)
❱ Transition time from previous location:
9 weeks 3 days from end of classes
(5 weeks from previous exam period) |
|---|
| University of Warsaw | University of Reading | Lund University | University of Warsaw |
|---|
| Locale | Warsaw, Poland | Reading, United Kingdom | Lund, Sweden | Warsaw, Poland |
|---|
| Food System Management | Public Health Nutrition and the Consumer | Consumer driven sustainable food processing (fall/winter) | Thesis at University of Warsaw |
|---|
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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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 track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | |
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. | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Public Health Nutrition and Consumer Food Choice | obl. | 10 | | Food product re-formulation | obl. | 10 | | Nutrition Communication and Professional Practice | obl. | 2.5 |
| |
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
|
Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Food Product Reformulation
Dissertation 40%
Project output other than dissertation 10%
Oral assessment and presentation 50%
Public health nutrition and consumer food choice
Written assignment including essay 60%
Oral assessment and presentation 10%
Set exercise 30% | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Submitted thesis |
| Key for this path: 13_25_20 |
| Intended Learning Outcomes (ILOs) for the mobility path UW ❱ UORb ❱ LUa ❱ UW | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | UORb | - Design and evaluate a public health nutrition intervention- Design a re-formulated food product and outline the steps in the development process | | LUa | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | UORb | - Investigate the associations between diet and disease risk | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | UORb | - Critically appraise epidemiological and experimental data used in deriving dietary recommendations aimed at reducing risk of chronic disease- Critically analyse food and nutrition policies and interventions aimed at improving public health nutrition | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | UORb | - Describe the main factors that influence food choice | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UW ❱ UORb ❱ LUa ❱ UW | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | UORb | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | UORb | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | UORb | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | UORb | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path UW ❱ UORb ❱ LUa ❱ UW |
Consumer practices and public engagement
11.5 UW
12.5 UORb
15 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 79Management of food system innovations
22.5 UW
7.5 UORb
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 702 UW
22.5 LUa
✔ ETBC +5
✔Summer School +5
Total 34.5Food safety, transparency, traceability
1 UW
22.5 LUa
✔ ETBC +5
✔Summer School +5
Total 33.52 UW
15 LUa
✔ ETBC +5
✔Summer School +5
Total 27Targeted nutrition and health management
2.5 UORb
7.5 LUa
✔ ETBC +5
✔Summer School +5
Total 207.5 LUa
✔ ETBC +5
✔Summer School +5
Total 17.5Innovative food processing
7.5 LUa
✔ ETBC +5
✔Summer School +5
Total 17.5Digitalisation and data management
0.5 UW
✔Summer School +5
Total 5.56: UW ❱ UORb ❱ AUa ❱ UW ◉ Consumer pra...ment 74 ECTS Management o...tions 65 ECTS
| Path timeline | UW overlap of 2 weeks 4 days❱ UORb -------------------------------22 weeks 2 days-------------------------------❱ AUa --------------10 weeks 2 days--------------❱ UW |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 27th Jan 23
(exams until 10th Feb 23)
|
9th Jan 23 - 24th Mar 23
(exams until 8th May 23)
❱ Transition time from previous location:
overlap of 2 weeks 4 days from end of classes
(overlap of 4 weeks 4 days from previous exam period) |
28th Aug 23 - 9th Dec 23
(exams until 27th Jan 24)
❱ Transition time from previous location:
22 weeks 2 days from end of classes
(16 weeks from previous exam period) |
19th Feb 24 - 14th Jun 24
(exams until 21st Jun 24)
❱ Transition time from previous location:
10 weeks 2 days from end of classes
(3 weeks 2 days from previous exam period) |
|---|
| University of Warsaw | University of Reading | Aarhus University | University of Warsaw |
|---|
| Locale | Warsaw, Poland | Reading, United Kingdom | Aarhus, Denmark | Warsaw, Poland |
|---|
| Food System Management | Public Health Nutrition and the Consumer | Future Foods | Thesis at University of Warsaw |
|---|
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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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 society, consumer, sensory and molecular level. It will give the student insigt in future sustainable food production of high value crops and novel animal-based food products including cell-based production, combined with food sensory science, innovation and product development in the food sector. | |
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 molecular biology or biochemistry at a level of 10-15 ECTS is recommended as well as basic knowledge of Food Science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Public Health Nutrition and Consumer Food Choice | obl. | 10 | | Food product re-formulation | obl. | 10 | | Nutrition Communication and Professional Practice | obl. | 2.5 |
| |
| Project work in sensory science | obl. | 5 | | Innovative and organic production of fruits and vegetables | obl. | 7.5 | | Future animal-based food | obl. | 5 | | Food, consumer and innovation | obl. | 5 |
|
Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Food Product Reformulation
Dissertation 40%
Project output other than dissertation 10%
Oral assessment and presentation 50%
Public health nutrition and consumer food choice
Written assignment including essay 60%
Oral assessment and presentation 10%
Set exercise 30% | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Submitted thesis |
| Key for this path: 13_25_17 |
| Intended Learning Outcomes (ILOs) for the mobility path UW ❱ UORb ❱ AUa ❱ UW | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | UORb | - Design and evaluate a public health nutrition intervention- Design a re-formulated food product and outline the steps in the development process | | AUa | -
Create food with novel technolgy
-
Create coherence between molecular nutrition and food technology on one side and socio-scientific analysis of food production and consumption on the other.
| |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | UORb | - Investigate the associations between diet and disease risk | | AUa | - Evaluate processes/strategies of product development of specific raw materials and production methods-
Discuss sensory characteristics according to societal relevance and the scientific literature
| |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | UORb | - Critically appraise epidemiological and experimental data used in deriving dietary recommendations aimed at reducing risk of chronic disease- Critically analyse food and nutrition policies and interventions aimed at improving public health nutrition | | AUa | - Suggests methods for production of future animal-based or plant-based products and identify challenges in production of new sustainable products | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | UORb | - Describe the main factors that influence food choice | | AUa | - Understand the use of sensory science to develop future foods | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UW ❱ UORb ❱ AUa ❱ UW | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | UORb | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | UORb | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | AUa | Transference of knowledge, ideas and novel technologies to develop a future food, including the choice of primary production method and technological processing for the final product. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | UORb | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | UORb | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | AUa | Students will be challenged to develop future food using their scientific and practical knowledge obtained in the program. The students will work in mixed, international groups.
| | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UW ❱ UORb ❱ AUa ❱ UW |
Consumer practices and public engagement
11.5 UW
12.5 UORb
10 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 74Management of food system innovations
22.5 UW
7.5 UORb
✔ Thesis +30
✔Summer School +5
Total 652 UW
12.5 AUa
✔ ETBC +5
✔Summer School +5
Total 24.56 AUa
✔ ETBC +5
✔Summer School +5
Total 162 UW
✔ ETBC +5
✔Summer School +5
Total 12Targeted nutrition and health management
2.5 UORb
✔Summer School +5
Total 7.5Food safety, transparency, traceability
1 UW
✔Summer School +5
Total 6Digitalisation and data management
0.5 UW
✔Summer School +5
Total 5.5Innovative food processing
7: UW ❱ UNITOb ❱ UORa ❱ UW 2019◉8 Management o...tions 57.5 ECTS
| Path timeline | UW ------4 weeks 5 days------❱ UNITOb -----------------------16 weeks 4 days-----------------------❱ UORa --------------10 weeks 3 days--------------❱ UW |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 27th Jan 23
(exams until 10th Feb 23)
|
1st Mar 23 - 1st Jun 23
(exams until 22nd Sep 23)
❱ Transition time from previous location:
4 weeks 5 days from end of classes
(2 weeks 5 days from previous exam period) |
25th Sep 23 - 8th Dec 23
(exams until 19th Jan 24)
❱ Transition time from previous location:
16 weeks 4 days from end of classes
( 3 days from previous exam period) |
19th Feb 24 - 14th Jun 24
(exams until 21st Jun 24)
❱ Transition time from previous location:
10 weeks 3 days from end of classes
(4 weeks 3 days from previous exam period) |
|---|
| University of Warsaw | University of Turin | University of Reading | University of Warsaw |
|---|
| Locale | Warsaw, Poland | Turin, Italy | Reading, United Kingdom | Warsaw, Poland |
|---|
| Food System Management | Functional compounds in Food Systems | Personalised Nutrition and the Consumer | Thesis at University of Warsaw |
|---|
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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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. | |
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. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Natural sources and green extraction technologies to obtain bioactive compounds | obl. | 7.5 | | Functional compounds applied to food processes | obl. | 7.5 | | Functional compounds and nutrition | obl. | 7.5 |
| |
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
|
Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | 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.
 | Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Submitted thesis |
| Key for this path: 13_15_16 |
| Intended Learning Outcomes (ILOs) for the mobility path UW ❱ UNITOb ❱ UORa ❱ UW | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | UNITOb | - Assess the use of functional compounds into food by analyzing their chemical, microbiological, sensory, textural and nutritional effects into the final product. | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | UNITOb | - Understand the impact functional food can have on human health. | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | UNITOb | - Apply strategies in food production to create new functional products, demonstrated by applying the acquired knowledge to solve specific problems during the courses. | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UW ❱ UNITOb ❱ UORa ❱ UW | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UW ❱ UNITOb ❱ UORa ❱ UW |
Management of food system innovations
22.5 UW
✔ Thesis +30
✔Summer School +5
Total 57.5Consumer practices and public engagement
11.5 UW
2.5 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 54Targeted nutrition and health management
12.5 UNITOb
20 UORa
✔ ETBC +5
✔Summer School +5
Total 42.5Innovative food processing
10 UNITOb
✔ ETBC +5
✔Summer School +5
Total 202 UW
10 UNITOb
✔Summer School +5
Total 17Food safety, transparency, traceability
1 UW
4 UORa
✔ ETBC +5
✔Summer School +5
Total 15
✔ ETBC +5
✔Summer School +5
Total 102 UW
✔Summer School +5
Total 7Digitalisation and data management
0.5 UW
✔Summer School +5
Total 5.58: UW ❱ UNITOb ❱ UHOHa ❱ UW 2022◉2 Management o...tions 57.5 ECTS
| Path timeline | UW ------4 weeks 5 days------❱ UNITOb ---------------------------19 weeks 4 days---------------------------❱ UHOHa ---2 weeks 2 days---❱ UW |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 27th Jan 23
(exams until 10th Feb 23)
|
1st Mar 23 - 1st Jun 23
(exams until 22nd Sep 23)
❱ Transition time from previous location:
4 weeks 5 days from end of classes
(2 weeks 5 days from previous exam period) |
16th Oct 23 - 3rd Feb 24
(exams until 31st Mar 24)
❱ Transition time from previous location:
19 weeks 4 days from end of classes
(3 weeks 3 days from previous exam period) |
19th Feb 24 - 14th Jun 24
(exams until 21st Jun 24)
❱ Transition time from previous location:
2 weeks 2 days from end of classes
(overlap of 5 weeks 6 days from previous exam period) |
|---|
| University of Warsaw | University of Turin | University of Hohenheim | University of Warsaw |
|---|
| Locale | Warsaw, Poland | Turin, Italy | Stuttgart, Germany | Warsaw, Poland |
|---|
| Food System Management | Functional compounds in Food Systems | AgriFood Science and Engineering (fall/winter) | Thesis at University of Warsaw |
|---|
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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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. | |
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. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Natural sources and green extraction technologies to obtain bioactive compounds | obl. | 7.5 | | Functional compounds applied to food processes | obl. | 7.5 | | Functional compounds and nutrition | obl. | 7.5 |
| |
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
|
Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | 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.
 | 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). | Submitted thesis |
| Key for this path: 13_15_19 |
| Intended Learning Outcomes (ILOs) for the mobility path UW ❱ UNITOb ❱ UHOHa ❱ UW | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | UHOHa | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | UNITOb | - Assess the use of functional compounds into food by analyzing their chemical, microbiological, sensory, textural and nutritional effects into the final product. | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | UNITOb | - Understand the impact functional food can have on human health. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | UNITOb | - Apply strategies in food production to create new functional products, demonstrated by applying the acquired knowledge to solve specific problems during the courses. | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UW ❱ UNITOb ❱ UHOHa ❱ UW | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UW ❱ UNITOb ❱ UHOHa ❱ UW |
Management of food system innovations
22.5 UW
✔ Thesis +30
✔Summer School +5
Total 57.5Consumer practices and public engagement
11.5 UW
✔ Thesis +30
✔Summer School +5
Total 46.5Innovative food processing
10 UNITOb
22.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 42.52 UW
10 UNITOb
15 UHOHa
✔ ETBC +5
✔Summer School +5
Total 372 UW
22.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 34.522.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 32.515 UHOHa
✔ ETBC +5
✔Summer School +5
Total 25Digitalisation and data management
0.5 UW
7.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 18Targeted nutrition and health management
12.5 UNITOb
✔Summer School +5
Total 17.5Food safety, transparency, traceability
1 UW
✔ ETBC +5
✔Summer School +5
Total 119: UW ❱ UNITOb ❱ UAM ❱ UW 20212022◉3 Management o...tions 57.5 ECTS
| Path timeline | UW ------4 weeks 5 days------❱ UNITOb --------------------14 weeks 2 days--------------------❱ UAM ------------8 weeks 5 days------------❱ UW |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 27th Jan 23
(exams until 10th Feb 23)
|
1st Mar 23 - 1st Jun 23
(exams until 22nd Sep 23)
❱ Transition time from previous location:
4 weeks 5 days from end of classes
(2 weeks 5 days from previous exam period) |
9th Sep 23 - 20th Dec 23
(exams until 20th Jan 24)
⚠ indicative dates
❱ Transition time from previous location:
14 weeks 2 days from end of classes
(overlap of 1 week 6 days from previous exam period) |
19th Feb 24 - 14th Jun 24
(exams until 21st Jun 24)
❱ Transition time from previous location:
8 weeks 5 days from end of classes
(4 weeks 2 days from previous exam period) |
|---|
| University of Warsaw | University of Turin | Autonomous University of Madrid | University of Warsaw |
|---|
| Locale | Warsaw, Poland | Turin, Italy | Madrid, Spain | Warsaw, Poland |
|---|
| Food System Management | Functional compounds in Food Systems | Functional Foods and Precision Nutrition | Thesis at University of Warsaw |
|---|
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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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 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. | |
Basic knowledge about the food system | | Basic knowledge in Food Science, Nutrition and/or Biology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Natural sources and green extraction technologies to obtain bioactive compounds | obl. | 7.5 | | Functional compounds applied to food processes | obl. | 7.5 | | Functional compounds and nutrition | obl. | 7.5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
|
Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | 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.
 | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Submitted thesis |
| Key for this path: 13_15_18 |
| Intended Learning Outcomes (ILOs) for the mobility path UW ❱ UNITOb ❱ UAM ❱ UW | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | UNITOb | - Assess the use of functional compounds into food by analyzing their chemical, microbiological, sensory, textural and nutritional effects into the final product. | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | UNITOb | - Understand the impact functional food can have on human health. | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | UNITOb | - Apply strategies in food production to create new functional products, demonstrated by applying the acquired knowledge to solve specific problems during the courses. | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UW ❱ UNITOb ❱ UAM ❱ UW | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UW ❱ UNITOb ❱ UAM ❱ UW |
Management of food system innovations
22.5 UW
✔ Thesis +30
✔Summer School +5
Total 57.5Consumer practices and public engagement
11.5 UW
✔ Thesis +30
✔Summer School +5
Total 46.5Targeted nutrition and health management
12.5 UNITOb
22.5 UAM
✔ ETBC +5
✔Summer School +5
Total 45Innovative food processing
10 UNITOb
2.5 UAM
✔ ETBC +5
✔Summer School +5
Total 22.5Digitalisation and data management
0.5 UW
7.5 UAM
✔ ETBC +5
✔Summer School +5
Total 182 UW
10 UNITOb
✔Summer School +5
Total 172 UW
2.5 UAM
✔ ETBC +5
✔Summer School +5
Total 14.5Food safety, transparency, traceability
1 UW
✔Summer School +5
Total 610: UW ❱ UNITOb ❱ QUB ❱ UW ◉ Management o...tions 57.5 ECTS
| Path timeline | UW ------4 weeks 5 days------❱ UNITOb ----------------------16 weeks 2 days----------------------❱ QUB -------------9 weeks 5 days-------------❱ UW |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 27th Jan 23
(exams until 10th Feb 23)
|
1st Mar 23 - 1st Jun 23
(exams until 22nd Sep 23)
❱ Transition time from previous location:
4 weeks 5 days from end of classes
(2 weeks 5 days from previous exam period) |
23rd Sep 23 - 13th Dec 23
(exams until 29th May 24)
⚠ indicative dates
❱ Transition time from previous location:
16 weeks 2 days from end of classes
( 1 day from previous exam period) |
19th Feb 24 - 14th Jun 24
(exams until 21st Jun 24)
❱ Transition time from previous location:
9 weeks 5 days from end of classes
(overlap of 14 weeks 1 day from previous exam period) |
|---|
| University of Warsaw | University of Turin | Queen's University of Belfast | University of Warsaw |
|---|
| Locale | Warsaw, Poland | Turin, Italy | Belfast, United Kingdom | Warsaw, Poland |
|---|
| Food System Management | Functional compounds in Food Systems | Food integrity of the supply chains. Applied and advanced systems for food control | Thesis at University of Warsaw |
|---|
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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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. | |
Basic knowledge about the food system | | | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Natural sources and green extraction technologies to obtain bioactive compounds | obl. | 7.5 | | Functional compounds applied to food processes | obl. | 7.5 | | Functional compounds and nutrition | obl. | 7.5 |
| |
| Advanced research skills | obl. | 5 | | Advanced Food Bioanalysis | obl. | 10 | | Food Safety, Health and Disease | obl. | 7.5 |
|
Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | 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.
 | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Submitted thesis |
| Key for this path: 13_15_23 |
| Intended Learning Outcomes (ILOs) for the mobility path UW ❱ UNITOb ❱ QUB ❱ UW | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | UNITOb | - Assess the use of functional compounds into food by analyzing their chemical, microbiological, sensory, textural and nutritional effects into the final product. | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | UNITOb | - Understand the impact functional food can have on human health. | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | UNITOb | - Apply strategies in food production to create new functional products, demonstrated by applying the acquired knowledge to solve specific problems during the courses. | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UW ❱ UNITOb ❱ QUB ❱ UW | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | QUB | test | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UW ❱ UNITOb ❱ QUB ❱ UW |
Management of food system innovations
22.5 UW
✔ Thesis +30
✔Summer School +5
Total 57.5Consumer practices and public engagement
11.5 UW
✔ Thesis +30
✔Summer School +5
Total 46.5Food safety, transparency, traceability
1 UW
22.5 QUB
✔ ETBC +5
✔Summer School +5
Total 33.522.5 QUB
✔ ETBC +5
✔Summer School +5
Total 32.5Targeted nutrition and health management
12.5 UNITOb
✔Summer School +5
Total 17.52 UW
10 UNITOb
✔Summer School +5
Total 17Innovative food processing
10 UNITOb
✔Summer School +5
Total 152 UW
✔Summer School +5
Total 7Digitalisation and data management
0.5 UW
✔Summer School +5
Total 5.511: UW ❱ UNITOb ❱ LUa ❱ UW ◉6 Consumer pra...ment 66.5 ECTS
| Path timeline | UW ------4 weeks 5 days------❱ UNITOb ---------------10 weeks 5 days---------------❱ LUa -------------9 weeks 3 days-------------❱ UW |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 27th Jan 23
(exams until 10th Feb 23)
|
1st Mar 23 - 1st Jun 23
(exams until 22nd Sep 23)
❱ Transition time from previous location:
4 weeks 5 days from end of classes
(2 weeks 5 days from previous exam period) |
15th Aug 23 - 15th Dec 23
(exams until 15th Jan 24)
❱ Transition time from previous location:
10 weeks 5 days from end of classes
(overlap of 5 weeks 3 days from previous exam period) |
19th Feb 24 - 14th Jun 24
(exams until 21st Jun 24)
❱ Transition time from previous location:
9 weeks 3 days from end of classes
(5 weeks from previous exam period) |
|---|
| University of Warsaw | University of Turin | Lund University | University of Warsaw |
|---|
| Locale | Warsaw, Poland | Turin, Italy | Lund, Sweden | Warsaw, Poland |
|---|
| Food System Management | Functional compounds in Food Systems | Consumer driven sustainable food processing (fall/winter) | Thesis at University of Warsaw |
|---|
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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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 aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | |
Basic knowledge about the food system | | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Natural sources and green extraction technologies to obtain bioactive compounds | obl. | 7.5 | | Functional compounds applied to food processes | obl. | 7.5 | | Functional compounds and nutrition | obl. | 7.5 |
| |
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
|
Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | 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.
 | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Submitted thesis |
| Key for this path: 13_15_20 |
| Intended Learning Outcomes (ILOs) for the mobility path UW ❱ UNITOb ❱ LUa ❱ UW | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | LUa | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | UNITOb | - Assess the use of functional compounds into food by analyzing their chemical, microbiological, sensory, textural and nutritional effects into the final product. | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | UNITOb | - Understand the impact functional food can have on human health. | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | UNITOb | - Apply strategies in food production to create new functional products, demonstrated by applying the acquired knowledge to solve specific problems during the courses. | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UW ❱ UNITOb ❱ LUa ❱ UW | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path UW ❱ UNITOb ❱ LUa ❱ UW |
Consumer practices and public engagement
11.5 UW
15 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 66.5Management of food system innovations
22.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.52 UW
10 UNITOb
22.5 LUa
✔ ETBC +5
✔Summer School +5
Total 44.5Food safety, transparency, traceability
1 UW
22.5 LUa
✔ ETBC +5
✔Summer School +5
Total 33.5Targeted nutrition and health management
12.5 UNITOb
7.5 LUa
✔ ETBC +5
✔Summer School +5
Total 30Innovative food processing
10 UNITOb
7.5 LUa
✔ ETBC +5
✔Summer School +5
Total 27.52 UW
15 LUa
✔ ETBC +5
✔Summer School +5
Total 277.5 LUa
✔ ETBC +5
✔Summer School +5
Total 17.5Digitalisation and data management
0.5 UW
✔Summer School +5
Total 5.512: UW ❱ UNITOb ❱ AUa ❱ UW ◉7 Consumer pra...ment 61.5 ECTS
| Path timeline | UW ------4 weeks 5 days------❱ UNITOb -----------------12 weeks 4 days-----------------❱ AUa --------------10 weeks 2 days--------------❱ UW |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 27th Jan 23
(exams until 10th Feb 23)
|
1st Mar 23 - 1st Jun 23
(exams until 22nd Sep 23)
❱ Transition time from previous location:
4 weeks 5 days from end of classes
(2 weeks 5 days from previous exam period) |
28th Aug 23 - 9th Dec 23
(exams until 27th Jan 24)
❱ Transition time from previous location:
12 weeks 4 days from end of classes
(overlap of 3 weeks 4 days from previous exam period) |
19th Feb 24 - 14th Jun 24
(exams until 21st Jun 24)
❱ Transition time from previous location:
10 weeks 2 days from end of classes
(3 weeks 2 days from previous exam period) |
|---|
| University of Warsaw | University of Turin | Aarhus University | University of Warsaw |
|---|
| Locale | Warsaw, Poland | Turin, Italy | Aarhus, Denmark | Warsaw, Poland |
|---|
| Food System Management | Functional compounds in Food Systems | Future Foods | Thesis at University of Warsaw |
|---|
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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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 society, consumer, sensory and molecular level. It will give the student insigt in future sustainable food production of high value crops and novel animal-based food products including cell-based production, combined with food sensory science, innovation and product development in the food sector. | |
Basic knowledge about the food system | | A scientific, food, agricultural, technical-scientific or medical scientific bachelor degree with molecular biology or biochemistry at a level of 10-15 ECTS is recommended as well as basic knowledge of Food Science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Natural sources and green extraction technologies to obtain bioactive compounds | obl. | 7.5 | | Functional compounds applied to food processes | obl. | 7.5 | | Functional compounds and nutrition | obl. | 7.5 |
| |
| Project work in sensory science | obl. | 5 | | Innovative and organic production of fruits and vegetables | obl. | 7.5 | | Future animal-based food | obl. | 5 | | Food, consumer and innovation | obl. | 5 |
|
Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | 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.
 | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Submitted thesis |
| Key for this path: 13_15_17 |
| Intended Learning Outcomes (ILOs) for the mobility path UW ❱ UNITOb ❱ AUa ❱ UW | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | AUa | -
Create food with novel technolgy
-
Create coherence between molecular nutrition and food technology on one side and socio-scientific analysis of food production and consumption on the other.
| |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | UNITOb | - Assess the use of functional compounds into food by analyzing their chemical, microbiological, sensory, textural and nutritional effects into the final product. | | AUa | - Evaluate processes/strategies of product development of specific raw materials and production methods-
Discuss sensory characteristics according to societal relevance and the scientific literature
| |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | UNITOb | - Understand the impact functional food can have on human health. | | AUa | - Suggests methods for production of future animal-based or plant-based products and identify challenges in production of new sustainable products | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | UNITOb | - Apply strategies in food production to create new functional products, demonstrated by applying the acquired knowledge to solve specific problems during the courses. | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | AUa | - Understand the use of sensory science to develop future foods | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UW ❱ UNITOb ❱ AUa ❱ UW | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | AUa | Transference of knowledge, ideas and novel technologies to develop a future food, including the choice of primary production method and technological processing for the final product. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | AUa | Students will be challenged to develop future food using their scientific and practical knowledge obtained in the program. The students will work in mixed, international groups.
| | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UW ❱ UNITOb ❱ AUa ❱ UW |
Consumer practices and public engagement
11.5 UW
10 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 61.5Management of food system innovations
22.5 UW
✔ Thesis +30
✔Summer School +5
Total 57.52 UW
12.5 AUa
✔ ETBC +5
✔Summer School +5
Total 24.52 UW
10 UNITOb
✔ ETBC +5
✔Summer School +5
Total 22Targeted nutrition and health management
12.5 UNITOb
✔Summer School +5
Total 17.56 AUa
✔ ETBC +5
✔Summer School +5
Total 16Innovative food processing
10 UNITOb
✔Summer School +5
Total 15Food safety, transparency, traceability
1 UW
✔Summer School +5
Total 6Digitalisation and data management
0.5 UW
✔Summer School +5
Total 5.513: UW ❱ UHOHb ❱ UORa ❱ UW 2021◉ Management o...tions 57.5 ECTS
| Path timeline | UW -------------9 weeks 2 days-------------❱ UHOHb --------------10 weeks 2 days--------------❱ UORa --------------10 weeks 3 days--------------❱ UW |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 27th Jan 23
(exams until 10th Feb 23)
|
3rd Apr 23 - 15th Jul 23
(exams until 30th Sep 23)
❱ Transition time from previous location:
9 weeks 2 days from end of classes
(7 weeks 2 days from previous exam period) |
25th Sep 23 - 8th Dec 23
(exams until 19th Jan 24)
❱ Transition time from previous location:
10 weeks 2 days from end of classes
(overlap of 5 days from previous exam period) |
19th Feb 24 - 14th Jun 24
(exams until 21st Jun 24)
❱ Transition time from previous location:
10 weeks 3 days from end of classes
(4 weeks 3 days from previous exam period) |
|---|
| University of Warsaw | University of Hohenheim | University of Reading | University of Warsaw |
|---|
| Locale | Warsaw, Poland | Stuttgart, Germany | Reading, United Kingdom | Warsaw, Poland |
|---|
| Food System Management | AgriFood Science and Engineering (spring/summer) | Personalised Nutrition and the Consumer | Thesis at University of Warsaw |
|---|
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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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. | |
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. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| AgFoodTech (spring/summer) | obl. | 7,5 | | Post-Harvest Technology of Food and Bio-Based Products | el. | 7,5 | | Information Technologies and Expert Systems in Plant Protection | el. | 6 | | Advanced Flavor Chemistry | el. | 7,5 | | Precision Farming | el. | 6 | | Advanced Process Engineering Techniques for Cereal Processing | el. | 7,5 | | Dairy Science and Technology | el. | 7,5 | | Soft Matter Science II - Food Physics | el. | 7,5 | | Drying, Granulation and Instantisation | el. | 7,5 | | Food Process Design II - Process Integration and Scale up | el. | 7,5 | | Irrigation and Drainage Technology | el. | 7,5 | | Free Project Work (spring/summer) | el. | 7.5 | | Internship (Industrial placement 6 weeks) (spring/summer) | el. | 7.5 | | Portfolio-Modul (spring/summer) | el. | 1-7,5 | | Online Dairy Science and Technology | el. | 5 | | Introduction to Machine Learning in Python | el. | 7.5 |
| |
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
|
Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | 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). | Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Submitted thesis |
| Key for this path: 13_27_16 |
| Intended Learning Outcomes (ILOs) for the mobility path UW ❱ UHOHb ❱ UORa ❱ UW | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | UHOHb | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | UHOHb | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | UHOHb | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UW ❱ UHOHb ❱ UORa ❱ UW | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | UHOHb | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | UHOHb | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UW ❱ UHOHb ❱ UORa ❱ UW |
Management of food system innovations
22.5 UW
✔ Thesis +30
✔Summer School +5
Total 57.5Consumer practices and public engagement
11.5 UW
2.5 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 54Innovative food processing
22.5 UHOHb
✔ ETBC +5
✔Summer School +5
Total 32.5Targeted nutrition and health management
20 UORa
✔ ETBC +5
✔Summer School +5
Total 3022.5 UHOHb
✔Summer School +5
Total 27.52 UW
15 UHOHb
✔Summer School +5
Total 22Digitalisation and data management
0.5 UW
15 UHOHb
✔Summer School +5
Total 20.5Food safety, transparency, traceability
1 UW
4 UORa
✔ ETBC +5
✔Summer School +5
Total 152 UW
7.5 UHOHb
✔Summer School +5
Total 14.5
✔ ETBC +5
✔Summer School +5
Total 1014: UW ❱ UHOHb ❱ UNITOa ❱ UW 20202024◉4 Management o...tions 62.5 ECTS
| Path timeline | UW -------------9 weeks 2 days-------------❱ UHOHb ---------------11 weeks 2 days---------------❱ UNITOa -----------8 weeks 3 days-----------❱ UW |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 27th Jan 23
(exams until 10th Feb 23)
|
3rd Apr 23 - 15th Jul 23
(exams until 30th Sep 23)
❱ Transition time from previous location:
9 weeks 2 days from end of classes
(7 weeks 2 days from previous exam period) |
2nd Oct 23 - 22nd Dec 23
(exams until 29th Feb 24)
❱ Transition time from previous location:
11 weeks 2 days from end of classes
( 2 days from previous exam period) |
19th Feb 24 - 14th Jun 24
(exams until 21st Jun 24)
❱ Transition time from previous location:
8 weeks 3 days from end of classes
(overlap of 1 week 3 days from previous exam period) |
|---|
| University of Warsaw | University of Hohenheim | University of Turin | University of Warsaw |
|---|
| Locale | Warsaw, Poland | Stuttgart, Germany | Turin, Italy | Warsaw, Poland |
|---|
| Food System Management | AgriFood Science and Engineering (spring/summer) | Food safety of the whole value chain | Thesis at University of Warsaw |
|---|
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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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. | |
Basic knowledge about the food system | | Basic knowledge of the food microbiology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| AgFoodTech (spring/summer) | obl. | 7,5 | | Post-Harvest Technology of Food and Bio-Based Products | el. | 7,5 | | Information Technologies and Expert Systems in Plant Protection | el. | 6 | | Advanced Flavor Chemistry | el. | 7,5 | | Precision Farming | el. | 6 | | Advanced Process Engineering Techniques for Cereal Processing | el. | 7,5 | | Dairy Science and Technology | el. | 7,5 | | Soft Matter Science II - Food Physics | el. | 7,5 | | Drying, Granulation and Instantisation | el. | 7,5 | | Food Process Design II - Process Integration and Scale up | el. | 7,5 | | Irrigation and Drainage Technology | el. | 7,5 | | Free Project Work (spring/summer) | el. | 7.5 | | Internship (Industrial placement 6 weeks) (spring/summer) | el. | 7.5 | | Portfolio-Modul (spring/summer) | el. | 1-7,5 | | Online Dairy Science and Technology | el. | 5 | | Introduction to Machine Learning in Python | el. | 7.5 |
| |
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
|
Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | 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). | 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.
 | Submitted thesis |
| Key for this path: 13_27_14 |
| Intended Learning Outcomes (ILOs) for the mobility path UW ❱ UHOHb ❱ UNITOa ❱ UW | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | UHOHb | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | UHOHb | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | UNITOa | - Assess safety issues of the whole food chain | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | UNITOa | - Solve specific safety challenges administered during the courses. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | UHOHb | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UW ❱ UHOHb ❱ UNITOa ❱ UW | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | UHOHb | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | UHOHb | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UW ❱ UHOHb ❱ UNITOa ❱ UW |
Management of food system innovations
22.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Consumer practices and public engagement
11.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 51.5Food safety, transparency, traceability
1 UW
22.5 UNITOa
✔ ETBC +5
✔Summer School +5
Total 33.5Innovative food processing
22.5 UHOHb
✔ ETBC +5
✔Summer School +5
Total 32.522.5 UHOHb
✔Summer School +5
Total 27.52 UW
15 UHOHb
✔ ETBC +5
✔Summer School +5
Total 27Digitalisation and data management
0.5 UW
15 UHOHb
✔ ETBC +5
✔Summer School +5
Total 25.52 UW
7.5 UHOHb
✔ ETBC +5
✔Summer School +5
Total 19.5Targeted nutrition and health management
✔ ETBC +5
✔Summer School +5
Total 10
✔ ETBC +5
✔Summer School +5
Total 1015: UW ❱ UHOHb ❱ UAM ❱ UW 2019◉ Management o...tions 57.5 ECTS
| Path timeline | UW -------------9 weeks 2 days-------------❱ UHOHb -----------8 weeks -----------❱ UAM ------------8 weeks 5 days------------❱ UW |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 27th Jan 23
(exams until 10th Feb 23)
|
3rd Apr 23 - 15th Jul 23
(exams until 30th Sep 23)
❱ Transition time from previous location:
9 weeks 2 days from end of classes
(7 weeks 2 days from previous exam period) |
9th Sep 23 - 20th Dec 23
(exams until 20th Jan 24)
⚠ indicative dates
❱ Transition time from previous location:
8 weeks from end of classes
(overlap of 3 weeks from previous exam period) |
19th Feb 24 - 14th Jun 24
(exams until 21st Jun 24)
❱ Transition time from previous location:
8 weeks 5 days from end of classes
(4 weeks 2 days from previous exam period) |
|---|
| University of Warsaw | University of Hohenheim | Autonomous University of Madrid | University of Warsaw |
|---|
| Locale | Warsaw, Poland | Stuttgart, Germany | Madrid, Spain | Warsaw, Poland |
|---|
| Food System Management | AgriFood Science and Engineering (spring/summer) | Functional Foods and Precision Nutrition | Thesis at University of Warsaw |
|---|
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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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. | |
Basic knowledge about the food system | | Basic knowledge in Food Science, Nutrition and/or Biology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| AgFoodTech (spring/summer) | obl. | 7,5 | | Post-Harvest Technology of Food and Bio-Based Products | el. | 7,5 | | Information Technologies and Expert Systems in Plant Protection | el. | 6 | | Advanced Flavor Chemistry | el. | 7,5 | | Precision Farming | el. | 6 | | Advanced Process Engineering Techniques for Cereal Processing | el. | 7,5 | | Dairy Science and Technology | el. | 7,5 | | Soft Matter Science II - Food Physics | el. | 7,5 | | Drying, Granulation and Instantisation | el. | 7,5 | | Food Process Design II - Process Integration and Scale up | el. | 7,5 | | Irrigation and Drainage Technology | el. | 7,5 | | Free Project Work (spring/summer) | el. | 7.5 | | Internship (Industrial placement 6 weeks) (spring/summer) | el. | 7.5 | | Portfolio-Modul (spring/summer) | el. | 1-7,5 | | Online Dairy Science and Technology | el. | 5 | | Introduction to Machine Learning in Python | el. | 7.5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
|
Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | 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). | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Submitted thesis |
| Key for this path: 13_27_18 |
| Intended Learning Outcomes (ILOs) for the mobility path UW ❱ UHOHb ❱ UAM ❱ UW | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | UHOHb | - Design new agri-food value chains and innovative food products. | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | UHOHb | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | UHOHb | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UW ❱ UHOHb ❱ UAM ❱ UW | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | UHOHb | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | UHOHb | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UW ❱ UHOHb ❱ UAM ❱ UW |
Management of food system innovations
22.5 UW
✔ Thesis +30
✔Summer School +5
Total 57.5Consumer practices and public engagement
11.5 UW
✔ Thesis +30
✔Summer School +5
Total 46.5Innovative food processing
22.5 UHOHb
2.5 UAM
✔ ETBC +5
✔Summer School +5
Total 35Digitalisation and data management
0.5 UW
15 UHOHb
7.5 UAM
✔ ETBC +5
✔Summer School +5
Total 33Targeted nutrition and health management
22.5 UAM
✔ ETBC +5
✔Summer School +5
Total 32.52 UW
15 UHOHb
2.5 UAM
✔ ETBC +5
✔Summer School +5
Total 29.522.5 UHOHb
✔Summer School +5
Total 27.52 UW
7.5 UHOHb
✔Summer School +5
Total 14.5Food safety, transparency, traceability
1 UW
✔Summer School +5
Total 616: UW ❱ UHOHb ❱ QUB ❱ UW ◉ Management o...tions 57.5 ECTS
| Path timeline | UW -------------9 weeks 2 days-------------❱ UHOHb --------------10 weeks --------------❱ QUB -------------9 weeks 5 days-------------❱ UW |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 27th Jan 23
(exams until 10th Feb 23)
|
3rd Apr 23 - 15th Jul 23
(exams until 30th Sep 23)
❱ Transition time from previous location:
9 weeks 2 days from end of classes
(7 weeks 2 days from previous exam period) |
23rd Sep 23 - 13th Dec 23
(exams until 29th May 24)
⚠ indicative dates
❱ Transition time from previous location:
10 weeks from end of classes
(overlap of 1 week from previous exam period) |
19th Feb 24 - 14th Jun 24
(exams until 21st Jun 24)
❱ Transition time from previous location:
9 weeks 5 days from end of classes
(overlap of 14 weeks 1 day from previous exam period) |
|---|
| University of Warsaw | University of Hohenheim | Queen's University of Belfast | University of Warsaw |
|---|
| Locale | Warsaw, Poland | Stuttgart, Germany | Belfast, United Kingdom | Warsaw, Poland |
|---|
| 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 |
|---|
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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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. | |
Basic knowledge about the food system | | | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| AgFoodTech (spring/summer) | obl. | 7,5 | | Post-Harvest Technology of Food and Bio-Based Products | el. | 7,5 | | Information Technologies and Expert Systems in Plant Protection | el. | 6 | | Advanced Flavor Chemistry | el. | 7,5 | | Precision Farming | el. | 6 | | Advanced Process Engineering Techniques for Cereal Processing | el. | 7,5 | | Dairy Science and Technology | el. | 7,5 | | Soft Matter Science II - Food Physics | el. | 7,5 | | Drying, Granulation and Instantisation | el. | 7,5 | | Food Process Design II - Process Integration and Scale up | el. | 7,5 | | Irrigation and Drainage Technology | el. | 7,5 | | Free Project Work (spring/summer) | el. | 7.5 | | Internship (Industrial placement 6 weeks) (spring/summer) | el. | 7.5 | | Portfolio-Modul (spring/summer) | el. | 1-7,5 | | Online Dairy Science and Technology | el. | 5 | | Introduction to Machine Learning in Python | el. | 7.5 |
| |
| Advanced research skills | obl. | 5 | | Advanced Food Bioanalysis | obl. | 10 | | Food Safety, Health and Disease | obl. | 7.5 |
|
Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | 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). | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Submitted thesis |
| Key for this path: 13_27_23 |
| Intended Learning Outcomes (ILOs) for the mobility path UW ❱ UHOHb ❱ QUB ❱ UW | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | UHOHb | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | UHOHb | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | UHOHb | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UW ❱ UHOHb ❱ QUB ❱ UW | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | UHOHb | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | QUB | test | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | UHOHb | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UW ❱ UHOHb ❱ QUB ❱ UW |
Management of food system innovations
22.5 UW
✔ Thesis +30
✔Summer School +5
Total 57.5Consumer practices and public engagement
11.5 UW
✔ Thesis +30
✔Summer School +5
Total 46.5Food safety, transparency, traceability
1 UW
22.5 QUB
✔ ETBC +5
✔Summer School +5
Total 33.522.5 QUB
✔ ETBC +5
✔Summer School +5
Total 32.5Innovative food processing
22.5 UHOHb
✔Summer School +5
Total 27.522.5 UHOHb
✔Summer School +5
Total 27.52 UW
15 UHOHb
✔Summer School +5
Total 22Digitalisation and data management
0.5 UW
15 UHOHb
✔Summer School +5
Total 20.52 UW
7.5 UHOHb
✔Summer School +5
Total 14.517: UW ❱ UHOHb ❱ LUa ❱ UW ◉ Consumer pra...ment 66.5 ECTS
| Path timeline | UW -------------9 weeks 2 days-------------❱ UHOHb ------4 weeks 3 days------❱ LUa -------------9 weeks 3 days-------------❱ UW |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 27th Jan 23
(exams until 10th Feb 23)
|
3rd Apr 23 - 15th Jul 23
(exams until 30th Sep 23)
❱ Transition time from previous location:
9 weeks 2 days from end of classes
(7 weeks 2 days from previous exam period) |
15th Aug 23 - 15th Dec 23
(exams until 15th Jan 24)
❱ Transition time from previous location:
4 weeks 3 days from end of classes
(overlap of 6 weeks 4 days from previous exam period) |
19th Feb 24 - 14th Jun 24
(exams until 21st Jun 24)
❱ Transition time from previous location:
9 weeks 3 days from end of classes
(5 weeks from previous exam period) |
|---|
| University of Warsaw | University of Hohenheim | Lund University | University of Warsaw |
|---|
| Locale | Warsaw, Poland | Stuttgart, Germany | Lund, Sweden | Warsaw, Poland |
|---|
| Food System Management | AgriFood Science and Engineering (spring/summer) | Consumer driven sustainable food processing (fall/winter) | Thesis at University of Warsaw |
|---|
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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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 aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | |
Basic knowledge about the food system | | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| AgFoodTech (spring/summer) | obl. | 7,5 | | Post-Harvest Technology of Food and Bio-Based Products | el. | 7,5 | | Information Technologies and Expert Systems in Plant Protection | el. | 6 | | Advanced Flavor Chemistry | el. | 7,5 | | Precision Farming | el. | 6 | | Advanced Process Engineering Techniques for Cereal Processing | el. | 7,5 | | Dairy Science and Technology | el. | 7,5 | | Soft Matter Science II - Food Physics | el. | 7,5 | | Drying, Granulation and Instantisation | el. | 7,5 | | Food Process Design II - Process Integration and Scale up | el. | 7,5 | | Irrigation and Drainage Technology | el. | 7,5 | | Free Project Work (spring/summer) | el. | 7.5 | | Internship (Industrial placement 6 weeks) (spring/summer) | el. | 7.5 | | Portfolio-Modul (spring/summer) | el. | 1-7,5 | | Online Dairy Science and Technology | el. | 5 | | Introduction to Machine Learning in Python | el. | 7.5 |
| |
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
|
Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | 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). | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Submitted thesis |
| Key for this path: 13_27_20 |
| Intended Learning Outcomes (ILOs) for the mobility path UW ❱ UHOHb ❱ LUa ❱ UW | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | UHOHb | - Design new agri-food value chains and innovative food products. | | LUa | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | UHOHb | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | UHOHb | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UW ❱ UHOHb ❱ LUa ❱ UW | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | UHOHb | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | UHOHb | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path UW ❱ UHOHb ❱ LUa ❱ UW |
Consumer practices and public engagement
11.5 UW
15 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 66.5Management of food system innovations
22.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.52 UW
7.5 UHOHb
22.5 LUa
✔ ETBC +5
✔Summer School +5
Total 422 UW
15 UHOHb
15 LUa
✔ ETBC +5
✔Summer School +5
Total 42Innovative food processing
22.5 UHOHb
7.5 LUa
✔ ETBC +5
✔Summer School +5
Total 4022.5 UHOHb
7.5 LUa
✔ ETBC +5
✔Summer School +5
Total 40Food safety, transparency, traceability
1 UW
22.5 LUa
✔ ETBC +5
✔Summer School +5
Total 33.5Digitalisation and data management
0.5 UW
15 UHOHb
✔Summer School +5
Total 20.5Targeted nutrition and health management
7.5 LUa
✔ ETBC +5
✔Summer School +5
Total 17.518: UW ❱ UHOHb ❱ AUa ❱ UW 20222023◉5 Consumer pra...ment 61.5 ECTS
| Path timeline | UW -------------9 weeks 2 days-------------❱ UHOHb --------6 weeks 2 days--------❱ AUa --------------10 weeks 2 days--------------❱ UW |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 27th Jan 23
(exams until 10th Feb 23)
|
3rd Apr 23 - 15th Jul 23
(exams until 30th Sep 23)
❱ Transition time from previous location:
9 weeks 2 days from end of classes
(7 weeks 2 days from previous exam period) |
28th Aug 23 - 9th Dec 23
(exams until 27th Jan 24)
❱ Transition time from previous location:
6 weeks 2 days from end of classes
(overlap of 4 weeks 5 days from previous exam period) |
19th Feb 24 - 14th Jun 24
(exams until 21st Jun 24)
❱ Transition time from previous location:
10 weeks 2 days from end of classes
(3 weeks 2 days from previous exam period) |
|---|
| University of Warsaw | University of Hohenheim | Aarhus University | University of Warsaw |
|---|
| Locale | Warsaw, Poland | Stuttgart, Germany | Aarhus, Denmark | Warsaw, Poland |
|---|
| Food System Management | AgriFood Science and Engineering (spring/summer) | Future Foods | Thesis at University of Warsaw |
|---|
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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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 society, consumer, sensory and molecular level. It will give the student insigt in future sustainable food production of high value crops and novel animal-based food products including cell-based production, combined with food sensory science, innovation and product development in the food sector. | |
Basic knowledge about the food system | | A scientific, food, agricultural, technical-scientific or medical scientific bachelor degree with molecular biology or biochemistry at a level of 10-15 ECTS is recommended as well as basic knowledge of Food Science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| AgFoodTech (spring/summer) | obl. | 7,5 | | Post-Harvest Technology of Food and Bio-Based Products | el. | 7,5 | | Information Technologies and Expert Systems in Plant Protection | el. | 6 | | Advanced Flavor Chemistry | el. | 7,5 | | Precision Farming | el. | 6 | | Advanced Process Engineering Techniques for Cereal Processing | el. | 7,5 | | Dairy Science and Technology | el. | 7,5 | | Soft Matter Science II - Food Physics | el. | 7,5 | | Drying, Granulation and Instantisation | el. | 7,5 | | Food Process Design II - Process Integration and Scale up | el. | 7,5 | | Irrigation and Drainage Technology | el. | 7,5 | | Free Project Work (spring/summer) | el. | 7.5 | | Internship (Industrial placement 6 weeks) (spring/summer) | el. | 7.5 | | Portfolio-Modul (spring/summer) | el. | 1-7,5 | | Online Dairy Science and Technology | el. | 5 | | Introduction to Machine Learning in Python | el. | 7.5 |
| |
| Project work in sensory science | obl. | 5 | | Innovative and organic production of fruits and vegetables | obl. | 7.5 | | Future animal-based food | obl. | 5 | | Food, consumer and innovation | obl. | 5 |
|
Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | 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). | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Submitted thesis |
| Key for this path: 13_27_17 |
| Intended Learning Outcomes (ILOs) for the mobility path UW ❱ UHOHb ❱ AUa ❱ UW | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | UHOHb | - Design new agri-food value chains and innovative food products. | | AUa | -
Create food with novel technolgy
-
Create coherence between molecular nutrition and food technology on one side and socio-scientific analysis of food production and consumption on the other.
| |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | UHOHb | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | AUa | - Evaluate processes/strategies of product development of specific raw materials and production methods-
Discuss sensory characteristics according to societal relevance and the scientific literature
| |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | AUa | - Suggests methods for production of future animal-based or plant-based products and identify challenges in production of new sustainable products | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | UHOHb | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | AUa | - Understand the use of sensory science to develop future foods | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UW ❱ UHOHb ❱ AUa ❱ UW | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | AUa | Transference of knowledge, ideas and novel technologies to develop a future food, including the choice of primary production method and technological processing for the final product. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | UHOHb | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | AUa | Students will be challenged to develop future food using their scientific and practical knowledge obtained in the program. The students will work in mixed, international groups.
| | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | UHOHb | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UW ❱ UHOHb ❱ AUa ❱ UW |
Consumer practices and public engagement
11.5 UW
10 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 61.5Management of food system innovations
22.5 UW
✔ Thesis +30
✔Summer School +5
Total 57.52 UW
15 UHOHb
12.5 AUa
✔ ETBC +5
✔Summer School +5
Total 39.522.5 UHOHb
6 AUa
✔ ETBC +5
✔Summer School +5
Total 38.5Innovative food processing
22.5 UHOHb
✔Summer School +5
Total 27.5Digitalisation and data management
0.5 UW
15 UHOHb
✔Summer School +5
Total 20.52 UW
7.5 UHOHb
✔ ETBC +5
✔Summer School +5
Total 19.5Food safety, transparency, traceability
1 UW
✔Summer School +5
Total 619: UW ❱ UAM ❱ UORa ❱ UW ◉9 Management o...tions 57.5 ECTS
| Path timeline | UW ---2 weeks 4 days---❱ UAM ------------------------------21 weeks 3 days------------------------------❱ UORa --------------10 weeks 3 days--------------❱ UW |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 27th Jan 23
(exams until 10th Feb 23)
|
14th Feb 23 - 28th Apr 23
(exams until 9th Jun 23)
❱ Transition time from previous location:
2 weeks 4 days from end of classes
( 4 days from previous exam period) |
25th Sep 23 - 8th Dec 23
(exams until 19th Jan 24)
❱ Transition time from previous location:
21 weeks 3 days from end of classes
(15 weeks 3 days from previous exam period) |
19th Feb 24 - 14th Jun 24
(exams until 21st Jun 24)
❱ Transition time from previous location:
10 weeks 3 days from end of classes
(4 weeks 3 days from previous exam period) |
|---|
| University of Warsaw | Autonomous University of Madrid | University of Reading | University of Warsaw |
|---|
| Locale | Warsaw, Poland | Madrid, Spain | Reading, United Kingdom | Warsaw, Poland |
|---|
| Food System Management | Functional Foods and Precision Nutrition | Personalised Nutrition and the Consumer | Thesis at University of Warsaw |
|---|
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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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. | |
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. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
|
Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Submitted thesis |
| Key for this path: 13_18_16 |
| Intended Learning Outcomes (ILOs) for the mobility path UW ❱ UAM ❱ UORa ❱ UW | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UW ❱ UAM ❱ UORa ❱ UW | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UW ❱ UAM ❱ UORa ❱ UW |
Management of food system innovations
22.5 UW
✔ Thesis +30
✔Summer School +5
Total 57.5Consumer practices and public engagement
11.5 UW
2.5 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 54Targeted nutrition and health management
22.5 UAM
20 UORa
✔ ETBC +5
✔Summer School +5
Total 52.5Food safety, transparency, traceability
1 UW
4 UORa
✔ ETBC +5
✔Summer School +5
Total 15Digitalisation and data management
0.5 UW
7.5 UAM
✔Summer School +5
Total 13Innovative food processing
2.5 UAM
✔ ETBC +5
✔Summer School +5
Total 12.5
✔ ETBC +5
✔Summer School +5
Total 102 UW
2.5 UAM
✔Summer School +5
Total 9.52 UW
✔Summer School +5
Total 720: UW ❱ UAM ❱ UNITOa ❱ UW 201920212022◉1 Management o...tions 62.5 ECTS
| Path timeline | UW ---2 weeks 4 days---❱ UAM -------------------------------22 weeks 3 days-------------------------------❱ UNITOa -----------8 weeks 3 days-----------❱ UW |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 27th Jan 23
(exams until 10th Feb 23)
|
14th Feb 23 - 28th Apr 23
(exams until 9th Jun 23)
❱ Transition time from previous location:
2 weeks 4 days from end of classes
( 4 days from previous exam period) |
2nd Oct 23 - 22nd Dec 23
(exams until 29th Feb 24)
❱ Transition time from previous location:
22 weeks 3 days from end of classes
(16 weeks 3 days from previous exam period) |
19th Feb 24 - 14th Jun 24
(exams until 21st Jun 24)
❱ Transition time from previous location:
8 weeks 3 days from end of classes
(overlap of 1 week 3 days from previous exam period) |
|---|
| University of Warsaw | Autonomous University of Madrid | University of Turin | University of Warsaw |
|---|
| Locale | Warsaw, Poland | Madrid, Spain | Turin, Italy | Warsaw, Poland |
|---|
| Food System Management | Functional Foods and Precision Nutrition | Food safety of the whole value chain | Thesis at University of Warsaw |
|---|
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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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. | |
Basic knowledge about the food system | Basic knowledge in Food Science, Nutrition and/or Biology | Basic knowledge of the food microbiology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
|
Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | 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.
 | Submitted thesis |
| Key for this path: 13_18_14 |
| Intended Learning Outcomes (ILOs) for the mobility path UW ❱ UAM ❱ UNITOa ❱ UW | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | UNITOa | - Assess safety issues of the whole food chain | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | UNITOa | - Solve specific safety challenges administered during the courses. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UW ❱ UAM ❱ UNITOa ❱ UW | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UW ❱ UAM ❱ UNITOa ❱ UW |
Management of food system innovations
22.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Consumer practices and public engagement
11.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 51.5Food safety, transparency, traceability
1 UW
22.5 UNITOa
✔ ETBC +5
✔Summer School +5
Total 33.5Targeted nutrition and health management
22.5 UAM
✔ ETBC +5
✔Summer School +5
Total 32.5Digitalisation and data management
0.5 UW
7.5 UAM
✔ ETBC +5
✔Summer School +5
Total 182 UW
2.5 UAM
✔ ETBC +5
✔Summer School +5
Total 14.5Innovative food processing
2.5 UAM
✔ ETBC +5
✔Summer School +5
Total 12.52 UW
✔ ETBC +5
✔Summer School +5
Total 12
✔ ETBC +5
✔Summer School +5
Total 1021: UW ❱ UAM ❱ UHOHa ❱ UW ◉ Management o...tions 57.5 ECTS
| Path timeline | UW ---2 weeks 4 days---❱ UAM ----------------------------------24 weeks 3 days----------------------------------❱ UHOHa ---2 weeks 2 days---❱ UW |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 27th Jan 23
(exams until 10th Feb 23)
|
14th Feb 23 - 28th Apr 23
(exams until 9th Jun 23)
❱ Transition time from previous location:
2 weeks 4 days from end of classes
( 4 days from previous exam period) |
16th Oct 23 - 3rd Feb 24
(exams until 31st Mar 24)
❱ Transition time from previous location:
24 weeks 3 days from end of classes
(18 weeks 3 days from previous exam period) |
19th Feb 24 - 14th Jun 24
(exams until 21st Jun 24)
❱ Transition time from previous location:
2 weeks 2 days from end of classes
(overlap of 5 weeks 6 days from previous exam period) |
|---|
| University of Warsaw | Autonomous University of Madrid | University of Hohenheim | University of Warsaw |
|---|
| Locale | Warsaw, Poland | Madrid, Spain | Stuttgart, Germany | Warsaw, Poland |
|---|
| Food System Management | Functional Foods and Precision Nutrition | AgriFood Science and Engineering (fall/winter) | Thesis at University of Warsaw |
|---|
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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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. | |
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. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
|
Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | 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). | Submitted thesis |
| Key for this path: 13_18_19 |
| Intended Learning Outcomes (ILOs) for the mobility path UW ❱ UAM ❱ UHOHa ❱ UW | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | UHOHa | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UW ❱ UAM ❱ UHOHa ❱ UW | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UW ❱ UAM ❱ UHOHa ❱ UW |
Management of food system innovations
22.5 UW
✔ Thesis +30
✔Summer School +5
Total 57.5Consumer practices and public engagement
11.5 UW
✔ Thesis +30
✔Summer School +5
Total 46.52 UW
2.5 UAM
22.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 37Innovative food processing
2.5 UAM
22.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 3522.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 32.5Targeted nutrition and health management
22.5 UAM
✔Summer School +5
Total 27.52 UW
15 UHOHa
✔ ETBC +5
✔Summer School +5
Total 27Digitalisation and data management
0.5 UW
7.5 UAM
7.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 25.515 UHOHa
✔ ETBC +5
✔Summer School +5
Total 25Food safety, transparency, traceability
1 UW
✔ ETBC +5
✔Summer School +5
Total 1122: UW ❱ UAM ❱ QUB ❱ UW 2020◉ Management o...tions 57.5 ECTS
| Path timeline | UW ---2 weeks 4 days---❱ UAM -----------------------------21 weeks 1 day-----------------------------❱ QUB -------------9 weeks 5 days-------------❱ UW |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 27th Jan 23
(exams until 10th Feb 23)
|
14th Feb 23 - 28th Apr 23
(exams until 9th Jun 23)
❱ Transition time from previous location:
2 weeks 4 days from end of classes
( 4 days from previous exam period) |
23rd Sep 23 - 13th Dec 23
(exams until 29th May 24)
⚠ indicative dates
❱ Transition time from previous location:
21 weeks 1 day from end of classes
(15 weeks 1 day from previous exam period) |
19th Feb 24 - 14th Jun 24
(exams until 21st Jun 24)
❱ Transition time from previous location:
9 weeks 5 days from end of classes
(overlap of 14 weeks 1 day from previous exam period) |
|---|
| University of Warsaw | Autonomous University of Madrid | Queen's University of Belfast | University of Warsaw |
|---|
| Locale | Warsaw, Poland | Madrid, Spain | Belfast, United Kingdom | Warsaw, Poland |
|---|
| 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 |
|---|
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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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. | |
Basic knowledge about the food system | Basic knowledge in Food Science, Nutrition and/or Biology | | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Advanced research skills | obl. | 5 | | Advanced Food Bioanalysis | obl. | 10 | | Food Safety, Health and Disease | obl. | 7.5 |
|
Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Submitted thesis |
| Key for this path: 13_18_23 |
| Intended Learning Outcomes (ILOs) for the mobility path UW ❱ UAM ❱ QUB ❱ UW | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UW ❱ UAM ❱ QUB ❱ UW | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | QUB | test | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UW ❱ UAM ❱ QUB ❱ UW |
Management of food system innovations
22.5 UW
✔ Thesis +30
✔Summer School +5
Total 57.5Consumer practices and public engagement
11.5 UW
✔ Thesis +30
✔Summer School +5
Total 46.5Food safety, transparency, traceability
1 UW
22.5 QUB
✔ ETBC +5
✔Summer School +5
Total 33.522.5 QUB
✔ ETBC +5
✔Summer School +5
Total 32.5Targeted nutrition and health management
22.5 UAM
✔Summer School +5
Total 27.5Digitalisation and data management
0.5 UW
7.5 UAM
✔Summer School +5
Total 132 UW
2.5 UAM
✔Summer School +5
Total 9.5Innovative food processing
2.5 UAM
✔Summer School +5
Total 7.52 UW
✔Summer School +5
Total 723: UW ❱ UAM ❱ LUa ❱ UW ◉ Consumer pra...ment 66.5 ECTS
| Path timeline | UW ---2 weeks 4 days---❱ UAM ---------------------15 weeks 4 days---------------------❱ LUa -------------9 weeks 3 days-------------❱ UW |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 27th Jan 23
(exams until 10th Feb 23)
|
14th Feb 23 - 28th Apr 23
(exams until 9th Jun 23)
❱ Transition time from previous location:
2 weeks 4 days from end of classes
( 4 days from previous exam period) |
15th Aug 23 - 15th Dec 23
(exams until 15th Jan 24)
❱ Transition time from previous location:
15 weeks 4 days from end of classes
(9 weeks 4 days from previous exam period) |
19th Feb 24 - 14th Jun 24
(exams until 21st Jun 24)
❱ Transition time from previous location:
9 weeks 3 days from end of classes
(5 weeks from previous exam period) |
|---|
| University of Warsaw | Autonomous University of Madrid | Lund University | University of Warsaw |
|---|
| Locale | Warsaw, Poland | Madrid, Spain | Lund, Sweden | Warsaw, Poland |
|---|
| Food System Management | Functional Foods and Precision Nutrition | Consumer driven sustainable food processing (fall/winter) | Thesis at University of Warsaw |
|---|
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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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 aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | |
Basic knowledge about the food system | Basic knowledge in Food Science, Nutrition and/or Biology | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
|
Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Submitted thesis |
| Key for this path: 13_18_20 |
| Intended Learning Outcomes (ILOs) for the mobility path UW ❱ UAM ❱ LUa ❱ UW | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | LUa | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UW ❱ UAM ❱ LUa ❱ UW | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path UW ❱ UAM ❱ LUa ❱ UW |
Consumer practices and public engagement
11.5 UW
15 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 66.5Management of food system innovations
22.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Targeted nutrition and health management
22.5 UAM
7.5 LUa
✔ ETBC +5
✔Summer School +5
Total 402 UW
22.5 LUa
✔ ETBC +5
✔Summer School +5
Total 34.5Food safety, transparency, traceability
1 UW
22.5 LUa
✔ ETBC +5
✔Summer School +5
Total 33.52 UW
2.5 UAM
15 LUa
✔ ETBC +5
✔Summer School +5
Total 29.5Innovative food processing
2.5 UAM
7.5 LUa
✔ ETBC +5
✔Summer School +5
Total 207.5 LUa
✔ ETBC +5
✔Summer School +5
Total 17.5Digitalisation and data management
0.5 UW
7.5 UAM
✔Summer School +5
Total 1324: UW ❱ UAM ❱ AUa ❱ UW ◉ Consumer pra...ment 61.5 ECTS
| Path timeline | UW ---2 weeks 4 days---❱ UAM ------------------------17 weeks 3 days------------------------❱ AUa --------------10 weeks 2 days--------------❱ UW |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 27th Jan 23
(exams until 10th Feb 23)
|
14th Feb 23 - 28th Apr 23
(exams until 9th Jun 23)
❱ Transition time from previous location:
2 weeks 4 days from end of classes
( 4 days from previous exam period) |
28th Aug 23 - 9th Dec 23
(exams until 27th Jan 24)
❱ Transition time from previous location:
17 weeks 3 days from end of classes
(11 weeks 3 days from previous exam period) |
19th Feb 24 - 14th Jun 24
(exams until 21st Jun 24)
❱ Transition time from previous location:
10 weeks 2 days from end of classes
(3 weeks 2 days from previous exam period) |
|---|
| University of Warsaw | Autonomous University of Madrid | Aarhus University | University of Warsaw |
|---|
| Locale | Warsaw, Poland | Madrid, Spain | Aarhus, Denmark | Warsaw, Poland |
|---|
| Food System Management | Functional Foods and Precision Nutrition | Future Foods | Thesis at University of Warsaw |
|---|
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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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 society, consumer, sensory and molecular level. It will give the student insigt in future sustainable food production of high value crops and novel animal-based food products including cell-based production, combined with food sensory science, innovation and product development in the food sector. | |
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 molecular biology or biochemistry at a level of 10-15 ECTS is recommended as well as basic knowledge of Food Science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Project work in sensory science | obl. | 5 | | Innovative and organic production of fruits and vegetables | obl. | 7.5 | | Future animal-based food | obl. | 5 | | Food, consumer and innovation | obl. | 5 |
|
Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Submitted thesis |
| Key for this path: 13_18_17 |
| Intended Learning Outcomes (ILOs) for the mobility path UW ❱ UAM ❱ AUa ❱ UW | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | AUa | -
Create food with novel technolgy
-
Create coherence between molecular nutrition and food technology on one side and socio-scientific analysis of food production and consumption on the other.
| |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | AUa | - Evaluate processes/strategies of product development of specific raw materials and production methods-
Discuss sensory characteristics according to societal relevance and the scientific literature
| |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | AUa | - Suggests methods for production of future animal-based or plant-based products and identify challenges in production of new sustainable products | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | AUa | - Understand the use of sensory science to develop future foods | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UW ❱ UAM ❱ AUa ❱ UW | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | AUa | Transference of knowledge, ideas and novel technologies to develop a future food, including the choice of primary production method and technological processing for the final product. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | AUa | Students will be challenged to develop future food using their scientific and practical knowledge obtained in the program. The students will work in mixed, international groups.
| | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UW ❱ UAM ❱ AUa ❱ UW |
Consumer practices and public engagement
11.5 UW
10 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 61.5Management of food system innovations
22.5 UW
✔ Thesis +30
✔Summer School +5
Total 57.5Targeted nutrition and health management
22.5 UAM
✔Summer School +5
Total 27.52 UW
2.5 UAM
12.5 AUa
✔ ETBC +5
✔Summer School +5
Total 276 AUa
✔ ETBC +5
✔Summer School +5
Total 16Digitalisation and data management
0.5 UW
7.5 UAM
✔Summer School +5
Total 132 UW
✔ ETBC +5
✔Summer School +5
Total 12Innovative food processing
2.5 UAM
✔Summer School +5
Total 7.5Food safety, transparency, traceability
1 UW
✔Summer School +5
Total 625: UW ❱ QUB ❱ UORa ❱ UW ◉ Management o...tions 57.5 ECTS
| Path timeline | UW overlap of 3 weeks ❱ QUB ------------------------------------26 weeks ------------------------------------❱ UORa --------------10 weeks 3 days--------------❱ UW |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 27th Jan 23
(exams until 10th Feb 23)
|
6th Jan 23 - 27th Mar 23
(exams until 29th May 23)
⚠ indicative dates
❱ Transition time from previous location:
overlap of 3 weeks from end of classes
(overlap of 5 weeks from previous exam period) |
25th Sep 23 - 8th Dec 23
(exams until 19th Jan 24)
❱ Transition time from previous location:
26 weeks from end of classes
(17 weeks from previous exam period) |
19th Feb 24 - 14th Jun 24
(exams until 21st Jun 24)
❱ Transition time from previous location:
10 weeks 3 days from end of classes
(4 weeks 3 days from previous exam period) |
|---|
| 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 |
|---|
| 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 |
|---|
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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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. | |
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. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Advanced research skills | obl. | 5 | | Agri-food traceability and Fraud | obl. | 10 | | Entrepreneurship for Food | obl. | 7.5 |
| |
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
|
Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Submitted thesis |
| Key for this path: 13_23_16 |
| Intended Learning Outcomes (ILOs) for the mobility path UW ❱ QUB ❱ UORa ❱ UW | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UW ❱ QUB ❱ UORa ❱ UW | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | QUB | test | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UW ❱ QUB ❱ UORa ❱ UW |
Management of food system innovations
22.5 UW
✔ Thesis +30
✔Summer School +5
Total 57.5Consumer practices and public engagement
11.5 UW
2.5 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 54Food safety, transparency, traceability
1 UW
22.5 QUB
4 UORa
✔ ETBC +5
✔Summer School +5
Total 37.522.5 QUB
✔ ETBC +5
✔Summer School +5
Total 32.5Targeted nutrition and health management
20 UORa
✔ ETBC +5
✔Summer School +5
Total 30Innovative food processing
✔ ETBC +5
✔Summer School +5
Total 102 UW
✔Summer School +5
Total 72 UW
✔Summer School +5
Total 7Digitalisation and data management
0.5 UW
✔Summer School +5
Total 5.526: UW ❱ QUB ❱ UNITOa ❱ UW ◉ Management o...tions 62.5 ECTS
| Path timeline | UW overlap of 3 weeks ❱ QUB -------------------------------------27 weeks -------------------------------------❱ UNITOa -----------8 weeks 3 days-----------❱ UW |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 27th Jan 23
(exams until 10th Feb 23)
|
6th Jan 23 - 27th Mar 23
(exams until 29th May 23)
⚠ indicative dates
❱ Transition time from previous location:
overlap of 3 weeks from end of classes
(overlap of 5 weeks from previous exam period) |
2nd Oct 23 - 22nd Dec 23
(exams until 29th Feb 24)
❱ Transition time from previous location:
27 weeks from end of classes
(18 weeks from previous exam period) |
19th Feb 24 - 14th Jun 24
(exams until 21st Jun 24)
❱ Transition time from previous location:
8 weeks 3 days from end of classes
(overlap of 1 week 3 days from previous exam period) |
|---|
| University of Warsaw | Queen's University of Belfast | University of Turin | University of Warsaw |
|---|
| Locale | Warsaw, Poland | Belfast, United Kingdom | Turin, Italy | Warsaw, Poland |
|---|
| 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 |
|---|
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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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. | |
Basic knowledge about the food system | | Basic knowledge of the food microbiology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Advanced research skills | obl. | 5 | | Agri-food traceability and Fraud | obl. | 10 | | Entrepreneurship for Food | obl. | 7.5 |
| |
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
|
Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | 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.
 | Submitted thesis |
| Key for this path: 13_23_14 |
| Intended Learning Outcomes (ILOs) for the mobility path UW ❱ QUB ❱ UNITOa ❱ UW | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | | UNITOa | - Assess safety issues of the whole food chain | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | | UNITOa | - Solve specific safety challenges administered during the courses. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UW ❱ QUB ❱ UNITOa ❱ UW | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | QUB | test | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UW ❱ QUB ❱ UNITOa ❱ UW |
Management of food system innovations
22.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Food safety, transparency, traceability
1 UW
22.5 QUB
22.5 UNITOa
✔ ETBC +5
✔Summer School +5
Total 56Consumer practices and public engagement
11.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 51.522.5 QUB
✔ ETBC +5
✔Summer School +5
Total 32.52 UW
✔ ETBC +5
✔Summer School +5
Total 122 UW
✔ ETBC +5
✔Summer School +5
Total 12Digitalisation and data management
0.5 UW
✔ ETBC +5
✔Summer School +5
Total 10.5Targeted nutrition and health management
✔ ETBC +5
✔Summer School +5
Total 10Innovative food processing
✔ ETBC +5
✔Summer School +5
Total 1027: UW ❱ QUB ❱ UHOHa ❱ UW ◉ Management o...tions 57.5 ECTS
| Path timeline | UW overlap of 3 weeks ❱ QUB ----------------------------------------29 weeks ----------------------------------------❱ UHOHa ---2 weeks 2 days---❱ UW |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 27th Jan 23
(exams until 10th Feb 23)
|
6th Jan 23 - 27th Mar 23
(exams until 29th May 23)
⚠ indicative dates
❱ Transition time from previous location:
overlap of 3 weeks from end of classes
(overlap of 5 weeks from previous exam period) |
16th Oct 23 - 3rd Feb 24
(exams until 31st Mar 24)
❱ Transition time from previous location:
29 weeks from end of classes
(20 weeks from previous exam period) |
19th Feb 24 - 14th Jun 24
(exams until 21st Jun 24)
❱ Transition time from previous location:
2 weeks 2 days from end of classes
(overlap of 5 weeks 6 days from previous exam period) |
|---|
| University of Warsaw | Queen's University of Belfast | University of Hohenheim | University of Warsaw |
|---|
| Locale | Warsaw, Poland | Belfast, United Kingdom | Stuttgart, Germany | Warsaw, Poland |
|---|
| Food System Management | Food integrity of the supply chains. Applied and advanced systems for food control | AgriFood Science and Engineering (fall/winter) | Thesis at University of Warsaw |
|---|
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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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. | 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. | |
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. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Advanced research skills | obl. | 5 | | Agri-food traceability and Fraud | obl. | 10 | | Entrepreneurship for Food | obl. | 7.5 |
| |
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
|
Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | 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). | Submitted thesis |
| Key for this path: 13_23_19 |
| Intended Learning Outcomes (ILOs) for the mobility path UW ❱ QUB ❱ UHOHa ❱ UW | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | UHOHa | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UW ❱ QUB ❱ UHOHa ❱ UW | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | QUB | test | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UW ❱ QUB ❱ UHOHa ❱ UW |
Management of food system innovations
22.5 UW
✔ Thesis +30
✔Summer School +5
Total 57.522.5 QUB
15 UHOHa
✔ ETBC +5
✔Summer School +5
Total 47.5Consumer practices and public engagement
11.5 UW
✔ Thesis +30
✔Summer School +5
Total 46.52 UW
22.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 34.5Food safety, transparency, traceability
1 UW
22.5 QUB
✔ ETBC +5
✔Summer School +5
Total 33.5Innovative food processing
22.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 32.522.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 32.52 UW
15 UHOHa
✔ ETBC +5
✔Summer School +5
Total 27Digitalisation and data management
0.5 UW
7.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 1828: UW ❱ QUB ❱ UAM ❱ UW ◉ Management o...tions 57.5 ECTS
| Path timeline | UW overlap of 3 weeks ❱ QUB ---------------------------------23 weeks 5 days---------------------------------❱ UAM ------------8 weeks 5 days------------❱ UW |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 27th Jan 23
(exams until 10th Feb 23)
|
6th Jan 23 - 27th Mar 23
(exams until 29th May 23)
⚠ indicative dates
❱ Transition time from previous location:
overlap of 3 weeks from end of classes
(overlap of 5 weeks from previous exam period) |
9th Sep 23 - 20th Dec 23
(exams until 20th Jan 24)
⚠ indicative dates
❱ Transition time from previous location:
23 weeks 5 days from end of classes
(14 weeks 5 days from previous exam period) |
19th Feb 24 - 14th Jun 24
(exams until 21st Jun 24)
❱ Transition time from previous location:
8 weeks 5 days from end of classes
(4 weeks 2 days from previous exam period) |
|---|
| University of Warsaw | Queen's University of Belfast | Autonomous University of Madrid | University of Warsaw |
|---|
| Locale | Warsaw, Poland | Belfast, United Kingdom | Madrid, Spain | Warsaw, Poland |
|---|
| Food System Management | Food integrity of the supply chains. Applied and advanced systems for food control | Functional Foods and Precision Nutrition | Thesis at University of Warsaw |
|---|
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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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. | 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. | |
Basic knowledge about the food system | | Basic knowledge in Food Science, Nutrition and/or Biology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Advanced research skills | obl. | 5 | | Agri-food traceability and Fraud | obl. | 10 | | Entrepreneurship for Food | obl. | 7.5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
|
Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Submitted thesis |
| Key for this path: 13_23_18 |
| Intended Learning Outcomes (ILOs) for the mobility path UW ❱ QUB ❱ UAM ❱ UW | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UW ❱ QUB ❱ UAM ❱ UW | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | QUB | test | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UW ❱ QUB ❱ UAM ❱ UW |
Management of food system innovations
22.5 UW
✔ Thesis +30
✔Summer School +5
Total 57.5Consumer practices and public engagement
11.5 UW
✔ Thesis +30
✔Summer School +5
Total 46.5Targeted nutrition and health management
22.5 UAM
✔ ETBC +5
✔Summer School +5
Total 32.5Food safety, transparency, traceability
1 UW
22.5 QUB
✔Summer School +5
Total 28.522.5 QUB
✔Summer School +5
Total 27.5Digitalisation and data management
0.5 UW
7.5 UAM
✔ ETBC +5
✔Summer School +5
Total 182 UW
2.5 UAM
✔ ETBC +5
✔Summer School +5
Total 14.5Innovative food processing
2.5 UAM
✔ ETBC +5
✔Summer School +5
Total 12.52 UW
✔Summer School +5
Total 729: UW ❱ QUB ❱ LUa ❱ UW ◉ Consumer pra...ment 66.5 ECTS
| Path timeline | UW overlap of 3 weeks ❱ QUB ----------------------------20 weeks 1 day----------------------------❱ LUa -------------9 weeks 3 days-------------❱ UW |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 27th Jan 23
(exams until 10th Feb 23)
|
6th Jan 23 - 27th Mar 23
(exams until 29th May 23)
⚠ indicative dates
❱ Transition time from previous location:
overlap of 3 weeks from end of classes
(overlap of 5 weeks from previous exam period) |
15th Aug 23 - 15th Dec 23
(exams until 15th Jan 24)
❱ Transition time from previous location:
20 weeks 1 day from end of classes
(11 weeks 1 day from previous exam period) |
19th Feb 24 - 14th Jun 24
(exams until 21st Jun 24)
❱ Transition time from previous location:
9 weeks 3 days from end of classes
(5 weeks from previous exam period) |
|---|
| University of Warsaw | Queen's University of Belfast | Lund University | University of Warsaw |
|---|
| Locale | Warsaw, Poland | Belfast, United Kingdom | Lund, Sweden | Warsaw, Poland |
|---|
| Food System Management | Food integrity of the supply chains. Applied and advanced systems for food control | Consumer driven sustainable food processing (fall/winter) | Thesis at University of Warsaw |
|---|
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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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 aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | |
Basic knowledge about the food system | | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Advanced research skills | obl. | 5 | | Agri-food traceability and Fraud | obl. | 10 | | Entrepreneurship for Food | obl. | 7.5 |
| |
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
|
Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Submitted thesis |
| Key for this path: 13_23_20 |
| Intended Learning Outcomes (ILOs) for the mobility path UW ❱ QUB ❱ LUa ❱ UW | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | LUa | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UW ❱ QUB ❱ LUa ❱ UW | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | QUB | test | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path UW ❱ QUB ❱ LUa ❱ UW |
Consumer practices and public engagement
11.5 UW
15 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 66.5Management of food system innovations
22.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Food safety, transparency, traceability
1 UW
22.5 QUB
22.5 LUa
✔ ETBC +5
✔Summer School +5
Total 562 UW
22.5 LUa
✔ ETBC +5
✔Summer School +5
Total 34.522.5 QUB
✔Summer School +5
Total 27.52 UW
15 LUa
✔ ETBC +5
✔Summer School +5
Total 27Targeted nutrition and health management
7.5 LUa
✔ ETBC +5
✔Summer School +5
Total 17.5Innovative food processing
7.5 LUa
✔ ETBC +5
✔Summer School +5
Total 17.57.5 LUa
✔ ETBC +5
✔Summer School +5
Total 17.5Digitalisation and data management
0.5 UW
✔Summer School +5
Total 5.530: UW ❱ QUB ❱ AUa ❱ UW ◉ Consumer pra...ment 61.5 ECTS
| Path timeline | UW overlap of 3 weeks ❱ QUB ------------------------------22 weeks ------------------------------❱ AUa --------------10 weeks 2 days--------------❱ UW |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 27th Jan 23
(exams until 10th Feb 23)
|
6th Jan 23 - 27th Mar 23
(exams until 29th May 23)
⚠ indicative dates
❱ Transition time from previous location:
overlap of 3 weeks from end of classes
(overlap of 5 weeks from previous exam period) |
28th Aug 23 - 9th Dec 23
(exams until 27th Jan 24)
❱ Transition time from previous location:
22 weeks from end of classes
(13 weeks from previous exam period) |
19th Feb 24 - 14th Jun 24
(exams until 21st Jun 24)
❱ Transition time from previous location:
10 weeks 2 days from end of classes
(3 weeks 2 days from previous exam period) |
|---|
| University of Warsaw | Queen's University of Belfast | Aarhus University | University of Warsaw |
|---|
| Locale | Warsaw, Poland | Belfast, United Kingdom | Aarhus, Denmark | Warsaw, Poland |
|---|
| Food System Management | Food integrity of the supply chains. Applied and advanced systems for food control | Future Foods | Thesis at University of Warsaw |
|---|
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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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. | This track will bring the student close to future foods on society, consumer, sensory and molecular level. It will give the student insigt in future sustainable food production of high value crops and novel animal-based food products including cell-based production, combined with food sensory science, innovation and product development in the food sector. | |
Basic knowledge about the food system | | A scientific, food, agricultural, technical-scientific or medical scientific bachelor degree with molecular biology or biochemistry at a level of 10-15 ECTS is recommended as well as basic knowledge of Food Science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Advanced research skills | obl. | 5 | | Agri-food traceability and Fraud | obl. | 10 | | Entrepreneurship for Food | obl. | 7.5 |
| |
| Project work in sensory science | obl. | 5 | | Innovative and organic production of fruits and vegetables | obl. | 7.5 | | Future animal-based food | obl. | 5 | | Food, consumer and innovation | obl. | 5 |
|
Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Submitted thesis |
| Key for this path: 13_23_17 |
| Intended Learning Outcomes (ILOs) for the mobility path UW ❱ QUB ❱ AUa ❱ UW | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | AUa | -
Create food with novel technolgy
-
Create coherence between molecular nutrition and food technology on one side and socio-scientific analysis of food production and consumption on the other.
| |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | | AUa | - Evaluate processes/strategies of product development of specific raw materials and production methods-
Discuss sensory characteristics according to societal relevance and the scientific literature
| |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | | AUa | - Suggests methods for production of future animal-based or plant-based products and identify challenges in production of new sustainable products | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | | AUa | - Understand the use of sensory science to develop future foods | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UW ❱ QUB ❱ AUa ❱ UW | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | AUa | Transference of knowledge, ideas and novel technologies to develop a future food, including the choice of primary production method and technological processing for the final product. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | QUB | test | | AUa | Students will be challenged to develop future food using their scientific and practical knowledge obtained in the program. The students will work in mixed, international groups.
| | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UW ❱ QUB ❱ AUa ❱ UW |
Consumer practices and public engagement
11.5 UW
10 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 61.5Management of food system innovations
22.5 UW
✔ Thesis +30
✔Summer School +5
Total 57.5Food safety, transparency, traceability
1 UW
22.5 QUB
✔Summer School +5
Total 28.522.5 QUB
✔Summer School +5
Total 27.52 UW
12.5 AUa
✔ ETBC +5
✔Summer School +5
Total 24.56 AUa
✔ ETBC +5
✔Summer School +5
Total 162 UW
✔ ETBC +5
✔Summer School +5
Total 12Digitalisation and data management
0.5 UW
✔Summer School +5
Total 5.531: UW ❱ LUb ❱ UORa ❱ UW ◉ Consumer pra...ment 69 ECTS
| Path timeline | UW 3 days❱ LUb -----------------------16 weeks 5 days-----------------------❱ UORa --------------10 weeks 3 days--------------❱ UW |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 27th Jan 23
(exams until 10th Feb 23)
|
30th Jan 23 - 31st May 23
(exams until 23rd Jun 23)
❱ Transition time from previous location:
3 days from end of classes
(overlap of 1 week 4 days from previous exam period) |
25th Sep 23 - 8th Dec 23
(exams until 19th Jan 24)
❱ Transition time from previous location:
16 weeks 5 days from end of classes
(13 weeks 3 days from previous exam period) |
19th Feb 24 - 14th Jun 24
(exams until 21st Jun 24)
❱ Transition time from previous location:
10 weeks 3 days from end of classes
(4 weeks 3 days from previous exam period) |
|---|
| University of Warsaw | Lund University | University of Reading | University of Warsaw |
|---|
| Locale | Warsaw, Poland | Lund, Sweden | Reading, United Kingdom | Warsaw, Poland |
|---|
| Food System Management | Consumer driven sustainable food processing (spring/summer) | Personalised Nutrition and the Consumer | Thesis at University of Warsaw |
|---|
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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing to enable smart-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. Students will get an increased understanding of food processing with significant waste reduction along the food value chain, including packaging and logistics, as well as healthy and high quality food production. The students will be able to understand and react according to future trends in sustainable food processing. | 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. | |
Basic knowledge about the food system | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| The relation of the food industry towards society and consumer | obl. | 7.5 | | Sustainable food processing and packaging | obl. | 7.5 | | Food formulation and product development | el. | 7.5 | | Quality and product safety | el. | 7.5 |
| |
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
|
Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Submitted thesis |
| Key for this path: 13_21_16 |
| Intended Learning Outcomes (ILOs) for the mobility path UW ❱ LUb ❱ UORa ❱ UW | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | LUb | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | LUb | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | LUb | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | LUb | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | LUb | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UW ❱ LUb ❱ UORa ❱ UW | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | LUb | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | LUb | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | LUb | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | LUb | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | LUb | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. | | LUb | Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader. |
|
| Focus areas addressed by the mobility path UW ❱ LUb ❱ UORa ❱ UW |
Consumer practices and public engagement
11.5 UW
15 LUb
2.5 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 69Management of food system innovations
22.5 UW
2.5 LUb
✔ Thesis +30
✔Summer School +5
Total 60Targeted nutrition and health management
3 LUb
20 UORa
✔ ETBC +5
✔Summer School +5
Total 33Food safety, transparency, traceability
1 UW
15 LUb
4 UORa
✔ ETBC +5
✔Summer School +5
Total 302 UW
15 LUb
✔Summer School +5
Total 222 UW
15 LUb
✔Summer School +5
Total 2215 LUb
✔Summer School +5
Total 20Innovative food processing
7.5 LUb
✔ ETBC +5
✔Summer School +5
Total 17.5
✔ ETBC +5
✔Summer School +5
Total 10Digitalisation and data management
0.5 UW
✔Summer School +5
Total 5.532: UW ❱ LUb ❱ UNITOa ❱ UW 20232024◉ Consumer pra...ment 66.5 ECTS Management o...tions 65 ECTS
| Path timeline | UW 3 days❱ LUb ------------------------17 weeks 5 days------------------------❱ UNITOa -----------8 weeks 3 days-----------❱ UW |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 27th Jan 23
(exams until 10th Feb 23)
|
30th Jan 23 - 31st May 23
(exams until 23rd Jun 23)
❱ Transition time from previous location:
3 days from end of classes
(overlap of 1 week 4 days from previous exam period) |
2nd Oct 23 - 22nd Dec 23
(exams until 29th Feb 24)
❱ Transition time from previous location:
17 weeks 5 days from end of classes
(14 weeks 3 days from previous exam period) |
19th Feb 24 - 14th Jun 24
(exams until 21st Jun 24)
❱ Transition time from previous location:
8 weeks 3 days from end of classes
(overlap of 1 week 3 days from previous exam period) |
|---|
| University of Warsaw | Lund University | University of Turin | University of Warsaw |
|---|
| Locale | Warsaw, Poland | Lund, Sweden | Turin, Italy | Warsaw, Poland |
|---|
| Food System Management | Consumer driven sustainable food processing (spring/summer) | Food safety of the whole value chain | Thesis at University of Warsaw |
|---|
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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing to enable smart-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. Students will get an increased understanding of food processing with significant waste reduction along the food value chain, including packaging and logistics, as well as healthy and high quality food production. The students will be able to understand and react according to future trends in sustainable food processing. | 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. | |
Basic knowledge about the food system | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | Basic knowledge of the food microbiology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| The relation of the food industry towards society and consumer | obl. | 7.5 | | Sustainable food processing and packaging | obl. | 7.5 | | Food formulation and product development | el. | 7.5 | | Quality and product safety | el. | 7.5 |
| |
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
|
Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| 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.
 | Submitted thesis |
| Key for this path: 13_21_14 |
| Intended Learning Outcomes (ILOs) for the mobility path UW ❱ LUb ❱ UNITOa ❱ UW | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | LUb | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | LUb | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | UNITOa | - Assess safety issues of the whole food chain | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | LUb | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | UNITOa | - Solve specific safety challenges administered during the courses. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | LUb | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | LUb | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UW ❱ LUb ❱ UNITOa ❱ UW | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | LUb | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | LUb | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | LUb | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | LUb | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | LUb | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. | | LUb | Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader. |
|
| Focus areas addressed by the mobility path UW ❱ LUb ❱ UNITOa ❱ UW |
Consumer practices and public engagement
11.5 UW
15 LUb
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 66.5Management of food system innovations
22.5 UW
2.5 LUb
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 65Food safety, transparency, traceability
1 UW
15 LUb
22.5 UNITOa
✔ ETBC +5
✔Summer School +5
Total 48.52 UW
15 LUb
✔ ETBC +5
✔Summer School +5
Total 272 UW
15 LUb
✔ ETBC +5
✔Summer School +5
Total 2715 LUb
✔Summer School +5
Total 20Innovative food processing
7.5 LUb
✔ ETBC +5
✔Summer School +5
Total 17.5Targeted nutrition and health management
3 LUb
✔ ETBC +5
✔Summer School +5
Total 13Digitalisation and data management
0.5 UW
✔ ETBC +5
✔Summer School +5
Total 10.5
✔ ETBC +5
✔Summer School +5
Total 1033: UW ❱ LUb ❱ UHOHa ❱ UW ◉ Consumer pra...ment 61.5 ECTS
| Path timeline | UW 3 days❱ LUb ---------------------------19 weeks 5 days---------------------------❱ UHOHa ---2 weeks 2 days---❱ UW |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 27th Jan 23
(exams until 10th Feb 23)
|
30th Jan 23 - 31st May 23
(exams until 23rd Jun 23)
❱ Transition time from previous location:
3 days from end of classes
(overlap of 1 week 4 days from previous exam period) |
16th Oct 23 - 3rd Feb 24
(exams until 31st Mar 24)
❱ Transition time from previous location:
19 weeks 5 days from end of classes
(16 weeks 3 days from previous exam period) |
19th Feb 24 - 14th Jun 24
(exams until 21st Jun 24)
❱ Transition time from previous location:
2 weeks 2 days from end of classes
(overlap of 5 weeks 6 days from previous exam period) |
|---|
| University of Warsaw | Lund University | University of Hohenheim | University of Warsaw |
|---|
| Locale | Warsaw, Poland | Lund, Sweden | Stuttgart, Germany | Warsaw, Poland |
|---|
| Food System Management | Consumer driven sustainable food processing (spring/summer) | AgriFood Science and Engineering (fall/winter) | Thesis at University of Warsaw |
|---|
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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing to enable smart-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. Students will get an increased understanding of food processing with significant waste reduction along the food value chain, including packaging and logistics, as well as healthy and high quality food production. The students will be able to understand and react according to future trends in sustainable food processing. | 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. | |
Basic knowledge about the food system | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| The relation of the food industry towards society and consumer | obl. | 7.5 | | Sustainable food processing and packaging | obl. | 7.5 | | Food formulation and product development | el. | 7.5 | | Quality and product safety | el. | 7.5 |
| |
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
|
Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| 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). | Submitted thesis |
| Key for this path: 13_21_19 |
| Intended Learning Outcomes (ILOs) for the mobility path UW ❱ LUb ❱ UHOHa ❱ UW | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | LUb | - Create/Design sustainable food and packaging prototypes | | UHOHa | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | LUb | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | LUb | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | LUb | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | LUb | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UW ❱ LUb ❱ UHOHa ❱ UW | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | LUb | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | LUb | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | LUb | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | LUb | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | LUb | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. | | LUb | Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader. |
|
| Focus areas addressed by the mobility path UW ❱ LUb ❱ UHOHa ❱ UW |
Consumer practices and public engagement
11.5 UW
15 LUb
✔ Thesis +30
✔Summer School +5
Total 61.5Management of food system innovations
22.5 UW
2.5 LUb
✔ Thesis +30
✔Summer School +5
Total 602 UW
15 LUb
22.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 49.515 LUb
22.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 47.52 UW
15 LUb
15 UHOHa
✔ ETBC +5
✔Summer School +5
Total 42Innovative food processing
7.5 LUb
22.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 40Food safety, transparency, traceability
1 UW
15 LUb
✔ ETBC +5
✔Summer School +5
Total 2615 UHOHa
✔ ETBC +5
✔Summer School +5
Total 25Digitalisation and data management
0.5 UW
7.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 18Targeted nutrition and health management
3 LUb
✔Summer School +5
Total 834: UW ❱ LUb ❱ UAM ❱ UW ◉ Consumer pra...ment 61.5 ECTS
| Path timeline | UW 3 days❱ LUb --------------------14 weeks 3 days--------------------❱ UAM ------------8 weeks 5 days------------❱ UW |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 27th Jan 23
(exams until 10th Feb 23)
|
30th Jan 23 - 31st May 23
(exams until 23rd Jun 23)
❱ Transition time from previous location:
3 days from end of classes
(overlap of 1 week 4 days from previous exam period) |
9th Sep 23 - 20th Dec 23
(exams until 20th Jan 24)
⚠ indicative dates
❱ Transition time from previous location:
14 weeks 3 days from end of classes
(11 weeks 1 day from previous exam period) |
19th Feb 24 - 14th Jun 24
(exams until 21st Jun 24)
❱ Transition time from previous location:
8 weeks 5 days from end of classes
(4 weeks 2 days from previous exam period) |
|---|
| University of Warsaw | Lund University | Autonomous University of Madrid | University of Warsaw |
|---|
| Locale | Warsaw, Poland | Lund, Sweden | Madrid, Spain | Warsaw, Poland |
|---|
| Food System Management | Consumer driven sustainable food processing (spring/summer) | Functional Foods and Precision Nutrition | Thesis at University of Warsaw |
|---|
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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing to enable smart-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. Students will get an increased understanding of food processing with significant waste reduction along the food value chain, including packaging and logistics, as well as healthy and high quality food production. The students will be able to understand and react according to future trends in sustainable food processing. | 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. | |
Basic knowledge about the food system | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | Basic knowledge in Food Science, Nutrition and/or Biology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| The relation of the food industry towards society and consumer | obl. | 7.5 | | Sustainable food processing and packaging | obl. | 7.5 | | Food formulation and product development | el. | 7.5 | | Quality and product safety | el. | 7.5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
|
Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Submitted thesis |
| Key for this path: 13_21_18 |
| Intended Learning Outcomes (ILOs) for the mobility path UW ❱ LUb ❱ UAM ❱ UW | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | LUb | - Create/Design sustainable food and packaging prototypes | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | LUb | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | LUb | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | LUb | - Apply system perspectives on sustainable production, processing and consumption of food | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | LUb | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UW ❱ LUb ❱ UAM ❱ UW | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | LUb | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | LUb | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | LUb | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | LUb | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | LUb | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. | | LUb | Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader. | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UW ❱ LUb ❱ UAM ❱ UW |
Consumer practices and public engagement
11.5 UW
15 LUb
✔ Thesis +30
✔Summer School +5
Total 61.5Management of food system innovations
22.5 UW
2.5 LUb
✔ Thesis +30
✔Summer School +5
Total 60Targeted nutrition and health management
3 LUb
22.5 UAM
✔ ETBC +5
✔Summer School +5
Total 35.52 UW
15 LUb
2.5 UAM
✔ ETBC +5
✔Summer School +5
Total 29.52 UW
15 LUb
✔Summer School +5
Total 22Food safety, transparency, traceability
1 UW
15 LUb
✔Summer School +5
Total 2115 LUb
✔Summer School +5
Total 20Innovative food processing
7.5 LUb
2.5 UAM
✔ ETBC +5
✔Summer School +5
Total 20Digitalisation and data management
0.5 UW
7.5 UAM
✔ ETBC +5
✔Summer School +5
Total 1835: UW ❱ LUb ❱ QUB ❱ UW ◉ Consumer pra...ment 61.5 ECTS
| Path timeline | UW 3 days❱ LUb -----------------------16 weeks 3 days-----------------------❱ QUB -------------9 weeks 5 days-------------❱ UW |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 27th Jan 23
(exams until 10th Feb 23)
|
30th Jan 23 - 31st May 23
(exams until 23rd Jun 23)
❱ Transition time from previous location:
3 days from end of classes
(overlap of 1 week 4 days from previous exam period) |
23rd Sep 23 - 13th Dec 23
(exams until 29th May 24)
⚠ indicative dates
❱ Transition time from previous location:
16 weeks 3 days from end of classes
(13 weeks 1 day from previous exam period) |
19th Feb 24 - 14th Jun 24
(exams until 21st Jun 24)
❱ Transition time from previous location:
9 weeks 5 days from end of classes
(overlap of 14 weeks 1 day from previous exam period) |
|---|
| University of Warsaw | Lund University | Queen's University of Belfast | University of Warsaw |
|---|
| Locale | Warsaw, Poland | Lund, Sweden | Belfast, United Kingdom | Warsaw, Poland |
|---|
| Food System Management | Consumer driven sustainable food processing (spring/summer) | Food integrity of the supply chains. Applied and advanced systems for food control | Thesis at University of Warsaw |
|---|
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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing to enable smart-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. Students will get an increased understanding of food processing with significant waste reduction along the food value chain, including packaging and logistics, as well as healthy and high quality food production. The students will be able to understand and react according to future trends in sustainable food processing. | 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. | |
Basic knowledge about the food system | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| The relation of the food industry towards society and consumer | obl. | 7.5 | | Sustainable food processing and packaging | obl. | 7.5 | | Food formulation and product development | el. | 7.5 | | Quality and product safety | el. | 7.5 |
| |
| Advanced research skills | obl. | 5 | | Advanced Food Bioanalysis | obl. | 10 | | Food Safety, Health and Disease | obl. | 7.5 |
|
Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Submitted thesis |
| Key for this path: 13_21_23 |
| Intended Learning Outcomes (ILOs) for the mobility path UW ❱ LUb ❱ QUB ❱ UW | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | LUb | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | LUb | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | LUb | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | LUb | - Apply system perspectives on sustainable production, processing and consumption of food | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | LUb | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UW ❱ LUb ❱ QUB ❱ UW | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | LUb | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | LUb | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | LUb | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | LUb | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | QUB | test | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | LUb | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. | | LUb | Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader. |
|
| Focus areas addressed by the mobility path UW ❱ LUb ❱ QUB ❱ UW |
Consumer practices and public engagement
11.5 UW
15 LUb
✔ Thesis +30
✔Summer School +5
Total 61.5Management of food system innovations
22.5 UW
2.5 LUb
✔ Thesis +30
✔Summer School +5
Total 60Food safety, transparency, traceability
1 UW
15 LUb
22.5 QUB
✔ ETBC +5
✔Summer School +5
Total 48.522.5 QUB
✔ ETBC +5
✔Summer School +5
Total 32.52 UW
15 LUb
✔Summer School +5
Total 222 UW
15 LUb
✔Summer School +5
Total 2215 LUb
✔Summer School +5
Total 20Innovative food processing
7.5 LUb
✔Summer School +5
Total 12.5Targeted nutrition and health management
3 LUb
✔Summer School +5
Total 8Digitalisation and data management
0.5 UW
✔Summer School +5
Total 5.536: UW ❱ LUb ❱ AUa ❱ UW ◉ Consumer pra...ment 76.5 ECTS
| Path timeline | UW 3 days❱ LUb -----------------12 weeks 5 days-----------------❱ AUa --------------10 weeks 2 days--------------❱ UW |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 27th Jan 23
(exams until 10th Feb 23)
|
30th Jan 23 - 31st May 23
(exams until 23rd Jun 23)
❱ Transition time from previous location:
3 days from end of classes
(overlap of 1 week 4 days from previous exam period) |
28th Aug 23 - 9th Dec 23
(exams until 27th Jan 24)
❱ Transition time from previous location:
12 weeks 5 days from end of classes
(9 weeks 3 days from previous exam period) |
19th Feb 24 - 14th Jun 24
(exams until 21st Jun 24)
❱ Transition time from previous location:
10 weeks 2 days from end of classes
(3 weeks 2 days from previous exam period) |
|---|
| University of Warsaw | Lund University | Aarhus University | University of Warsaw |
|---|
| Locale | Warsaw, Poland | Lund, Sweden | Aarhus, Denmark | Warsaw, Poland |
|---|
| Food System Management | Consumer driven sustainable food processing (spring/summer) | Future Foods | Thesis at University of Warsaw |
|---|
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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing to enable smart-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. Students will get an increased understanding of food processing with significant waste reduction along the food value chain, including packaging and logistics, as well as healthy and high quality food production. The students will be able to understand and react according to future trends in sustainable food processing. | This track will bring the student close to future foods on society, consumer, sensory and molecular level. It will give the student insigt in future sustainable food production of high value crops and novel animal-based food products including cell-based production, combined with food sensory science, innovation and product development in the food sector. | |
Basic knowledge about the food system | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | A scientific, food, agricultural, technical-scientific or medical scientific bachelor degree with molecular biology or biochemistry at a level of 10-15 ECTS is recommended as well as basic knowledge of Food Science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| The relation of the food industry towards society and consumer | obl. | 7.5 | | Sustainable food processing and packaging | obl. | 7.5 | | Food formulation and product development | el. | 7.5 | | Quality and product safety | el. | 7.5 |
| |
| Project work in sensory science | obl. | 5 | | Innovative and organic production of fruits and vegetables | obl. | 7.5 | | Future animal-based food | obl. | 5 | | Food, consumer and innovation | obl. | 5 |
|
Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Submitted thesis |
| Key for this path: 13_21_17 |
| Intended Learning Outcomes (ILOs) for the mobility path UW ❱ LUb ❱ AUa ❱ UW | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | LUb | - Create/Design sustainable food and packaging prototypes | | AUa | -
Create food with novel technolgy
-
Create coherence between molecular nutrition and food technology on one side and socio-scientific analysis of food production and consumption on the other.
| |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | LUb | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | AUa | - Evaluate processes/strategies of product development of specific raw materials and production methods-
Discuss sensory characteristics according to societal relevance and the scientific literature
| |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | LUb | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | AUa | - Suggests methods for production of future animal-based or plant-based products and identify challenges in production of new sustainable products | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | LUb | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | LUb | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | AUa | - Understand the use of sensory science to develop future foods | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UW ❱ LUb ❱ AUa ❱ UW | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | LUb | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | LUb | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | AUa | Transference of knowledge, ideas and novel technologies to develop a future food, including the choice of primary production method and technological processing for the final product. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | LUb | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | LUb | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | AUa | Students will be challenged to develop future food using their scientific and practical knowledge obtained in the program. The students will work in mixed, international groups.
| | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | LUb | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. | | LUb | Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader. |
|
| Focus areas addressed by the mobility path UW ❱ LUb ❱ AUa ❱ UW |
Consumer practices and public engagement
11.5 UW
15 LUb
10 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 76.5Management of food system innovations
22.5 UW
2.5 LUb
✔ Thesis +30
✔Summer School +5
Total 602 UW
15 LUb
12.5 AUa
✔ ETBC +5
✔Summer School +5
Total 39.515 LUb
6 AUa
✔ ETBC +5
✔Summer School +5
Total 312 UW
15 LUb
✔ ETBC +5
✔Summer School +5
Total 27Food safety, transparency, traceability
1 UW
15 LUb
✔Summer School +5
Total 21Innovative food processing
7.5 LUb
✔Summer School +5
Total 12.5Targeted nutrition and health management
3 LUb
✔Summer School +5
Total 8Digitalisation and data management
0.5 UW
✔Summer School +5
Total 5.537: UW ❱ AUb ❱ UORa ❱ UW ◉ Management o...tions 57.5 ECTS
| Path timeline | UW 3 days❱ AUb -------------------------18 weeks 2 days-------------------------❱ UORa --------------10 weeks 3 days--------------❱ UW |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 27th Jan 23
(exams until 10th Feb 23)
|
30th Jan 23 - 20th May 23
(exams until 30th Jun 23)
❱ Transition time from previous location:
3 days from end of classes
(overlap of 1 week 4 days from previous exam period) |
25th Sep 23 - 8th Dec 23
(exams until 19th Jan 24)
❱ Transition time from previous location:
18 weeks 2 days from end of classes
(12 weeks 3 days from previous exam period) |
19th Feb 24 - 14th Jun 24
(exams until 21st Jun 24)
❱ Transition time from previous location:
10 weeks 3 days from end of classes
(4 weeks 3 days from previous exam period) |
|---|
| University of Warsaw | Aarhus University | University of Reading | University of Warsaw |
|---|
| Locale | Warsaw, Poland | Aarhus, Denmark | Reading, United Kingdom | Warsaw, Poland |
|---|
| Food System Management | Food structure and quality | Personalised Nutrition and the Consumer | Thesis at University of Warsaw |
|---|
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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | The track focus on the linkage between primary production, raw material and the impact on final food product quality inclusive sensory quality. It aims to elucidate the genetic and the production factors in the primary production that are of significance for the quality of the raw material and its suitability for further processing of food and food products. Furthermore the track elucidate the relations between the structure and the functional characteristics of foods, and give the student knowledge of enzymatically catalyzed processes of significance for food production, and the interaction between food enzymes and the resulting food structure and texture. | 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. | |
Basic knowledge about the food system | Molecular Biology or Biochemistry at a level of 10-15 ECTS is recommended as well as a basic knowledge of Food Science | General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Food structure and enzymes | obl. | 10 | | Food quality and technology | obl. | 10 | | Project work in sensory science | obl. | 2.5 |
| |
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
|
Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Submitted thesis |
| Key for this path: 13_26_16 |
| Intended Learning Outcomes (ILOs) for the mobility path UW ❱ AUb ❱ UORa ❱ UW | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | AUb | -
Explain at molecular level how various raw materials, and process parameters affect the overall quality, structures and nutrients of foods.
-
Evaluate the raw material and processing that are most suited to obtain a given food product.
- Evaluate the significance of enzymatic processes and storage conditions for the functional characteristics and shelf life of various foods. | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | AUb | - Analyze production concepts that satisfy specific requirements for quality characteristics inclusive sensory quality- Demonstrate ability in analysing and interpreting objective and/or affective sensory data | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | AUb | - Describe the most probable sources of error for at given quality issue and suggest methods of analysis for verifying this.-
Explain and use different analytical methods for evaluating quality, specific enzymes, structures, and functionality relationships in food.
| |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UW ❱ AUb ❱ UORa ❱ UW | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | AUb | Project work towards new product development | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | AUb | The whole food chain is essential here - and the importance of a holistic approach is transferred | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UW ❱ AUb ❱ UORa ❱ UW |
Management of food system innovations
22.5 UW
✔ Thesis +30
✔Summer School +5
Total 57.5Consumer practices and public engagement
11.5 UW
2.5 AUb
2.5 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 56.5Targeted nutrition and health management
20 UORa
✔ ETBC +5
✔Summer School +5
Total 302 UW
20 AUb
✔Summer School +5
Total 27Food safety, transparency, traceability
1 UW
4 UORa
✔ ETBC +5
✔Summer School +5
Total 15
✔ ETBC +5
✔Summer School +5
Total 10Innovative food processing
✔ ETBC +5
✔Summer School +5
Total 105 AUb
✔Summer School +5
Total 102 UW
✔Summer School +5
Total 7Digitalisation and data management
0.5 UW
✔Summer School +5
Total 5.538: UW ❱ AUb ❱ UNITOa ❱ UW ◉ Management o...tions 62.5 ECTS
| Path timeline | UW 3 days❱ AUb ---------------------------19 weeks 2 days---------------------------❱ UNITOa -----------8 weeks 3 days-----------❱ UW |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 27th Jan 23
(exams until 10th Feb 23)
|
30th Jan 23 - 20th May 23
(exams until 30th Jun 23)
❱ Transition time from previous location:
3 days from end of classes
(overlap of 1 week 4 days from previous exam period) |
2nd Oct 23 - 22nd Dec 23
(exams until 29th Feb 24)
❱ Transition time from previous location:
19 weeks 2 days from end of classes
(13 weeks 3 days from previous exam period) |
19th Feb 24 - 14th Jun 24
(exams until 21st Jun 24)
❱ Transition time from previous location:
8 weeks 3 days from end of classes
(overlap of 1 week 3 days from previous exam period) |
|---|
| University of Warsaw | Aarhus University | University of Turin | University of Warsaw |
|---|
| Locale | Warsaw, Poland | Aarhus, Denmark | Turin, Italy | Warsaw, Poland |
|---|
| Food System Management | Food structure and quality | Food safety of the whole value chain | Thesis at University of Warsaw |
|---|
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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | The track focus on the linkage between primary production, raw material and the impact on final food product quality inclusive sensory quality. It aims to elucidate the genetic and the production factors in the primary production that are of significance for the quality of the raw material and its suitability for further processing of food and food products. Furthermore the track elucidate the relations between the structure and the functional characteristics of foods, and give the student knowledge of enzymatically catalyzed processes of significance for food production, and the interaction between food enzymes and the resulting food structure and texture. | 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. | |
Basic knowledge about the food system | Molecular Biology or Biochemistry at a level of 10-15 ECTS is recommended as well as a basic knowledge of Food Science | Basic knowledge of the food microbiology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Food structure and enzymes | obl. | 10 | | Food quality and technology | obl. | 10 | | Project work in sensory science | obl. | 2.5 |
| |
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
|
Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | 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.
 | Submitted thesis |
| Key for this path: 13_26_14 |
| Intended Learning Outcomes (ILOs) for the mobility path UW ❱ AUb ❱ UNITOa ❱ UW | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | AUb | -
Explain at molecular level how various raw materials, and process parameters affect the overall quality, structures and nutrients of foods.
-
Evaluate the raw material and processing that are most suited to obtain a given food product.
- Evaluate the significance of enzymatic processes and storage conditions for the functional characteristics and shelf life of various foods. | | UNITOa | - Assess safety issues of the whole food chain | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | AUb | - Analyze production concepts that satisfy specific requirements for quality characteristics inclusive sensory quality- Demonstrate ability in analysing and interpreting objective and/or affective sensory data | | UNITOa | - Solve specific safety challenges administered during the courses. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | AUb | - Describe the most probable sources of error for at given quality issue and suggest methods of analysis for verifying this.-
Explain and use different analytical methods for evaluating quality, specific enzymes, structures, and functionality relationships in food.
| |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UW ❱ AUb ❱ UNITOa ❱ UW | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | AUb | Project work towards new product development | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | AUb | The whole food chain is essential here - and the importance of a holistic approach is transferred | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UW ❱ AUb ❱ UNITOa ❱ UW |
Management of food system innovations
22.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Consumer practices and public engagement
11.5 UW
2.5 AUb
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 54Food safety, transparency, traceability
1 UW
22.5 UNITOa
✔ ETBC +5
✔Summer School +5
Total 33.52 UW
20 AUb
✔ ETBC +5
✔Summer School +5
Total 322 UW
✔ ETBC +5
✔Summer School +5
Total 12Digitalisation and data management
0.5 UW
✔ ETBC +5
✔Summer School +5
Total 10.5
✔ ETBC +5
✔Summer School +5
Total 10Innovative food processing
✔ ETBC +5
✔Summer School +5
Total 105 AUb
✔Summer School +5
Total 10Targeted nutrition and health management
✔ ETBC +5
✔Summer School +5
Total 1039: UW ❱ AUb ❱ UHOHa ❱ UW ◉ Management o...tions 57.5 ECTS
| Path timeline | UW 3 days❱ AUb -----------------------------21 weeks 2 days-----------------------------❱ UHOHa ---2 weeks 2 days---❱ UW |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 27th Jan 23
(exams until 10th Feb 23)
|
30th Jan 23 - 20th May 23
(exams until 30th Jun 23)
❱ Transition time from previous location:
3 days from end of classes
(overlap of 1 week 4 days from previous exam period) |
16th Oct 23 - 3rd Feb 24
(exams until 31st Mar 24)
❱ Transition time from previous location:
21 weeks 2 days from end of classes
(15 weeks 3 days from previous exam period) |
19th Feb 24 - 14th Jun 24
(exams until 21st Jun 24)
❱ Transition time from previous location:
2 weeks 2 days from end of classes
(overlap of 5 weeks 6 days from previous exam period) |
|---|
| University of Warsaw | Aarhus University | University of Hohenheim | University of Warsaw |
|---|
| Locale | Warsaw, Poland | Aarhus, Denmark | Stuttgart, Germany | Warsaw, Poland |
|---|
| Food System Management | Food structure and quality | AgriFood Science and Engineering (fall/winter) | Thesis at University of Warsaw |
|---|
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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | The track focus on the linkage between primary production, raw material and the impact on final food product quality inclusive sensory quality. It aims to elucidate the genetic and the production factors in the primary production that are of significance for the quality of the raw material and its suitability for further processing of food and food products. Furthermore the track elucidate the relations between the structure and the functional characteristics of foods, and give the student knowledge of enzymatically catalyzed processes of significance for food production, and the interaction between food enzymes and the resulting food structure and texture. | 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. | |
Basic knowledge about the food system | Molecular Biology or Biochemistry at a level of 10-15 ECTS is recommended as well as a basic knowledge of Food Science | Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Food structure and enzymes | obl. | 10 | | Food quality and technology | obl. | 10 | | Project work in sensory science | obl. | 2.5 |
| |
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
|
Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | 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). | Submitted thesis |
| Key for this path: 13_26_19 |
| Intended Learning Outcomes (ILOs) for the mobility path UW ❱ AUb ❱ UHOHa ❱ UW | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | UHOHa | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | AUb | -
Explain at molecular level how various raw materials, and process parameters affect the overall quality, structures and nutrients of foods.
-
Evaluate the raw material and processing that are most suited to obtain a given food product.
- Evaluate the significance of enzymatic processes and storage conditions for the functional characteristics and shelf life of various foods. | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | AUb | - Analyze production concepts that satisfy specific requirements for quality characteristics inclusive sensory quality- Demonstrate ability in analysing and interpreting objective and/or affective sensory data | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | AUb | - Describe the most probable sources of error for at given quality issue and suggest methods of analysis for verifying this.-
Explain and use different analytical methods for evaluating quality, specific enzymes, structures, and functionality relationships in food.
| |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UW ❱ AUb ❱ UHOHa ❱ UW | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | AUb | Project work towards new product development | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | AUb | The whole food chain is essential here - and the importance of a holistic approach is transferred | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UW ❱ AUb ❱ UHOHa ❱ UW |
Management of food system innovations
22.5 UW
✔ Thesis +30
✔Summer School +5
Total 57.52 UW
20 AUb
22.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 54.5Consumer practices and public engagement
11.5 UW
2.5 AUb
✔ Thesis +30
✔Summer School +5
Total 495 AUb
22.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 37.5Innovative food processing
22.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 32.52 UW
15 UHOHa
✔ ETBC +5
✔Summer School +5
Total 2715 UHOHa
✔ ETBC +5
✔Summer School +5
Total 25Digitalisation and data management
0.5 UW
7.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 18Food safety, transparency, traceability
1 UW
✔ ETBC +5
✔Summer School +5
Total 11Targeted nutrition and health management
40: UW ❱ AUb ❱ UAM ❱ UW ◉ Management o...tions 57.5 ECTS
| Path timeline | UW 3 days❱ AUb ----------------------16 weeks ----------------------❱ UAM ------------8 weeks 5 days------------❱ UW |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 27th Jan 23
(exams until 10th Feb 23)
|
30th Jan 23 - 20th May 23
(exams until 30th Jun 23)
❱ Transition time from previous location:
3 days from end of classes
(overlap of 1 week 4 days from previous exam period) |
9th Sep 23 - 20th Dec 23
(exams until 20th Jan 24)
⚠ indicative dates
❱ Transition time from previous location:
16 weeks from end of classes
(10 weeks 1 day from previous exam period) |
19th Feb 24 - 14th Jun 24
(exams until 21st Jun 24)
❱ Transition time from previous location:
8 weeks 5 days from end of classes
(4 weeks 2 days from previous exam period) |
|---|
| University of Warsaw | Aarhus University | Autonomous University of Madrid | University of Warsaw |
|---|
| Locale | Warsaw, Poland | Aarhus, Denmark | Madrid, Spain | Warsaw, Poland |
|---|
| Food System Management | Food structure and quality | Functional Foods and Precision Nutrition | Thesis at University of Warsaw |
|---|
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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | The track focus on the linkage between primary production, raw material and the impact on final food product quality inclusive sensory quality. It aims to elucidate the genetic and the production factors in the primary production that are of significance for the quality of the raw material and its suitability for further processing of food and food products. Furthermore the track elucidate the relations between the structure and the functional characteristics of foods, and give the student knowledge of enzymatically catalyzed processes of significance for food production, and the interaction between food enzymes and the resulting food structure and texture. | 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. | |
Basic knowledge about the food system | Molecular Biology or Biochemistry at a level of 10-15 ECTS is recommended as well as a basic knowledge of Food Science | Basic knowledge in Food Science, Nutrition and/or Biology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Food structure and enzymes | obl. | 10 | | Food quality and technology | obl. | 10 | | Project work in sensory science | obl. | 2.5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
|
Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Submitted thesis |
| Key for this path: 13_26_18 |
| Intended Learning Outcomes (ILOs) for the mobility path UW ❱ AUb ❱ UAM ❱ UW | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | AUb | -
Explain at molecular level how various raw materials, and process parameters affect the overall quality, structures and nutrients of foods.
-
Evaluate the raw material and processing that are most suited to obtain a given food product.
- Evaluate the significance of enzymatic processes and storage conditions for the functional characteristics and shelf life of various foods. | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | AUb | - Analyze production concepts that satisfy specific requirements for quality characteristics inclusive sensory quality- Demonstrate ability in analysing and interpreting objective and/or affective sensory data | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | AUb | - Describe the most probable sources of error for at given quality issue and suggest methods of analysis for verifying this.-
Explain and use different analytical methods for evaluating quality, specific enzymes, structures, and functionality relationships in food.
| | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UW ❱ AUb ❱ UAM ❱ UW | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | AUb | Project work towards new product development | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | AUb | The whole food chain is essential here - and the importance of a holistic approach is transferred | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UW ❱ AUb ❱ UAM ❱ UW |
Management of food system innovations
22.5 UW
✔ Thesis +30
✔Summer School +5
Total 57.5Consumer practices and public engagement
11.5 UW
2.5 AUb
✔ Thesis +30
✔Summer School +5
Total 492 UW
20 AUb
2.5 UAM
✔ ETBC +5
✔Summer School +5
Total 34.5Targeted nutrition and health management
22.5 UAM
✔ ETBC +5
✔Summer School +5
Total 32.5Digitalisation and data management
0.5 UW
7.5 UAM
✔ ETBC +5
✔Summer School +5
Total 18Innovative food processing
2.5 UAM
✔ ETBC +5
✔Summer School +5
Total 12.55 AUb
✔Summer School +5
Total 102 UW
✔Summer School +5
Total 7Food safety, transparency, traceability
1 UW
✔Summer School +5
Total 641: UW ❱ AUb ❱ QUB ❱ UW ◉ Management o...tions 57.5 ECTS
| Path timeline | UW 3 days❱ AUb -------------------------18 weeks -------------------------❱ QUB -------------9 weeks 5 days-------------❱ UW |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 27th Jan 23
(exams until 10th Feb 23)
|
30th Jan 23 - 20th May 23
(exams until 30th Jun 23)
❱ Transition time from previous location:
3 days from end of classes
(overlap of 1 week 4 days from previous exam period) |
23rd Sep 23 - 13th Dec 23
(exams until 29th May 24)
⚠ indicative dates
❱ Transition time from previous location:
18 weeks from end of classes
(12 weeks 1 day from previous exam period) |
19th Feb 24 - 14th Jun 24
(exams until 21st Jun 24)
❱ Transition time from previous location:
9 weeks 5 days from end of classes
(overlap of 14 weeks 1 day from previous exam period) |
|---|
| University of Warsaw | Aarhus University | Queen's University of Belfast | University of Warsaw |
|---|
| Locale | Warsaw, Poland | Aarhus, Denmark | Belfast, United Kingdom | Warsaw, Poland |
|---|
| Food System Management | Food structure and quality | Food integrity of the supply chains. Applied and advanced systems for food control | Thesis at University of Warsaw |
|---|
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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | The track focus on the linkage between primary production, raw material and the impact on final food product quality inclusive sensory quality. It aims to elucidate the genetic and the production factors in the primary production that are of significance for the quality of the raw material and its suitability for further processing of food and food products. Furthermore the track elucidate the relations between the structure and the functional characteristics of foods, and give the student knowledge of enzymatically catalyzed processes of significance for food production, and the interaction between food enzymes and the resulting food structure and texture. | 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. | |
Basic knowledge about the food system | Molecular Biology or Biochemistry at a level of 10-15 ECTS is recommended as well as a basic knowledge of Food Science | | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Food structure and enzymes | obl. | 10 | | Food quality and technology | obl. | 10 | | Project work in sensory science | obl. | 2.5 |
| |
| Advanced research skills | obl. | 5 | | Advanced Food Bioanalysis | obl. | 10 | | Food Safety, Health and Disease | obl. | 7.5 |
|
Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Submitted thesis |
| Key for this path: 13_26_23 |
| Intended Learning Outcomes (ILOs) for the mobility path UW ❱ AUb ❱ QUB ❱ UW | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | AUb | -
Explain at molecular level how various raw materials, and process parameters affect the overall quality, structures and nutrients of foods.
-
Evaluate the raw material and processing that are most suited to obtain a given food product.
- Evaluate the significance of enzymatic processes and storage conditions for the functional characteristics and shelf life of various foods. | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | AUb | - Analyze production concepts that satisfy specific requirements for quality characteristics inclusive sensory quality- Demonstrate ability in analysing and interpreting objective and/or affective sensory data | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | AUb | - Describe the most probable sources of error for at given quality issue and suggest methods of analysis for verifying this.-
Explain and use different analytical methods for evaluating quality, specific enzymes, structures, and functionality relationships in food.
| | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UW ❱ AUb ❱ QUB ❱ UW | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | AUb | Project work towards new product development | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | QUB | test | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | AUb | The whole food chain is essential here - and the importance of a holistic approach is transferred | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UW ❱ AUb ❱ QUB ❱ UW |
Management of food system innovations
22.5 UW
✔ Thesis +30
✔Summer School +5
Total 57.5Consumer practices and public engagement
11.5 UW
2.5 AUb
✔ Thesis +30
✔Summer School +5
Total 49Food safety, transparency, traceability
1 UW
22.5 QUB
✔ ETBC +5
✔Summer School +5
Total 33.522.5 QUB
✔ ETBC +5
✔Summer School +5
Total 32.52 UW
20 AUb
✔Summer School +5
Total 275 AUb
✔Summer School +5
Total 102 UW
✔Summer School +5
Total 7Digitalisation and data management
0.5 UW
✔Summer School +5
Total 5.5Targeted nutrition and health management
42: UW ❱ AUb ❱ LUa ❱ UW ◉10 Consumer pra...ment 69 ECTS
| Path timeline | UW 3 days❱ AUb -----------------12 weeks 3 days-----------------❱ LUa -------------9 weeks 3 days-------------❱ UW |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 27th Jan 23
(exams until 10th Feb 23)
|
30th Jan 23 - 20th May 23
(exams until 30th Jun 23)
❱ Transition time from previous location:
3 days from end of classes
(overlap of 1 week 4 days from previous exam period) |
15th Aug 23 - 15th Dec 23
(exams until 15th Jan 24)
❱ Transition time from previous location:
12 weeks 3 days from end of classes
(6 weeks 4 days from previous exam period) |
19th Feb 24 - 14th Jun 24
(exams until 21st Jun 24)
❱ Transition time from previous location:
9 weeks 3 days from end of classes
(5 weeks from previous exam period) |
|---|
| University of Warsaw | Aarhus University | Lund University | University of Warsaw |
|---|
| Locale | Warsaw, Poland | Aarhus, Denmark | Lund, Sweden | Warsaw, Poland |
|---|
| Food System Management | Food structure and quality | Consumer driven sustainable food processing (fall/winter) | Thesis at University of Warsaw |
|---|
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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | The track focus on the linkage between primary production, raw material and the impact on final food product quality inclusive sensory quality. It aims to elucidate the genetic and the production factors in the primary production that are of significance for the quality of the raw material and its suitability for further processing of food and food products. Furthermore the track elucidate the relations between the structure and the functional characteristics of foods, and give the student knowledge of enzymatically catalyzed processes of significance for food production, and the interaction between food enzymes and the resulting food structure and texture. | The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | |
Basic knowledge about the food system | Molecular Biology or Biochemistry at a level of 10-15 ECTS is recommended as well as a basic knowledge of Food Science | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Food structure and enzymes | obl. | 10 | | Food quality and technology | obl. | 10 | | Project work in sensory science | obl. | 2.5 |
| |
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
|
Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Submitted thesis |
| Key for this path: 13_26_20 |
| Intended Learning Outcomes (ILOs) for the mobility path UW ❱ AUb ❱ LUa ❱ UW | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | LUa | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | AUb | -
Explain at molecular level how various raw materials, and process parameters affect the overall quality, structures and nutrients of foods.
-
Evaluate the raw material and processing that are most suited to obtain a given food product.
- Evaluate the significance of enzymatic processes and storage conditions for the functional characteristics and shelf life of various foods. | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | AUb | - Analyze production concepts that satisfy specific requirements for quality characteristics inclusive sensory quality- Demonstrate ability in analysing and interpreting objective and/or affective sensory data | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | AUb | - Describe the most probable sources of error for at given quality issue and suggest methods of analysis for verifying this.-
Explain and use different analytical methods for evaluating quality, specific enzymes, structures, and functionality relationships in food.
| | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UW ❱ AUb ❱ LUa ❱ UW | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | AUb | Project work towards new product development | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | AUb | The whole food chain is essential here - and the importance of a holistic approach is transferred | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path UW ❱ AUb ❱ LUa ❱ UW |
Consumer practices and public engagement
11.5 UW
2.5 AUb
15 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 69Management of food system innovations
22.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.52 UW
20 AUb
15 LUa
✔ ETBC +5
✔Summer School +5
Total 472 UW
22.5 LUa
✔ ETBC +5
✔Summer School +5
Total 34.5Food safety, transparency, traceability
1 UW
22.5 LUa
✔ ETBC +5
✔Summer School +5
Total 33.55 AUb
7.5 LUa
✔ ETBC +5
✔Summer School +5
Total 22.5Innovative food processing
7.5 LUa
✔ ETBC +5
✔Summer School +5
Total 17.5Targeted nutrition and health management
7.5 LUa
✔ ETBC +5
✔Summer School +5
Total 17.5Digitalisation and data management
0.5 UW
✔Summer School +5
Total 5.543: UORa ❱ UW ❱ UNITOa ❱ UOR 2019◉ Food safety,...ility 67.5 ECTS
| Path timeline | UORa --------------10 weeks 3 days--------------❱ UW ---------------------15 weeks 3 days---------------------❱ UNITOa ------4 weeks 3 days------❱ UOR |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
26th Sep 22 - 9th Dec 22
(exams until 20th Jan 23)
|
20th Feb 23 - 16th Jun 23
(exams until 17th Jun 23)
❱ Transition time from previous location:
10 weeks 3 days from end of classes
(4 weeks 3 days from previous exam period) |
2nd Oct 23 - 22nd Dec 23
(exams until 29th Feb 24)
❱ Transition time from previous location:
15 weeks 3 days from end of classes
(15 weeks 2 days from previous exam period) |
22nd Jan 24 - 22nd Mar 24
(exams until 26th Apr 24)
❱ Transition time from previous location:
4 weeks 3 days from end of classes
(overlap of 5 weeks 3 days from previous exam period) |
|---|
| University of Reading | University of Warsaw | University of Turin | University of Reading |
|---|
| Locale | Reading, United Kingdom | Warsaw, Poland | Turin, Italy | Reading, United Kingdom |
|---|
| Personalised Nutrition and the Consumer | Food System Management | Food safety of the whole value chain | Thesis at University of Reading |
|---|
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. | 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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. | |
General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | Basic knowledge about the food system | Basic knowledge of the food microbiology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
|
Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | 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.
 | Submitted thesis |
| Key for this path: 16_13_14 |
| Intended Learning Outcomes (ILOs) for the mobility path UORa ❱ UW ❱ UNITOa ❱ UOR | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | UNITOa | - Assess safety issues of the whole food chain | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | UNITOa | - Solve specific safety challenges administered during the courses. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UORa ❱ UW ❱ UNITOa ❱ UOR | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UORa ❱ UW ❱ UNITOa ❱ UOR |
Food safety, transparency, traceability
4 UORa
1 UW
22.5 UNITOa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 67.5Targeted nutrition and health management
20 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 60Consumer practices and public engagement
2.5 UORa
11.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 54✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 40Innovative food processing
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 40✔ Thesis +30
✔Summer School +5
Total 35Management of food system innovations
22.5 UW
✔ ETBC +5
✔Summer School +5
Total 32.52 UW
✔ ETBC +5
✔Summer School +5
Total 122 UW
✔ ETBC +5
✔Summer School +5
Total 12Digitalisation and data management
0.5 UW
✔ ETBC +5
✔Summer School +5
Total 10.544: UORa ❱ UW ❱ UHOHa ❱ UOR ◉ Innovative f...ssing 62.5 ECTS
| Path timeline | UORa --------------10 weeks 3 days--------------❱ UW ------------------------17 weeks 3 days------------------------❱ UHOHa overlap of 1 week 5 days❱ UOR |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
26th Sep 22 - 9th Dec 22
(exams until 20th Jan 23)
|
20th Feb 23 - 16th Jun 23
(exams until 17th Jun 23)
❱ Transition time from previous location:
10 weeks 3 days from end of classes
(4 weeks 3 days from previous exam period) |
16th Oct 23 - 3rd Feb 24
(exams until 31st Mar 24)
❱ Transition time from previous location:
17 weeks 3 days from end of classes
(17 weeks 2 days from previous exam period) |
22nd Jan 24 - 22nd Mar 24
(exams until 26th Apr 24)
❱ Transition time from previous location:
overlap of 1 week 5 days from end of classes
(overlap of 9 weeks 6 days from previous exam period) |
|---|
| University of Reading | University of Warsaw | University of Hohenheim | University of Reading |
|---|
| Locale | Reading, United Kingdom | Warsaw, Poland | Stuttgart, Germany | Reading, United Kingdom |
|---|
| Personalised Nutrition and the Consumer | Food System Management | AgriFood Science and Engineering (fall/winter) | Thesis at University of Reading |
|---|
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. | 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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. | |
General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | 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. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
|
Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | 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). | Submitted thesis |
| Key for this path: 16_13_19 |
| Intended Learning Outcomes (ILOs) for the mobility path UORa ❱ UW ❱ UHOHa ❱ UOR | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | UHOHa | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UORa ❱ UW ❱ UHOHa ❱ UOR | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UORa ❱ UW ❱ UHOHa ❱ UOR |
Innovative food processing
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.522.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Targeted nutrition and health management
20 UORa
✔ Thesis +30
✔Summer School +5
Total 5515 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 55Consumer practices and public engagement
2.5 UORa
11.5 UW
✔ Thesis +30
✔Summer School +5
Total 49Food safety, transparency, traceability
4 UORa
1 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 452 UW
22.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 34.5Management of food system innovations
22.5 UW
✔Summer School +5
Total 27.52 UW
15 UHOHa
✔ ETBC +5
✔Summer School +5
Total 27Digitalisation and data management
0.5 UW
7.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 1845: UORa ❱ UW ❱ UAM ❱ UOR ◉ Targeted nut...ment 82.5 ECTS
| Path timeline | UORa --------------10 weeks 3 days--------------❱ UW -----------------12 weeks 1 day-----------------❱ UAM ------4 weeks 5 days------❱ UOR |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
26th Sep 22 - 9th Dec 22
(exams until 20th Jan 23)
|
20th Feb 23 - 16th Jun 23
(exams until 17th Jun 23)
❱ Transition time from previous location:
10 weeks 3 days from end of classes
(4 weeks 3 days from previous exam period) |
9th Sep 23 - 20th Dec 23
(exams until 20th Jan 24)
⚠ indicative dates
❱ Transition time from previous location:
12 weeks 1 day from end of classes
(12 weeks from previous exam period) |
22nd Jan 24 - 22nd Mar 24
(exams until 26th Apr 24)
❱ Transition time from previous location:
4 weeks 5 days from end of classes
( 2 days from previous exam period) |
|---|
| University of Reading | University of Warsaw | Autonomous University of Madrid | University of Reading |
|---|
| Locale | Reading, United Kingdom | Warsaw, Poland | Madrid, Spain | Reading, United Kingdom |
|---|
| Personalised Nutrition and the Consumer | Food System Management | Functional Foods and Precision Nutrition | Thesis at University of Reading |
|---|
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. | 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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. | |
General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | Basic knowledge about the food system | Basic knowledge in Food Science, Nutrition and/or Biology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
|
Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Submitted thesis |
| Key for this path: 16_13_18 |
| Intended Learning Outcomes (ILOs) for the mobility path UORa ❱ UW ❱ UAM ❱ UOR | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UORa ❱ UW ❱ UAM ❱ UOR | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UORa ❱ UW ❱ UAM ❱ UOR |
Targeted nutrition and health management
20 UORa
22.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 82.5Consumer practices and public engagement
2.5 UORa
11.5 UW
✔ Thesis +30
✔Summer School +5
Total 49Innovative food processing
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 42.5Food safety, transparency, traceability
4 UORa
1 UW
✔ Thesis +30
✔Summer School +5
Total 40✔ Thesis +30
✔Summer School +5
Total 35✔ Thesis +30
✔Summer School +5
Total 35Management of food system innovations
22.5 UW
✔Summer School +5
Total 27.5Digitalisation and data management
0.5 UW
7.5 UAM
✔ ETBC +5
✔Summer School +5
Total 182 UW
2.5 UAM
✔ ETBC +5
✔Summer School +5
Total 14.52 UW
✔Summer School +5
Total 746: UORa ❱ UW ❱ QUB ❱ UOR ◉ Food safety,...ility 67.5 ECTS
| Path timeline | UORa --------------10 weeks 3 days--------------❱ UW -------------------14 weeks 1 day-------------------❱ QUB --------5 weeks 5 days--------❱ UOR |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
26th Sep 22 - 9th Dec 22
(exams until 20th Jan 23)
|
20th Feb 23 - 16th Jun 23
(exams until 17th Jun 23)
❱ Transition time from previous location:
10 weeks 3 days from end of classes
(4 weeks 3 days from previous exam period) |
23rd Sep 23 - 13th Dec 23
(exams until 29th May 24)
⚠ indicative dates
❱ Transition time from previous location:
14 weeks 1 day from end of classes
(14 weeks from previous exam period) |
22nd Jan 24 - 22nd Mar 24
(exams until 26th Apr 24)
❱ Transition time from previous location:
5 weeks 5 days from end of classes
(overlap of 18 weeks 1 day from previous exam period) |
|---|
| University of Reading | University of Warsaw | Queen's University of Belfast | University of Reading |
|---|
| Locale | Reading, United Kingdom | Warsaw, Poland | Belfast, United Kingdom | Reading, United Kingdom |
|---|
| Personalised Nutrition and the Consumer | Food System Management | Food integrity of the supply chains. Applied and advanced systems for food control | Thesis at University of Reading |
|---|
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. | 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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. | |
General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | Basic knowledge about the food system | | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Advanced research skills | obl. | 5 | | Advanced Food Bioanalysis | obl. | 10 | | Food Safety, Health and Disease | obl. | 7.5 |
|
Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Submitted thesis |
| Key for this path: 16_13_23 |
| Intended Learning Outcomes (ILOs) for the mobility path UORa ❱ UW ❱ QUB ❱ UOR | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UORa ❱ UW ❱ QUB ❱ UOR | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | QUB | test | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UORa ❱ UW ❱ QUB ❱ UOR |
Food safety, transparency, traceability
4 UORa
1 UW
22.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 67.522.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Targeted nutrition and health management
20 UORa
✔ Thesis +30
✔Summer School +5
Total 55Consumer practices and public engagement
2.5 UORa
11.5 UW
✔ Thesis +30
✔Summer School +5
Total 49Innovative food processing
✔ Thesis +30
✔Summer School +5
Total 35✔ Thesis +30
✔Summer School +5
Total 35Management of food system innovations
22.5 UW
✔Summer School +5
Total 27.52 UW
✔Summer School +5
Total 72 UW
✔Summer School +5
Total 7Digitalisation and data management
0.5 UW
✔Summer School +5
Total 5.547: UORa ❱ UW ❱ LUa ❱ UOR ◉6 Consumer pra...ment 69 ECTS Targeted nut...ment 67.5 ECTS Food safety,...ility 67.5 ECTS
| Path timeline | UORa --------------10 weeks 3 days--------------❱ UW ------------8 weeks 4 days------------❱ LUa -------5 weeks 3 days-------❱ UOR |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
26th Sep 22 - 9th Dec 22
(exams until 20th Jan 23)
|
20th Feb 23 - 16th Jun 23
(exams until 17th Jun 23)
❱ Transition time from previous location:
10 weeks 3 days from end of classes
(4 weeks 3 days from previous exam period) |
15th Aug 23 - 15th Dec 23
(exams until 15th Jan 24)
❱ Transition time from previous location:
8 weeks 4 days from end of classes
(8 weeks 3 days from previous exam period) |
22nd Jan 24 - 22nd Mar 24
(exams until 26th Apr 24)
❱ Transition time from previous location:
5 weeks 3 days from end of classes
(1 week from previous exam period) |
|---|
| University of Reading | University of Warsaw | Lund University | University of Reading |
|---|
| Locale | Reading, United Kingdom | Warsaw, Poland | Lund, Sweden | Reading, United Kingdom |
|---|
| Personalised Nutrition and the Consumer | Food System Management | Consumer driven sustainable food processing (fall/winter) | Thesis at University of Reading |
|---|
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. | 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | |
General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | Basic knowledge about the food system | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
|
Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Submitted thesis |
| Key for this path: 16_13_20 |
| Intended Learning Outcomes (ILOs) for the mobility path UORa ❱ UW ❱ LUa ❱ UOR | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | LUa | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UORa ❱ UW ❱ LUa ❱ UOR | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path UORa ❱ UW ❱ LUa ❱ UOR |
Consumer practices and public engagement
2.5 UORa
11.5 UW
15 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 69Targeted nutrition and health management
20 UORa
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 67.5Food safety, transparency, traceability
4 UORa
1 UW
22.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 67.5Innovative food processing
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.57.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.5✔ Thesis +30
✔Summer School +5
Total 352 UW
22.5 LUa
✔ ETBC +5
✔Summer School +5
Total 34.5Management of food system innovations
22.5 UW
✔ ETBC +5
✔Summer School +5
Total 32.52 UW
15 LUa
✔ ETBC +5
✔Summer School +5
Total 27Digitalisation and data management
0.5 UW
✔Summer School +5
Total 5.548: UORa ❱ UW ❱ AUa ❱ UOR ◉7 Consumer pra...ment 64 ECTS
| Path timeline | UORa --------------10 weeks 3 days--------------❱ UW --------------10 weeks 3 days--------------❱ AUa --------6 weeks 2 days--------❱ UOR |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
26th Sep 22 - 9th Dec 22
(exams until 20th Jan 23)
|
20th Feb 23 - 16th Jun 23
(exams until 17th Jun 23)
❱ Transition time from previous location:
10 weeks 3 days from end of classes
(4 weeks 3 days from previous exam period) |
28th Aug 23 - 9th Dec 23
(exams until 27th Jan 24)
❱ Transition time from previous location:
10 weeks 3 days from end of classes
(10 weeks 2 days from previous exam period) |
22nd Jan 24 - 22nd Mar 24
(exams until 26th Apr 24)
❱ Transition time from previous location:
6 weeks 2 days from end of classes
(overlap of 5 days from previous exam period) |
|---|
| University of Reading | University of Warsaw | Aarhus University | University of Reading |
|---|
| Locale | Reading, United Kingdom | Warsaw, Poland | Aarhus, Denmark | Reading, United Kingdom |
|---|
| Personalised Nutrition and the Consumer | Food System Management | Future Foods | Thesis at University of Reading |
|---|
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. | 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | This track will bring the student close to future foods on society, consumer, sensory and molecular level. It will give the student insigt in future sustainable food production of high value crops and novel animal-based food products including cell-based production, combined with food sensory science, innovation and product development in the food sector. | |
General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | Basic knowledge about the food system | A scientific, food, agricultural, technical-scientific or medical scientific bachelor degree with molecular biology or biochemistry at a level of 10-15 ECTS is recommended as well as basic knowledge of Food Science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Project work in sensory science | obl. | 5 | | Innovative and organic production of fruits and vegetables | obl. | 7.5 | | Future animal-based food | obl. | 5 | | Food, consumer and innovation | obl. | 5 |
|
Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Submitted thesis |
| Key for this path: 16_13_17 |
| Intended Learning Outcomes (ILOs) for the mobility path UORa ❱ UW ❱ AUa ❱ UOR | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | AUa | -
Create food with novel technolgy
-
Create coherence between molecular nutrition and food technology on one side and socio-scientific analysis of food production and consumption on the other.
| |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | AUa | - Evaluate processes/strategies of product development of specific raw materials and production methods-
Discuss sensory characteristics according to societal relevance and the scientific literature
| |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | AUa | - Suggests methods for production of future animal-based or plant-based products and identify challenges in production of new sustainable products | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | AUa | - Understand the use of sensory science to develop future foods | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UORa ❱ UW ❱ AUa ❱ UOR | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | AUa | Transference of knowledge, ideas and novel technologies to develop a future food, including the choice of primary production method and technological processing for the final product. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | AUa | Students will be challenged to develop future food using their scientific and practical knowledge obtained in the program. The students will work in mixed, international groups.
| | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UORa ❱ UW ❱ AUa ❱ UOR |
Consumer practices and public engagement
2.5 UORa
11.5 UW
10 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 64Targeted nutrition and health management
20 UORa
✔ Thesis +30
✔Summer School +5
Total 556 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 46Food safety, transparency, traceability
4 UORa
1 UW
✔ Thesis +30
✔Summer School +5
Total 40✔ Thesis +30
✔Summer School +5
Total 35Innovative food processing
✔ Thesis +30
✔Summer School +5
Total 35Management of food system innovations
22.5 UW
✔Summer School +5
Total 27.52 UW
12.5 AUa
✔ ETBC +5
✔Summer School +5
Total 24.52 UW
✔ ETBC +5
✔Summer School +5
Total 12Digitalisation and data management
0.5 UW
✔Summer School +5
Total 5.549: UORa ❱ UNITOb ❱ UW ❱ UOR 20202021◉8 Targeted nut...ment 67.5 ECTS
| Path timeline | UORa ----------------11 weeks 5 days----------------❱ UNITOb ------------------------17 weeks 4 days------------------------❱ UW overlap of 1 week ❱ UOR |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
26th Sep 22 - 9th Dec 22
(exams until 20th Jan 23)
|
1st Mar 23 - 1st Jun 23
(exams until 22nd Sep 23)
❱ Transition time from previous location:
11 weeks 5 days from end of classes
(5 weeks 5 days from previous exam period) |
2nd Oct 23 - 29th Jan 24
(exams until 9th Feb 24)
❱ Transition time from previous location:
17 weeks 4 days from end of classes
(1 week 3 days from previous exam period) |
22nd Jan 24 - 22nd Mar 24
(exams until 26th Apr 24)
❱ Transition time from previous location:
overlap of 1 week from end of classes
(overlap of 2 weeks 4 days from previous exam period) |
|---|
| University of Reading | University of Turin | University of Warsaw | University of Reading |
|---|
| Locale | Reading, United Kingdom | Turin, Italy | Warsaw, Poland | Reading, United Kingdom |
|---|
| Personalised Nutrition and the Consumer | Functional compounds in Food Systems | Food System Management | Thesis at University of Reading |
|---|
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. | 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 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | |
General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | | Basic knowledge about the food system | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
| |
| Natural sources and green extraction technologies to obtain bioactive compounds | obl. | 7.5 | | Functional compounds applied to food processes | obl. | 7.5 | | Functional compounds and nutrition | obl. | 7.5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
|
Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | 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.
 | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Submitted thesis |
| Key for this path: 16_15_13 |
| Intended Learning Outcomes (ILOs) for the mobility path UORa ❱ UNITOb ❱ UW ❱ UOR | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | | UNITOb | - Assess the use of functional compounds into food by analyzing their chemical, microbiological, sensory, textural and nutritional effects into the final product. | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | | UNITOb | - Understand the impact functional food can have on human health. | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UNITOb | - Apply strategies in food production to create new functional products, demonstrated by applying the acquired knowledge to solve specific problems during the courses. | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UORa ❱ UNITOb ❱ UW ❱ UOR | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UORa ❱ UNITOb ❱ UW ❱ UOR |
Targeted nutrition and health management
20 UORa
12.5 UNITOb
✔ Thesis +30
✔Summer School +5
Total 67.5Consumer practices and public engagement
2.5 UORa
11.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 54Innovative food processing
10 UNITOb
✔ Thesis +30
✔Summer School +5
Total 45Food safety, transparency, traceability
4 UORa
1 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 45✔ Thesis +30
✔Summer School +5
Total 35✔ Thesis +30
✔Summer School +5
Total 35Management of food system innovations
22.5 UW
✔ ETBC +5
✔Summer School +5
Total 32.510 UNITOb
2 UW
✔ ETBC +5
✔Summer School +5
Total 222 UW
✔ ETBC +5
✔Summer School +5
Total 12Digitalisation and data management
0.5 UW
✔ ETBC +5
✔Summer School +5
Total 10.550: UORa ❱ UNITOb ❱ UHOHa ❱ UOR 2019◉9 Targeted nut...ment 67.5 ECTS Innovative f...ssing 72.5 ECTS
| Path timeline | UORa ----------------11 weeks 5 days----------------❱ UNITOb ---------------------------19 weeks 4 days---------------------------❱ UHOHa overlap of 1 week 5 days❱ UOR |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
26th Sep 22 - 9th Dec 22
(exams until 20th Jan 23)
|
1st Mar 23 - 1st Jun 23
(exams until 22nd Sep 23)
❱ Transition time from previous location:
11 weeks 5 days from end of classes
(5 weeks 5 days from previous exam period) |
16th Oct 23 - 3rd Feb 24
(exams until 31st Mar 24)
❱ Transition time from previous location:
19 weeks 4 days from end of classes
(3 weeks 3 days from previous exam period) |
22nd Jan 24 - 22nd Mar 24
(exams until 26th Apr 24)
❱ Transition time from previous location:
overlap of 1 week 5 days from end of classes
(overlap of 9 weeks 6 days from previous exam period) |
|---|
| University of Reading | University of Turin | University of Hohenheim | University of Reading |
|---|
| Locale | Reading, United Kingdom | Turin, Italy | Stuttgart, Germany | Reading, United Kingdom |
|---|
| Personalised Nutrition and the Consumer | Functional compounds in Food Systems | AgriFood Science and Engineering (fall/winter) | Thesis at University of Reading |
|---|
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. | 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. | |
General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | | Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
| |
| Natural sources and green extraction technologies to obtain bioactive compounds | obl. | 7.5 | | Functional compounds applied to food processes | obl. | 7.5 | | Functional compounds and nutrition | obl. | 7.5 |
| |
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
|
Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | 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.
 | 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). | Submitted thesis |
| Key for this path: 16_15_19 |
| Intended Learning Outcomes (ILOs) for the mobility path UORa ❱ UNITOb ❱ UHOHa ❱ UOR | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | | UNITOb | - Assess the use of functional compounds into food by analyzing their chemical, microbiological, sensory, textural and nutritional effects into the final product. | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | | UNITOb | - Understand the impact functional food can have on human health. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UNITOb | - Apply strategies in food production to create new functional products, demonstrated by applying the acquired knowledge to solve specific problems during the courses. | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UORa ❱ UNITOb ❱ UHOHa ❱ UOR | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams |
|
| Focus areas addressed by the mobility path UORa ❱ UNITOb ❱ UHOHa ❱ UOR |
Innovative food processing
10 UNITOb
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 72.5Targeted nutrition and health management
20 UORa
12.5 UNITOb
✔ Thesis +30
✔Summer School +5
Total 67.522.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.515 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 55Food safety, transparency, traceability
4 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 44Consumer practices and public engagement
2.5 UORa
✔ Thesis +30
✔Summer School +5
Total 37.510 UNITOb
15 UHOHa
✔ ETBC +5
✔Summer School +5
Total 3522.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 32.5Digitalisation and data management
7.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 17.5Management of food system innovations
51: UORa ❱ UNITOb ❱ UAM ❱ UOR ◉ Targeted nut...ment 95 ECTS
| Path timeline | UORa ----------------11 weeks 5 days----------------❱ UNITOb --------------------14 weeks 2 days--------------------❱ UAM ------4 weeks 5 days------❱ UOR |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
26th Sep 22 - 9th Dec 22
(exams until 20th Jan 23)
|
1st Mar 23 - 1st Jun 23
(exams until 22nd Sep 23)
❱ Transition time from previous location:
11 weeks 5 days from end of classes
(5 weeks 5 days from previous exam period) |
9th Sep 23 - 20th Dec 23
(exams until 20th Jan 24)
⚠ indicative dates
❱ Transition time from previous location:
14 weeks 2 days from end of classes
(overlap of 1 week 6 days from previous exam period) |
22nd Jan 24 - 22nd Mar 24
(exams until 26th Apr 24)
❱ Transition time from previous location:
4 weeks 5 days from end of classes
( 2 days from previous exam period) |
|---|
| University of Reading | University of Turin | Autonomous University of Madrid | University of Reading |
|---|
| Locale | Reading, United Kingdom | Turin, Italy | Madrid, Spain | Reading, United Kingdom |
|---|
| Personalised Nutrition and the Consumer | Functional compounds in Food Systems | Functional Foods and Precision Nutrition | Thesis at University of Reading |
|---|
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. | 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 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. | |
General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | | Basic knowledge in Food Science, Nutrition and/or Biology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
| |
| Natural sources and green extraction technologies to obtain bioactive compounds | obl. | 7.5 | | Functional compounds applied to food processes | obl. | 7.5 | | Functional compounds and nutrition | obl. | 7.5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
|
Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | 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.
 | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Submitted thesis |
| Key for this path: 16_15_18 |
| Intended Learning Outcomes (ILOs) for the mobility path UORa ❱ UNITOb ❱ UAM ❱ UOR | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | | UNITOb | - Assess the use of functional compounds into food by analyzing their chemical, microbiological, sensory, textural and nutritional effects into the final product. | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | | UNITOb | - Understand the impact functional food can have on human health. | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UNITOb | - Apply strategies in food production to create new functional products, demonstrated by applying the acquired knowledge to solve specific problems during the courses. | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UORa ❱ UNITOb ❱ UAM ❱ UOR | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UORa ❱ UNITOb ❱ UAM ❱ UOR |
Targeted nutrition and health management
20 UORa
12.5 UNITOb
22.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 95Innovative food processing
10 UNITOb
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 52.5Food safety, transparency, traceability
4 UORa
✔ Thesis +30
✔Summer School +5
Total 39Consumer practices and public engagement
2.5 UORa
✔ Thesis +30
✔Summer School +5
Total 37.5✔ Thesis +30
✔Summer School +5
Total 35✔ Thesis +30
✔Summer School +5
Total 35Digitalisation and data management
7.5 UAM
✔ ETBC +5
✔Summer School +5
Total 17.510 UNITOb
✔Summer School +5
Total 152.5 UAM
✔ ETBC +5
✔Summer School +5
Total 12.5Management of food system innovations
52: UORa ❱ UNITOb ❱ QUB ❱ UOR 2019◉ Targeted nut...ment 67.5 ECTS Food safety,...ility 66.5 ECTS
| Path timeline | UORa ----------------11 weeks 5 days----------------❱ UNITOb ----------------------16 weeks 2 days----------------------❱ QUB --------5 weeks 5 days--------❱ UOR |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
26th Sep 22 - 9th Dec 22
(exams until 20th Jan 23)
|
1st Mar 23 - 1st Jun 23
(exams until 22nd Sep 23)
❱ Transition time from previous location:
11 weeks 5 days from end of classes
(5 weeks 5 days from previous exam period) |
23rd Sep 23 - 13th Dec 23
(exams until 29th May 24)
⚠ indicative dates
❱ Transition time from previous location:
16 weeks 2 days from end of classes
( 1 day from previous exam period) |
22nd Jan 24 - 22nd Mar 24
(exams until 26th Apr 24)
❱ Transition time from previous location:
5 weeks 5 days from end of classes
(overlap of 18 weeks 1 day from previous exam period) |
|---|
| University of Reading | University of Turin | Queen's University of Belfast | University of Reading |
|---|
| Locale | Reading, United Kingdom | Turin, Italy | Belfast, United Kingdom | Reading, United Kingdom |
|---|
| Personalised Nutrition and the Consumer | Functional compounds in Food Systems | Food integrity of the supply chains. Applied and advanced systems for food control | Thesis at University of Reading |
|---|
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. | 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. | |
General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | | | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
| |
| Natural sources and green extraction technologies to obtain bioactive compounds | obl. | 7.5 | | Functional compounds applied to food processes | obl. | 7.5 | | Functional compounds and nutrition | obl. | 7.5 |
| |
| Advanced research skills | obl. | 5 | | Advanced Food Bioanalysis | obl. | 10 | | Food Safety, Health and Disease | obl. | 7.5 |
|
Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | 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.
 | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Submitted thesis |
| Key for this path: 16_15_23 |
| Intended Learning Outcomes (ILOs) for the mobility path UORa ❱ UNITOb ❱ QUB ❱ UOR | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | | UNITOb | - Assess the use of functional compounds into food by analyzing their chemical, microbiological, sensory, textural and nutritional effects into the final product. | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | | UNITOb | - Understand the impact functional food can have on human health. | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UNITOb | - Apply strategies in food production to create new functional products, demonstrated by applying the acquired knowledge to solve specific problems during the courses. | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UORa ❱ UNITOb ❱ QUB ❱ UOR | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | QUB | test | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams |
|
| Focus areas addressed by the mobility path UORa ❱ UNITOb ❱ QUB ❱ UOR |
Targeted nutrition and health management
20 UORa
12.5 UNITOb
✔ Thesis +30
✔Summer School +5
Total 67.5Food safety, transparency, traceability
4 UORa
22.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 66.522.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Innovative food processing
10 UNITOb
✔ Thesis +30
✔Summer School +5
Total 45Consumer practices and public engagement
2.5 UORa
✔ Thesis +30
✔Summer School +5
Total 37.5✔ Thesis +30
✔Summer School +5
Total 3510 UNITOb
✔Summer School +5
Total 15Digitalisation and data management
Management of food system innovations
53: UORa ❱ UNITOb ❱ LUa ❱ UOR 2022◉3 Targeted nut...ment 80 ECTS Food safety,...ility 66.5 ECTS
| Path timeline | UORa ----------------11 weeks 5 days----------------❱ UNITOb ---------------10 weeks 5 days---------------❱ LUa -------5 weeks 3 days-------❱ UOR |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
26th Sep 22 - 9th Dec 22
(exams until 20th Jan 23)
|
1st Mar 23 - 1st Jun 23
(exams until 22nd Sep 23)
❱ Transition time from previous location:
11 weeks 5 days from end of classes
(5 weeks 5 days from previous exam period) |
15th Aug 23 - 15th Dec 23
(exams until 15th Jan 24)
❱ Transition time from previous location:
10 weeks 5 days from end of classes
(overlap of 5 weeks 3 days from previous exam period) |
22nd Jan 24 - 22nd Mar 24
(exams until 26th Apr 24)
❱ Transition time from previous location:
5 weeks 3 days from end of classes
(1 week from previous exam period) |
|---|
| University of Reading | University of Turin | Lund University | University of Reading |
|---|
| Locale | Reading, United Kingdom | Turin, Italy | Lund, Sweden | Reading, United Kingdom |
|---|
| Personalised Nutrition and the Consumer | Functional compounds in Food Systems | Consumer driven sustainable food processing (fall/winter) | Thesis at University of Reading |
|---|
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. | 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 aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | |
General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
| |
| Natural sources and green extraction technologies to obtain bioactive compounds | obl. | 7.5 | | Functional compounds applied to food processes | obl. | 7.5 | | Functional compounds and nutrition | obl. | 7.5 |
| |
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
|
Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | 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.
 | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Submitted thesis |
| Key for this path: 16_15_20 |
| Intended Learning Outcomes (ILOs) for the mobility path UORa ❱ UNITOb ❱ LUa ❱ UOR | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | | UNITOb | - Assess the use of functional compounds into food by analyzing their chemical, microbiological, sensory, textural and nutritional effects into the final product. | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | | UNITOb | - Understand the impact functional food can have on human health. | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UNITOb | - Apply strategies in food production to create new functional products, demonstrated by applying the acquired knowledge to solve specific problems during the courses. | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UORa ❱ UNITOb ❱ LUa ❱ UOR | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path UORa ❱ UNITOb ❱ LUa ❱ UOR |
Targeted nutrition and health management
20 UORa
12.5 UNITOb
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 80Food safety, transparency, traceability
4 UORa
22.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 66.5Consumer practices and public engagement
2.5 UORa
15 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 57.5Innovative food processing
10 UNITOb
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 57.57.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.510 UNITOb
22.5 LUa
✔ ETBC +5
✔Summer School +5
Total 42.5✔ Thesis +30
✔Summer School +5
Total 3515 LUa
✔ ETBC +5
✔Summer School +5
Total 25Management of food system innovations
✔ ETBC +5
✔Summer School +5
Total 10Digitalisation and data management
54: UORa ❱ UNITOb ❱ AUa ❱ UOR ◉ Targeted nut...ment 67.5 ECTS
| Path timeline | UORa ----------------11 weeks 5 days----------------❱ UNITOb -----------------12 weeks 4 days-----------------❱ AUa --------6 weeks 2 days--------❱ UOR |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
26th Sep 22 - 9th Dec 22
(exams until 20th Jan 23)
|
1st Mar 23 - 1st Jun 23
(exams until 22nd Sep 23)
❱ Transition time from previous location:
11 weeks 5 days from end of classes
(5 weeks 5 days from previous exam period) |
28th Aug 23 - 9th Dec 23
(exams until 27th Jan 24)
❱ Transition time from previous location:
12 weeks 4 days from end of classes
(overlap of 3 weeks 4 days from previous exam period) |
22nd Jan 24 - 22nd Mar 24
(exams until 26th Apr 24)
❱ Transition time from previous location:
6 weeks 2 days from end of classes
(overlap of 5 days from previous exam period) |
|---|
| University of Reading | University of Turin | Aarhus University | University of Reading |
|---|
| Locale | Reading, United Kingdom | Turin, Italy | Aarhus, Denmark | Reading, United Kingdom |
|---|
| Personalised Nutrition and the Consumer | Functional compounds in Food Systems | Future Foods | Thesis at University of Reading |
|---|
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. | 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 society, consumer, sensory and molecular level. It will give the student insigt in future sustainable food production of high value crops and novel animal-based food products including cell-based production, combined with food sensory science, innovation and product development in the food sector. | |
General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | | A scientific, food, agricultural, technical-scientific or medical scientific bachelor degree with molecular biology or biochemistry at a level of 10-15 ECTS is recommended as well as basic knowledge of Food Science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
| |
| Natural sources and green extraction technologies to obtain bioactive compounds | obl. | 7.5 | | Functional compounds applied to food processes | obl. | 7.5 | | Functional compounds and nutrition | obl. | 7.5 |
| |
| Project work in sensory science | obl. | 5 | | Innovative and organic production of fruits and vegetables | obl. | 7.5 | | Future animal-based food | obl. | 5 | | Food, consumer and innovation | obl. | 5 |
|
Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | 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.
 | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Submitted thesis |
| Key for this path: 16_15_17 |
| Intended Learning Outcomes (ILOs) for the mobility path UORa ❱ UNITOb ❱ AUa ❱ UOR | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | AUa | -
Create food with novel technolgy
-
Create coherence between molecular nutrition and food technology on one side and socio-scientific analysis of food production and consumption on the other.
| |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | | UNITOb | - Assess the use of functional compounds into food by analyzing their chemical, microbiological, sensory, textural and nutritional effects into the final product. | | AUa | - Evaluate processes/strategies of product development of specific raw materials and production methods-
Discuss sensory characteristics according to societal relevance and the scientific literature
| |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | | UNITOb | - Understand the impact functional food can have on human health. | | AUa | - Suggests methods for production of future animal-based or plant-based products and identify challenges in production of new sustainable products | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UNITOb | - Apply strategies in food production to create new functional products, demonstrated by applying the acquired knowledge to solve specific problems during the courses. | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | | AUa | - Understand the use of sensory science to develop future foods | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UORa ❱ UNITOb ❱ AUa ❱ UOR | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | AUa | Transference of knowledge, ideas and novel technologies to develop a future food, including the choice of primary production method and technological processing for the final product. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | AUa | Students will be challenged to develop future food using their scientific and practical knowledge obtained in the program. The students will work in mixed, international groups.
| | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams |
|
| Focus areas addressed by the mobility path UORa ❱ UNITOb ❱ AUa ❱ UOR |
Targeted nutrition and health management
20 UORa
12.5 UNITOb
✔ Thesis +30
✔Summer School +5
Total 67.5Consumer practices and public engagement
2.5 UORa
10 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 52.56 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 46Innovative food processing
10 UNITOb
✔ Thesis +30
✔Summer School +5
Total 45Food safety, transparency, traceability
4 UORa
✔ Thesis +30
✔Summer School +5
Total 39✔ Thesis +30
✔Summer School +5
Total 3512.5 AUa
✔ ETBC +5
✔Summer School +5
Total 22.510 UNITOb
✔ ETBC +5
✔Summer School +5
Total 20Digitalisation and data management
Management of food system innovations
55: UORa ❱ UHOHb ❱ UW ❱ UOR ◉ Innovative f...ssing 57.5 ECTS
| Path timeline | UORa ----------------------16 weeks 2 days----------------------❱ UHOHb ---------------11 weeks 2 days---------------❱ UW overlap of 1 week ❱ UOR |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
26th Sep 22 - 9th Dec 22
(exams until 20th Jan 23)
|
3rd Apr 23 - 15th Jul 23
(exams until 30th Sep 23)
❱ Transition time from previous location:
16 weeks 2 days from end of classes
(10 weeks 2 days from previous exam period) |
2nd Oct 23 - 29th Jan 24
(exams until 9th Feb 24)
❱ Transition time from previous location:
11 weeks 2 days from end of classes
( 2 days from previous exam period) |
22nd Jan 24 - 22nd Mar 24
(exams until 26th Apr 24)
❱ Transition time from previous location:
overlap of 1 week from end of classes
(overlap of 2 weeks 4 days from previous exam period) |
|---|
| University of Reading | University of Hohenheim | University of Warsaw | University of Reading |
|---|
| Locale | Reading, United Kingdom | Stuttgart, Germany | Warsaw, Poland | Reading, United Kingdom |
|---|
| Personalised Nutrition and the Consumer | AgriFood Science and Engineering (spring/summer) | Food System Management | Thesis at University of Reading |
|---|
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. | 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 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | |
General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | | Basic knowledge about the food system | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
| |
| AgFoodTech (spring/summer) | obl. | 7,5 | | Post-Harvest Technology of Food and Bio-Based Products | el. | 7,5 | | Information Technologies and Expert Systems in Plant Protection | el. | 6 | | Advanced Flavor Chemistry | el. | 7,5 | | Precision Farming | el. | 6 | | Advanced Process Engineering Techniques for Cereal Processing | el. | 7,5 | | Dairy Science and Technology | el. | 7,5 | | Soft Matter Science II - Food Physics | el. | 7,5 | | Drying, Granulation and Instantisation | el. | 7,5 | | Food Process Design II - Process Integration and Scale up | el. | 7,5 | | Irrigation and Drainage Technology | el. | 7,5 | | Free Project Work (spring/summer) | el. | 7.5 | | Internship (Industrial placement 6 weeks) (spring/summer) | el. | 7.5 | | Portfolio-Modul (spring/summer) | el. | 1-7,5 | | Online Dairy Science and Technology | el. | 5 | | Introduction to Machine Learning in Python | el. | 7.5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
|
Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | 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). | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Submitted thesis |
| Key for this path: 16_27_13 |
| Intended Learning Outcomes (ILOs) for the mobility path UORa ❱ UHOHb ❱ UW ❱ UOR | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHb | - Design new agri-food value chains and innovative food products. | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | | UHOHb | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | | UHOHb | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UORa ❱ UHOHb ❱ UW ❱ UOR | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | UHOHb | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHb | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UORa ❱ UHOHb ❱ UW ❱ UOR |
Innovative food processing
22.5 UHOHb
✔ Thesis +30
✔Summer School +5
Total 57.522.5 UHOHb
✔ Thesis +30
✔Summer School +5
Total 57.5Targeted nutrition and health management
20 UORa
✔ Thesis +30
✔Summer School +5
Total 55Consumer practices and public engagement
2.5 UORa
11.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 54Food safety, transparency, traceability
4 UORa
1 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 45✔ Thesis +30
✔Summer School +5
Total 35Management of food system innovations
22.5 UW
✔ ETBC +5
✔Summer School +5
Total 32.515 UHOHb
2 UW
✔ ETBC +5
✔Summer School +5
Total 27Digitalisation and data management
15 UHOHb
0.5 UW
✔ ETBC +5
✔Summer School +5
Total 25.57.5 UHOHb
2 UW
✔ ETBC +5
✔Summer School +5
Total 19.556: UORa ❱ UHOHb ❱ UNITOa ❱ UOR 2020◉ Food safety,...ility 66.5 ECTS
| Path timeline | UORa ----------------------16 weeks 2 days----------------------❱ UHOHb ---------------11 weeks 2 days---------------❱ UNITOa ------4 weeks 3 days------❱ UOR |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
26th Sep 22 - 9th Dec 22
(exams until 20th Jan 23)
|
3rd Apr 23 - 15th Jul 23
(exams until 30th Sep 23)
❱ Transition time from previous location:
16 weeks 2 days from end of classes
(10 weeks 2 days from previous exam period) |
2nd Oct 23 - 22nd Dec 23
(exams until 29th Feb 24)
❱ Transition time from previous location:
11 weeks 2 days from end of classes
( 2 days from previous exam period) |
22nd Jan 24 - 22nd Mar 24
(exams until 26th Apr 24)
❱ Transition time from previous location:
4 weeks 3 days from end of classes
(overlap of 5 weeks 3 days from previous exam period) |
|---|
| University of Reading | University of Hohenheim | University of Turin | University of Reading |
|---|
| Locale | Reading, United Kingdom | Stuttgart, Germany | Turin, Italy | Reading, United Kingdom |
|---|
| Personalised Nutrition and the Consumer | AgriFood Science and Engineering (spring/summer) | Food safety of the whole value chain | Thesis at University of Reading |
|---|
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. | 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. | |
General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | | Basic knowledge of the food microbiology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
| |
| AgFoodTech (spring/summer) | obl. | 7,5 | | Post-Harvest Technology of Food and Bio-Based Products | el. | 7,5 | | Information Technologies and Expert Systems in Plant Protection | el. | 6 | | Advanced Flavor Chemistry | el. | 7,5 | | Precision Farming | el. | 6 | | Advanced Process Engineering Techniques for Cereal Processing | el. | 7,5 | | Dairy Science and Technology | el. | 7,5 | | Soft Matter Science II - Food Physics | el. | 7,5 | | Drying, Granulation and Instantisation | el. | 7,5 | | Food Process Design II - Process Integration and Scale up | el. | 7,5 | | Irrigation and Drainage Technology | el. | 7,5 | | Free Project Work (spring/summer) | el. | 7.5 | | Internship (Industrial placement 6 weeks) (spring/summer) | el. | 7.5 | | Portfolio-Modul (spring/summer) | el. | 1-7,5 | | Online Dairy Science and Technology | el. | 5 | | Introduction to Machine Learning in Python | el. | 7.5 |
| |
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
|
Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | 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). | 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.
 | Submitted thesis |
| Key for this path: 16_27_14 |
| Intended Learning Outcomes (ILOs) for the mobility path UORa ❱ UHOHb ❱ UNITOa ❱ UOR | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHb | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | | UHOHb | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | UNITOa | - Assess safety issues of the whole food chain | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | | UNITOa | - Solve specific safety challenges administered during the courses. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | | UHOHb | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UORa ❱ UHOHb ❱ UNITOa ❱ UOR | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | UHOHb | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHb | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams |
|
| Focus areas addressed by the mobility path UORa ❱ UHOHb ❱ UNITOa ❱ UOR |
Food safety, transparency, traceability
4 UORa
22.5 UNITOa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 66.5Innovative food processing
22.5 UHOHb
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Targeted nutrition and health management
20 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 6022.5 UHOHb
✔ Thesis +30
✔Summer School +5
Total 57.5Consumer practices and public engagement
2.5 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 42.5✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 40Digitalisation and data management
15 UHOHb
✔ ETBC +5
✔Summer School +5
Total 2515 UHOHb
✔ ETBC +5
✔Summer School +5
Total 257.5 UHOHb
✔ ETBC +5
✔Summer School +5
Total 17.5Management of food system innovations
✔ ETBC +5
✔Summer School +5
Total 1057: UORa ❱ UHOHb ❱ UAM ❱ UOR ◉ Targeted nut...ment 82.5 ECTS Innovative f...ssing 65 ECTS
| Path timeline | UORa ----------------------16 weeks 2 days----------------------❱ UHOHb -----------8 weeks -----------❱ UAM ------4 weeks 5 days------❱ UOR |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
26th Sep 22 - 9th Dec 22
(exams until 20th Jan 23)
|
3rd Apr 23 - 15th Jul 23
(exams until 30th Sep 23)
❱ Transition time from previous location:
16 weeks 2 days from end of classes
(10 weeks 2 days from previous exam period) |
9th Sep 23 - 20th Dec 23
(exams until 20th Jan 24)
⚠ indicative dates
❱ Transition time from previous location:
8 weeks from end of classes
(overlap of 3 weeks from previous exam period) |
22nd Jan 24 - 22nd Mar 24
(exams until 26th Apr 24)
❱ Transition time from previous location:
4 weeks 5 days from end of classes
( 2 days from previous exam period) |
|---|
| University of Reading | University of Hohenheim | Autonomous University of Madrid | University of Reading |
|---|
| Locale | Reading, United Kingdom | Stuttgart, Germany | Madrid, Spain | Reading, United Kingdom |
|---|
| Personalised Nutrition and the Consumer | AgriFood Science and Engineering (spring/summer) | Functional Foods and Precision Nutrition | Thesis at University of Reading |
|---|
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. | 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. | |
General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | | Basic knowledge in Food Science, Nutrition and/or Biology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
| |
| AgFoodTech (spring/summer) | obl. | 7,5 | | Post-Harvest Technology of Food and Bio-Based Products | el. | 7,5 | | Information Technologies and Expert Systems in Plant Protection | el. | 6 | | Advanced Flavor Chemistry | el. | 7,5 | | Precision Farming | el. | 6 | | Advanced Process Engineering Techniques for Cereal Processing | el. | 7,5 | | Dairy Science and Technology | el. | 7,5 | | Soft Matter Science II - Food Physics | el. | 7,5 | | Drying, Granulation and Instantisation | el. | 7,5 | | Food Process Design II - Process Integration and Scale up | el. | 7,5 | | Irrigation and Drainage Technology | el. | 7,5 | | Free Project Work (spring/summer) | el. | 7.5 | | Internship (Industrial placement 6 weeks) (spring/summer) | el. | 7.5 | | Portfolio-Modul (spring/summer) | el. | 1-7,5 | | Online Dairy Science and Technology | el. | 5 | | Introduction to Machine Learning in Python | el. | 7.5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
|
Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | 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). | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Submitted thesis |
| Key for this path: 16_27_18 |
| Intended Learning Outcomes (ILOs) for the mobility path UORa ❱ UHOHb ❱ UAM ❱ UOR | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHb | - Design new agri-food value chains and innovative food products. | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | | UHOHb | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | | UHOHb | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UORa ❱ UHOHb ❱ UAM ❱ UOR | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | UHOHb | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHb | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UORa ❱ UHOHb ❱ UAM ❱ UOR |
Targeted nutrition and health management
20 UORa
22.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 82.5Innovative food processing
22.5 UHOHb
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 6522.5 UHOHb
✔ Thesis +30
✔Summer School +5
Total 57.5Food safety, transparency, traceability
4 UORa
✔ Thesis +30
✔Summer School +5
Total 39Consumer practices and public engagement
2.5 UORa
✔ Thesis +30
✔Summer School +5
Total 37.5✔ Thesis +30
✔Summer School +5
Total 35Digitalisation and data management
15 UHOHb
7.5 UAM
✔ ETBC +5
✔Summer School +5
Total 32.515 UHOHb
2.5 UAM
✔ ETBC +5
✔Summer School +5
Total 27.57.5 UHOHb
✔Summer School +5
Total 12.558: UORa ❱ UHOHb ❱ QUB ❱ UOR ◉ Food safety,...ility 66.5 ECTS
| Path timeline | UORa ----------------------16 weeks 2 days----------------------❱ UHOHb --------------10 weeks --------------❱ QUB --------5 weeks 5 days--------❱ UOR |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
26th Sep 22 - 9th Dec 22
(exams until 20th Jan 23)
|
3rd Apr 23 - 15th Jul 23
(exams until 30th Sep 23)
❱ Transition time from previous location:
16 weeks 2 days from end of classes
(10 weeks 2 days from previous exam period) |
23rd Sep 23 - 13th Dec 23
(exams until 29th May 24)
⚠ indicative dates
❱ Transition time from previous location:
10 weeks from end of classes
(overlap of 1 week from previous exam period) |
22nd Jan 24 - 22nd Mar 24
(exams until 26th Apr 24)
❱ Transition time from previous location:
5 weeks 5 days from end of classes
(overlap of 18 weeks 1 day from previous exam period) |
|---|
| University of Reading | University of Hohenheim | Queen's University of Belfast | University of Reading |
|---|
| Locale | Reading, United Kingdom | Stuttgart, Germany | Belfast, United Kingdom | Reading, United Kingdom |
|---|
| Personalised Nutrition and the Consumer | AgriFood Science and Engineering (spring/summer) | Food integrity of the supply chains. Applied and advanced systems for food control | Thesis at University of Reading |
|---|
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. | 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. | |
General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | | | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
| |
| AgFoodTech (spring/summer) | obl. | 7,5 | | Post-Harvest Technology of Food and Bio-Based Products | el. | 7,5 | | Information Technologies and Expert Systems in Plant Protection | el. | 6 | | Advanced Flavor Chemistry | el. | 7,5 | | Precision Farming | el. | 6 | | Advanced Process Engineering Techniques for Cereal Processing | el. | 7,5 | | Dairy Science and Technology | el. | 7,5 | | Soft Matter Science II - Food Physics | el. | 7,5 | | Drying, Granulation and Instantisation | el. | 7,5 | | Food Process Design II - Process Integration and Scale up | el. | 7,5 | | Irrigation and Drainage Technology | el. | 7,5 | | Free Project Work (spring/summer) | el. | 7.5 | | Internship (Industrial placement 6 weeks) (spring/summer) | el. | 7.5 | | Portfolio-Modul (spring/summer) | el. | 1-7,5 | | Online Dairy Science and Technology | el. | 5 | | Introduction to Machine Learning in Python | el. | 7.5 |
| |
| Advanced research skills | obl. | 5 | | Advanced Food Bioanalysis | obl. | 10 | | Food Safety, Health and Disease | obl. | 7.5 |
|
Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | 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). | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Submitted thesis |
| Key for this path: 16_27_23 |
| Intended Learning Outcomes (ILOs) for the mobility path UORa ❱ UHOHb ❱ QUB ❱ UOR | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHb | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | | UHOHb | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | | UHOHb | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UORa ❱ UHOHb ❱ QUB ❱ UOR | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | UHOHb | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | QUB | test | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHb | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams |
|
| Focus areas addressed by the mobility path UORa ❱ UHOHb ❱ QUB ❱ UOR |
Food safety, transparency, traceability
4 UORa
22.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 66.522.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Innovative food processing
22.5 UHOHb
✔ Thesis +30
✔Summer School +5
Total 57.522.5 UHOHb
✔ Thesis +30
✔Summer School +5
Total 57.5Targeted nutrition and health management
20 UORa
✔ Thesis +30
✔Summer School +5
Total 55Consumer practices and public engagement
2.5 UORa
✔ Thesis +30
✔Summer School +5
Total 37.5Digitalisation and data management
15 UHOHb
✔Summer School +5
Total 2015 UHOHb
✔Summer School +5
Total 207.5 UHOHb
✔Summer School +5
Total 12.559: UORa ❱ UHOHb ❱ LUa ❱ UOR ◉ Targeted nut...ment 67.5 ECTS Food safety,...ility 66.5 ECTS Innovative f...ssing 70 ECTS Protein dive...ation 70 ECTS
| Path timeline | UORa ----------------------16 weeks 2 days----------------------❱ UHOHb ------4 weeks 3 days------❱ LUa -------5 weeks 3 days-------❱ UOR |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
26th Sep 22 - 9th Dec 22
(exams until 20th Jan 23)
|
3rd Apr 23 - 15th Jul 23
(exams until 30th Sep 23)
❱ Transition time from previous location:
16 weeks 2 days from end of classes
(10 weeks 2 days from previous exam period) |
15th Aug 23 - 15th Dec 23
(exams until 15th Jan 24)
❱ Transition time from previous location:
4 weeks 3 days from end of classes
(overlap of 6 weeks 4 days from previous exam period) |
22nd Jan 24 - 22nd Mar 24
(exams until 26th Apr 24)
❱ Transition time from previous location:
5 weeks 3 days from end of classes
(1 week from previous exam period) |
|---|
| University of Reading | University of Hohenheim | Lund University | University of Reading |
|---|
| Locale | Reading, United Kingdom | Stuttgart, Germany | Lund, Sweden | Reading, United Kingdom |
|---|
| Personalised Nutrition and the Consumer | AgriFood Science and Engineering (spring/summer) | Consumer driven sustainable food processing (fall/winter) | Thesis at University of Reading |
|---|
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. | 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 aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | |
General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
| |
| AgFoodTech (spring/summer) | obl. | 7,5 | | Post-Harvest Technology of Food and Bio-Based Products | el. | 7,5 | | Information Technologies and Expert Systems in Plant Protection | el. | 6 | | Advanced Flavor Chemistry | el. | 7,5 | | Precision Farming | el. | 6 | | Advanced Process Engineering Techniques for Cereal Processing | el. | 7,5 | | Dairy Science and Technology | el. | 7,5 | | Soft Matter Science II - Food Physics | el. | 7,5 | | Drying, Granulation and Instantisation | el. | 7,5 | | Food Process Design II - Process Integration and Scale up | el. | 7,5 | | Irrigation and Drainage Technology | el. | 7,5 | | Free Project Work (spring/summer) | el. | 7.5 | | Internship (Industrial placement 6 weeks) (spring/summer) | el. | 7.5 | | Portfolio-Modul (spring/summer) | el. | 1-7,5 | | Online Dairy Science and Technology | el. | 5 | | Introduction to Machine Learning in Python | el. | 7.5 |
| |
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
|
Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | 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). | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Submitted thesis |
| Key for this path: 16_27_20 |
| Intended Learning Outcomes (ILOs) for the mobility path UORa ❱ UHOHb ❱ LUa ❱ UOR | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHb | - Design new agri-food value chains and innovative food products. | | LUa | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | | UHOHb | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | | UHOHb | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UORa ❱ UHOHb ❱ LUa ❱ UOR | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | UHOHb | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHb | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path UORa ❱ UHOHb ❱ LUa ❱ UOR |
Innovative food processing
22.5 UHOHb
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 7022.5 UHOHb
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 70Targeted nutrition and health management
20 UORa
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 67.5Food safety, transparency, traceability
4 UORa
22.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 66.5Consumer practices and public engagement
2.5 UORa
15 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 57.515 UHOHb
15 LUa
✔ ETBC +5
✔Summer School +5
Total 407.5 UHOHb
22.5 LUa
✔ ETBC +5
✔Summer School +5
Total 40✔ Thesis +30
✔Summer School +5
Total 35Digitalisation and data management
15 UHOHb
✔Summer School +5
Total 20Management of food system innovations
✔ ETBC +5
✔Summer School +5
Total 1060: UORa ❱ UHOHb ❱ AUa ❱ UOR 2021◉5 Protein dive...ation 68.5 ECTS
| Path timeline | UORa ----------------------16 weeks 2 days----------------------❱ UHOHb --------6 weeks 2 days--------❱ AUa --------6 weeks 2 days--------❱ UOR |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
26th Sep 22 - 9th Dec 22
(exams until 20th Jan 23)
|
3rd Apr 23 - 15th Jul 23
(exams until 30th Sep 23)
❱ Transition time from previous location:
16 weeks 2 days from end of classes
(10 weeks 2 days from previous exam period) |
28th Aug 23 - 9th Dec 23
(exams until 27th Jan 24)
❱ Transition time from previous location:
6 weeks 2 days from end of classes
(overlap of 4 weeks 5 days from previous exam period) |
22nd Jan 24 - 22nd Mar 24
(exams until 26th Apr 24)
❱ Transition time from previous location:
6 weeks 2 days from end of classes
(overlap of 5 days from previous exam period) |
|---|
| University of Reading | University of Hohenheim | Aarhus University | University of Reading |
|---|
| Locale | Reading, United Kingdom | Stuttgart, Germany | Aarhus, Denmark | Reading, United Kingdom |
|---|
| Personalised Nutrition and the Consumer | AgriFood Science and Engineering (spring/summer) | Future Foods | Thesis at University of Reading |
|---|
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. | 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 society, consumer, sensory and molecular level. It will give the student insigt in future sustainable food production of high value crops and novel animal-based food products including cell-based production, combined with food sensory science, innovation and product development in the food sector. | |
General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | | A scientific, food, agricultural, technical-scientific or medical scientific bachelor degree with molecular biology or biochemistry at a level of 10-15 ECTS is recommended as well as basic knowledge of Food Science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
| |
| AgFoodTech (spring/summer) | obl. | 7,5 | | Post-Harvest Technology of Food and Bio-Based Products | el. | 7,5 | | Information Technologies and Expert Systems in Plant Protection | el. | 6 | | Advanced Flavor Chemistry | el. | 7,5 | | Precision Farming | el. | 6 | | Advanced Process Engineering Techniques for Cereal Processing | el. | 7,5 | | Dairy Science and Technology | el. | 7,5 | | Soft Matter Science II - Food Physics | el. | 7,5 | | Drying, Granulation and Instantisation | el. | 7,5 | | Food Process Design II - Process Integration and Scale up | el. | 7,5 | | Irrigation and Drainage Technology | el. | 7,5 | | Free Project Work (spring/summer) | el. | 7.5 | | Internship (Industrial placement 6 weeks) (spring/summer) | el. | 7.5 | | Portfolio-Modul (spring/summer) | el. | 1-7,5 | | Online Dairy Science and Technology | el. | 5 | | Introduction to Machine Learning in Python | el. | 7.5 |
| |
| Project work in sensory science | obl. | 5 | | Innovative and organic production of fruits and vegetables | obl. | 7.5 | | Future animal-based food | obl. | 5 | | Food, consumer and innovation | obl. | 5 |
|
Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | 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). | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Submitted thesis |
| Key for this path: 16_27_17 |
| Intended Learning Outcomes (ILOs) for the mobility path UORa ❱ UHOHb ❱ AUa ❱ UOR | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHb | - Design new agri-food value chains and innovative food products. | | AUa | -
Create food with novel technolgy
-
Create coherence between molecular nutrition and food technology on one side and socio-scientific analysis of food production and consumption on the other.
| |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | | UHOHb | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | AUa | - Evaluate processes/strategies of product development of specific raw materials and production methods-
Discuss sensory characteristics according to societal relevance and the scientific literature
| |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | | AUa | - Suggests methods for production of future animal-based or plant-based products and identify challenges in production of new sustainable products | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | | UHOHb | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | AUa | - Understand the use of sensory science to develop future foods | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UORa ❱ UHOHb ❱ AUa ❱ UOR | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | AUa | Transference of knowledge, ideas and novel technologies to develop a future food, including the choice of primary production method and technological processing for the final product. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | UHOHb | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | AUa | Students will be challenged to develop future food using their scientific and practical knowledge obtained in the program. The students will work in mixed, international groups.
| | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHb | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams |
|
| Focus areas addressed by the mobility path UORa ❱ UHOHb ❱ AUa ❱ UOR |
22.5 UHOHb
6 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 68.5Innovative food processing
22.5 UHOHb
✔ Thesis +30
✔Summer School +5
Total 57.5Targeted nutrition and health management
20 UORa
✔ Thesis +30
✔Summer School +5
Total 55Consumer practices and public engagement
2.5 UORa
10 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 52.5Food safety, transparency, traceability
4 UORa
✔ Thesis +30
✔Summer School +5
Total 3915 UHOHb
12.5 AUa
✔ ETBC +5
✔Summer School +5
Total 37.5✔ Thesis +30
✔Summer School +5
Total 35Digitalisation and data management
15 UHOHb
✔Summer School +5
Total 207.5 UHOHb
✔ ETBC +5
✔Summer School +5
Total 17.561: UORa ❱ UAM ❱ UW ❱ UOR ◉ Targeted nut...ment 77.5 ECTS
| Path timeline | UORa -------------9 weeks 4 days-------------❱ UAM -------------------------------22 weeks 3 days-------------------------------❱ UW overlap of 1 week ❱ UOR |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
26th Sep 22 - 9th Dec 22
(exams until 20th Jan 23)
|
14th Feb 23 - 28th Apr 23
(exams until 9th Jun 23)
❱ Transition time from previous location:
9 weeks 4 days from end of classes
(3 weeks 4 days from previous exam period) |
2nd Oct 23 - 29th Jan 24
(exams until 9th Feb 24)
❱ Transition time from previous location:
22 weeks 3 days from end of classes
(16 weeks 3 days from previous exam period) |
22nd Jan 24 - 22nd Mar 24
(exams until 26th Apr 24)
❱ Transition time from previous location:
overlap of 1 week from end of classes
(overlap of 2 weeks 4 days from previous exam period) |
|---|
| University of Reading | Autonomous University of Madrid | University of Warsaw | University of Reading |
|---|
| Locale | Reading, United Kingdom | Madrid, Spain | Warsaw, Poland | Reading, United Kingdom |
|---|
| Personalised Nutrition and the Consumer | Functional Foods and Precision Nutrition | Food System Management | Thesis at University of Reading |
|---|
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. | 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 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | |
General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | Basic knowledge in Food Science, Nutrition and/or Biology | Basic knowledge about the food system | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
|
Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Submitted thesis |
| Key for this path: 16_18_13 |
| Intended Learning Outcomes (ILOs) for the mobility path UORa ❱ UAM ❱ UW ❱ UOR | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UORa ❱ UAM ❱ UW ❱ UOR | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UORa ❱ UAM ❱ UW ❱ UOR |
Targeted nutrition and health management
20 UORa
22.5 UAM
✔ Thesis +30
✔Summer School +5
Total 77.5Consumer practices and public engagement
2.5 UORa
11.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 54Food safety, transparency, traceability
4 UORa
1 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 45Innovative food processing
2.5 UAM
✔ Thesis +30
✔Summer School +5
Total 37.5✔ Thesis +30
✔Summer School +5
Total 35✔ Thesis +30
✔Summer School +5
Total 35Management of food system innovations
22.5 UW
✔ ETBC +5
✔Summer School +5
Total 32.5Digitalisation and data management
7.5 UAM
0.5 UW
✔ ETBC +5
✔Summer School +5
Total 182.5 UAM
2 UW
✔ ETBC +5
✔Summer School +5
Total 14.52 UW
✔ ETBC +5
✔Summer School +5
Total 1262: UORa ❱ UAM ❱ UNITOa ❱ UOR ◉ Targeted nut...ment 82.5 ECTS Food safety,...ility 66.5 ECTS
| Path timeline | UORa -------------9 weeks 4 days-------------❱ UAM -------------------------------22 weeks 3 days-------------------------------❱ UNITOa ------4 weeks 3 days------❱ UOR |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
26th Sep 22 - 9th Dec 22
(exams until 20th Jan 23)
|
14th Feb 23 - 28th Apr 23
(exams until 9th Jun 23)
❱ Transition time from previous location:
9 weeks 4 days from end of classes
(3 weeks 4 days from previous exam period) |
2nd Oct 23 - 22nd Dec 23
(exams until 29th Feb 24)
❱ Transition time from previous location:
22 weeks 3 days from end of classes
(16 weeks 3 days from previous exam period) |
22nd Jan 24 - 22nd Mar 24
(exams until 26th Apr 24)
❱ Transition time from previous location:
4 weeks 3 days from end of classes
(overlap of 5 weeks 3 days from previous exam period) |
|---|
| University of Reading | Autonomous University of Madrid | University of Turin | University of Reading |
|---|
| Locale | Reading, United Kingdom | Madrid, Spain | Turin, Italy | Reading, United Kingdom |
|---|
| Personalised Nutrition and the Consumer | Functional Foods and Precision Nutrition | Food safety of the whole value chain | Thesis at University of Reading |
|---|
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. | 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. | |
General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | Basic knowledge in Food Science, Nutrition and/or Biology | Basic knowledge of the food microbiology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
|
Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | 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.
 | Submitted thesis |
| Key for this path: 16_18_14 |
| Intended Learning Outcomes (ILOs) for the mobility path UORa ❱ UAM ❱ UNITOa ❱ UOR | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | | UNITOa | - Assess safety issues of the whole food chain | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | UNITOa | - Solve specific safety challenges administered during the courses. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UORa ❱ UAM ❱ UNITOa ❱ UOR | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UORa ❱ UAM ❱ UNITOa ❱ UOR |
Targeted nutrition and health management
20 UORa
22.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 82.5Food safety, transparency, traceability
4 UORa
22.5 UNITOa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 66.5Consumer practices and public engagement
2.5 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 42.5Innovative food processing
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 42.5✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 40✔ Thesis +30
✔Summer School +5
Total 35Digitalisation and data management
7.5 UAM
✔ ETBC +5
✔Summer School +5
Total 17.52.5 UAM
✔ ETBC +5
✔Summer School +5
Total 12.5
✔ ETBC +5
✔Summer School +5
Total 10Management of food system innovations
✔ ETBC +5
✔Summer School +5
Total 1063: UORa ❱ UAM ❱ UHOHa ❱ UOR ◉ Targeted nut...ment 77.5 ECTS Innovative f...ssing 65 ECTS
| Path timeline | UORa -------------9 weeks 4 days-------------❱ UAM ----------------------------------24 weeks 3 days----------------------------------❱ UHOHa overlap of 1 week 5 days❱ UOR |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
26th Sep 22 - 9th Dec 22
(exams until 20th Jan 23)
|
14th Feb 23 - 28th Apr 23
(exams until 9th Jun 23)
❱ Transition time from previous location:
9 weeks 4 days from end of classes
(3 weeks 4 days from previous exam period) |
16th Oct 23 - 3rd Feb 24
(exams until 31st Mar 24)
❱ Transition time from previous location:
24 weeks 3 days from end of classes
(18 weeks 3 days from previous exam period) |
22nd Jan 24 - 22nd Mar 24
(exams until 26th Apr 24)
❱ Transition time from previous location:
overlap of 1 week 5 days from end of classes
(overlap of 9 weeks 6 days from previous exam period) |
|---|
| University of Reading | Autonomous University of Madrid | University of Hohenheim | University of Reading |
|---|
| Locale | Reading, United Kingdom | Madrid, Spain | Stuttgart, Germany | Reading, United Kingdom |
|---|
| Personalised Nutrition and the Consumer | Functional Foods and Precision Nutrition | AgriFood Science and Engineering (fall/winter) | Thesis at University of Reading |
|---|
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. | 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. | |
General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | 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. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
|
Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | 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). | Submitted thesis |
| Key for this path: 16_18_19 |
| Intended Learning Outcomes (ILOs) for the mobility path UORa ❱ UAM ❱ UHOHa ❱ UOR | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | UHOHa | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UORa ❱ UAM ❱ UHOHa ❱ UOR | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UORa ❱ UAM ❱ UHOHa ❱ UOR |
Targeted nutrition and health management
20 UORa
22.5 UAM
✔ Thesis +30
✔Summer School +5
Total 77.5Innovative food processing
2.5 UAM
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 6522.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.515 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 55Food safety, transparency, traceability
4 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 44Consumer practices and public engagement
2.5 UORa
✔ Thesis +30
✔Summer School +5
Total 37.52.5 UAM
22.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 3515 UHOHa
✔ ETBC +5
✔Summer School +5
Total 25Digitalisation and data management
7.5 UAM
7.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 2564: UORa ❱ UAM ❱ QUB ❱ UOR ◉ Targeted nut...ment 77.5 ECTS Food safety,...ility 66.5 ECTS
| Path timeline | UORa -------------9 weeks 4 days-------------❱ UAM -----------------------------21 weeks 1 day-----------------------------❱ QUB --------5 weeks 5 days--------❱ UOR |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
26th Sep 22 - 9th Dec 22
(exams until 20th Jan 23)
|
14th Feb 23 - 28th Apr 23
(exams until 9th Jun 23)
❱ Transition time from previous location:
9 weeks 4 days from end of classes
(3 weeks 4 days from previous exam period) |
23rd Sep 23 - 13th Dec 23
(exams until 29th May 24)
⚠ indicative dates
❱ Transition time from previous location:
21 weeks 1 day from end of classes
(15 weeks 1 day from previous exam period) |
22nd Jan 24 - 22nd Mar 24
(exams until 26th Apr 24)
❱ Transition time from previous location:
5 weeks 5 days from end of classes
(overlap of 18 weeks 1 day from previous exam period) |
|---|
| University of Reading | Autonomous University of Madrid | Queen's University of Belfast | University of Reading |
|---|
| Locale | Reading, United Kingdom | Madrid, Spain | Belfast, United Kingdom | Reading, United Kingdom |
|---|
| Personalised Nutrition and the Consumer | Functional Foods and Precision Nutrition | Food integrity of the supply chains. Applied and advanced systems for food control | Thesis at University of Reading |
|---|
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. | 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. | |
General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | Basic knowledge in Food Science, Nutrition and/or Biology | | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Advanced research skills | obl. | 5 | | Advanced Food Bioanalysis | obl. | 10 | | Food Safety, Health and Disease | obl. | 7.5 |
|
Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Submitted thesis |
| Key for this path: 16_18_23 |
| Intended Learning Outcomes (ILOs) for the mobility path UORa ❱ UAM ❱ QUB ❱ UOR | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UORa ❱ UAM ❱ QUB ❱ UOR | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | QUB | test | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UORa ❱ UAM ❱ QUB ❱ UOR |
Targeted nutrition and health management
20 UORa
22.5 UAM
✔ Thesis +30
✔Summer School +5
Total 77.5Food safety, transparency, traceability
4 UORa
22.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 66.522.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Consumer practices and public engagement
2.5 UORa
✔ Thesis +30
✔Summer School +5
Total 37.5Innovative food processing
2.5 UAM
✔ Thesis +30
✔Summer School +5
Total 37.5✔ Thesis +30
✔Summer School +5
Total 35Digitalisation and data management
7.5 UAM
✔Summer School +5
Total 12.52.5 UAM
✔Summer School +5
Total 7.565: UORa ❱ UAM ❱ LUa ❱ UOR ◉ Targeted nut...ment 90 ECTS Food safety,...ility 66.5 ECTS
| Path timeline | UORa -------------9 weeks 4 days-------------❱ UAM ---------------------15 weeks 4 days---------------------❱ LUa -------5 weeks 3 days-------❱ UOR |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
26th Sep 22 - 9th Dec 22
(exams until 20th Jan 23)
|
14th Feb 23 - 28th Apr 23
(exams until 9th Jun 23)
❱ Transition time from previous location:
9 weeks 4 days from end of classes
(3 weeks 4 days from previous exam period) |
15th Aug 23 - 15th Dec 23
(exams until 15th Jan 24)
❱ Transition time from previous location:
15 weeks 4 days from end of classes
(9 weeks 4 days from previous exam period) |
22nd Jan 24 - 22nd Mar 24
(exams until 26th Apr 24)
❱ Transition time from previous location:
5 weeks 3 days from end of classes
(1 week from previous exam period) |
|---|
| University of Reading | Autonomous University of Madrid | Lund University | University of Reading |
|---|
| Locale | Reading, United Kingdom | Madrid, Spain | Lund, Sweden | Reading, United Kingdom |
|---|
| Personalised Nutrition and the Consumer | Functional Foods and Precision Nutrition | Consumer driven sustainable food processing (fall/winter) | Thesis at University of Reading |
|---|
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. | 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 aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | |
General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | Basic knowledge in Food Science, Nutrition and/or Biology | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
|
Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Submitted thesis |
| Key for this path: 16_18_20 |
| Intended Learning Outcomes (ILOs) for the mobility path UORa ❱ UAM ❱ LUa ❱ UOR | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | LUa | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UORa ❱ UAM ❱ LUa ❱ UOR | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path UORa ❱ UAM ❱ LUa ❱ UOR |
Targeted nutrition and health management
20 UORa
22.5 UAM
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 90Food safety, transparency, traceability
4 UORa
22.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 66.5Consumer practices and public engagement
2.5 UORa
15 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 57.5Innovative food processing
2.5 UAM
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 507.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.5✔ Thesis +30
✔Summer School +5
Total 3522.5 LUa
✔ ETBC +5
✔Summer School +5
Total 32.52.5 UAM
15 LUa
✔ ETBC +5
✔Summer School +5
Total 27.5Digitalisation and data management
7.5 UAM
✔Summer School +5
Total 12.5Management of food system innovations
✔ ETBC +5
✔Summer School +5
Total 1066: UORa ❱ UAM ❱ AUa ❱ UOR ◉ Targeted nut...ment 77.5 ECTS
| Path timeline | UORa -------------9 weeks 4 days-------------❱ UAM ------------------------17 weeks 3 days------------------------❱ AUa --------6 weeks 2 days--------❱ UOR |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
26th Sep 22 - 9th Dec 22
(exams until 20th Jan 23)
|
14th Feb 23 - 28th Apr 23
(exams until 9th Jun 23)
❱ Transition time from previous location:
9 weeks 4 days from end of classes
(3 weeks 4 days from previous exam period) |
28th Aug 23 - 9th Dec 23
(exams until 27th Jan 24)
❱ Transition time from previous location:
17 weeks 3 days from end of classes
(11 weeks 3 days from previous exam period) |
22nd Jan 24 - 22nd Mar 24
(exams until 26th Apr 24)
❱ Transition time from previous location:
6 weeks 2 days from end of classes
(overlap of 5 days from previous exam period) |
|---|
| University of Reading | Autonomous University of Madrid | Aarhus University | University of Reading |
|---|
| Locale | Reading, United Kingdom | Madrid, Spain | Aarhus, Denmark | Reading, United Kingdom |
|---|
| Personalised Nutrition and the Consumer | Functional Foods and Precision Nutrition | Future Foods | Thesis at University of Reading |
|---|
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. | 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 society, consumer, sensory and molecular level. It will give the student insigt in future sustainable food production of high value crops and novel animal-based food products including cell-based production, combined with food sensory science, innovation and product development in the food sector. | |
General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | Basic knowledge in Food Science, Nutrition and/or Biology | A scientific, food, agricultural, technical-scientific or medical scientific bachelor degree with molecular biology or biochemistry at a level of 10-15 ECTS is recommended as well as basic knowledge of Food Science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Project work in sensory science | obl. | 5 | | Innovative and organic production of fruits and vegetables | obl. | 7.5 | | Future animal-based food | obl. | 5 | | Food, consumer and innovation | obl. | 5 |
|
Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Submitted thesis |
| Key for this path: 16_18_17 |
| Intended Learning Outcomes (ILOs) for the mobility path UORa ❱ UAM ❱ AUa ❱ UOR | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | AUa | -
Create food with novel technolgy
-
Create coherence between molecular nutrition and food technology on one side and socio-scientific analysis of food production and consumption on the other.
| |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | | AUa | - Evaluate processes/strategies of product development of specific raw materials and production methods-
Discuss sensory characteristics according to societal relevance and the scientific literature
| |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | AUa | - Suggests methods for production of future animal-based or plant-based products and identify challenges in production of new sustainable products | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | | AUa | - Understand the use of sensory science to develop future foods | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UORa ❱ UAM ❱ AUa ❱ UOR | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | AUa | Transference of knowledge, ideas and novel technologies to develop a future food, including the choice of primary production method and technological processing for the final product. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | AUa | Students will be challenged to develop future food using their scientific and practical knowledge obtained in the program. The students will work in mixed, international groups.
| | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UORa ❱ UAM ❱ AUa ❱ UOR |
Targeted nutrition and health management
20 UORa
22.5 UAM
✔ Thesis +30
✔Summer School +5
Total 77.5Consumer practices and public engagement
2.5 UORa
10 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 52.56 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 46Food safety, transparency, traceability
4 UORa
✔ Thesis +30
✔Summer School +5
Total 39Innovative food processing
2.5 UAM
✔ Thesis +30
✔Summer School +5
Total 37.5✔ Thesis +30
✔Summer School +5
Total 352.5 UAM
12.5 AUa
✔ ETBC +5
✔Summer School +5
Total 25Digitalisation and data management
7.5 UAM
✔Summer School +5
Total 12.5
✔ ETBC +5
✔Summer School +5
Total 1067: UORa ❱ QUB ❱ UW ❱ UOR 2020◉ Food safety,...ility 67.5 ECTS
| Path timeline | UORa -----4 weeks -----❱ QUB -------------------------------------27 weeks -------------------------------------❱ UW overlap of 1 week ❱ UOR |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
26th Sep 22 - 9th Dec 22
(exams until 20th Jan 23)
|
6th Jan 23 - 27th Mar 23
(exams until 29th May 23)
⚠ indicative dates
❱ Transition time from previous location:
4 weeks from end of classes
(overlap of 2 weeks from previous exam period) |
2nd Oct 23 - 29th Jan 24
(exams until 9th Feb 24)
❱ Transition time from previous location:
27 weeks from end of classes
(18 weeks from previous exam period) |
22nd Jan 24 - 22nd Mar 24
(exams until 26th Apr 24)
❱ Transition time from previous location:
overlap of 1 week from end of classes
(overlap of 2 weeks 4 days from previous exam period) |
|---|
| University of Reading | Queen's University of Belfast | University of Warsaw | University of Reading |
|---|
| Locale | Reading, United Kingdom | Belfast, United Kingdom | Warsaw, Poland | Reading, United Kingdom |
|---|
| Personalised Nutrition and the Consumer | Food integrity of the supply chains. Applied and advanced systems for food control | Food System Management | Thesis at University of Reading |
|---|
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. | 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 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | |
General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | | Basic knowledge about the food system | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
| |
| Advanced research skills | obl. | 5 | | Agri-food traceability and Fraud | obl. | 10 | | Entrepreneurship for Food | obl. | 7.5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
|
Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Submitted thesis |
| Key for this path: 16_23_13 |
| Intended Learning Outcomes (ILOs) for the mobility path UORa ❱ QUB ❱ UW ❱ UOR | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UORa ❱ QUB ❱ UW ❱ UOR | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | QUB | test | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UORa ❱ QUB ❱ UW ❱ UOR |
Food safety, transparency, traceability
4 UORa
22.5 QUB
1 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 67.522.5 QUB
✔ Thesis +30
✔Summer School +5
Total 57.5Targeted nutrition and health management
20 UORa
✔ Thesis +30
✔Summer School +5
Total 55Consumer practices and public engagement
2.5 UORa
11.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 54Innovative food processing
✔ Thesis +30
✔Summer School +5
Total 35✔ Thesis +30
✔Summer School +5
Total 35Management of food system innovations
22.5 UW
✔ ETBC +5
✔Summer School +5
Total 32.52 UW
✔ ETBC +5
✔Summer School +5
Total 122 UW
✔ ETBC +5
✔Summer School +5
Total 12Digitalisation and data management
0.5 UW
✔ ETBC +5
✔Summer School +5
Total 10.568: UORa ❱ QUB ❱ UNITOa ❱ UOR ◉ Food safety,...ility 89 ECTS
| Path timeline | UORa -----4 weeks -----❱ QUB -------------------------------------27 weeks -------------------------------------❱ UNITOa ------4 weeks 3 days------❱ UOR |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
26th Sep 22 - 9th Dec 22
(exams until 20th Jan 23)
|
6th Jan 23 - 27th Mar 23
(exams until 29th May 23)
⚠ indicative dates
❱ Transition time from previous location:
4 weeks from end of classes
(overlap of 2 weeks from previous exam period) |
2nd Oct 23 - 22nd Dec 23
(exams until 29th Feb 24)
❱ Transition time from previous location:
27 weeks from end of classes
(18 weeks from previous exam period) |
22nd Jan 24 - 22nd Mar 24
(exams until 26th Apr 24)
❱ Transition time from previous location:
4 weeks 3 days from end of classes
(overlap of 5 weeks 3 days from previous exam period) |
|---|
| University of Reading | Queen's University of Belfast | University of Turin | University of Reading |
|---|
| Locale | Reading, United Kingdom | Belfast, United Kingdom | Turin, Italy | Reading, United Kingdom |
|---|
| Personalised Nutrition and the Consumer | Food integrity of the supply chains. Applied and advanced systems for food control | Food safety of the whole value chain | Thesis at University of Reading |
|---|
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. | 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. | |
General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | | Basic knowledge of the food microbiology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
| |
| Advanced research skills | obl. | 5 | | Agri-food traceability and Fraud | obl. | 10 | | Entrepreneurship for Food | obl. | 7.5 |
| |
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
|
Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | 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.
 | Submitted thesis |
| Key for this path: 16_23_14 |
| Intended Learning Outcomes (ILOs) for the mobility path UORa ❱ QUB ❱ UNITOa ❱ UOR | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | | UNITOa | - Assess safety issues of the whole food chain | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | | UNITOa | - Solve specific safety challenges administered during the courses. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UORa ❱ QUB ❱ UNITOa ❱ UOR | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | QUB | test | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams |
|
| Focus areas addressed by the mobility path UORa ❱ QUB ❱ UNITOa ❱ UOR |
Food safety, transparency, traceability
4 UORa
22.5 QUB
22.5 UNITOa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 8922.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Targeted nutrition and health management
20 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 60Consumer practices and public engagement
2.5 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 42.5Innovative food processing
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 40✔ Thesis +30
✔Summer School +5
Total 35
✔ ETBC +5
✔Summer School +5
Total 10
✔ ETBC +5
✔Summer School +5
Total 10Digitalisation and data management
✔ ETBC +5
✔Summer School +5
Total 10Management of food system innovations
✔ ETBC +5
✔Summer School +5
Total 1069: UORa ❱ QUB ❱ UHOHa ❱ UOR ◉ Food safety,...ility 66.5 ECTS Food security 77.5 ECTS
| Path timeline | UORa -----4 weeks -----❱ QUB ----------------------------------------29 weeks ----------------------------------------❱ UHOHa overlap of 1 week 5 days❱ UOR |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
26th Sep 22 - 9th Dec 22
(exams until 20th Jan 23)
|
6th Jan 23 - 27th Mar 23
(exams until 29th May 23)
⚠ indicative dates
❱ Transition time from previous location:
4 weeks from end of classes
(overlap of 2 weeks from previous exam period) |
16th Oct 23 - 3rd Feb 24
(exams until 31st Mar 24)
❱ Transition time from previous location:
29 weeks from end of classes
(20 weeks from previous exam period) |
22nd Jan 24 - 22nd Mar 24
(exams until 26th Apr 24)
❱ Transition time from previous location:
overlap of 1 week 5 days from end of classes
(overlap of 9 weeks 6 days from previous exam period) |
|---|
| University of Reading | Queen's University of Belfast | University of Hohenheim | University of Reading |
|---|
| Locale | Reading, United Kingdom | Belfast, United Kingdom | Stuttgart, Germany | Reading, United Kingdom |
|---|
| Personalised Nutrition and the Consumer | Food integrity of the supply chains. Applied and advanced systems for food control | AgriFood Science and Engineering (fall/winter) | Thesis at University of Reading |
|---|
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. | 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. | 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. | |
General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | | Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
| |
| Advanced research skills | obl. | 5 | | Agri-food traceability and Fraud | obl. | 10 | | Entrepreneurship for Food | obl. | 7.5 |
| |
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
|
Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | 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). | Submitted thesis |
| Key for this path: 16_23_19 |
| Intended Learning Outcomes (ILOs) for the mobility path UORa ❱ QUB ❱ UHOHa ❱ UOR | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UORa ❱ QUB ❱ UHOHa ❱ UOR | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | QUB | test | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams |
|
| Focus areas addressed by the mobility path UORa ❱ QUB ❱ UHOHa ❱ UOR |
22.5 QUB
15 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 77.5Food safety, transparency, traceability
4 UORa
22.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 66.5Innovative food processing
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.522.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Targeted nutrition and health management
20 UORa
✔ Thesis +30
✔Summer School +5
Total 55Consumer practices and public engagement
2.5 UORa
✔ Thesis +30
✔Summer School +5
Total 37.522.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 32.515 UHOHa
✔ ETBC +5
✔Summer School +5
Total 25Digitalisation and data management
7.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 17.570: UORa ❱ QUB ❱ UAM ❱ UOR ◉ Targeted nut...ment 82.5 ECTS
| Path timeline | UORa -----4 weeks -----❱ QUB ---------------------------------23 weeks 5 days---------------------------------❱ UAM ------4 weeks 5 days------❱ UOR |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
26th Sep 22 - 9th Dec 22
(exams until 20th Jan 23)
|
6th Jan 23 - 27th Mar 23
(exams until 29th May 23)
⚠ indicative dates
❱ Transition time from previous location:
4 weeks from end of classes
(overlap of 2 weeks from previous exam period) |
9th Sep 23 - 20th Dec 23
(exams until 20th Jan 24)
⚠ indicative dates
❱ Transition time from previous location:
23 weeks 5 days from end of classes
(14 weeks 5 days from previous exam period) |
22nd Jan 24 - 22nd Mar 24
(exams until 26th Apr 24)
❱ Transition time from previous location:
4 weeks 5 days from end of classes
( 2 days from previous exam period) |
|---|
| University of Reading | Queen's University of Belfast | Autonomous University of Madrid | University of Reading |
|---|
| Locale | Reading, United Kingdom | Belfast, United Kingdom | Madrid, Spain | Reading, United Kingdom |
|---|
| Personalised Nutrition and the Consumer | Food integrity of the supply chains. Applied and advanced systems for food control | Functional Foods and Precision Nutrition | Thesis at University of Reading |
|---|
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. | 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. | 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. | |
General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | | Basic knowledge in Food Science, Nutrition and/or Biology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
| |
| Advanced research skills | obl. | 5 | | Agri-food traceability and Fraud | obl. | 10 | | Entrepreneurship for Food | obl. | 7.5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
|
Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Submitted thesis |
| Key for this path: 16_23_18 |
| Intended Learning Outcomes (ILOs) for the mobility path UORa ❱ QUB ❱ UAM ❱ UOR | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UORa ❱ QUB ❱ UAM ❱ UOR | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | QUB | test | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UORa ❱ QUB ❱ UAM ❱ UOR |
Targeted nutrition and health management
20 UORa
22.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 82.5Food safety, transparency, traceability
4 UORa
22.5 QUB
✔ Thesis +30
✔Summer School +5
Total 61.522.5 QUB
✔ Thesis +30
✔Summer School +5
Total 57.5Innovative food processing
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 42.5Consumer practices and public engagement
2.5 UORa
✔ Thesis +30
✔Summer School +5
Total 37.5✔ Thesis +30
✔Summer School +5
Total 35Digitalisation and data management
7.5 UAM
✔ ETBC +5
✔Summer School +5
Total 17.52.5 UAM
✔ ETBC +5
✔Summer School +5
Total 12.571: UORa ❱ QUB ❱ LUa ❱ UOR ◉ Targeted nut...ment 67.5 ECTS Food safety,...ility 89 ECTS
| Path timeline | UORa -----4 weeks -----❱ QUB ----------------------------20 weeks 1 day----------------------------❱ LUa -------5 weeks 3 days-------❱ UOR |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
26th Sep 22 - 9th Dec 22
(exams until 20th Jan 23)
|
6th Jan 23 - 27th Mar 23
(exams until 29th May 23)
⚠ indicative dates
❱ Transition time from previous location:
4 weeks from end of classes
(overlap of 2 weeks from previous exam period) |
15th Aug 23 - 15th Dec 23
(exams until 15th Jan 24)
❱ Transition time from previous location:
20 weeks 1 day from end of classes
(11 weeks 1 day from previous exam period) |
22nd Jan 24 - 22nd Mar 24
(exams until 26th Apr 24)
❱ Transition time from previous location:
5 weeks 3 days from end of classes
(1 week from previous exam period) |
|---|
| University of Reading | Queen's University of Belfast | Lund University | University of Reading |
|---|
| Locale | Reading, United Kingdom | Belfast, United Kingdom | Lund, Sweden | Reading, United Kingdom |
|---|
| Personalised Nutrition and the Consumer | Food integrity of the supply chains. Applied and advanced systems for food control | Consumer driven sustainable food processing (fall/winter) | Thesis at University of Reading |
|---|
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. | 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 aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | |
General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
| |
| Advanced research skills | obl. | 5 | | Agri-food traceability and Fraud | obl. | 10 | | Entrepreneurship for Food | obl. | 7.5 |
| |
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
|
Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Submitted thesis |
| Key for this path: 16_23_20 |
| Intended Learning Outcomes (ILOs) for the mobility path UORa ❱ QUB ❱ LUa ❱ UOR | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UORa ❱ QUB ❱ LUa ❱ UOR | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | QUB | test | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path UORa ❱ QUB ❱ LUa ❱ UOR |
Food safety, transparency, traceability
4 UORa
22.5 QUB
22.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 89Targeted nutrition and health management
20 UORa
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 67.5Consumer practices and public engagement
2.5 UORa
15 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 57.522.5 QUB
✔ Thesis +30
✔Summer School +5
Total 57.5Innovative food processing
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.57.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.522.5 LUa
✔ ETBC +5
✔Summer School +5
Total 32.515 LUa
✔ ETBC +5
✔Summer School +5
Total 25Management of food system innovations
✔ ETBC +5
✔Summer School +5
Total 1072: UORa ❱ QUB ❱ AUa ❱ UOR ◉ Food safety,...ility 61.5 ECTS
| Path timeline | UORa -----4 weeks -----❱ QUB ------------------------------22 weeks ------------------------------❱ AUa --------6 weeks 2 days--------❱ UOR |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
26th Sep 22 - 9th Dec 22
(exams until 20th Jan 23)
|
6th Jan 23 - 27th Mar 23
(exams until 29th May 23)
⚠ indicative dates
❱ Transition time from previous location:
4 weeks from end of classes
(overlap of 2 weeks from previous exam period) |
28th Aug 23 - 9th Dec 23
(exams until 27th Jan 24)
❱ Transition time from previous location:
22 weeks from end of classes
(13 weeks from previous exam period) |
22nd Jan 24 - 22nd Mar 24
(exams until 26th Apr 24)
❱ Transition time from previous location:
6 weeks 2 days from end of classes
(overlap of 5 days from previous exam period) |
|---|
| University of Reading | Queen's University of Belfast | Aarhus University | University of Reading |
|---|
| Locale | Reading, United Kingdom | Belfast, United Kingdom | Aarhus, Denmark | Reading, United Kingdom |
|---|
| Personalised Nutrition and the Consumer | Food integrity of the supply chains. Applied and advanced systems for food control | Future Foods | Thesis at University of Reading |
|---|
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. | 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. | This track will bring the student close to future foods on society, consumer, sensory and molecular level. It will give the student insigt in future sustainable food production of high value crops and novel animal-based food products including cell-based production, combined with food sensory science, innovation and product development in the food sector. | |
General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | | A scientific, food, agricultural, technical-scientific or medical scientific bachelor degree with molecular biology or biochemistry at a level of 10-15 ECTS is recommended as well as basic knowledge of Food Science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
| |
| Advanced research skills | obl. | 5 | | Agri-food traceability and Fraud | obl. | 10 | | Entrepreneurship for Food | obl. | 7.5 |
| |
| Project work in sensory science | obl. | 5 | | Innovative and organic production of fruits and vegetables | obl. | 7.5 | | Future animal-based food | obl. | 5 | | Food, consumer and innovation | obl. | 5 |
|
Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Submitted thesis |
| Key for this path: 16_23_17 |
| Intended Learning Outcomes (ILOs) for the mobility path UORa ❱ QUB ❱ AUa ❱ UOR | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | AUa | -
Create food with novel technolgy
-
Create coherence between molecular nutrition and food technology on one side and socio-scientific analysis of food production and consumption on the other.
| |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | | AUa | - Evaluate processes/strategies of product development of specific raw materials and production methods-
Discuss sensory characteristics according to societal relevance and the scientific literature
| |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | | AUa | - Suggests methods for production of future animal-based or plant-based products and identify challenges in production of new sustainable products | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | | AUa | - Understand the use of sensory science to develop future foods | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UORa ❱ QUB ❱ AUa ❱ UOR | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | AUa | Transference of knowledge, ideas and novel technologies to develop a future food, including the choice of primary production method and technological processing for the final product. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | QUB | test | | AUa | Students will be challenged to develop future food using their scientific and practical knowledge obtained in the program. The students will work in mixed, international groups.
| | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams |
|
| Focus areas addressed by the mobility path UORa ❱ QUB ❱ AUa ❱ UOR |
Food safety, transparency, traceability
4 UORa
22.5 QUB
✔ Thesis +30
✔Summer School +5
Total 61.522.5 QUB
✔ Thesis +30
✔Summer School +5
Total 57.5Targeted nutrition and health management
20 UORa
✔ Thesis +30
✔Summer School +5
Total 55Consumer practices and public engagement
2.5 UORa
10 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 52.56 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 46Innovative food processing
✔ Thesis +30
✔Summer School +5
Total 3512.5 AUa
✔ ETBC +5
✔Summer School +5
Total 22.5
✔ ETBC +5
✔Summer School +5
Total 1073: UORa ❱ LUb ❱ UW ❱ UOR ◉ Consumer pra...ment 69 ECTS
| Path timeline | UORa ----------7 weeks 3 days----------❱ LUb ------------------------17 weeks 5 days------------------------❱ UW overlap of 1 week ❱ UOR |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
26th Sep 22 - 9th Dec 22
(exams until 20th Jan 23)
|
30th Jan 23 - 31st May 23
(exams until 23rd Jun 23)
❱ Transition time from previous location:
7 weeks 3 days from end of classes
(1 week 3 days from previous exam period) |
2nd Oct 23 - 29th Jan 24
(exams until 9th Feb 24)
❱ Transition time from previous location:
17 weeks 5 days from end of classes
(14 weeks 3 days from previous exam period) |
22nd Jan 24 - 22nd Mar 24
(exams until 26th Apr 24)
❱ Transition time from previous location:
overlap of 1 week from end of classes
(overlap of 2 weeks 4 days from previous exam period) |
|---|
| University of Reading | Lund University | University of Warsaw | University of Reading |
|---|
| Locale | Reading, United Kingdom | Lund, Sweden | Warsaw, Poland | Reading, United Kingdom |
|---|
| Personalised Nutrition and the Consumer | Consumer driven sustainable food processing (spring/summer) | Food System Management | Thesis at University of Reading |
|---|
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. | The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing to enable smart-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. Students will get an increased understanding of food processing with significant waste reduction along the food value chain, including packaging and logistics, as well as healthy and high quality food production. The students will be able to understand and react according to future trends in sustainable food processing. | 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | |
General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | Basic knowledge about the food system | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
| |
| The relation of the food industry towards society and consumer | obl. | 7.5 | | Sustainable food processing and packaging | obl. | 7.5 | | Food formulation and product development | el. | 7.5 | | Quality and product safety | el. | 7.5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
|
Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Submitted thesis |
| Key for this path: 16_21_13 |
| Intended Learning Outcomes (ILOs) for the mobility path UORa ❱ LUb ❱ UW ❱ UOR | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUb | - Create/Design sustainable food and packaging prototypes | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | | LUb | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | | LUb | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUb | - Apply system perspectives on sustainable production, processing and consumption of food | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | | LUb | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UORa ❱ LUb ❱ UW ❱ UOR | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | LUb | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | LUb | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | LUb | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | LUb | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUb | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUb | Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader. | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UORa ❱ LUb ❱ UW ❱ UOR |
Consumer practices and public engagement
2.5 UORa
15 LUb
11.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 69Food safety, transparency, traceability
4 UORa
15 LUb
1 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 60Targeted nutrition and health management
20 UORa
3 LUb
✔ Thesis +30
✔Summer School +5
Total 5815 LUb
✔ Thesis +30
✔Summer School +5
Total 50Innovative food processing
7.5 LUb
✔ Thesis +30
✔Summer School +5
Total 42.5✔ Thesis +30
✔Summer School +5
Total 35Management of food system innovations
2.5 LUb
22.5 UW
✔ ETBC +5
✔Summer School +5
Total 3515 LUb
2 UW
✔ ETBC +5
✔Summer School +5
Total 2715 LUb
2 UW
✔ ETBC +5
✔Summer School +5
Total 27Digitalisation and data management
0.5 UW
✔ ETBC +5
✔Summer School +5
Total 10.574: UORa ❱ LUb ❱ UNITOa ❱ UOR ◉ Targeted nut...ment 63 ECTS Food safety,...ility 81.5 ECTS
| Path timeline | UORa ----------7 weeks 3 days----------❱ LUb ------------------------17 weeks 5 days------------------------❱ UNITOa ------4 weeks 3 days------❱ UOR |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
26th Sep 22 - 9th Dec 22
(exams until 20th Jan 23)
|
30th Jan 23 - 31st May 23
(exams until 23rd Jun 23)
❱ Transition time from previous location:
7 weeks 3 days from end of classes
(1 week 3 days from previous exam period) |
2nd Oct 23 - 22nd Dec 23
(exams until 29th Feb 24)
❱ Transition time from previous location:
17 weeks 5 days from end of classes
(14 weeks 3 days from previous exam period) |
22nd Jan 24 - 22nd Mar 24
(exams until 26th Apr 24)
❱ Transition time from previous location:
4 weeks 3 days from end of classes
(overlap of 5 weeks 3 days from previous exam period) |
|---|
| University of Reading | Lund University | University of Turin | University of Reading |
|---|
| Locale | Reading, United Kingdom | Lund, Sweden | Turin, Italy | Reading, United Kingdom |
|---|
| Personalised Nutrition and the Consumer | Consumer driven sustainable food processing (spring/summer) | Food safety of the whole value chain | Thesis at University of Reading |
|---|
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. | The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing to enable smart-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. Students will get an increased understanding of food processing with significant waste reduction along the food value chain, including packaging and logistics, as well as healthy and high quality food production. The students will be able to understand and react according to future trends in sustainable food processing. | 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. | |
General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | Basic knowledge of the food microbiology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
| |
| The relation of the food industry towards society and consumer | obl. | 7.5 | | Sustainable food processing and packaging | obl. | 7.5 | | Food formulation and product development | el. | 7.5 | | Quality and product safety | el. | 7.5 |
| |
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
|
Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| 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.
 | Submitted thesis |
| Key for this path: 16_21_14 |
| Intended Learning Outcomes (ILOs) for the mobility path UORa ❱ LUb ❱ UNITOa ❱ UOR | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUb | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | | LUb | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | UNITOa | - Assess safety issues of the whole food chain | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | | LUb | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | UNITOa | - Solve specific safety challenges administered during the courses. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUb | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | | LUb | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UORa ❱ LUb ❱ UNITOa ❱ UOR | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | LUb | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | LUb | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | LUb | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | LUb | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUb | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUb | Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader. |
|
| Focus areas addressed by the mobility path UORa ❱ LUb ❱ UNITOa ❱ UOR |
Food safety, transparency, traceability
4 UORa
15 LUb
22.5 UNITOa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 81.5Targeted nutrition and health management
20 UORa
3 LUb
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 63Consumer practices and public engagement
2.5 UORa
15 LUb
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 57.515 LUb
✔ Thesis +30
✔Summer School +5
Total 50Innovative food processing
7.5 LUb
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.5✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 4015 LUb
✔ ETBC +5
✔Summer School +5
Total 2515 LUb
✔ ETBC +5
✔Summer School +5
Total 25Management of food system innovations
2.5 LUb
✔ ETBC +5
✔Summer School +5
Total 12.5Digitalisation and data management
✔ ETBC +5
✔Summer School +5
Total 1075: UORa ❱ LUb ❱ UHOHa ❱ UOR ◉ Innovative f...ssing 70 ECTS Protein dive...ation 77.5 ECTS
| Path timeline | UORa ----------7 weeks 3 days----------❱ LUb ---------------------------19 weeks 5 days---------------------------❱ UHOHa overlap of 1 week 5 days❱ UOR |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
26th Sep 22 - 9th Dec 22
(exams until 20th Jan 23)
|
30th Jan 23 - 31st May 23
(exams until 23rd Jun 23)
❱ Transition time from previous location:
7 weeks 3 days from end of classes
(1 week 3 days from previous exam period) |
16th Oct 23 - 3rd Feb 24
(exams until 31st Mar 24)
❱ Transition time from previous location:
19 weeks 5 days from end of classes
(16 weeks 3 days from previous exam period) |
22nd Jan 24 - 22nd Mar 24
(exams until 26th Apr 24)
❱ Transition time from previous location:
overlap of 1 week 5 days from end of classes
(overlap of 9 weeks 6 days from previous exam period) |
|---|
| University of Reading | Lund University | University of Hohenheim | University of Reading |
|---|
| Locale | Reading, United Kingdom | Lund, Sweden | Stuttgart, Germany | Reading, United Kingdom |
|---|
| Personalised Nutrition and the Consumer | Consumer driven sustainable food processing (spring/summer) | AgriFood Science and Engineering (fall/winter) | Thesis at University of Reading |
|---|
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. | The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing to enable smart-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. Students will get an increased understanding of food processing with significant waste reduction along the food value chain, including packaging and logistics, as well as healthy and high quality food production. The students will be able to understand and react according to future trends in sustainable food processing. | 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. | |
General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
| |
| The relation of the food industry towards society and consumer | obl. | 7.5 | | Sustainable food processing and packaging | obl. | 7.5 | | Food formulation and product development | el. | 7.5 | | Quality and product safety | el. | 7.5 |
| |
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
|
Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| 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). | Submitted thesis |
| Key for this path: 16_21_19 |
| Intended Learning Outcomes (ILOs) for the mobility path UORa ❱ LUb ❱ UHOHa ❱ UOR | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUb | - Create/Design sustainable food and packaging prototypes | | UHOHa | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | | LUb | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | | LUb | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUb | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | | LUb | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UORa ❱ LUb ❱ UHOHa ❱ UOR | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | LUb | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | LUb | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | LUb | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | LUb | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUb | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUb | Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader. |
|
| Focus areas addressed by the mobility path UORa ❱ LUb ❱ UHOHa ❱ UOR |
15 LUb
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 77.5Innovative food processing
7.5 LUb
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 70Food safety, transparency, traceability
4 UORa
15 LUb
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 59Targeted nutrition and health management
20 UORa
3 LUb
✔ Thesis +30
✔Summer School +5
Total 5815 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 55Consumer practices and public engagement
2.5 UORa
15 LUb
✔ Thesis +30
✔Summer School +5
Total 52.515 LUb
22.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 47.515 LUb
15 UHOHa
✔ ETBC +5
✔Summer School +5
Total 40Digitalisation and data management
7.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 17.5Management of food system innovations
2.5 LUb
✔Summer School +5
Total 7.576: UORa ❱ LUb ❱ UAM ❱ UOR ◉ Targeted nut...ment 85.5 ECTS
| Path timeline | UORa ----------7 weeks 3 days----------❱ LUb --------------------14 weeks 3 days--------------------❱ UAM ------4 weeks 5 days------❱ UOR |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
26th Sep 22 - 9th Dec 22
(exams until 20th Jan 23)
|
30th Jan 23 - 31st May 23
(exams until 23rd Jun 23)
❱ Transition time from previous location:
7 weeks 3 days from end of classes
(1 week 3 days from previous exam period) |
9th Sep 23 - 20th Dec 23
(exams until 20th Jan 24)
⚠ indicative dates
❱ Transition time from previous location:
14 weeks 3 days from end of classes
(11 weeks 1 day from previous exam period) |
22nd Jan 24 - 22nd Mar 24
(exams until 26th Apr 24)
❱ Transition time from previous location:
4 weeks 5 days from end of classes
( 2 days from previous exam period) |
|---|
| University of Reading | Lund University | Autonomous University of Madrid | University of Reading |
|---|
| Locale | Reading, United Kingdom | Lund, Sweden | Madrid, Spain | Reading, United Kingdom |
|---|
| Personalised Nutrition and the Consumer | Consumer driven sustainable food processing (spring/summer) | Functional Foods and Precision Nutrition | Thesis at University of Reading |
|---|
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. | The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing to enable smart-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. Students will get an increased understanding of food processing with significant waste reduction along the food value chain, including packaging and logistics, as well as healthy and high quality food production. The students will be able to understand and react according to future trends in sustainable food processing. | 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. | |
General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | Basic knowledge in Food Science, Nutrition and/or Biology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
| |
| The relation of the food industry towards society and consumer | obl. | 7.5 | | Sustainable food processing and packaging | obl. | 7.5 | | Food formulation and product development | el. | 7.5 | | Quality and product safety | el. | 7.5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
|
Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Submitted thesis |
| Key for this path: 16_21_18 |
| Intended Learning Outcomes (ILOs) for the mobility path UORa ❱ LUb ❱ UAM ❱ UOR | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUb | - Create/Design sustainable food and packaging prototypes | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | | LUb | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | | LUb | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUb | - Apply system perspectives on sustainable production, processing and consumption of food | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | | LUb | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UORa ❱ LUb ❱ UAM ❱ UOR | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | LUb | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | LUb | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | LUb | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | LUb | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUb | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUb | Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader. | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UORa ❱ LUb ❱ UAM ❱ UOR |
Targeted nutrition and health management
20 UORa
3 LUb
22.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 85.5Food safety, transparency, traceability
4 UORa
15 LUb
✔ Thesis +30
✔Summer School +5
Total 54Consumer practices and public engagement
2.5 UORa
15 LUb
✔ Thesis +30
✔Summer School +5
Total 52.5Innovative food processing
7.5 LUb
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 5015 LUb
✔ Thesis +30
✔Summer School +5
Total 50✔ Thesis +30
✔Summer School +5
Total 3515 LUb
2.5 UAM
✔ ETBC +5
✔Summer School +5
Total 27.515 LUb
✔Summer School +5
Total 20Digitalisation and data management
7.5 UAM
✔ ETBC +5
✔Summer School +5
Total 17.5Management of food system innovations
2.5 LUb
✔Summer School +5
Total 7.577: UORa ❱ LUb ❱ QUB ❱ UOR ◉ Food safety,...ility 81.5 ECTS
| Path timeline | UORa ----------7 weeks 3 days----------❱ LUb -----------------------16 weeks 3 days-----------------------❱ QUB --------5 weeks 5 days--------❱ UOR |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
26th Sep 22 - 9th Dec 22
(exams until 20th Jan 23)
|
30th Jan 23 - 31st May 23
(exams until 23rd Jun 23)
❱ Transition time from previous location:
7 weeks 3 days from end of classes
(1 week 3 days from previous exam period) |
23rd Sep 23 - 13th Dec 23
(exams until 29th May 24)
⚠ indicative dates
❱ Transition time from previous location:
16 weeks 3 days from end of classes
(13 weeks 1 day from previous exam period) |
22nd Jan 24 - 22nd Mar 24
(exams until 26th Apr 24)
❱ Transition time from previous location:
5 weeks 5 days from end of classes
(overlap of 18 weeks 1 day from previous exam period) |
|---|
| University of Reading | Lund University | Queen's University of Belfast | University of Reading |
|---|
| Locale | Reading, United Kingdom | Lund, Sweden | Belfast, United Kingdom | Reading, United Kingdom |
|---|
| Personalised Nutrition and the Consumer | Consumer driven sustainable food processing (spring/summer) | Food integrity of the supply chains. Applied and advanced systems for food control | Thesis at University of Reading |
|---|
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. | The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing to enable smart-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. Students will get an increased understanding of food processing with significant waste reduction along the food value chain, including packaging and logistics, as well as healthy and high quality food production. The students will be able to understand and react according to future trends in sustainable food processing. | 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. | |
General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
| |
| The relation of the food industry towards society and consumer | obl. | 7.5 | | Sustainable food processing and packaging | obl. | 7.5 | | Food formulation and product development | el. | 7.5 | | Quality and product safety | el. | 7.5 |
| |
| Advanced research skills | obl. | 5 | | Advanced Food Bioanalysis | obl. | 10 | | Food Safety, Health and Disease | obl. | 7.5 |
|
Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Submitted thesis |
| Key for this path: 16_21_23 |
| Intended Learning Outcomes (ILOs) for the mobility path UORa ❱ LUb ❱ QUB ❱ UOR | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUb | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | | LUb | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | | LUb | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUb | - Apply system perspectives on sustainable production, processing and consumption of food | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | | LUb | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UORa ❱ LUb ❱ QUB ❱ UOR | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | LUb | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | LUb | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | LUb | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | LUb | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | QUB | test | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUb | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUb | Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader. |
|
| Focus areas addressed by the mobility path UORa ❱ LUb ❱ QUB ❱ UOR |
Food safety, transparency, traceability
4 UORa
15 LUb
22.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 81.522.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Targeted nutrition and health management
20 UORa
3 LUb
✔ Thesis +30
✔Summer School +5
Total 58Consumer practices and public engagement
2.5 UORa
15 LUb
✔ Thesis +30
✔Summer School +5
Total 52.515 LUb
✔ Thesis +30
✔Summer School +5
Total 50Innovative food processing
7.5 LUb
✔ Thesis +30
✔Summer School +5
Total 42.515 LUb
✔Summer School +5
Total 2015 LUb
✔Summer School +5
Total 20Management of food system innovations
2.5 LUb
✔Summer School +5
Total 7.578: UORa ❱ LUb ❱ AUa ❱ UOR ◉ Consumer pra...ment 67.5 ECTS
| Path timeline | UORa ----------7 weeks 3 days----------❱ LUb -----------------12 weeks 5 days-----------------❱ AUa --------6 weeks 2 days--------❱ UOR |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
26th Sep 22 - 9th Dec 22
(exams until 20th Jan 23)
|
30th Jan 23 - 31st May 23
(exams until 23rd Jun 23)
❱ Transition time from previous location:
7 weeks 3 days from end of classes
(1 week 3 days from previous exam period) |
28th Aug 23 - 9th Dec 23
(exams until 27th Jan 24)
❱ Transition time from previous location:
12 weeks 5 days from end of classes
(9 weeks 3 days from previous exam period) |
22nd Jan 24 - 22nd Mar 24
(exams until 26th Apr 24)
❱ Transition time from previous location:
6 weeks 2 days from end of classes
(overlap of 5 days from previous exam period) |
|---|
| University of Reading | Lund University | Aarhus University | University of Reading |
|---|
| Locale | Reading, United Kingdom | Lund, Sweden | Aarhus, Denmark | Reading, United Kingdom |
|---|
| Personalised Nutrition and the Consumer | Consumer driven sustainable food processing (spring/summer) | Future Foods | Thesis at University of Reading |
|---|
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. | The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing to enable smart-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. Students will get an increased understanding of food processing with significant waste reduction along the food value chain, including packaging and logistics, as well as healthy and high quality food production. The students will be able to understand and react according to future trends in sustainable food processing. | This track will bring the student close to future foods on society, consumer, sensory and molecular level. It will give the student insigt in future sustainable food production of high value crops and novel animal-based food products including cell-based production, combined with food sensory science, innovation and product development in the food sector. | |
General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | A scientific, food, agricultural, technical-scientific or medical scientific bachelor degree with molecular biology or biochemistry at a level of 10-15 ECTS is recommended as well as basic knowledge of Food Science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
| |
| The relation of the food industry towards society and consumer | obl. | 7.5 | | Sustainable food processing and packaging | obl. | 7.5 | | Food formulation and product development | el. | 7.5 | | Quality and product safety | el. | 7.5 |
| |
| Project work in sensory science | obl. | 5 | | Innovative and organic production of fruits and vegetables | obl. | 7.5 | | Future animal-based food | obl. | 5 | | Food, consumer and innovation | obl. | 5 |
|
Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Submitted thesis |
| Key for this path: 16_21_17 |
| Intended Learning Outcomes (ILOs) for the mobility path UORa ❱ LUb ❱ AUa ❱ UOR | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUb | - Create/Design sustainable food and packaging prototypes | | AUa | -
Create food with novel technolgy
-
Create coherence between molecular nutrition and food technology on one side and socio-scientific analysis of food production and consumption on the other.
| |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | | LUb | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | AUa | - Evaluate processes/strategies of product development of specific raw materials and production methods-
Discuss sensory characteristics according to societal relevance and the scientific literature
| |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | | LUb | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | AUa | - Suggests methods for production of future animal-based or plant-based products and identify challenges in production of new sustainable products | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUb | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | | LUb | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | AUa | - Understand the use of sensory science to develop future foods | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UORa ❱ LUb ❱ AUa ❱ UOR | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | LUb | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | LUb | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | AUa | Transference of knowledge, ideas and novel technologies to develop a future food, including the choice of primary production method and technological processing for the final product. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | LUb | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | LUb | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | AUa | Students will be challenged to develop future food using their scientific and practical knowledge obtained in the program. The students will work in mixed, international groups.
| | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUb | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUb | Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader. |
|
| Focus areas addressed by the mobility path UORa ❱ LUb ❱ AUa ❱ UOR |
Consumer practices and public engagement
2.5 UORa
15 LUb
10 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 67.515 LUb
6 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 61Targeted nutrition and health management
20 UORa
3 LUb
✔ Thesis +30
✔Summer School +5
Total 58Food safety, transparency, traceability
4 UORa
15 LUb
✔ Thesis +30
✔Summer School +5
Total 54Innovative food processing
7.5 LUb
✔ Thesis +30
✔Summer School +5
Total 42.515 LUb
12.5 AUa
✔ ETBC +5
✔Summer School +5
Total 37.5✔ Thesis +30
✔Summer School +5
Total 3515 LUb
✔ ETBC +5
✔Summer School +5
Total 25Management of food system innovations
2.5 LUb
✔Summer School +5
Total 7.579: UORa ❱ AUb ❱ UW ❱ UOR ◉4 Consumer pra...ment 56.5 ECTS
| Path timeline | UORa ----------7 weeks 3 days----------❱ AUb ---------------------------19 weeks 2 days---------------------------❱ UW overlap of 1 week ❱ UOR |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
26th Sep 22 - 9th Dec 22
(exams until 20th Jan 23)
|
30th Jan 23 - 20th May 23
(exams until 30th Jun 23)
❱ Transition time from previous location:
7 weeks 3 days from end of classes
(1 week 3 days from previous exam period) |
2nd Oct 23 - 29th Jan 24
(exams until 9th Feb 24)
❱ Transition time from previous location:
19 weeks 2 days from end of classes
(13 weeks 3 days from previous exam period) |
22nd Jan 24 - 22nd Mar 24
(exams until 26th Apr 24)
❱ Transition time from previous location:
overlap of 1 week from end of classes
(overlap of 2 weeks 4 days from previous exam period) |
|---|
| University of Reading | Aarhus University | University of Warsaw | University of Reading |
|---|
| Locale | Reading, United Kingdom | Aarhus, Denmark | Warsaw, Poland | Reading, United Kingdom |
|---|
| Personalised Nutrition and the Consumer | Food structure and quality | Food System Management | Thesis at University of Reading |
|---|
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. | The track focus on the linkage between primary production, raw material and the impact on final food product quality inclusive sensory quality. It aims to elucidate the genetic and the production factors in the primary production that are of significance for the quality of the raw material and its suitability for further processing of food and food products. Furthermore the track elucidate the relations between the structure and the functional characteristics of foods, and give the student knowledge of enzymatically catalyzed processes of significance for food production, and the interaction between food enzymes and the resulting food structure and texture. | 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | |
General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | Molecular Biology or Biochemistry at a level of 10-15 ECTS is recommended as well as a basic knowledge of Food Science | Basic knowledge about the food system | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
| |
| Food structure and enzymes | obl. | 10 | | Food quality and technology | obl. | 10 | | Project work in sensory science | obl. | 2.5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
|
Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Submitted thesis |
| Key for this path: 16_26_13 |
| Intended Learning Outcomes (ILOs) for the mobility path UORa ❱ AUb ❱ UW ❱ UOR | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | | AUb | -
Explain at molecular level how various raw materials, and process parameters affect the overall quality, structures and nutrients of foods.
-
Evaluate the raw material and processing that are most suited to obtain a given food product.
- Evaluate the significance of enzymatic processes and storage conditions for the functional characteristics and shelf life of various foods. | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | | AUb | - Analyze production concepts that satisfy specific requirements for quality characteristics inclusive sensory quality- Demonstrate ability in analysing and interpreting objective and/or affective sensory data | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | AUb | - Describe the most probable sources of error for at given quality issue and suggest methods of analysis for verifying this.-
Explain and use different analytical methods for evaluating quality, specific enzymes, structures, and functionality relationships in food.
| | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UORa ❱ AUb ❱ UW ❱ UOR | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | AUb | Project work towards new product development | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | AUb | The whole food chain is essential here - and the importance of a holistic approach is transferred | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UORa ❱ AUb ❱ UW ❱ UOR |
Consumer practices and public engagement
2.5 UORa
2.5 AUb
11.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 56.5Targeted nutrition and health management
20 UORa
✔ Thesis +30
✔Summer School +5
Total 55Food safety, transparency, traceability
4 UORa
1 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 455 AUb
✔ Thesis +30
✔Summer School +5
Total 40✔ Thesis +30
✔Summer School +5
Total 35Innovative food processing
✔ Thesis +30
✔Summer School +5
Total 35Management of food system innovations
22.5 UW
✔ ETBC +5
✔Summer School +5
Total 32.520 AUb
2 UW
✔ ETBC +5
✔Summer School +5
Total 322 UW
✔ ETBC +5
✔Summer School +5
Total 12Digitalisation and data management
0.5 UW
✔ ETBC +5
✔Summer School +5
Total 10.580: UORa ❱ AUb ❱ UNITOa ❱ UOR 20212022◉1 Food safety,...ility 66.5 ECTS
| Path timeline | UORa ----------7 weeks 3 days----------❱ AUb ---------------------------19 weeks 2 days---------------------------❱ UNITOa ------4 weeks 3 days------❱ UOR |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
26th Sep 22 - 9th Dec 22
(exams until 20th Jan 23)
|
30th Jan 23 - 20th May 23
(exams until 30th Jun 23)
❱ Transition time from previous location:
7 weeks 3 days from end of classes
(1 week 3 days from previous exam period) |
2nd Oct 23 - 22nd Dec 23
(exams until 29th Feb 24)
❱ Transition time from previous location:
19 weeks 2 days from end of classes
(13 weeks 3 days from previous exam period) |
22nd Jan 24 - 22nd Mar 24
(exams until 26th Apr 24)
❱ Transition time from previous location:
4 weeks 3 days from end of classes
(overlap of 5 weeks 3 days from previous exam period) |
|---|
| University of Reading | Aarhus University | University of Turin | University of Reading |
|---|
| Locale | Reading, United Kingdom | Aarhus, Denmark | Turin, Italy | Reading, United Kingdom |
|---|
| Personalised Nutrition and the Consumer | Food structure and quality | Food safety of the whole value chain | Thesis at University of Reading |
|---|
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. | The track focus on the linkage between primary production, raw material and the impact on final food product quality inclusive sensory quality. It aims to elucidate the genetic and the production factors in the primary production that are of significance for the quality of the raw material and its suitability for further processing of food and food products. Furthermore the track elucidate the relations between the structure and the functional characteristics of foods, and give the student knowledge of enzymatically catalyzed processes of significance for food production, and the interaction between food enzymes and the resulting food structure and texture. | 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. | |
General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | Molecular Biology or Biochemistry at a level of 10-15 ECTS is recommended as well as a basic knowledge of Food Science | Basic knowledge of the food microbiology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
| |
| Food structure and enzymes | obl. | 10 | | Food quality and technology | obl. | 10 | | Project work in sensory science | obl. | 2.5 |
| |
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
|
Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | 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.
 | Submitted thesis |
| Key for this path: 16_26_14 |
| Intended Learning Outcomes (ILOs) for the mobility path UORa ❱ AUb ❱ UNITOa ❱ UOR | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | | AUb | -
Explain at molecular level how various raw materials, and process parameters affect the overall quality, structures and nutrients of foods.
-
Evaluate the raw material and processing that are most suited to obtain a given food product.
- Evaluate the significance of enzymatic processes and storage conditions for the functional characteristics and shelf life of various foods. | | UNITOa | - Assess safety issues of the whole food chain | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | | AUb | - Analyze production concepts that satisfy specific requirements for quality characteristics inclusive sensory quality- Demonstrate ability in analysing and interpreting objective and/or affective sensory data | | UNITOa | - Solve specific safety challenges administered during the courses. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | AUb | - Describe the most probable sources of error for at given quality issue and suggest methods of analysis for verifying this.-
Explain and use different analytical methods for evaluating quality, specific enzymes, structures, and functionality relationships in food.
| |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UORa ❱ AUb ❱ UNITOa ❱ UOR | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | AUb | Project work towards new product development | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | AUb | The whole food chain is essential here - and the importance of a holistic approach is transferred | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams |
|
| Focus areas addressed by the mobility path UORa ❱ AUb ❱ UNITOa ❱ UOR |
Food safety, transparency, traceability
4 UORa
22.5 UNITOa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 66.5Targeted nutrition and health management
20 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 60Consumer practices and public engagement
2.5 UORa
2.5 AUb
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 45✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 40Innovative food processing
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 405 AUb
✔ Thesis +30
✔Summer School +5
Total 4020 AUb
✔ ETBC +5
✔Summer School +5
Total 30Digitalisation and data management
✔ ETBC +5
✔Summer School +5
Total 10Management of food system innovations
✔ ETBC +5
✔Summer School +5
Total 10
✔ ETBC +5
✔Summer School +5
Total 1081: UORa ❱ AUb ❱ UHOHa ❱ UOR 20222023◉10 Protein dive...ation 67.5 ECTS
| Path timeline | UORa ----------7 weeks 3 days----------❱ AUb -----------------------------21 weeks 2 days-----------------------------❱ UHOHa overlap of 1 week 5 days❱ UOR |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
26th Sep 22 - 9th Dec 22
(exams until 20th Jan 23)
|
30th Jan 23 - 20th May 23
(exams until 30th Jun 23)
❱ Transition time from previous location:
7 weeks 3 days from end of classes
(1 week 3 days from previous exam period) |
16th Oct 23 - 3rd Feb 24
(exams until 31st Mar 24)
❱ Transition time from previous location:
21 weeks 2 days from end of classes
(15 weeks 3 days from previous exam period) |
22nd Jan 24 - 22nd Mar 24
(exams until 26th Apr 24)
❱ Transition time from previous location:
overlap of 1 week 5 days from end of classes
(overlap of 9 weeks 6 days from previous exam period) |
|---|
| University of Reading | Aarhus University | University of Hohenheim | University of Reading |
|---|
| Locale | Reading, United Kingdom | Aarhus, Denmark | Stuttgart, Germany | Reading, United Kingdom |
|---|
| Personalised Nutrition and the Consumer | Food structure and quality | AgriFood Science and Engineering (fall/winter) | Thesis at University of Reading |
|---|
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. | The track focus on the linkage between primary production, raw material and the impact on final food product quality inclusive sensory quality. It aims to elucidate the genetic and the production factors in the primary production that are of significance for the quality of the raw material and its suitability for further processing of food and food products. Furthermore the track elucidate the relations between the structure and the functional characteristics of foods, and give the student knowledge of enzymatically catalyzed processes of significance for food production, and the interaction between food enzymes and the resulting food structure and texture. | 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. | |
General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | Molecular Biology or Biochemistry at a level of 10-15 ECTS is recommended as well as a basic knowledge of Food Science | Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
| |
| Food structure and enzymes | obl. | 10 | | Food quality and technology | obl. | 10 | | Project work in sensory science | obl. | 2.5 |
| |
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
|
Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | 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). | Submitted thesis |
| Key for this path: 16_26_19 |
| Intended Learning Outcomes (ILOs) for the mobility path UORa ❱ AUb ❱ UHOHa ❱ UOR | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | | AUb | -
Explain at molecular level how various raw materials, and process parameters affect the overall quality, structures and nutrients of foods.
-
Evaluate the raw material and processing that are most suited to obtain a given food product.
- Evaluate the significance of enzymatic processes and storage conditions for the functional characteristics and shelf life of various foods. | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | | AUb | - Analyze production concepts that satisfy specific requirements for quality characteristics inclusive sensory quality- Demonstrate ability in analysing and interpreting objective and/or affective sensory data | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | AUb | - Describe the most probable sources of error for at given quality issue and suggest methods of analysis for verifying this.-
Explain and use different analytical methods for evaluating quality, specific enzymes, structures, and functionality relationships in food.
| |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UORa ❱ AUb ❱ UHOHa ❱ UOR | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | AUb | Project work towards new product development | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | AUb | The whole food chain is essential here - and the importance of a holistic approach is transferred | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams |
|
| Focus areas addressed by the mobility path UORa ❱ AUb ❱ UHOHa ❱ UOR |
5 AUb
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 67.5Innovative food processing
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Targeted nutrition and health management
20 UORa
✔ Thesis +30
✔Summer School +5
Total 5515 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 5520 AUb
22.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 52.5Food safety, transparency, traceability
4 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 44Consumer practices and public engagement
2.5 UORa
2.5 AUb
✔ Thesis +30
✔Summer School +5
Total 4015 UHOHa
✔ ETBC +5
✔Summer School +5
Total 25Digitalisation and data management
7.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 17.582: UORa ❱ AUb ❱ UAM ❱ UOR ◉ Targeted nut...ment 82.5 ECTS
| Path timeline | UORa ----------7 weeks 3 days----------❱ AUb ----------------------16 weeks ----------------------❱ UAM ------4 weeks 5 days------❱ UOR |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
26th Sep 22 - 9th Dec 22
(exams until 20th Jan 23)
|
30th Jan 23 - 20th May 23
(exams until 30th Jun 23)
❱ Transition time from previous location:
7 weeks 3 days from end of classes
(1 week 3 days from previous exam period) |
9th Sep 23 - 20th Dec 23
(exams until 20th Jan 24)
⚠ indicative dates
❱ Transition time from previous location:
16 weeks from end of classes
(10 weeks 1 day from previous exam period) |
22nd Jan 24 - 22nd Mar 24
(exams until 26th Apr 24)
❱ Transition time from previous location:
4 weeks 5 days from end of classes
( 2 days from previous exam period) |
|---|
| University of Reading | Aarhus University | Autonomous University of Madrid | University of Reading |
|---|
| Locale | Reading, United Kingdom | Aarhus, Denmark | Madrid, Spain | Reading, United Kingdom |
|---|
| Personalised Nutrition and the Consumer | Food structure and quality | Functional Foods and Precision Nutrition | Thesis at University of Reading |
|---|
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. | The track focus on the linkage between primary production, raw material and the impact on final food product quality inclusive sensory quality. It aims to elucidate the genetic and the production factors in the primary production that are of significance for the quality of the raw material and its suitability for further processing of food and food products. Furthermore the track elucidate the relations between the structure and the functional characteristics of foods, and give the student knowledge of enzymatically catalyzed processes of significance for food production, and the interaction between food enzymes and the resulting food structure and texture. | 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. | |
General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | Molecular Biology or Biochemistry at a level of 10-15 ECTS is recommended as well as a basic knowledge of Food Science | Basic knowledge in Food Science, Nutrition and/or Biology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
| |
| Food structure and enzymes | obl. | 10 | | Food quality and technology | obl. | 10 | | Project work in sensory science | obl. | 2.5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
|
Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Submitted thesis |
| Key for this path: 16_26_18 |
| Intended Learning Outcomes (ILOs) for the mobility path UORa ❱ AUb ❱ UAM ❱ UOR | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | | AUb | -
Explain at molecular level how various raw materials, and process parameters affect the overall quality, structures and nutrients of foods.
-
Evaluate the raw material and processing that are most suited to obtain a given food product.
- Evaluate the significance of enzymatic processes and storage conditions for the functional characteristics and shelf life of various foods. | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | | AUb | - Analyze production concepts that satisfy specific requirements for quality characteristics inclusive sensory quality- Demonstrate ability in analysing and interpreting objective and/or affective sensory data | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | AUb | - Describe the most probable sources of error for at given quality issue and suggest methods of analysis for verifying this.-
Explain and use different analytical methods for evaluating quality, specific enzymes, structures, and functionality relationships in food.
| | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UORa ❱ AUb ❱ UAM ❱ UOR | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | AUb | Project work towards new product development | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | AUb | The whole food chain is essential here - and the importance of a holistic approach is transferred | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UORa ❱ AUb ❱ UAM ❱ UOR |
Targeted nutrition and health management
20 UORa
22.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 82.5Innovative food processing
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 42.5Consumer practices and public engagement
2.5 UORa
2.5 AUb
✔ Thesis +30
✔Summer School +5
Total 405 AUb
✔ Thesis +30
✔Summer School +5
Total 40Food safety, transparency, traceability
4 UORa
✔ Thesis +30
✔Summer School +5
Total 39✔ Thesis +30
✔Summer School +5
Total 3520 AUb
2.5 UAM
✔ ETBC +5
✔Summer School +5
Total 32.5Digitalisation and data management
7.5 UAM
✔ ETBC +5
✔Summer School +5
Total 17.583: UORa ❱ AUb ❱ QUB ❱ UOR ◉ Food safety,...ility 66.5 ECTS
| Path timeline | UORa ----------7 weeks 3 days----------❱ AUb -------------------------18 weeks -------------------------❱ QUB --------5 weeks 5 days--------❱ UOR |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
26th Sep 22 - 9th Dec 22
(exams until 20th Jan 23)
|
30th Jan 23 - 20th May 23
(exams until 30th Jun 23)
❱ Transition time from previous location:
7 weeks 3 days from end of classes
(1 week 3 days from previous exam period) |
23rd Sep 23 - 13th Dec 23
(exams until 29th May 24)
⚠ indicative dates
❱ Transition time from previous location:
18 weeks from end of classes
(12 weeks 1 day from previous exam period) |
22nd Jan 24 - 22nd Mar 24
(exams until 26th Apr 24)
❱ Transition time from previous location:
5 weeks 5 days from end of classes
(overlap of 18 weeks 1 day from previous exam period) |
|---|
| University of Reading | Aarhus University | Queen's University of Belfast | University of Reading |
|---|
| Locale | Reading, United Kingdom | Aarhus, Denmark | Belfast, United Kingdom | Reading, United Kingdom |
|---|
| Personalised Nutrition and the Consumer | Food structure and quality | Food integrity of the supply chains. Applied and advanced systems for food control | Thesis at University of Reading |
|---|
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. | The track focus on the linkage between primary production, raw material and the impact on final food product quality inclusive sensory quality. It aims to elucidate the genetic and the production factors in the primary production that are of significance for the quality of the raw material and its suitability for further processing of food and food products. Furthermore the track elucidate the relations between the structure and the functional characteristics of foods, and give the student knowledge of enzymatically catalyzed processes of significance for food production, and the interaction between food enzymes and the resulting food structure and texture. | 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. | |
General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | Molecular Biology or Biochemistry at a level of 10-15 ECTS is recommended as well as a basic knowledge of Food Science | | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
| |
| Food structure and enzymes | obl. | 10 | | Food quality and technology | obl. | 10 | | Project work in sensory science | obl. | 2.5 |
| |
| Advanced research skills | obl. | 5 | | Advanced Food Bioanalysis | obl. | 10 | | Food Safety, Health and Disease | obl. | 7.5 |
|
Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Submitted thesis |
| Key for this path: 16_26_23 |
| Intended Learning Outcomes (ILOs) for the mobility path UORa ❱ AUb ❱ QUB ❱ UOR | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | | AUb | -
Explain at molecular level how various raw materials, and process parameters affect the overall quality, structures and nutrients of foods.
-
Evaluate the raw material and processing that are most suited to obtain a given food product.
- Evaluate the significance of enzymatic processes and storage conditions for the functional characteristics and shelf life of various foods. | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | | AUb | - Analyze production concepts that satisfy specific requirements for quality characteristics inclusive sensory quality- Demonstrate ability in analysing and interpreting objective and/or affective sensory data | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | AUb | - Describe the most probable sources of error for at given quality issue and suggest methods of analysis for verifying this.-
Explain and use different analytical methods for evaluating quality, specific enzymes, structures, and functionality relationships in food.
| | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UORa ❱ AUb ❱ QUB ❱ UOR | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | AUb | Project work towards new product development | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | QUB | test | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | AUb | The whole food chain is essential here - and the importance of a holistic approach is transferred | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams |
|
| Focus areas addressed by the mobility path UORa ❱ AUb ❱ QUB ❱ UOR |
Food safety, transparency, traceability
4 UORa
22.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 66.522.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Targeted nutrition and health management
20 UORa
✔ Thesis +30
✔Summer School +5
Total 55Consumer practices and public engagement
2.5 UORa
2.5 AUb
✔ Thesis +30
✔Summer School +5
Total 405 AUb
✔ Thesis +30
✔Summer School +5
Total 40Innovative food processing
✔ Thesis +30
✔Summer School +5
Total 3520 AUb
✔Summer School +5
Total 2584: UORa ❱ AUb ❱ LUa ❱ UOR 20222023◉2 Targeted nut...ment 67.5 ECTS Food safety,...ility 66.5 ECTS
| Path timeline | UORa ----------7 weeks 3 days----------❱ AUb -----------------12 weeks 3 days-----------------❱ LUa -------5 weeks 3 days-------❱ UOR |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
26th Sep 22 - 9th Dec 22
(exams until 20th Jan 23)
|
30th Jan 23 - 20th May 23
(exams until 30th Jun 23)
❱ Transition time from previous location:
7 weeks 3 days from end of classes
(1 week 3 days from previous exam period) |
15th Aug 23 - 15th Dec 23
(exams until 15th Jan 24)
❱ Transition time from previous location:
12 weeks 3 days from end of classes
(6 weeks 4 days from previous exam period) |
22nd Jan 24 - 22nd Mar 24
(exams until 26th Apr 24)
❱ Transition time from previous location:
5 weeks 3 days from end of classes
(1 week from previous exam period) |
|---|
| University of Reading | Aarhus University | Lund University | University of Reading |
|---|
| Locale | Reading, United Kingdom | Aarhus, Denmark | Lund, Sweden | Reading, United Kingdom |
|---|
| Personalised Nutrition and the Consumer | Food structure and quality | Consumer driven sustainable food processing (fall/winter) | Thesis at University of Reading |
|---|
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. | The track focus on the linkage between primary production, raw material and the impact on final food product quality inclusive sensory quality. It aims to elucidate the genetic and the production factors in the primary production that are of significance for the quality of the raw material and its suitability for further processing of food and food products. Furthermore the track elucidate the relations between the structure and the functional characteristics of foods, and give the student knowledge of enzymatically catalyzed processes of significance for food production, and the interaction between food enzymes and the resulting food structure and texture. | The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | |
General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | Molecular Biology or Biochemistry at a level of 10-15 ECTS is recommended as well as a basic knowledge of Food Science | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
| |
| Food structure and enzymes | obl. | 10 | | Food quality and technology | obl. | 10 | | Project work in sensory science | obl. | 2.5 |
| |
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
|
Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Submitted thesis |
| Key for this path: 16_26_20 |
| Intended Learning Outcomes (ILOs) for the mobility path UORa ❱ AUb ❱ LUa ❱ UOR | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | | AUb | -
Explain at molecular level how various raw materials, and process parameters affect the overall quality, structures and nutrients of foods.
-
Evaluate the raw material and processing that are most suited to obtain a given food product.
- Evaluate the significance of enzymatic processes and storage conditions for the functional characteristics and shelf life of various foods. | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | | AUb | - Analyze production concepts that satisfy specific requirements for quality characteristics inclusive sensory quality- Demonstrate ability in analysing and interpreting objective and/or affective sensory data | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | AUb | - Describe the most probable sources of error for at given quality issue and suggest methods of analysis for verifying this.-
Explain and use different analytical methods for evaluating quality, specific enzymes, structures, and functionality relationships in food.
| | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UORa ❱ AUb ❱ LUa ❱ UOR | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | AUb | Project work towards new product development | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | AUb | The whole food chain is essential here - and the importance of a holistic approach is transferred | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path UORa ❱ AUb ❱ LUa ❱ UOR |
Targeted nutrition and health management
20 UORa
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 67.5Food safety, transparency, traceability
4 UORa
22.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 66.5Consumer practices and public engagement
2.5 UORa
2.5 AUb
15 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 605 AUb
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 52.5Innovative food processing
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.520 AUb
15 LUa
✔ ETBC +5
✔Summer School +5
Total 45✔ Thesis +30
✔Summer School +5
Total 3522.5 LUa
✔ ETBC +5
✔Summer School +5
Total 32.5Management of food system innovations
✔ ETBC +5
✔Summer School +5
Total 1085: UNITOa ❱ UW ❱ UORa ❱ UNITO ◉⚠ Food safety,...ility 67.5 ECTS
| Path timeline | UNITOa -----------8 weeks 3 days-----------❱ UW --------------------14 weeks 3 days--------------------❱ UORa -----------------12 weeks 3 days-----------------❱ UNITO |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 23rd Dec 22
(exams until 24th Feb 23)
|
20th Feb 23 - 16th Jun 23
(exams until 17th Jun 23)
❱ Transition time from previous location:
8 weeks 3 days from end of classes
(overlap of 4 days from previous exam period) |
25th Sep 23 - 8th Dec 23
(exams until 19th Jan 24)
❱ Transition time from previous location:
14 weeks 3 days from end of classes
(14 weeks 2 days from previous exam period) |
4th Mar 24 - 31st May 24
(exams until 20th Sep 24)
❱ Transition time from previous location:
12 weeks 3 days from end of classes
(6 weeks 3 days from previous exam period) |
|---|
| University of Turin | University of Warsaw | University of Reading | University of Turin |
|---|
| Locale | Turin, Italy | Warsaw, Poland | Reading, United Kingdom | Turin, Italy |
|---|
| Food safety of the whole value chain | Food System Management | Personalised Nutrition and the Consumer | Thesis at University of Turin |
|---|
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. | 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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. | |
Basic knowledge of the food microbiology | 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. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
|
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.
 | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Submitted thesis |
| Key for this path: 14_13_16 |
| Intended Learning Outcomes (ILOs) for the mobility path UNITOa ❱ UW ❱ UORa ❱ UNITO | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOa | - Assess safety issues of the whole food chain | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOa | - Solve specific safety challenges administered during the courses. | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UNITOa ❱ UW ❱ UORa ❱ UNITO | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UNITOa ❱ UW ❱ UORa ❱ UNITO |
Food safety, transparency, traceability
22.5 UNITOa
1 UW
4 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 67.5Targeted nutrition and health management
20 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 60Management of food system innovations
22.5 UW
✔ Thesis +30
✔Summer School +5
Total 57.5Consumer practices and public engagement
11.5 UW
2.5 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 54✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 40Innovative food processing
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 402 UW
✔ Thesis +30
✔Summer School +5
Total 372 UW
✔ Thesis +30
✔Summer School +5
Total 37Digitalisation and data management
0.5 UW
✔ Thesis +30
✔Summer School +5
Total 35.586: UNITOa ❱ UW ❱ UHOHa ❱ UNITO 20192020202120222023◉2⚠ Food safety,...ility 63.5 ECTS⚠ Sustainable ...ction 64.5 ECTS
| Path timeline | UNITOa -----------8 weeks 3 days-----------❱ UW ------------------------17 weeks 3 days------------------------❱ UHOHa ------4 weeks 2 days------❱ UNITO |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 23rd Dec 22
(exams until 24th Feb 23)
|
20th Feb 23 - 16th Jun 23
(exams until 17th Jun 23)
❱ Transition time from previous location:
8 weeks 3 days from end of classes
(overlap of 4 days from previous exam period) |
16th Oct 23 - 3rd Feb 24
(exams until 31st Mar 24)
❱ Transition time from previous location:
17 weeks 3 days from end of classes
(17 weeks 2 days from previous exam period) |
4th Mar 24 - 31st May 24
(exams until 20th Sep 24)
❱ Transition time from previous location:
4 weeks 2 days from end of classes
(overlap of 3 weeks 6 days from previous exam period) |
|---|
| University of Turin | University of Warsaw | University of Hohenheim | University of Turin |
|---|
| Locale | Turin, Italy | Warsaw, Poland | Stuttgart, Germany | Turin, Italy |
|---|
| Food safety of the whole value chain | Food System Management | AgriFood Science and Engineering (fall/winter) | Thesis at University of Turin |
|---|
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. | 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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. | |
Basic knowledge of the food microbiology | 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. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| AgFoodTech (fall/winter) | obl. | 7,5 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 |
|
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.
 | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | 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). | Submitted thesis |
| Key for this path: 14_13_19 |
| Intended Learning Outcomes (ILOs) for the mobility path UNITOa ❱ UW ❱ UHOHa ❱ UNITO | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | UHOHa | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOa | - Assess safety issues of the whole food chain | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOa | - Solve specific safety challenges administered during the courses. | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UNITOa ❱ UW ❱ UHOHa ❱ UNITO | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UNITOa ❱ UW ❱ UHOHa ❱ UNITO |
2 UW
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 64.5Food safety, transparency, traceability
22.5 UNITOa
1 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 63.5Innovative food processing
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Management of food system innovations
22.5 UW
✔ Thesis +30
✔Summer School +5
Total 57.52 UW
15 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 5715 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 55Digitalisation and data management
0.5 UW
7.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 48Consumer practices and public engagement
11.5 UW
✔ Thesis +30
✔Summer School +5
Total 46.5Targeted nutrition and health management
✔ Thesis +30
✔Summer School +5
Total 3522.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 32.587: UNITOa ❱ UW ❱ UAM ❱ UNITO 2021◉⚠ Food safety,...ility 58.5 ECTS⚠ Targeted nut...ment 62.5 ECTS
| Path timeline | UNITOa -----------8 weeks 3 days-----------❱ UW -----------------12 weeks 1 day-----------------❱ UAM ---------------10 weeks 5 days---------------❱ UNITO |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 23rd Dec 22
(exams until 24th Feb 23)
|
20th Feb 23 - 16th Jun 23
(exams until 17th Jun 23)
❱ Transition time from previous location:
8 weeks 3 days from end of classes
(overlap of 4 days from previous exam period) |
9th Sep 23 - 20th Dec 23
(exams until 20th Jan 24)
⚠ indicative dates
❱ Transition time from previous location:
12 weeks 1 day from end of classes
(12 weeks from previous exam period) |
4th Mar 24 - 31st May 24
(exams until 20th Sep 24)
❱ Transition time from previous location:
10 weeks 5 days from end of classes
(6 weeks 2 days from previous exam period) |
|---|
| University of Turin | University of Warsaw | Autonomous University of Madrid | University of Turin |
|---|
| Locale | Turin, Italy | Warsaw, Poland | Madrid, Spain | Turin, Italy |
|---|
| Food safety of the whole value chain | Food System Management | Functional Foods and Precision Nutrition | Thesis at University of Turin |
|---|
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. | 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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. | |
Basic knowledge of the food microbiology | Basic knowledge about the food system | Basic knowledge in Food Science, Nutrition and/or Biology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
|
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.
 | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Submitted thesis |
| Key for this path: 14_13_18 |
| Intended Learning Outcomes (ILOs) for the mobility path UNITOa ❱ UW ❱ UAM ❱ UNITO | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOa | - Assess safety issues of the whole food chain | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOa | - Solve specific safety challenges administered during the courses. | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UNITOa ❱ UW ❱ UAM ❱ UNITO | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UNITOa ❱ UW ❱ UAM ❱ UNITO |
Targeted nutrition and health management
22.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Food safety, transparency, traceability
22.5 UNITOa
1 UW
✔ Thesis +30
✔Summer School +5
Total 58.5Management of food system innovations
22.5 UW
✔ Thesis +30
✔Summer School +5
Total 57.5Digitalisation and data management
0.5 UW
7.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 48Consumer practices and public engagement
11.5 UW
✔ Thesis +30
✔Summer School +5
Total 46.52 UW
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 44.5Innovative food processing
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 42.52 UW
✔ Thesis +30
✔Summer School +5
Total 37✔ Thesis +30
✔Summer School +5
Total 3588: UNITOa ❱ UW ❱ QUB ❱ UNITO ◉⚠ Food safety,...ility 86 ECTS
| Path timeline | UNITOa -----------8 weeks 3 days-----------❱ UW -------------------14 weeks 1 day-------------------❱ QUB ----------------11 weeks 5 days----------------❱ UNITO |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 23rd Dec 22
(exams until 24th Feb 23)
|
20th Feb 23 - 16th Jun 23
(exams until 17th Jun 23)
❱ Transition time from previous location:
8 weeks 3 days from end of classes
(overlap of 4 days from previous exam period) |
23rd Sep 23 - 13th Dec 23
(exams until 29th May 24)
⚠ indicative dates
❱ Transition time from previous location:
14 weeks 1 day from end of classes
(14 weeks from previous exam period) |
4th Mar 24 - 31st May 24
(exams until 20th Sep 24)
❱ Transition time from previous location:
11 weeks 5 days from end of classes
(overlap of 12 weeks 1 day from previous exam period) |
|---|
| University of Turin | University of Warsaw | Queen's University of Belfast | University of Turin |
|---|
| Locale | Turin, Italy | Warsaw, Poland | Belfast, United Kingdom | Turin, Italy |
|---|
| Food safety of the whole value chain | Food System Management | Food integrity of the supply chains. Applied and advanced systems for food control | Thesis at University of Turin |
|---|
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. | 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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. | |
Basic knowledge of the food microbiology | Basic knowledge about the food system | | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Advanced research skills | obl. | 5 | | Advanced Food Bioanalysis | obl. | 10 | | Food Safety, Health and Disease | obl. | 7.5 |
|
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.
 | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Submitted thesis |
| Key for this path: 14_13_23 |
| Intended Learning Outcomes (ILOs) for the mobility path UNITOa ❱ UW ❱ QUB ❱ UNITO | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOa | - Assess safety issues of the whole food chain | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOa | - Solve specific safety challenges administered during the courses. | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UNITOa ❱ UW ❱ QUB ❱ UNITO | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | QUB | test | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UNITOa ❱ UW ❱ QUB ❱ UNITO |
Food safety, transparency, traceability
22.5 UNITOa
1 UW
22.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 8622.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Management of food system innovations
22.5 UW
✔ Thesis +30
✔Summer School +5
Total 57.5Consumer practices and public engagement
11.5 UW
✔ Thesis +30
✔Summer School +5
Total 46.52 UW
✔ Thesis +30
✔Summer School +5
Total 372 UW
✔ Thesis +30
✔Summer School +5
Total 37Digitalisation and data management
0.5 UW
✔ Thesis +30
✔Summer School +5
Total 35.5Targeted nutrition and health management
✔ Thesis +30
✔Summer School +5
Total 35Innovative food processing
✔ Thesis +30
✔Summer School +5
Total 3589: UNITOa ❱ UW ❱ LUa ❱ UNITO ◉⚠ Food safety,...ility 86 ECTS⚠ Circular foo...stems 64.5 ECTS⚠ Consumer pra...ment 66.5 ECTS
| Path timeline | UNITOa -----------8 weeks 3 days-----------❱ UW ------------8 weeks 4 days------------❱ LUa ----------------11 weeks 3 days----------------❱ UNITO |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 23rd Dec 22
(exams until 24th Feb 23)
|
20th Feb 23 - 16th Jun 23
(exams until 17th Jun 23)
❱ Transition time from previous location:
8 weeks 3 days from end of classes
(overlap of 4 days from previous exam period) |
15th Aug 23 - 15th Dec 23
(exams until 15th Jan 24)
❱ Transition time from previous location:
8 weeks 4 days from end of classes
(8 weeks 3 days from previous exam period) |
4th Mar 24 - 31st May 24
(exams until 20th Sep 24)
❱ Transition time from previous location:
11 weeks 3 days from end of classes
(7 weeks from previous exam period) |
|---|
| University of Turin | University of Warsaw | Lund University | University of Turin |
|---|
| Locale | Turin, Italy | Warsaw, Poland | Lund, Sweden | Turin, Italy |
|---|
| Food safety of the whole value chain | Food System Management | Consumer driven sustainable food processing (fall/winter) | Thesis at University of Turin |
|---|
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. | 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | |
Basic knowledge of the food microbiology | Basic knowledge about the food system | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
|
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.
 | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Submitted thesis |
| Key for this path: 14_13_20 |
| Intended Learning Outcomes (ILOs) for the mobility path UNITOa ❱ UW ❱ LUa ❱ UNITO | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | LUa | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOa | - Assess safety issues of the whole food chain | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOa | - Solve specific safety challenges administered during the courses. | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UNITOa ❱ UW ❱ LUa ❱ UNITO | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path UNITOa ❱ UW ❱ LUa ❱ UNITO |
Food safety, transparency, traceability
22.5 UNITOa
1 UW
22.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 86Consumer practices and public engagement
11.5 UW
15 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 66.52 UW
22.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 64.5Management of food system innovations
22.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.52 UW
15 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 57Targeted nutrition and health management
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.5Innovative food processing
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.5Digitalisation and data management
0.5 UW
✔ Thesis +30
✔Summer School +5
Total 35.5✔ Thesis +30
✔Summer School +5
Total 357.5 LUa
✔ ETBC +5
✔Summer School +5
Total 17.590: UNITOa ❱ UW ❱ AUa ❱ UNITO 2024◉⚠ Food safety,...ility 58.5 ECTS⚠ Consumer pra...ment 61.5 ECTS
| Path timeline | UNITOa -----------8 weeks 3 days-----------❱ UW --------------10 weeks 3 days--------------❱ AUa -----------------12 weeks 2 days-----------------❱ UNITO |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 23rd Dec 22
(exams until 24th Feb 23)
|
20th Feb 23 - 16th Jun 23
(exams until 17th Jun 23)
❱ Transition time from previous location:
8 weeks 3 days from end of classes
(overlap of 4 days from previous exam period) |
28th Aug 23 - 9th Dec 23
(exams until 27th Jan 24)
❱ Transition time from previous location:
10 weeks 3 days from end of classes
(10 weeks 2 days from previous exam period) |
4th Mar 24 - 31st May 24
(exams until 20th Sep 24)
❱ Transition time from previous location:
12 weeks 2 days from end of classes
(5 weeks 2 days from previous exam period) |
|---|
| University of Turin | University of Warsaw | Aarhus University | University of Turin |
|---|
| Locale | Turin, Italy | Warsaw, Poland | Aarhus, Denmark | Turin, Italy |
|---|
| Food safety of the whole value chain | Food System Management | Future Foods | Thesis at University of Turin |
|---|
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. | 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | This track will bring the student close to future foods on society, consumer, sensory and molecular level. It will give the student insigt in future sustainable food production of high value crops and novel animal-based food products including cell-based production, combined with food sensory science, innovation and product development in the food sector. | |
Basic knowledge of the food microbiology | Basic knowledge about the food system | A scientific, food, agricultural, technical-scientific or medical scientific bachelor degree with molecular biology or biochemistry at a level of 10-15 ECTS is recommended as well as basic knowledge of Food Science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Project work in sensory science | obl. | 5 | | Innovative and organic production of fruits and vegetables | obl. | 7.5 | | Future animal-based food | obl. | 5 | | Food, consumer and innovation | obl. | 5 |
|
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.
 | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Submitted thesis |
| Key for this path: 14_13_17 |
| Intended Learning Outcomes (ILOs) for the mobility path UNITOa ❱ UW ❱ AUa ❱ UNITO | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | AUa | -
Create food with novel technolgy
-
Create coherence between molecular nutrition and food technology on one side and socio-scientific analysis of food production and consumption on the other.
| |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOa | - Assess safety issues of the whole food chain | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | AUa | - Evaluate processes/strategies of product development of specific raw materials and production methods-
Discuss sensory characteristics according to societal relevance and the scientific literature
| |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOa | - Solve specific safety challenges administered during the courses. | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | AUa | - Suggests methods for production of future animal-based or plant-based products and identify challenges in production of new sustainable products | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | AUa | - Understand the use of sensory science to develop future foods | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UNITOa ❱ UW ❱ AUa ❱ UNITO | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | AUa | Transference of knowledge, ideas and novel technologies to develop a future food, including the choice of primary production method and technological processing for the final product. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | AUa | Students will be challenged to develop future food using their scientific and practical knowledge obtained in the program. The students will work in mixed, international groups.
| | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UNITOa ❱ UW ❱ AUa ❱ UNITO |
Consumer practices and public engagement
11.5 UW
10 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 61.5Food safety, transparency, traceability
22.5 UNITOa
1 UW
✔ Thesis +30
✔Summer School +5
Total 58.5Management of food system innovations
22.5 UW
✔ Thesis +30
✔Summer School +5
Total 57.52 UW
12.5 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 54.52 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 42Digitalisation and data management
0.5 UW
✔ Thesis +30
✔Summer School +5
Total 35.5Targeted nutrition and health management
✔ Thesis +30
✔Summer School +5
Total 35✔ Thesis +30
✔Summer School +5
Total 35Innovative food processing
✔ Thesis +30
✔Summer School +5
Total 356 AUa
✔ ETBC +5
✔Summer School +5
Total 1691: UNITOa ❱ UORb ❱ UW ❱ UNITO ◉⚠ Food safety,...ility 63.5 ECTS⚠ Consumer pra...ment 64 ECTS⚠ Management o...tions 70 ECTS
| Path timeline | UNITOa ---2 weeks 3 days---❱ UORb --------------------------------------27 weeks 2 days--------------------------------------❱ UW -------5 weeks -------❱ UNITO |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 23rd Dec 22
(exams until 24th Feb 23)
|
9th Jan 23 - 24th Mar 23
(exams until 8th May 23)
❱ Transition time from previous location:
2 weeks 3 days from end of classes
(overlap of 6 weeks 4 days from previous exam period) |
2nd Oct 23 - 29th Jan 24
(exams until 9th Feb 24)
❱ Transition time from previous location:
27 weeks 2 days from end of classes
(21 weeks from previous exam period) |
4th Mar 24 - 31st May 24
(exams until 20th Sep 24)
❱ Transition time from previous location:
5 weeks from end of classes
(3 weeks 3 days from previous exam period) |
|---|
| University of Turin | University of Reading | University of Warsaw | University of Turin |
|---|
| Locale | Turin, Italy | Reading, United Kingdom | Warsaw, Poland | Turin, Italy |
|---|
| Food safety of the whole value chain | Public Health Nutrition and the Consumer | Food System Management | Thesis at University of Turin |
|---|
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. | 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 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | |
Basic knowledge of the food microbiology | 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 about the food system | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
| |
| Public Health Nutrition and Consumer Food Choice | obl. | 10 | | Food product re-formulation | obl. | 10 | | Nutrition Communication and Professional Practice | obl. | 2.5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
|
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.
 | Food Product Reformulation
Dissertation 40%
Project output other than dissertation 10%
Oral assessment and presentation 50%
Public health nutrition and consumer food choice
Written assignment including essay 60%
Oral assessment and presentation 10%
Set exercise 30% | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Submitted thesis |
| Key for this path: 14_25_13 |
| Intended Learning Outcomes (ILOs) for the mobility path UNITOa ❱ UORb ❱ UW ❱ UNITO | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UORb | - Design and evaluate a public health nutrition intervention- Design a re-formulated food product and outline the steps in the development process | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOa | - Assess safety issues of the whole food chain | | UORb | - Investigate the associations between diet and disease risk | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOa | - Solve specific safety challenges administered during the courses. | | UORb | - Critically appraise epidemiological and experimental data used in deriving dietary recommendations aimed at reducing risk of chronic disease- Critically analyse food and nutrition policies and interventions aimed at improving public health nutrition | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | | UORb | - Describe the main factors that influence food choice | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UNITOa ❱ UORb ❱ UW ❱ UNITO | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | UORb | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | UORb | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | UORb | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORb | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UNITOa ❱ UORb ❱ UW ❱ UNITO |
Management of food system innovations
7.5 UORb
22.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 70Consumer practices and public engagement
12.5 UORb
11.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 64Food safety, transparency, traceability
22.5 UNITOa
1 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 63.52 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 422 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 42Digitalisation and data management
0.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 40.5Targeted nutrition and health management
2.5 UORb
✔ Thesis +30
✔Summer School +5
Total 37.5✔ Thesis +30
✔Summer School +5
Total 35Innovative food processing
✔ Thesis +30
✔Summer School +5
Total 3592: UNITOa ❱ UORb ❱ UHOHa ❱ UNITO ◉⚠ Sustainable ...ction 62.5 ECTS
| Path timeline | UNITOa ---2 weeks 3 days---❱ UORb -----------------------------------------29 weeks 2 days-----------------------------------------❱ UHOHa ------4 weeks 2 days------❱ UNITO |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 23rd Dec 22
(exams until 24th Feb 23)
|
9th Jan 23 - 24th Mar 23
(exams until 8th May 23)
❱ Transition time from previous location:
2 weeks 3 days from end of classes
(overlap of 6 weeks 4 days from previous exam period) |
16th Oct 23 - 3rd Feb 24
(exams until 31st Mar 24)
❱ Transition time from previous location:
29 weeks 2 days from end of classes
(23 weeks from previous exam period) |
4th Mar 24 - 31st May 24
(exams until 20th Sep 24)
❱ Transition time from previous location:
4 weeks 2 days from end of classes
(overlap of 3 weeks 6 days from previous exam period) |
|---|
| University of Turin | University of Reading | University of Hohenheim | University of Turin |
|---|
| Locale | Turin, Italy | Reading, United Kingdom | Stuttgart, Germany | Turin, Italy |
|---|
| Food safety of the whole value chain | Public Health Nutrition and the Consumer | AgriFood Science and Engineering (fall/winter) | Thesis at University of Turin |
|---|
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. | 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. | |
Basic knowledge of the food microbiology | 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. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
| |
| Public Health Nutrition and Consumer Food Choice | obl. | 10 | | Food product re-formulation | obl. | 10 | | Nutrition Communication and Professional Practice | obl. | 2.5 |
| |
| AgFoodTech (fall/winter) | obl. | 7,5 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 |
|
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.
 | Food Product Reformulation
Dissertation 40%
Project output other than dissertation 10%
Oral assessment and presentation 50%
Public health nutrition and consumer food choice
Written assignment including essay 60%
Oral assessment and presentation 10%
Set exercise 30% | 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). | Submitted thesis |
| Key for this path: 14_25_19 |
| Intended Learning Outcomes (ILOs) for the mobility path UNITOa ❱ UORb ❱ UHOHa ❱ UNITO | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UORb | - Design and evaluate a public health nutrition intervention- Design a re-formulated food product and outline the steps in the development process | | UHOHa | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOa | - Assess safety issues of the whole food chain | | UORb | - Investigate the associations between diet and disease risk | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOa | - Solve specific safety challenges administered during the courses. | | UORb | - Critically appraise epidemiological and experimental data used in deriving dietary recommendations aimed at reducing risk of chronic disease- Critically analyse food and nutrition policies and interventions aimed at improving public health nutrition | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | | UORb | - Describe the main factors that influence food choice | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UNITOa ❱ UORb ❱ UHOHa ❱ UNITO | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | UORb | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | UORb | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | UORb | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORb | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams |
|
| Focus areas addressed by the mobility path UNITOa ❱ UORb ❱ UHOHa ❱ UNITO |
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Food safety, transparency, traceability
22.5 UNITOa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Innovative food processing
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.515 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 5515 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 55Consumer practices and public engagement
12.5 UORb
✔ Thesis +30
✔Summer School +5
Total 47.5Digitalisation and data management
7.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.5Management of food system innovations
7.5 UORb
✔ Thesis +30
✔Summer School +5
Total 42.5Targeted nutrition and health management
2.5 UORb
✔ Thesis +30
✔Summer School +5
Total 37.522.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 32.593: UNITOa ❱ UORb ❱ UAM ❱ UNITO ◉⚠ Targeted nut...ment 65 ECTS
| Path timeline | UNITOa ---2 weeks 3 days---❱ UORb ---------------------------------24 weeks ---------------------------------❱ UAM ---------------10 weeks 5 days---------------❱ UNITO |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 23rd Dec 22
(exams until 24th Feb 23)
|
9th Jan 23 - 24th Mar 23
(exams until 8th May 23)
❱ Transition time from previous location:
2 weeks 3 days from end of classes
(overlap of 6 weeks 4 days from previous exam period) |
9th Sep 23 - 20th Dec 23
(exams until 20th Jan 24)
⚠ indicative dates
❱ Transition time from previous location:
24 weeks from end of classes
(17 weeks 5 days from previous exam period) |
4th Mar 24 - 31st May 24
(exams until 20th Sep 24)
❱ Transition time from previous location:
10 weeks 5 days from end of classes
(6 weeks 2 days from previous exam period) |
|---|
| University of Turin | University of Reading | Autonomous University of Madrid | University of Turin |
|---|
| Locale | Turin, Italy | Reading, United Kingdom | Madrid, Spain | Turin, Italy |
|---|
| Food safety of the whole value chain | Public Health Nutrition and the Consumer | Functional Foods and Precision Nutrition | Thesis at University of Turin |
|---|
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. | 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. | |
Basic knowledge of the food microbiology | 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 | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
| |
| Public Health Nutrition and Consumer Food Choice | obl. | 10 | | Food product re-formulation | obl. | 10 | | Nutrition Communication and Professional Practice | obl. | 2.5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
|
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.
 | Food Product Reformulation
Dissertation 40%
Project output other than dissertation 10%
Oral assessment and presentation 50%
Public health nutrition and consumer food choice
Written assignment including essay 60%
Oral assessment and presentation 10%
Set exercise 30% | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Submitted thesis |
| Key for this path: 14_25_18 |
| Intended Learning Outcomes (ILOs) for the mobility path UNITOa ❱ UORb ❱ UAM ❱ UNITO | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UORb | - Design and evaluate a public health nutrition intervention- Design a re-formulated food product and outline the steps in the development process | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOa | - Assess safety issues of the whole food chain | | UORb | - Investigate the associations between diet and disease risk | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOa | - Solve specific safety challenges administered during the courses. | | UORb | - Critically appraise epidemiological and experimental data used in deriving dietary recommendations aimed at reducing risk of chronic disease- Critically analyse food and nutrition policies and interventions aimed at improving public health nutrition | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | | UORb | - Describe the main factors that influence food choice | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UNITOa ❱ UORb ❱ UAM ❱ UNITO | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | UORb | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | UORb | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | UORb | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORb | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UNITOa ❱ UORb ❱ UAM ❱ UNITO |
Targeted nutrition and health management
2.5 UORb
22.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 65Food safety, transparency, traceability
22.5 UNITOa
✔ Thesis +30
✔Summer School +5
Total 57.5Consumer practices and public engagement
12.5 UORb
✔ Thesis +30
✔Summer School +5
Total 47.5Digitalisation and data management
7.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.52.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 42.5Management of food system innovations
7.5 UORb
✔ Thesis +30
✔Summer School +5
Total 42.5Innovative food processing
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 42.5✔ Thesis +30
✔Summer School +5
Total 35✔ Thesis +30
✔Summer School +5
Total 3594: UNITOa ❱ UORb ❱ QUB ❱ UNITO ◉⚠ Food safety,...ility 85 ECTS
| Path timeline | UNITOa ---2 weeks 3 days---❱ UORb ------------------------------------26 weeks ------------------------------------❱ QUB ----------------11 weeks 5 days----------------❱ UNITO |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 23rd Dec 22
(exams until 24th Feb 23)
|
9th Jan 23 - 24th Mar 23
(exams until 8th May 23)
❱ Transition time from previous location:
2 weeks 3 days from end of classes
(overlap of 6 weeks 4 days from previous exam period) |
23rd Sep 23 - 13th Dec 23
(exams until 29th May 24)
⚠ indicative dates
❱ Transition time from previous location:
26 weeks from end of classes
(19 weeks 5 days from previous exam period) |
4th Mar 24 - 31st May 24
(exams until 20th Sep 24)
❱ Transition time from previous location:
11 weeks 5 days from end of classes
(overlap of 12 weeks 1 day from previous exam period) |
|---|
| University of Turin | University of Reading | Queen's University of Belfast | University of Turin |
|---|
| Locale | Turin, Italy | Reading, United Kingdom | Belfast, United Kingdom | Turin, Italy |
|---|
| Food safety of the whole value chain | Public Health Nutrition and the Consumer | Food integrity of the supply chains. Applied and advanced systems for food control | Thesis at University of Turin |
|---|
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. | 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. | |
Basic knowledge of the food microbiology | General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of food science and/or nutrition. | | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
| |
| Public Health Nutrition and Consumer Food Choice | obl. | 10 | | Food product re-formulation | obl. | 10 | | Nutrition Communication and Professional Practice | obl. | 2.5 |
| |
| Advanced research skills | obl. | 5 | | Advanced Food Bioanalysis | obl. | 10 | | Food Safety, Health and Disease | obl. | 7.5 |
|
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.
 | Food Product Reformulation
Dissertation 40%
Project output other than dissertation 10%
Oral assessment and presentation 50%
Public health nutrition and consumer food choice
Written assignment including essay 60%
Oral assessment and presentation 10%
Set exercise 30% | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Submitted thesis |
| Key for this path: 14_25_23 |
| Intended Learning Outcomes (ILOs) for the mobility path UNITOa ❱ UORb ❱ QUB ❱ UNITO | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UORb | - Design and evaluate a public health nutrition intervention- Design a re-formulated food product and outline the steps in the development process | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOa | - Assess safety issues of the whole food chain | | UORb | - Investigate the associations between diet and disease risk | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOa | - Solve specific safety challenges administered during the courses. | | UORb | - Critically appraise epidemiological and experimental data used in deriving dietary recommendations aimed at reducing risk of chronic disease- Critically analyse food and nutrition policies and interventions aimed at improving public health nutrition | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | | UORb | - Describe the main factors that influence food choice | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UNITOa ❱ UORb ❱ QUB ❱ UNITO | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | UORb | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | UORb | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | UORb | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORb | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | QUB | test | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams |
|
| Focus areas addressed by the mobility path UNITOa ❱ UORb ❱ QUB ❱ UNITO |
Food safety, transparency, traceability
22.5 UNITOa
22.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 8522.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Consumer practices and public engagement
12.5 UORb
✔ Thesis +30
✔Summer School +5
Total 47.5Management of food system innovations
7.5 UORb
✔ Thesis +30
✔Summer School +5
Total 42.5Targeted nutrition and health management
2.5 UORb
✔ Thesis +30
✔Summer School +5
Total 37.5✔ Thesis +30
✔Summer School +5
Total 35✔ Thesis +30
✔Summer School +5
Total 35Digitalisation and data management
✔ Thesis +30
✔Summer School +5
Total 35Innovative food processing
✔ Thesis +30
✔Summer School +5
Total 3595: UNITOa ❱ UORb ❱ LUa ❱ UNITO ◉⚠ Food safety,...ility 85 ECTS⚠ Consumer pra...ment 67.5 ECTS
| Path timeline | UNITOa ---2 weeks 3 days---❱ UORb ----------------------------20 weeks 3 days----------------------------❱ LUa ----------------11 weeks 3 days----------------❱ UNITO |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 23rd Dec 22
(exams until 24th Feb 23)
|
9th Jan 23 - 24th Mar 23
(exams until 8th May 23)
❱ Transition time from previous location:
2 weeks 3 days from end of classes
(overlap of 6 weeks 4 days from previous exam period) |
15th Aug 23 - 15th Dec 23
(exams until 15th Jan 24)
❱ Transition time from previous location:
20 weeks 3 days from end of classes
(14 weeks 1 day from previous exam period) |
4th Mar 24 - 31st May 24
(exams until 20th Sep 24)
❱ Transition time from previous location:
11 weeks 3 days from end of classes
(7 weeks from previous exam period) |
|---|
| University of Turin | University of Reading | Lund University | University of Turin |
|---|
| Locale | Turin, Italy | Reading, United Kingdom | Lund, Sweden | Turin, Italy |
|---|
| Food safety of the whole value chain | Public Health Nutrition and the Consumer | Consumer driven sustainable food processing (fall/winter) | Thesis at University of Turin |
|---|
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. | 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 track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | |
Basic knowledge of the food microbiology | General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of food science and/or nutrition. | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
| |
| Public Health Nutrition and Consumer Food Choice | obl. | 10 | | Food product re-formulation | obl. | 10 | | Nutrition Communication and Professional Practice | obl. | 2.5 |
| |
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
|
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.
 | Food Product Reformulation
Dissertation 40%
Project output other than dissertation 10%
Oral assessment and presentation 50%
Public health nutrition and consumer food choice
Written assignment including essay 60%
Oral assessment and presentation 10%
Set exercise 30% | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Submitted thesis |
| Key for this path: 14_25_20 |
| Intended Learning Outcomes (ILOs) for the mobility path UNITOa ❱ UORb ❱ LUa ❱ UNITO | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UORb | - Design and evaluate a public health nutrition intervention- Design a re-formulated food product and outline the steps in the development process | | LUa | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOa | - Assess safety issues of the whole food chain | | UORb | - Investigate the associations between diet and disease risk | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOa | - Solve specific safety challenges administered during the courses. | | UORb | - Critically appraise epidemiological and experimental data used in deriving dietary recommendations aimed at reducing risk of chronic disease- Critically analyse food and nutrition policies and interventions aimed at improving public health nutrition | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | | UORb | - Describe the main factors that influence food choice | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UNITOa ❱ UORb ❱ LUa ❱ UNITO | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | UORb | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | UORb | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | UORb | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORb | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path UNITOa ❱ UORb ❱ LUa ❱ UNITO |
Food safety, transparency, traceability
22.5 UNITOa
22.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 85Consumer practices and public engagement
12.5 UORb
15 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 67.522.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.515 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 55Targeted nutrition and health management
2.5 UORb
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 50Management of food system innovations
7.5 UORb
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.5Innovative food processing
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.5Digitalisation and data management
✔ Thesis +30
✔Summer School +5
Total 35✔ Thesis +30
✔Summer School +5
Total 357.5 LUa
✔ ETBC +5
✔Summer School +5
Total 17.596: UNITOa ❱ UORb ❱ AUa ❱ UNITO ◉⚠ Consumer pra...ment 62.5 ECTS
| Path timeline | UNITOa ---2 weeks 3 days---❱ UORb -------------------------------22 weeks 2 days-------------------------------❱ AUa -----------------12 weeks 2 days-----------------❱ UNITO |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 23rd Dec 22
(exams until 24th Feb 23)
|
9th Jan 23 - 24th Mar 23
(exams until 8th May 23)
❱ Transition time from previous location:
2 weeks 3 days from end of classes
(overlap of 6 weeks 4 days from previous exam period) |
28th Aug 23 - 9th Dec 23
(exams until 27th Jan 24)
❱ Transition time from previous location:
22 weeks 2 days from end of classes
(16 weeks from previous exam period) |
4th Mar 24 - 31st May 24
(exams until 20th Sep 24)
❱ Transition time from previous location:
12 weeks 2 days from end of classes
(5 weeks 2 days from previous exam period) |
|---|
| University of Turin | University of Reading | Aarhus University | University of Turin |
|---|
| Locale | Turin, Italy | Reading, United Kingdom | Aarhus, Denmark | Turin, Italy |
|---|
| Food safety of the whole value chain | Public Health Nutrition and the Consumer | Future Foods | Thesis at University of Turin |
|---|
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. | 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 society, consumer, sensory and molecular level. It will give the student insigt in future sustainable food production of high value crops and novel animal-based food products including cell-based production, combined with food sensory science, innovation and product development in the food sector. | |
Basic knowledge of the food microbiology | 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 molecular biology or biochemistry at a level of 10-15 ECTS is recommended as well as basic knowledge of Food Science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
| |
| Public Health Nutrition and Consumer Food Choice | obl. | 10 | | Food product re-formulation | obl. | 10 | | Nutrition Communication and Professional Practice | obl. | 2.5 |
| |
| Project work in sensory science | obl. | 5 | | Innovative and organic production of fruits and vegetables | obl. | 7.5 | | Future animal-based food | obl. | 5 | | Food, consumer and innovation | obl. | 5 |
|
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.
 | Food Product Reformulation
Dissertation 40%
Project output other than dissertation 10%
Oral assessment and presentation 50%
Public health nutrition and consumer food choice
Written assignment including essay 60%
Oral assessment and presentation 10%
Set exercise 30% | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Submitted thesis |
| Key for this path: 14_25_17 |
| Intended Learning Outcomes (ILOs) for the mobility path UNITOa ❱ UORb ❱ AUa ❱ UNITO | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UORb | - Design and evaluate a public health nutrition intervention- Design a re-formulated food product and outline the steps in the development process | | AUa | -
Create food with novel technolgy
-
Create coherence between molecular nutrition and food technology on one side and socio-scientific analysis of food production and consumption on the other.
| |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOa | - Assess safety issues of the whole food chain | | UORb | - Investigate the associations between diet and disease risk | | AUa | - Evaluate processes/strategies of product development of specific raw materials and production methods-
Discuss sensory characteristics according to societal relevance and the scientific literature
| |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOa | - Solve specific safety challenges administered during the courses. | | UORb | - Critically appraise epidemiological and experimental data used in deriving dietary recommendations aimed at reducing risk of chronic disease- Critically analyse food and nutrition policies and interventions aimed at improving public health nutrition | | AUa | - Suggests methods for production of future animal-based or plant-based products and identify challenges in production of new sustainable products | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | | UORb | - Describe the main factors that influence food choice | | AUa | - Understand the use of sensory science to develop future foods | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UNITOa ❱ UORb ❱ AUa ❱ UNITO | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | UORb | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | UORb | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | AUa | Transference of knowledge, ideas and novel technologies to develop a future food, including the choice of primary production method and technological processing for the final product. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | UORb | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORb | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | AUa | Students will be challenged to develop future food using their scientific and practical knowledge obtained in the program. The students will work in mixed, international groups.
| | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams |
|
| Focus areas addressed by the mobility path UNITOa ❱ UORb ❱ AUa ❱ UNITO |
Consumer practices and public engagement
12.5 UORb
10 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Food safety, transparency, traceability
22.5 UNITOa
✔ Thesis +30
✔Summer School +5
Total 57.512.5 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 52.5Management of food system innovations
7.5 UORb
✔ Thesis +30
✔Summer School +5
Total 42.5✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 40Targeted nutrition and health management
2.5 UORb
✔ Thesis +30
✔Summer School +5
Total 37.5Digitalisation and data management
✔ Thesis +30
✔Summer School +5
Total 35✔ Thesis +30
✔Summer School +5
Total 35Innovative food processing
✔ Thesis +30
✔Summer School +5
Total 356 AUa
✔ ETBC +5
✔Summer School +5
Total 1697: UNITOa ❱ UHOHb ❱ UW ❱ UNITO 2021◉⚠ Food safety,...ility 63.5 ECTS
| Path timeline | UNITOa --------------------14 weeks 2 days--------------------❱ UHOHb ---------------11 weeks 2 days---------------❱ UW -------5 weeks -------❱ UNITO |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 23rd Dec 22
(exams until 24th Feb 23)
|
3rd Apr 23 - 15th Jul 23
(exams until 30th Sep 23)
❱ Transition time from previous location:
14 weeks 2 days from end of classes
(5 weeks 2 days from previous exam period) |
2nd Oct 23 - 29th Jan 24
(exams until 9th Feb 24)
❱ Transition time from previous location:
11 weeks 2 days from end of classes
( 2 days from previous exam period) |
4th Mar 24 - 31st May 24
(exams until 20th Sep 24)
❱ Transition time from previous location:
5 weeks from end of classes
(3 weeks 3 days from previous exam period) |
|---|
| University of Turin | University of Hohenheim | University of Warsaw | University of Turin |
|---|
| Locale | Turin, Italy | Stuttgart, Germany | Warsaw, Poland | Turin, Italy |
|---|
| Food safety of the whole value chain | AgriFood Science and Engineering (spring/summer) | Food System Management | Thesis at University of Turin |
|---|
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. | 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 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | |
Basic knowledge of the food microbiology | | Basic knowledge about the food system | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
| |
| AgFoodTech (spring/summer) | obl. | 7,5 | | Information Technologies and Expert Systems in Plant Protection | el. | 6 | | Precision Farming | el. | 6 | | Advanced Process Engineering Techniques for Cereal Processing | el. | 7,5 | | Dairy Science and Technology | el. | 7,5 | | Online Dairy Science and Technology | el. | 5 | | Introduction to Machine Learning in Python | el. | 7.5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
|
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.
 | 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). | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Submitted thesis |
| Key for this path: 14_27_13 |
| Intended Learning Outcomes (ILOs) for the mobility path UNITOa ❱ UHOHb ❱ UW ❱ UNITO | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHb | - Design new agri-food value chains and innovative food products. | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOa | - Assess safety issues of the whole food chain | | UHOHb | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOa | - Solve specific safety challenges administered during the courses. | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | | UHOHb | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UNITOa ❱ UHOHb ❱ UW ❱ UNITO | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | UHOHb | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | UHOHb | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UNITOa ❱ UHOHb ❱ UW ❱ UNITO |
Food safety, transparency, traceability
22.5 UNITOa
1 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 63.5Management of food system innovations
22.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Innovative food processing
22.5 UHOHb
✔ Thesis +30
✔Summer School +5
Total 57.515 UHOHb
2 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 57Digitalisation and data management
15 UHOHb
0.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 55.5Consumer practices and public engagement
11.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 51.57.5 UHOHb
2 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 49.5Targeted nutrition and health management
✔ Thesis +30
✔Summer School +5
Total 35✔ Thesis +30
✔Summer School +5
Total 3522.5 UHOHb
✔Summer School +5
Total 27.598: UNITOa ❱ UHOHb ❱ UORa ❱ UNITO ◉⚠ Food safety,...ility 66.5 ECTS
| Path timeline | UNITOa --------------------14 weeks 2 days--------------------❱ UHOHb --------------10 weeks 2 days--------------❱ UORa -----------------12 weeks 3 days-----------------❱ UNITO |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 23rd Dec 22
(exams until 24th Feb 23)
|
3rd Apr 23 - 15th Jul 23
(exams until 30th Sep 23)
❱ Transition time from previous location:
14 weeks 2 days from end of classes
(5 weeks 2 days from previous exam period) |
25th Sep 23 - 8th Dec 23
(exams until 19th Jan 24)
❱ Transition time from previous location:
10 weeks 2 days from end of classes
(overlap of 5 days from previous exam period) |
4th Mar 24 - 31st May 24
(exams until 20th Sep 24)
❱ Transition time from previous location:
12 weeks 3 days from end of classes
(6 weeks 3 days from previous exam period) |
|---|
| University of Turin | University of Hohenheim | University of Reading | University of Turin |
|---|
| Locale | Turin, Italy | Stuttgart, Germany | Reading, United Kingdom | Turin, Italy |
|---|
| Food safety of the whole value chain | AgriFood Science and Engineering (spring/summer) | Personalised Nutrition and the Consumer | Thesis at University of Turin |
|---|
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. | 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. | |
Basic knowledge of the food microbiology | | General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
| |
| AgFoodTech (spring/summer) | obl. | 7,5 | | Information Technologies and Expert Systems in Plant Protection | el. | 6 | | Precision Farming | el. | 6 | | Advanced Process Engineering Techniques for Cereal Processing | el. | 7,5 | | Dairy Science and Technology | el. | 7,5 | | Online Dairy Science and Technology | el. | 5 | | Introduction to Machine Learning in Python | el. | 7.5 |
| |
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
|
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.
 | 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). | Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Submitted thesis |
| Key for this path: 14_27_16 |
| Intended Learning Outcomes (ILOs) for the mobility path UNITOa ❱ UHOHb ❱ UORa ❱ UNITO | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHb | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOa | - Assess safety issues of the whole food chain | | UHOHb | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOa | - Solve specific safety challenges administered during the courses. | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | | UHOHb | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UNITOa ❱ UHOHb ❱ UORa ❱ UNITO | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | UHOHb | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | UHOHb | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams |
|
| Focus areas addressed by the mobility path UNITOa ❱ UHOHb ❱ UORa ❱ UNITO |
Food safety, transparency, traceability
22.5 UNITOa
4 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 66.5Innovative food processing
22.5 UHOHb
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Targeted nutrition and health management
20 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 6015 UHOHb
✔ Thesis +30
✔Summer School +5
Total 50Digitalisation and data management
15 UHOHb
✔ Thesis +30
✔Summer School +5
Total 507.5 UHOHb
✔ Thesis +30
✔Summer School +5
Total 42.5Consumer practices and public engagement
2.5 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 42.5✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 40Management of food system innovations
✔ Thesis +30
✔Summer School +5
Total 3522.5 UHOHb
✔Summer School +5
Total 27.599: UNITOa ❱ UHOHb ❱ UAM ❱ UNITO ◉⚠ Innovative f...ssing 65 ECTS
| Path timeline | UNITOa --------------------14 weeks 2 days--------------------❱ UHOHb -----------8 weeks -----------❱ UAM ---------------10 weeks 5 days---------------❱ UNITO |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 23rd Dec 22
(exams until 24th Feb 23)
|
3rd Apr 23 - 15th Jul 23
(exams until 30th Sep 23)
❱ Transition time from previous location:
14 weeks 2 days from end of classes
(5 weeks 2 days from previous exam period) |
9th Sep 23 - 20th Dec 23
(exams until 20th Jan 24)
⚠ indicative dates
❱ Transition time from previous location:
8 weeks from end of classes
(overlap of 3 weeks from previous exam period) |
4th Mar 24 - 31st May 24
(exams until 20th Sep 24)
❱ Transition time from previous location:
10 weeks 5 days from end of classes
(6 weeks 2 days from previous exam period) |
|---|
| University of Turin | University of Hohenheim | Autonomous University of Madrid | University of Turin |
|---|
| Locale | Turin, Italy | Stuttgart, Germany | Madrid, Spain | Turin, Italy |
|---|
| Food safety of the whole value chain | AgriFood Science and Engineering (spring/summer) | Functional Foods and Precision Nutrition | Thesis at University of Turin |
|---|
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. | 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. | |
Basic knowledge of the food microbiology | | Basic knowledge in Food Science, Nutrition and/or Biology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
| |
| AgFoodTech (spring/summer) | obl. | 7,5 | | Information Technologies and Expert Systems in Plant Protection | el. | 6 | | Precision Farming | el. | 6 | | Advanced Process Engineering Techniques for Cereal Processing | el. | 7,5 | | Dairy Science and Technology | el. | 7,5 | | Online Dairy Science and Technology | el. | 5 | | Introduction to Machine Learning in Python | el. | 7.5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
|
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.
 | 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). | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Submitted thesis |
| Key for this path: 14_27_18 |
| Intended Learning Outcomes (ILOs) for the mobility path UNITOa ❱ UHOHb ❱ UAM ❱ UNITO | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHb | - Design new agri-food value chains and innovative food products. | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOa | - Assess safety issues of the whole food chain | | UHOHb | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOa | - Solve specific safety challenges administered during the courses. | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | | UHOHb | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UNITOa ❱ UHOHb ❱ UAM ❱ UNITO | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | UHOHb | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | UHOHb | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UNITOa ❱ UHOHb ❱ UAM ❱ UNITO |
Innovative food processing
22.5 UHOHb
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 65Targeted nutrition and health management
22.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Digitalisation and data management
15 UHOHb
7.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Food safety, transparency, traceability
22.5 UNITOa
✔ Thesis +30
✔Summer School +5
Total 57.515 UHOHb
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 57.57.5 UHOHb
✔ Thesis +30
✔Summer School +5
Total 42.5Consumer practices and public engagement
✔ Thesis +30
✔Summer School +5
Total 35Management of food system innovations
✔ Thesis +30
✔Summer School +5
Total 35✔ Thesis +30
✔Summer School +5
Total 3522.5 UHOHb
✔Summer School +5
Total 27.5100: UNITOa ❱ UHOHb ❱ QUB ❱ UNITO 2019◉⚠ Food safety,...ility 85 ECTS
| Path timeline | UNITOa --------------------14 weeks 2 days--------------------❱ UHOHb --------------10 weeks --------------❱ QUB ----------------11 weeks 5 days----------------❱ UNITO |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 23rd Dec 22
(exams until 24th Feb 23)
|
3rd Apr 23 - 15th Jul 23
(exams until 30th Sep 23)
❱ Transition time from previous location:
14 weeks 2 days from end of classes
(5 weeks 2 days from previous exam period) |
23rd Sep 23 - 13th Dec 23
(exams until 29th May 24)
⚠ indicative dates
❱ Transition time from previous location:
10 weeks from end of classes
(overlap of 1 week from previous exam period) |
4th Mar 24 - 31st May 24
(exams until 20th Sep 24)
❱ Transition time from previous location:
11 weeks 5 days from end of classes
(overlap of 12 weeks 1 day from previous exam period) |
|---|
| University of Turin | University of Hohenheim | Queen's University of Belfast | University of Turin |
|---|
| Locale | Turin, Italy | Stuttgart, Germany | Belfast, United Kingdom | Turin, Italy |
|---|
| Food safety of the whole value chain | AgriFood Science and Engineering (spring/summer) | Food integrity of the supply chains. Applied and advanced systems for food control | Thesis at University of Turin |
|---|
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. | 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. | |
Basic knowledge of the food microbiology | | | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
| |
| AgFoodTech (spring/summer) | obl. | 7,5 | | Information Technologies and Expert Systems in Plant Protection | el. | 6 | | Precision Farming | el. | 6 | | Advanced Process Engineering Techniques for Cereal Processing | el. | 7,5 | | Dairy Science and Technology | el. | 7,5 | | Online Dairy Science and Technology | el. | 5 | | Introduction to Machine Learning in Python | el. | 7.5 |
| |
| Advanced research skills | obl. | 5 | | Advanced Food Bioanalysis | obl. | 10 | | Food Safety, Health and Disease | obl. | 7.5 |
|
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.
 | 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). | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Submitted thesis |
| Key for this path: 14_27_23 |
| Intended Learning Outcomes (ILOs) for the mobility path UNITOa ❱ UHOHb ❱ QUB ❱ UNITO | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHb | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOa | - Assess safety issues of the whole food chain | | UHOHb | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOa | - Solve specific safety challenges administered during the courses. | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | | UHOHb | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UNITOa ❱ UHOHb ❱ QUB ❱ UNITO | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | UHOHb | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | QUB | test | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | UHOHb | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams |
|
| Focus areas addressed by the mobility path UNITOa ❱ UHOHb ❱ QUB ❱ UNITO |
Food safety, transparency, traceability
22.5 UNITOa
22.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 8522.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Innovative food processing
22.5 UHOHb
✔ Thesis +30
✔Summer School +5
Total 57.515 UHOHb
✔ Thesis +30
✔Summer School +5
Total 50Digitalisation and data management
15 UHOHb
✔ Thesis +30
✔Summer School +5
Total 507.5 UHOHb
✔ Thesis +30
✔Summer School +5
Total 42.5Consumer practices and public engagement
✔ Thesis +30
✔Summer School +5
Total 35Targeted nutrition and health management
✔ Thesis +30
✔Summer School +5
Total 35Management of food system innovations
✔ Thesis +30
✔Summer School +5
Total 3522.5 UHOHb
✔Summer School +5
Total 27.5101: UNITOa ❱ UHOHb ❱ LUa ❱ UNITO ◉⚠ Food safety,...ility 85 ECTS⚠ Circular foo...stems 70 ECTS⚠ Sustainable ...ction 70 ECTS⚠ Innovative f...ssing 70 ECTS
| Path timeline | UNITOa --------------------14 weeks 2 days--------------------❱ UHOHb ------4 weeks 3 days------❱ LUa ----------------11 weeks 3 days----------------❱ UNITO |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 23rd Dec 22
(exams until 24th Feb 23)
|
3rd Apr 23 - 15th Jul 23
(exams until 30th Sep 23)
❱ Transition time from previous location:
14 weeks 2 days from end of classes
(5 weeks 2 days from previous exam period) |
15th Aug 23 - 15th Dec 23
(exams until 15th Jan 24)
❱ Transition time from previous location:
4 weeks 3 days from end of classes
(overlap of 6 weeks 4 days from previous exam period) |
4th Mar 24 - 31st May 24
(exams until 20th Sep 24)
❱ Transition time from previous location:
11 weeks 3 days from end of classes
(7 weeks from previous exam period) |
|---|
| University of Turin | University of Hohenheim | Lund University | University of Turin |
|---|
| Locale | Turin, Italy | Stuttgart, Germany | Lund, Sweden | Turin, Italy |
|---|
| Food safety of the whole value chain | AgriFood Science and Engineering (spring/summer) | Consumer driven sustainable food processing (fall/winter) | Thesis at University of Turin |
|---|
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. | 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 aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | |
Basic knowledge of the food microbiology | | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
| |
| AgFoodTech (spring/summer) | obl. | 7,5 | | Information Technologies and Expert Systems in Plant Protection | el. | 6 | | Precision Farming | el. | 6 | | Advanced Process Engineering Techniques for Cereal Processing | el. | 7,5 | | Dairy Science and Technology | el. | 7,5 | | Online Dairy Science and Technology | el. | 5 | | Introduction to Machine Learning in Python | el. | 7.5 |
| |
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
|
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.
 | 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). | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Submitted thesis |
| Key for this path: 14_27_20 |
| Intended Learning Outcomes (ILOs) for the mobility path UNITOa ❱ UHOHb ❱ LUa ❱ UNITO | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHb | - Design new agri-food value chains and innovative food products. | | LUa | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOa | - Assess safety issues of the whole food chain | | UHOHb | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOa | - Solve specific safety challenges administered during the courses. | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | | UHOHb | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UNITOa ❱ UHOHb ❱ LUa ❱ UNITO | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | UHOHb | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | UHOHb | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path UNITOa ❱ UHOHb ❱ LUa ❱ UNITO |
Food safety, transparency, traceability
22.5 UNITOa
22.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 857.5 UHOHb
22.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 7015 UHOHb
15 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 70Innovative food processing
22.5 UHOHb
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 70Consumer practices and public engagement
15 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 55Digitalisation and data management
15 UHOHb
✔ Thesis +30
✔Summer School +5
Total 50Targeted nutrition and health management
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.5Management of food system innovations
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 4022.5 UHOHb
7.5 LUa
✔ ETBC +5
✔Summer School +5
Total 40✔ Thesis +30
✔Summer School +5
Total 35102: UNITOa ❱ UHOHb ❱ AUa ❱ UNITO ◉⚠ Sustainable ...ction 67.5 ECTS
| Path timeline | UNITOa --------------------14 weeks 2 days--------------------❱ UHOHb --------6 weeks 2 days--------❱ AUa -----------------12 weeks 2 days-----------------❱ UNITO |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 23rd Dec 22
(exams until 24th Feb 23)
|
3rd Apr 23 - 15th Jul 23
(exams until 30th Sep 23)
❱ Transition time from previous location:
14 weeks 2 days from end of classes
(5 weeks 2 days from previous exam period) |
28th Aug 23 - 9th Dec 23
(exams until 27th Jan 24)
❱ Transition time from previous location:
6 weeks 2 days from end of classes
(overlap of 4 weeks 5 days from previous exam period) |
4th Mar 24 - 31st May 24
(exams until 20th Sep 24)
❱ Transition time from previous location:
12 weeks 2 days from end of classes
(5 weeks 2 days from previous exam period) |
|---|
| University of Turin | University of Hohenheim | Aarhus University | University of Turin |
|---|
| Locale | Turin, Italy | Stuttgart, Germany | Aarhus, Denmark | Turin, Italy |
|---|
| Food safety of the whole value chain | AgriFood Science and Engineering (spring/summer) | Future Foods | Thesis at University of Turin |
|---|
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. | 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 society, consumer, sensory and molecular level. It will give the student insigt in future sustainable food production of high value crops and novel animal-based food products including cell-based production, combined with food sensory science, innovation and product development in the food sector. | |
Basic knowledge of the food microbiology | | A scientific, food, agricultural, technical-scientific or medical scientific bachelor degree with molecular biology or biochemistry at a level of 10-15 ECTS is recommended as well as basic knowledge of Food Science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
| |
| AgFoodTech (spring/summer) | obl. | 7,5 | | Information Technologies and Expert Systems in Plant Protection | el. | 6 | | Precision Farming | el. | 6 | | Advanced Process Engineering Techniques for Cereal Processing | el. | 7,5 | | Dairy Science and Technology | el. | 7,5 | | Online Dairy Science and Technology | el. | 5 | | Introduction to Machine Learning in Python | el. | 7.5 |
| |
| Project work in sensory science | obl. | 5 | | Innovative and organic production of fruits and vegetables | obl. | 7.5 | | Future animal-based food | obl. | 5 | | Food, consumer and innovation | obl. | 5 |
|
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.
 | 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). | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Submitted thesis |
| Key for this path: 14_27_17 |
| Intended Learning Outcomes (ILOs) for the mobility path UNITOa ❱ UHOHb ❱ AUa ❱ UNITO | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHb | - Design new agri-food value chains and innovative food products. | | AUa | -
Create food with novel technolgy
-
Create coherence between molecular nutrition and food technology on one side and socio-scientific analysis of food production and consumption on the other.
| |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOa | - Assess safety issues of the whole food chain | | UHOHb | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | AUa | - Evaluate processes/strategies of product development of specific raw materials and production methods-
Discuss sensory characteristics according to societal relevance and the scientific literature
| |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOa | - Solve specific safety challenges administered during the courses. | | AUa | - Suggests methods for production of future animal-based or plant-based products and identify challenges in production of new sustainable products | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | | UHOHb | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | AUa | - Understand the use of sensory science to develop future foods | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UNITOa ❱ UHOHb ❱ AUa ❱ UNITO | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | AUa | Transference of knowledge, ideas and novel technologies to develop a future food, including the choice of primary production method and technological processing for the final product. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | UHOHb | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | AUa | Students will be challenged to develop future food using their scientific and practical knowledge obtained in the program. The students will work in mixed, international groups.
| | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | UHOHb | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams |
|
| Focus areas addressed by the mobility path UNITOa ❱ UHOHb ❱ AUa ❱ UNITO |
15 UHOHb
12.5 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 67.5Food safety, transparency, traceability
22.5 UNITOa
✔ Thesis +30
✔Summer School +5
Total 57.5Innovative food processing
22.5 UHOHb
✔ Thesis +30
✔Summer School +5
Total 57.5Consumer practices and public engagement
10 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 50Digitalisation and data management
15 UHOHb
✔ Thesis +30
✔Summer School +5
Total 507.5 UHOHb
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.522.5 UHOHb
6 AUa
✔ ETBC +5
✔Summer School +5
Total 38.5Targeted nutrition and health management
✔ Thesis +30
✔Summer School +5
Total 35Management of food system innovations
✔ Thesis +30
✔Summer School +5
Total 35✔ Thesis +30
✔Summer School +5
Total 35103: UNITOa ❱ UAM ❱ UW ❱ UNITO ◉⚠ Food safety,...ility 63.5 ECTS
| Path timeline | UNITOa ----------7 weeks 4 days----------❱ UAM -------------------------------22 weeks 3 days-------------------------------❱ UW -------5 weeks -------❱ UNITO |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 23rd Dec 22
(exams until 24th Feb 23)
|
14th Feb 23 - 28th Apr 23
(exams until 9th Jun 23)
❱ Transition time from previous location:
7 weeks 4 days from end of classes
(overlap of 1 week 3 days from previous exam period) |
2nd Oct 23 - 29th Jan 24
(exams until 9th Feb 24)
❱ Transition time from previous location:
22 weeks 3 days from end of classes
(16 weeks 3 days from previous exam period) |
4th Mar 24 - 31st May 24
(exams until 20th Sep 24)
❱ Transition time from previous location:
5 weeks from end of classes
(3 weeks 3 days from previous exam period) |
|---|
| University of Turin | Autonomous University of Madrid | University of Warsaw | University of Turin |
|---|
| Locale | Turin, Italy | Madrid, Spain | Warsaw, Poland | Turin, Italy |
|---|
| Food safety of the whole value chain | Functional Foods and Precision Nutrition | Food System Management | Thesis at University of Turin |
|---|
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. | 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 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | |
Basic knowledge of the food microbiology | Basic knowledge in Food Science, Nutrition and/or Biology | Basic knowledge about the food system | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
|
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.
 | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Submitted thesis |
| Key for this path: 14_18_13 |
| Intended Learning Outcomes (ILOs) for the mobility path UNITOa ❱ UAM ❱ UW ❱ UNITO | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOa | - Assess safety issues of the whole food chain | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOa | - Solve specific safety challenges administered during the courses. | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UNITOa ❱ UAM ❱ UW ❱ UNITO | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UNITOa ❱ UAM ❱ UW ❱ UNITO |
Food safety, transparency, traceability
22.5 UNITOa
1 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 63.5Management of food system innovations
22.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Targeted nutrition and health management
22.5 UAM
✔ Thesis +30
✔Summer School +5
Total 57.5Consumer practices and public engagement
11.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 51.5Digitalisation and data management
7.5 UAM
0.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 482.5 UAM
2 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 44.52 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 42Innovative food processing
2.5 UAM
✔ Thesis +30
✔Summer School +5
Total 37.5✔ Thesis +30
✔Summer School +5
Total 35104: UNITOa ❱ UAM ❱ UORa ❱ UNITO ◉⚠ Food safety,...ility 66.5 ECTS⚠ Targeted nut...ment 82.5 ECTS
| Path timeline | UNITOa ----------7 weeks 4 days----------❱ UAM ------------------------------21 weeks 3 days------------------------------❱ UORa -----------------12 weeks 3 days-----------------❱ UNITO |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 23rd Dec 22
(exams until 24th Feb 23)
|
14th Feb 23 - 28th Apr 23
(exams until 9th Jun 23)
❱ Transition time from previous location:
7 weeks 4 days from end of classes
(overlap of 1 week 3 days from previous exam period) |
25th Sep 23 - 8th Dec 23
(exams until 19th Jan 24)
❱ Transition time from previous location:
21 weeks 3 days from end of classes
(15 weeks 3 days from previous exam period) |
4th Mar 24 - 31st May 24
(exams until 20th Sep 24)
❱ Transition time from previous location:
12 weeks 3 days from end of classes
(6 weeks 3 days from previous exam period) |
|---|
| University of Turin | Autonomous University of Madrid | University of Reading | University of Turin |
|---|
| Locale | Turin, Italy | Madrid, Spain | Reading, United Kingdom | Turin, Italy |
|---|
| Food safety of the whole value chain | Functional Foods and Precision Nutrition | Personalised Nutrition and the Consumer | Thesis at University of Turin |
|---|
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. | 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. | |
Basic knowledge of the food microbiology | 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. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
|
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.
 | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Submitted thesis |
| Key for this path: 14_18_16 |
| Intended Learning Outcomes (ILOs) for the mobility path UNITOa ❱ UAM ❱ UORa ❱ UNITO | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOa | - Assess safety issues of the whole food chain | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOa | - Solve specific safety challenges administered during the courses. | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UNITOa ❱ UAM ❱ UORa ❱ UNITO | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UNITOa ❱ UAM ❱ UORa ❱ UNITO |
Targeted nutrition and health management
22.5 UAM
20 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 82.5Food safety, transparency, traceability
22.5 UNITOa
4 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 66.5Consumer practices and public engagement
2.5 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 42.5Digitalisation and data management
7.5 UAM
✔ Thesis +30
✔Summer School +5
Total 42.5Innovative food processing
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 42.5✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 402.5 UAM
✔ Thesis +30
✔Summer School +5
Total 37.5✔ Thesis +30
✔Summer School +5
Total 35Management of food system innovations
✔ Thesis +30
✔Summer School +5
Total 35105: UNITOa ❱ UAM ❱ UHOHa ❱ UNITO ◉⚠ Sustainable ...ction 65 ECTS⚠ Innovative f...ssing 65 ECTS
| Path timeline | UNITOa ----------7 weeks 4 days----------❱ UAM ----------------------------------24 weeks 3 days----------------------------------❱ UHOHa ------4 weeks 2 days------❱ UNITO |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 23rd Dec 22
(exams until 24th Feb 23)
|
14th Feb 23 - 28th Apr 23
(exams until 9th Jun 23)
❱ Transition time from previous location:
7 weeks 4 days from end of classes
(overlap of 1 week 3 days from previous exam period) |
16th Oct 23 - 3rd Feb 24
(exams until 31st Mar 24)
❱ Transition time from previous location:
24 weeks 3 days from end of classes
(18 weeks 3 days from previous exam period) |
4th Mar 24 - 31st May 24
(exams until 20th Sep 24)
❱ Transition time from previous location:
4 weeks 2 days from end of classes
(overlap of 3 weeks 6 days from previous exam period) |
|---|
| University of Turin | Autonomous University of Madrid | University of Hohenheim | University of Turin |
|---|
| Locale | Turin, Italy | Madrid, Spain | Stuttgart, Germany | Turin, Italy |
|---|
| Food safety of the whole value chain | Functional Foods and Precision Nutrition | AgriFood Science and Engineering (fall/winter) | Thesis at University of Turin |
|---|
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. | 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. | |
Basic knowledge of the food microbiology | 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. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| AgFoodTech (fall/winter) | obl. | 7,5 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 |
|
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.
 | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | 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). | Submitted thesis |
| Key for this path: 14_18_19 |
| Intended Learning Outcomes (ILOs) for the mobility path UNITOa ❱ UAM ❱ UHOHa ❱ UNITO | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | UHOHa | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOa | - Assess safety issues of the whole food chain | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOa | - Solve specific safety challenges administered during the courses. | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UNITOa ❱ UAM ❱ UHOHa ❱ UNITO | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UNITOa ❱ UAM ❱ UHOHa ❱ UNITO |
2.5 UAM
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 65Innovative food processing
2.5 UAM
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 65Food safety, transparency, traceability
22.5 UNITOa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Targeted nutrition and health management
22.5 UAM
✔ Thesis +30
✔Summer School +5
Total 57.515 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 5515 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 55Digitalisation and data management
7.5 UAM
7.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 55Consumer practices and public engagement
✔ Thesis +30
✔Summer School +5
Total 35Management of food system innovations
✔ Thesis +30
✔Summer School +5
Total 3522.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 32.5106: UNITOa ❱ UAM ❱ QUB ❱ UNITO 20192020◉⚠ Food safety,...ility 85 ECTS
| Path timeline | UNITOa ----------7 weeks 4 days----------❱ UAM -----------------------------21 weeks 1 day-----------------------------❱ QUB ----------------11 weeks 5 days----------------❱ UNITO |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 23rd Dec 22
(exams until 24th Feb 23)
|
14th Feb 23 - 28th Apr 23
(exams until 9th Jun 23)
❱ Transition time from previous location:
7 weeks 4 days from end of classes
(overlap of 1 week 3 days from previous exam period) |
23rd Sep 23 - 13th Dec 23
(exams until 29th May 24)
⚠ indicative dates
❱ Transition time from previous location:
21 weeks 1 day from end of classes
(15 weeks 1 day from previous exam period) |
4th Mar 24 - 31st May 24
(exams until 20th Sep 24)
❱ Transition time from previous location:
11 weeks 5 days from end of classes
(overlap of 12 weeks 1 day from previous exam period) |
|---|
| University of Turin | Autonomous University of Madrid | Queen's University of Belfast | University of Turin |
|---|
| Locale | Turin, Italy | Madrid, Spain | Belfast, United Kingdom | Turin, Italy |
|---|
| Food safety of the whole value chain | Functional Foods and Precision Nutrition | Food integrity of the supply chains. Applied and advanced systems for food control | Thesis at University of Turin |
|---|
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. | 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. | |
Basic knowledge of the food microbiology | Basic knowledge in Food Science, Nutrition and/or Biology | | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Advanced research skills | obl. | 5 | | Advanced Food Bioanalysis | obl. | 10 | | Food Safety, Health and Disease | obl. | 7.5 |
|
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.
 | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Submitted thesis |
| Key for this path: 14_18_23 |
| Intended Learning Outcomes (ILOs) for the mobility path UNITOa ❱ UAM ❱ QUB ❱ UNITO | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOa | - Assess safety issues of the whole food chain | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOa | - Solve specific safety challenges administered during the courses. | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UNITOa ❱ UAM ❱ QUB ❱ UNITO | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | QUB | test | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UNITOa ❱ UAM ❱ QUB ❱ UNITO |
Food safety, transparency, traceability
22.5 UNITOa
22.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 8522.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Targeted nutrition and health management
22.5 UAM
✔ Thesis +30
✔Summer School +5
Total 57.5Digitalisation and data management
7.5 UAM
✔ Thesis +30
✔Summer School +5
Total 42.52.5 UAM
✔ Thesis +30
✔Summer School +5
Total 37.5Innovative food processing
2.5 UAM
✔ Thesis +30
✔Summer School +5
Total 37.5✔ Thesis +30
✔Summer School +5
Total 35Consumer practices and public engagement
✔ Thesis +30
✔Summer School +5
Total 35Management of food system innovations
✔ Thesis +30
✔Summer School +5
Total 35107: UNITOa ❱ UAM ❱ LUa ❱ UNITO ◉⚠ Food safety,...ility 85 ECTS⚠ Targeted nut...ment 70 ECTS
| Path timeline | UNITOa ----------7 weeks 4 days----------❱ UAM ---------------------15 weeks 4 days---------------------❱ LUa ----------------11 weeks 3 days----------------❱ UNITO |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 23rd Dec 22
(exams until 24th Feb 23)
|
14th Feb 23 - 28th Apr 23
(exams until 9th Jun 23)
❱ Transition time from previous location:
7 weeks 4 days from end of classes
(overlap of 1 week 3 days from previous exam period) |
15th Aug 23 - 15th Dec 23
(exams until 15th Jan 24)
❱ Transition time from previous location:
15 weeks 4 days from end of classes
(9 weeks 4 days from previous exam period) |
4th Mar 24 - 31st May 24
(exams until 20th Sep 24)
❱ Transition time from previous location:
11 weeks 3 days from end of classes
(7 weeks from previous exam period) |
|---|
| University of Turin | Autonomous University of Madrid | Lund University | University of Turin |
|---|
| Locale | Turin, Italy | Madrid, Spain | Lund, Sweden | Turin, Italy |
|---|
| Food safety of the whole value chain | Functional Foods and Precision Nutrition | Consumer driven sustainable food processing (fall/winter) | Thesis at University of Turin |
|---|
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. | 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 aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | |
Basic knowledge of the food microbiology | Basic knowledge in Food Science, Nutrition and/or Biology | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
|
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.
 | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Submitted thesis |
| Key for this path: 14_18_20 |
| Intended Learning Outcomes (ILOs) for the mobility path UNITOa ❱ UAM ❱ LUa ❱ UNITO | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | LUa | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOa | - Assess safety issues of the whole food chain | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOa | - Solve specific safety challenges administered during the courses. | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UNITOa ❱ UAM ❱ LUa ❱ UNITO | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path UNITOa ❱ UAM ❱ LUa ❱ UNITO |
Food safety, transparency, traceability
22.5 UNITOa
22.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 85Targeted nutrition and health management
22.5 UAM
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 7022.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.52.5 UAM
15 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 57.5Consumer practices and public engagement
15 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 55Innovative food processing
2.5 UAM
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 50Digitalisation and data management
7.5 UAM
✔ Thesis +30
✔Summer School +5
Total 42.5Management of food system innovations
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 40✔ Thesis +30
✔Summer School +5
Total 357.5 LUa
✔ ETBC +5
✔Summer School +5
Total 17.5108: UNITOa ❱ UAM ❱ AUa ❱ UNITO 2022◉3⚠ Food safety,...ility 57.5 ECTS
| Path timeline | UNITOa ----------7 weeks 4 days----------❱ UAM ------------------------17 weeks 3 days------------------------❱ AUa -----------------12 weeks 2 days-----------------❱ UNITO |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 23rd Dec 22
(exams until 24th Feb 23)
|
14th Feb 23 - 28th Apr 23
(exams until 9th Jun 23)
❱ Transition time from previous location:
7 weeks 4 days from end of classes
(overlap of 1 week 3 days from previous exam period) |
28th Aug 23 - 9th Dec 23
(exams until 27th Jan 24)
❱ Transition time from previous location:
17 weeks 3 days from end of classes
(11 weeks 3 days from previous exam period) |
4th Mar 24 - 31st May 24
(exams until 20th Sep 24)
❱ Transition time from previous location:
12 weeks 2 days from end of classes
(5 weeks 2 days from previous exam period) |
|---|
| University of Turin | Autonomous University of Madrid | Aarhus University | University of Turin |
|---|
| Locale | Turin, Italy | Madrid, Spain | Aarhus, Denmark | Turin, Italy |
|---|
| Food safety of the whole value chain | Functional Foods and Precision Nutrition | Future Foods | Thesis at University of Turin |
|---|
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. | 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 society, consumer, sensory and molecular level. It will give the student insigt in future sustainable food production of high value crops and novel animal-based food products including cell-based production, combined with food sensory science, innovation and product development in the food sector. | |
Basic knowledge of the food microbiology | Basic knowledge in Food Science, Nutrition and/or Biology | A scientific, food, agricultural, technical-scientific or medical scientific bachelor degree with molecular biology or biochemistry at a level of 10-15 ECTS is recommended as well as basic knowledge of Food Science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Project work in sensory science | obl. | 5 | | Innovative and organic production of fruits and vegetables | obl. | 7.5 | | Future animal-based food | obl. | 5 | | Food, consumer and innovation | obl. | 5 |
|
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.
 | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Submitted thesis |
| Key for this path: 14_18_17 |
| Intended Learning Outcomes (ILOs) for the mobility path UNITOa ❱ UAM ❱ AUa ❱ UNITO | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | AUa | -
Create food with novel technolgy
-
Create coherence between molecular nutrition and food technology on one side and socio-scientific analysis of food production and consumption on the other.
| |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOa | - Assess safety issues of the whole food chain | | AUa | - Evaluate processes/strategies of product development of specific raw materials and production methods-
Discuss sensory characteristics according to societal relevance and the scientific literature
| |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOa | - Solve specific safety challenges administered during the courses. | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | AUa | - Suggests methods for production of future animal-based or plant-based products and identify challenges in production of new sustainable products | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | | AUa | - Understand the use of sensory science to develop future foods | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UNITOa ❱ UAM ❱ AUa ❱ UNITO | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | AUa | Transference of knowledge, ideas and novel technologies to develop a future food, including the choice of primary production method and technological processing for the final product. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | AUa | Students will be challenged to develop future food using their scientific and practical knowledge obtained in the program. The students will work in mixed, international groups.
| | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UNITOa ❱ UAM ❱ AUa ❱ UNITO |
Food safety, transparency, traceability
22.5 UNITOa
✔ Thesis +30
✔Summer School +5
Total 57.5Targeted nutrition and health management
22.5 UAM
✔ Thesis +30
✔Summer School +5
Total 57.52.5 UAM
12.5 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 55Consumer practices and public engagement
10 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 50Digitalisation and data management
7.5 UAM
✔ Thesis +30
✔Summer School +5
Total 42.5✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 40Innovative food processing
2.5 UAM
✔ Thesis +30
✔Summer School +5
Total 37.5✔ Thesis +30
✔Summer School +5
Total 35Management of food system innovations
✔ Thesis +30
✔Summer School +5
Total 356 AUa
✔ ETBC +5
✔Summer School +5
Total 16109: UNITOa ❱ QUB ❱ UW ❱ UNITO ◉⚠ Food safety,...ility 86 ECTS
| Path timeline | UNITOa --2 weeks --❱ QUB -------------------------------------27 weeks -------------------------------------❱ UW -------5 weeks -------❱ UNITO |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 23rd Dec 22
(exams until 24th Feb 23)
|
6th Jan 23 - 27th Mar 23
(exams until 29th May 23)
⚠ indicative dates
❱ Transition time from previous location:
2 weeks from end of classes
(overlap of 7 weeks from previous exam period) |
2nd Oct 23 - 29th Jan 24
(exams until 9th Feb 24)
❱ Transition time from previous location:
27 weeks from end of classes
(18 weeks from previous exam period) |
4th Mar 24 - 31st May 24
(exams until 20th Sep 24)
❱ Transition time from previous location:
5 weeks from end of classes
(3 weeks 3 days from previous exam period) |
|---|
| University of Turin | Queen's University of Belfast | University of Warsaw | University of Turin |
|---|
| Locale | Turin, Italy | Belfast, United Kingdom | Warsaw, Poland | Turin, Italy |
|---|
| Food safety of the whole value chain | Food integrity of the supply chains. Applied and advanced systems for food control | Food System Management | Thesis at University of Turin |
|---|
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. | 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 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | |
Basic knowledge of the food microbiology | | Basic knowledge about the food system | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
| |
| Advanced research skills | obl. | 5 | | Agri-food traceability and Fraud | obl. | 10 | | Entrepreneurship for Food | obl. | 7.5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
|
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.
 | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Submitted thesis |
| Key for this path: 14_23_13 |
| Intended Learning Outcomes (ILOs) for the mobility path UNITOa ❱ QUB ❱ UW ❱ UNITO | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOa | - Assess safety issues of the whole food chain | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOa | - Solve specific safety challenges administered during the courses. | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UNITOa ❱ QUB ❱ UW ❱ UNITO | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | QUB | test | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UNITOa ❱ QUB ❱ UW ❱ UNITO |
Food safety, transparency, traceability
22.5 UNITOa
22.5 QUB
1 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 86Management of food system innovations
22.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.522.5 QUB
✔ Thesis +30
✔Summer School +5
Total 57.5Consumer practices and public engagement
11.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 51.52 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 422 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 42Digitalisation and data management
0.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 40.5Targeted nutrition and health management
✔ Thesis +30
✔Summer School +5
Total 35Innovative food processing
✔ Thesis +30
✔Summer School +5
Total 35110: UNITOa ❱ QUB ❱ UORa ❱ UNITO ◉⚠ Food safety,...ility 89 ECTS
| Path timeline | UNITOa --2 weeks --❱ QUB ------------------------------------26 weeks ------------------------------------❱ UORa -----------------12 weeks 3 days-----------------❱ UNITO |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 23rd Dec 22
(exams until 24th Feb 23)
|
6th Jan 23 - 27th Mar 23
(exams until 29th May 23)
⚠ indicative dates
❱ Transition time from previous location:
2 weeks from end of classes
(overlap of 7 weeks from previous exam period) |
25th Sep 23 - 8th Dec 23
(exams until 19th Jan 24)
❱ Transition time from previous location:
26 weeks from end of classes
(17 weeks from previous exam period) |
4th Mar 24 - 31st May 24
(exams until 20th Sep 24)
❱ Transition time from previous location:
12 weeks 3 days from end of classes
(6 weeks 3 days from previous exam period) |
|---|
| University of Turin | Queen's University of Belfast | University of Reading | University of Turin |
|---|
| Locale | Turin, Italy | Belfast, United Kingdom | Reading, United Kingdom | Turin, Italy |
|---|
| Food safety of the whole value chain | Food integrity of the supply chains. Applied and advanced systems for food control | Personalised Nutrition and the Consumer | Thesis at University of Turin |
|---|
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. | 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. | |
Basic knowledge of the food microbiology | | General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
| |
| Advanced research skills | obl. | 5 | | Agri-food traceability and Fraud | obl. | 10 | | Entrepreneurship for Food | obl. | 7.5 |
| |
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
|
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.
 | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Submitted thesis |
| Key for this path: 14_23_16 |
| Intended Learning Outcomes (ILOs) for the mobility path UNITOa ❱ QUB ❱ UORa ❱ UNITO | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOa | - Assess safety issues of the whole food chain | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOa | - Solve specific safety challenges administered during the courses. | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UNITOa ❱ QUB ❱ UORa ❱ UNITO | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | QUB | test | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams |
|
| Focus areas addressed by the mobility path UNITOa ❱ QUB ❱ UORa ❱ UNITO |
Food safety, transparency, traceability
22.5 UNITOa
22.5 QUB
4 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 8922.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Targeted nutrition and health management
20 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 60Consumer practices and public engagement
2.5 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 42.5Innovative food processing
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 40✔ Thesis +30
✔Summer School +5
Total 35✔ Thesis +30
✔Summer School +5
Total 35Digitalisation and data management
✔ Thesis +30
✔Summer School +5
Total 35Management of food system innovations
✔ Thesis +30
✔Summer School +5
Total 35111: UNITOa ❱ QUB ❱ UHOHa ❱ UNITO 2020◉⚠ Food safety,...ility 85 ECTS⚠ Food security 77.5 ECTS
| Path timeline | UNITOa --2 weeks --❱ QUB ----------------------------------------29 weeks ----------------------------------------❱ UHOHa ------4 weeks 2 days------❱ UNITO |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 23rd Dec 22
(exams until 24th Feb 23)
|
6th Jan 23 - 27th Mar 23
(exams until 29th May 23)
⚠ indicative dates
❱ Transition time from previous location:
2 weeks from end of classes
(overlap of 7 weeks from previous exam period) |
16th Oct 23 - 3rd Feb 24
(exams until 31st Mar 24)
❱ Transition time from previous location:
29 weeks from end of classes
(20 weeks from previous exam period) |
4th Mar 24 - 31st May 24
(exams until 20th Sep 24)
❱ Transition time from previous location:
4 weeks 2 days from end of classes
(overlap of 3 weeks 6 days from previous exam period) |
|---|
| University of Turin | Queen's University of Belfast | University of Hohenheim | University of Turin |
|---|
| Locale | Turin, Italy | Belfast, United Kingdom | Stuttgart, Germany | Turin, Italy |
|---|
| Food safety of the whole value chain | Food integrity of the supply chains. Applied and advanced systems for food control | AgriFood Science and Engineering (fall/winter) | Thesis at University of Turin |
|---|
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. | 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. | 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. | |
Basic knowledge of the food microbiology | | Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
| |
| Advanced research skills | obl. | 5 | | Agri-food traceability and Fraud | obl. | 10 | | Entrepreneurship for Food | obl. | 7.5 |
| |
| AgFoodTech (fall/winter) | obl. | 7,5 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 |
|
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.
 | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | 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). | Submitted thesis |
| Key for this path: 14_23_19 |
| Intended Learning Outcomes (ILOs) for the mobility path UNITOa ❱ QUB ❱ UHOHa ❱ UNITO | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOa | - Assess safety issues of the whole food chain | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOa | - Solve specific safety challenges administered during the courses. | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UNITOa ❱ QUB ❱ UHOHa ❱ UNITO | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | QUB | test | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams |
|
| Focus areas addressed by the mobility path UNITOa ❱ QUB ❱ UHOHa ❱ UNITO |
Food safety, transparency, traceability
22.5 UNITOa
22.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 8522.5 QUB
15 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 77.522.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Innovative food processing
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.515 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 55Digitalisation and data management
7.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.5Consumer practices and public engagement
✔ Thesis +30
✔Summer School +5
Total 35Targeted nutrition and health management
✔ Thesis +30
✔Summer School +5
Total 35Management of food system innovations
✔ Thesis +30
✔Summer School +5
Total 3522.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 32.5112: UNITOa ❱ QUB ❱ UAM ❱ UNITO ◉⚠ Food safety,...ility 80 ECTS
| Path timeline | UNITOa --2 weeks --❱ QUB ---------------------------------23 weeks 5 days---------------------------------❱ UAM ---------------10 weeks 5 days---------------❱ UNITO |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 23rd Dec 22
(exams until 24th Feb 23)
|
6th Jan 23 - 27th Mar 23
(exams until 29th May 23)
⚠ indicative dates
❱ Transition time from previous location:
2 weeks from end of classes
(overlap of 7 weeks from previous exam period) |
9th Sep 23 - 20th Dec 23
(exams until 20th Jan 24)
⚠ indicative dates
❱ Transition time from previous location:
23 weeks 5 days from end of classes
(14 weeks 5 days from previous exam period) |
4th Mar 24 - 31st May 24
(exams until 20th Sep 24)
❱ Transition time from previous location:
10 weeks 5 days from end of classes
(6 weeks 2 days from previous exam period) |
|---|
| University of Turin | Queen's University of Belfast | Autonomous University of Madrid | University of Turin |
|---|
| Locale | Turin, Italy | Belfast, United Kingdom | Madrid, Spain | Turin, Italy |
|---|
| Food safety of the whole value chain | Food integrity of the supply chains. Applied and advanced systems for food control | Functional Foods and Precision Nutrition | Thesis at University of Turin |
|---|
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. | 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. | 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. | |
Basic knowledge of the food microbiology | | Basic knowledge in Food Science, Nutrition and/or Biology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
| |
| Advanced research skills | obl. | 5 | | Agri-food traceability and Fraud | obl. | 10 | | Entrepreneurship for Food | obl. | 7.5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
|
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.
 | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Submitted thesis |
| Key for this path: 14_23_18 |
| Intended Learning Outcomes (ILOs) for the mobility path UNITOa ❱ QUB ❱ UAM ❱ UNITO | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOa | - Assess safety issues of the whole food chain | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOa | - Solve specific safety challenges administered during the courses. | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UNITOa ❱ QUB ❱ UAM ❱ UNITO | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | QUB | test | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UNITOa ❱ QUB ❱ UAM ❱ UNITO |
Food safety, transparency, traceability
22.5 UNITOa
22.5 QUB
✔ Thesis +30
✔Summer School +5
Total 80Targeted nutrition and health management
22.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.522.5 QUB
✔ Thesis +30
✔Summer School +5
Total 57.5Digitalisation and data management
7.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.52.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 42.5Innovative food processing
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 42.5✔ Thesis +30
✔Summer School +5
Total 35Consumer practices and public engagement
✔ Thesis +30
✔Summer School +5
Total 35Management of food system innovations
✔ Thesis +30
✔Summer School +5
Total 35113: UNITOa ❱ QUB ❱ LUa ❱ UNITO ◉⚠ Food safety,...ility 107.5 ECTS
| Path timeline | UNITOa --2 weeks --❱ QUB ----------------------------20 weeks 1 day----------------------------❱ LUa ----------------11 weeks 3 days----------------❱ UNITO |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 23rd Dec 22
(exams until 24th Feb 23)
|
6th Jan 23 - 27th Mar 23
(exams until 29th May 23)
⚠ indicative dates
❱ Transition time from previous location:
2 weeks from end of classes
(overlap of 7 weeks from previous exam period) |
15th Aug 23 - 15th Dec 23
(exams until 15th Jan 24)
❱ Transition time from previous location:
20 weeks 1 day from end of classes
(11 weeks 1 day from previous exam period) |
4th Mar 24 - 31st May 24
(exams until 20th Sep 24)
❱ Transition time from previous location:
11 weeks 3 days from end of classes
(7 weeks from previous exam period) |
|---|
| University of Turin | Queen's University of Belfast | Lund University | University of Turin |
|---|
| Locale | Turin, Italy | Belfast, United Kingdom | Lund, Sweden | Turin, Italy |
|---|
| Food safety of the whole value chain | Food integrity of the supply chains. Applied and advanced systems for food control | Consumer driven sustainable food processing (fall/winter) | Thesis at University of Turin |
|---|
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. | 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 aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | |
Basic knowledge of the food microbiology | | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
| |
| Advanced research skills | obl. | 5 | | Agri-food traceability and Fraud | obl. | 10 | | Entrepreneurship for Food | obl. | 7.5 |
| |
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
|
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.
 | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Submitted thesis |
| Key for this path: 14_23_20 |
| Intended Learning Outcomes (ILOs) for the mobility path UNITOa ❱ QUB ❱ LUa ❱ UNITO | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOa | - Assess safety issues of the whole food chain | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOa | - Solve specific safety challenges administered during the courses. | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UNITOa ❱ QUB ❱ LUa ❱ UNITO | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | QUB | test | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path UNITOa ❱ QUB ❱ LUa ❱ UNITO |
Food safety, transparency, traceability
22.5 UNITOa
22.5 QUB
22.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 107.522.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.522.5 QUB
✔ Thesis +30
✔Summer School +5
Total 57.5Consumer practices and public engagement
15 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 5515 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 55Targeted nutrition and health management
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.5Innovative food processing
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.5Management of food system innovations
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 40Digitalisation and data management
✔ Thesis +30
✔Summer School +5
Total 357.5 LUa
✔ ETBC +5
✔Summer School +5
Total 17.5114: UNITOa ❱ QUB ❱ AUa ❱ UNITO ◉⚠ Food safety,...ility 80 ECTS
| Path timeline | UNITOa --2 weeks --❱ QUB ------------------------------22 weeks ------------------------------❱ AUa -----------------12 weeks 2 days-----------------❱ UNITO |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 23rd Dec 22
(exams until 24th Feb 23)
|
6th Jan 23 - 27th Mar 23
(exams until 29th May 23)
⚠ indicative dates
❱ Transition time from previous location:
2 weeks from end of classes
(overlap of 7 weeks from previous exam period) |
28th Aug 23 - 9th Dec 23
(exams until 27th Jan 24)
❱ Transition time from previous location:
22 weeks from end of classes
(13 weeks from previous exam period) |
4th Mar 24 - 31st May 24
(exams until 20th Sep 24)
❱ Transition time from previous location:
12 weeks 2 days from end of classes
(5 weeks 2 days from previous exam period) |
|---|
| University of Turin | Queen's University of Belfast | Aarhus University | University of Turin |
|---|
| Locale | Turin, Italy | Belfast, United Kingdom | Aarhus, Denmark | Turin, Italy |
|---|
| Food safety of the whole value chain | Food integrity of the supply chains. Applied and advanced systems for food control | Future Foods | Thesis at University of Turin |
|---|
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. | 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. | This track will bring the student close to future foods on society, consumer, sensory and molecular level. It will give the student insigt in future sustainable food production of high value crops and novel animal-based food products including cell-based production, combined with food sensory science, innovation and product development in the food sector. | |
Basic knowledge of the food microbiology | | A scientific, food, agricultural, technical-scientific or medical scientific bachelor degree with molecular biology or biochemistry at a level of 10-15 ECTS is recommended as well as basic knowledge of Food Science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
| |
| Advanced research skills | obl. | 5 | | Agri-food traceability and Fraud | obl. | 10 | | Entrepreneurship for Food | obl. | 7.5 |
| |
| Project work in sensory science | obl. | 5 | | Innovative and organic production of fruits and vegetables | obl. | 7.5 | | Future animal-based food | obl. | 5 | | Food, consumer and innovation | obl. | 5 |
|
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.
 | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Submitted thesis |
| Key for this path: 14_23_17 |
| Intended Learning Outcomes (ILOs) for the mobility path UNITOa ❱ QUB ❱ AUa ❱ UNITO | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | AUa | -
Create food with novel technolgy
-
Create coherence between molecular nutrition and food technology on one side and socio-scientific analysis of food production and consumption on the other.
| |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOa | - Assess safety issues of the whole food chain | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | | AUa | - Evaluate processes/strategies of product development of specific raw materials and production methods-
Discuss sensory characteristics according to societal relevance and the scientific literature
| |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOa | - Solve specific safety challenges administered during the courses. | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | | AUa | - Suggests methods for production of future animal-based or plant-based products and identify challenges in production of new sustainable products | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | | AUa | - Understand the use of sensory science to develop future foods | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UNITOa ❱ QUB ❱ AUa ❱ UNITO | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | AUa | Transference of knowledge, ideas and novel technologies to develop a future food, including the choice of primary production method and technological processing for the final product. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | QUB | test | | AUa | Students will be challenged to develop future food using their scientific and practical knowledge obtained in the program. The students will work in mixed, international groups.
| | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams |
|
| Focus areas addressed by the mobility path UNITOa ❱ QUB ❱ AUa ❱ UNITO |
Food safety, transparency, traceability
22.5 UNITOa
22.5 QUB
✔ Thesis +30
✔Summer School +5
Total 8022.5 QUB
✔ Thesis +30
✔Summer School +5
Total 57.512.5 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 52.5Consumer practices and public engagement
10 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 50✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 40Targeted nutrition and health management
✔ Thesis +30
✔Summer School +5
Total 35Digitalisation and data management
✔ Thesis +30
✔Summer School +5
Total 35Management of food system innovations
✔ Thesis +30
✔Summer School +5
Total 35Innovative food processing
✔ Thesis +30
✔Summer School +5
Total 356 AUa
✔ ETBC +5
✔Summer School +5
Total 16115: UNITOa ❱ LUb ❱ UW ❱ UNITO 202220232024◉1⚠ Food safety,...ility 78.5 ECTS⚠ Consumer pra...ment 66.5 ECTS⚠ Management o...tions 65 ECTS
| Path timeline | UNITOa -------5 weeks 3 days-------❱ LUb ------------------------17 weeks 5 days------------------------❱ UW -------5 weeks -------❱ UNITO |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 23rd Dec 22
(exams until 24th Feb 23)
|
30th Jan 23 - 31st May 23
(exams until 23rd Jun 23)
❱ Transition time from previous location:
5 weeks 3 days from end of classes
(overlap of 3 weeks 4 days from previous exam period) |
2nd Oct 23 - 29th Jan 24
(exams until 9th Feb 24)
❱ Transition time from previous location:
17 weeks 5 days from end of classes
(14 weeks 3 days from previous exam period) |
4th Mar 24 - 31st May 24
(exams until 20th Sep 24)
❱ Transition time from previous location:
5 weeks from end of classes
(3 weeks 3 days from previous exam period) |
|---|
| University of Turin | Lund University | University of Warsaw | University of Turin |
|---|
| Locale | Turin, Italy | Lund, Sweden | Warsaw, Poland | Turin, Italy |
|---|
| Food safety of the whole value chain | Consumer driven sustainable food processing (spring/summer) | Food System Management | Thesis at University of Turin |
|---|
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. | The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing to enable smart-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. Students will get an increased understanding of food processing with significant waste reduction along the food value chain, including packaging and logistics, as well as healthy and high quality food production. The students will be able to understand and react according to future trends in sustainable food processing. | 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | |
Basic knowledge of the food microbiology | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | Basic knowledge about the food system | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
| |
| The relation of the food industry towards society and consumer | obl. | 7.5 | | Sustainable food processing and packaging | obl. | 7.5 | | Food formulation and product development | el. | 7.5 | | Quality and product safety | el. | 7.5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
|
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.
 | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Submitted thesis |
| Key for this path: 14_21_13 |
| Intended Learning Outcomes (ILOs) for the mobility path UNITOa ❱ LUb ❱ UW ❱ UNITO | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUb | - Create/Design sustainable food and packaging prototypes | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOa | - Assess safety issues of the whole food chain | | LUb | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOa | - Solve specific safety challenges administered during the courses. | | LUb | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUb | - Apply system perspectives on sustainable production, processing and consumption of food | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | | LUb | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UNITOa ❱ LUb ❱ UW ❱ UNITO | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | LUb | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | LUb | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | LUb | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUb | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | LUb | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUb | Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader. | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UNITOa ❱ LUb ❱ UW ❱ UNITO |
Food safety, transparency, traceability
22.5 UNITOa
15 LUb
1 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 78.5Consumer practices and public engagement
15 LUb
11.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 66.5Management of food system innovations
2.5 LUb
22.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 6515 LUb
2 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 5715 LUb
2 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 57Innovative food processing
7.5 LUb
✔ Thesis +30
✔Summer School +5
Total 42.5Digitalisation and data management
0.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 40.5Targeted nutrition and health management
3 LUb
✔ Thesis +30
✔Summer School +5
Total 38✔ Thesis +30
✔Summer School +5
Total 3515 LUb
✔Summer School +5
Total 20116: UNITOa ❱ LUb ❱ UORa ❱ UNITO ◉⚠ Food safety,...ility 81.5 ECTS⚠ Targeted nut...ment 63 ECTS
| Path timeline | UNITOa -------5 weeks 3 days-------❱ LUb -----------------------16 weeks 5 days-----------------------❱ UORa -----------------12 weeks 3 days-----------------❱ UNITO |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 23rd Dec 22
(exams until 24th Feb 23)
|
30th Jan 23 - 31st May 23
(exams until 23rd Jun 23)
❱ Transition time from previous location:
5 weeks 3 days from end of classes
(overlap of 3 weeks 4 days from previous exam period) |
25th Sep 23 - 8th Dec 23
(exams until 19th Jan 24)
❱ Transition time from previous location:
16 weeks 5 days from end of classes
(13 weeks 3 days from previous exam period) |
4th Mar 24 - 31st May 24
(exams until 20th Sep 24)
❱ Transition time from previous location:
12 weeks 3 days from end of classes
(6 weeks 3 days from previous exam period) |
|---|
| University of Turin | Lund University | University of Reading | University of Turin |
|---|
| Locale | Turin, Italy | Lund, Sweden | Reading, United Kingdom | Turin, Italy |
|---|
| Food safety of the whole value chain | Consumer driven sustainable food processing (spring/summer) | Personalised Nutrition and the Consumer | Thesis at University of Turin |
|---|
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. | The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing to enable smart-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. Students will get an increased understanding of food processing with significant waste reduction along the food value chain, including packaging and logistics, as well as healthy and high quality food production. The students will be able to understand and react according to future trends in sustainable food processing. | 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. | |
Basic knowledge of the food microbiology | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
| |
| The relation of the food industry towards society and consumer | obl. | 7.5 | | Sustainable food processing and packaging | obl. | 7.5 | | Food formulation and product development | el. | 7.5 | | Quality and product safety | el. | 7.5 |
| |
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
|
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.
 | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Submitted thesis |
| Key for this path: 14_21_16 |
| Intended Learning Outcomes (ILOs) for the mobility path UNITOa ❱ LUb ❱ UORa ❱ UNITO | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUb | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOa | - Assess safety issues of the whole food chain | | LUb | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOa | - Solve specific safety challenges administered during the courses. | | LUb | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUb | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | | LUb | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UNITOa ❱ LUb ❱ UORa ❱ UNITO | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | LUb | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | LUb | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | LUb | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUb | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | LUb | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUb | Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader. |
|
| Focus areas addressed by the mobility path UNITOa ❱ LUb ❱ UORa ❱ UNITO |
Food safety, transparency, traceability
22.5 UNITOa
15 LUb
4 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 81.5Targeted nutrition and health management
3 LUb
20 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 63Consumer practices and public engagement
15 LUb
2.5 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 57.515 LUb
✔ Thesis +30
✔Summer School +5
Total 5015 LUb
✔ Thesis +30
✔Summer School +5
Total 50Innovative food processing
7.5 LUb
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.5✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 40Management of food system innovations
2.5 LUb
✔ Thesis +30
✔Summer School +5
Total 37.5Digitalisation and data management
✔ Thesis +30
✔Summer School +5
Total 3515 LUb
✔Summer School +5
Total 20117: UNITOa ❱ LUb ❱ UHOHa ❱ UNITO ◉⚠ Food safety,...ility 77.5 ECTS⚠ Circular foo...stems 70 ECTS⚠ Sustainable ...ction 77.5 ECTS⚠ Innovative f...ssing 70 ECTS
| Path timeline | UNITOa -------5 weeks 3 days-------❱ LUb ---------------------------19 weeks 5 days---------------------------❱ UHOHa ------4 weeks 2 days------❱ UNITO |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 23rd Dec 22
(exams until 24th Feb 23)
|
30th Jan 23 - 31st May 23
(exams until 23rd Jun 23)
❱ Transition time from previous location:
5 weeks 3 days from end of classes
(overlap of 3 weeks 4 days from previous exam period) |
16th Oct 23 - 3rd Feb 24
(exams until 31st Mar 24)
❱ Transition time from previous location:
19 weeks 5 days from end of classes
(16 weeks 3 days from previous exam period) |
4th Mar 24 - 31st May 24
(exams until 20th Sep 24)
❱ Transition time from previous location:
4 weeks 2 days from end of classes
(overlap of 3 weeks 6 days from previous exam period) |
|---|
| University of Turin | Lund University | University of Hohenheim | University of Turin |
|---|
| Locale | Turin, Italy | Lund, Sweden | Stuttgart, Germany | Turin, Italy |
|---|
| Food safety of the whole value chain | Consumer driven sustainable food processing (spring/summer) | AgriFood Science and Engineering (fall/winter) | Thesis at University of Turin |
|---|
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. | The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing to enable smart-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. Students will get an increased understanding of food processing with significant waste reduction along the food value chain, including packaging and logistics, as well as healthy and high quality food production. The students will be able to understand and react according to future trends in sustainable food processing. | 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. | |
Basic knowledge of the food microbiology | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
| |
| The relation of the food industry towards society and consumer | obl. | 7.5 | | Sustainable food processing and packaging | obl. | 7.5 | | Food formulation and product development | el. | 7.5 | | Quality and product safety | el. | 7.5 |
| |
| AgFoodTech (fall/winter) | obl. | 7,5 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 |
|
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.
 | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| 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). | Submitted thesis |
| Key for this path: 14_21_19 |
| Intended Learning Outcomes (ILOs) for the mobility path UNITOa ❱ LUb ❱ UHOHa ❱ UNITO | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUb | - Create/Design sustainable food and packaging prototypes | | UHOHa | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOa | - Assess safety issues of the whole food chain | | LUb | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOa | - Solve specific safety challenges administered during the courses. | | LUb | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUb | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | | LUb | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UNITOa ❱ LUb ❱ UHOHa ❱ UNITO | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | LUb | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | LUb | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | LUb | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUb | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | LUb | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUb | Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader. |
|
| Focus areas addressed by the mobility path UNITOa ❱ LUb ❱ UHOHa ❱ UNITO |
Food safety, transparency, traceability
22.5 UNITOa
15 LUb
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 77.515 LUb
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 77.515 LUb
15 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 70Innovative food processing
7.5 LUb
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 7015 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 55Consumer practices and public engagement
15 LUb
✔ Thesis +30
✔Summer School +5
Total 50Digitalisation and data management
7.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.515 LUb
22.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 47.5Targeted nutrition and health management
3 LUb
✔ Thesis +30
✔Summer School +5
Total 38Management of food system innovations
2.5 LUb
✔ Thesis +30
✔Summer School +5
Total 37.5118: UNITOa ❱ LUb ❱ UAM ❱ UNITO ◉⚠ Food safety,...ility 72.5 ECTS⚠ Targeted nut...ment 65.5 ECTS
| Path timeline | UNITOa -------5 weeks 3 days-------❱ LUb --------------------14 weeks 3 days--------------------❱ UAM ---------------10 weeks 5 days---------------❱ UNITO |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 23rd Dec 22
(exams until 24th Feb 23)
|
30th Jan 23 - 31st May 23
(exams until 23rd Jun 23)
❱ Transition time from previous location:
5 weeks 3 days from end of classes
(overlap of 3 weeks 4 days from previous exam period) |
9th Sep 23 - 20th Dec 23
(exams until 20th Jan 24)
⚠ indicative dates
❱ Transition time from previous location:
14 weeks 3 days from end of classes
(11 weeks 1 day from previous exam period) |
4th Mar 24 - 31st May 24
(exams until 20th Sep 24)
❱ Transition time from previous location:
10 weeks 5 days from end of classes
(6 weeks 2 days from previous exam period) |
|---|
| University of Turin | Lund University | Autonomous University of Madrid | University of Turin |
|---|
| Locale | Turin, Italy | Lund, Sweden | Madrid, Spain | Turin, Italy |
|---|
| Food safety of the whole value chain | Consumer driven sustainable food processing (spring/summer) | Functional Foods and Precision Nutrition | Thesis at University of Turin |
|---|
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. | The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing to enable smart-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. Students will get an increased understanding of food processing with significant waste reduction along the food value chain, including packaging and logistics, as well as healthy and high quality food production. The students will be able to understand and react according to future trends in sustainable food processing. | 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. | |
Basic knowledge of the food microbiology | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | Basic knowledge in Food Science, Nutrition and/or Biology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
| |
| The relation of the food industry towards society and consumer | obl. | 7.5 | | Sustainable food processing and packaging | obl. | 7.5 | | Food formulation and product development | el. | 7.5 | | Quality and product safety | el. | 7.5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
|
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.
 | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Submitted thesis |
| Key for this path: 14_21_18 |
| Intended Learning Outcomes (ILOs) for the mobility path UNITOa ❱ LUb ❱ UAM ❱ UNITO | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUb | - Create/Design sustainable food and packaging prototypes | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOa | - Assess safety issues of the whole food chain | | LUb | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOa | - Solve specific safety challenges administered during the courses. | | LUb | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUb | - Apply system perspectives on sustainable production, processing and consumption of food | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | | LUb | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UNITOa ❱ LUb ❱ UAM ❱ UNITO | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | LUb | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | LUb | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | LUb | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUb | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | LUb | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUb | Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader. | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UNITOa ❱ LUb ❱ UAM ❱ UNITO |
Food safety, transparency, traceability
22.5 UNITOa
15 LUb
✔ Thesis +30
✔Summer School +5
Total 72.5Targeted nutrition and health management
3 LUb
22.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 65.515 LUb
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 57.515 LUb
✔ Thesis +30
✔Summer School +5
Total 50Consumer practices and public engagement
15 LUb
✔ Thesis +30
✔Summer School +5
Total 50Innovative food processing
7.5 LUb
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 50Digitalisation and data management
7.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.5Management of food system innovations
2.5 LUb
✔ Thesis +30
✔Summer School +5
Total 37.5✔ Thesis +30
✔Summer School +5
Total 3515 LUb
✔Summer School +5
Total 20119: UNITOa ❱ LUb ❱ QUB ❱ UNITO ◉⚠ Food safety,...ility 100 ECTS
| Path timeline | UNITOa -------5 weeks 3 days-------❱ LUb -----------------------16 weeks 3 days-----------------------❱ QUB ----------------11 weeks 5 days----------------❱ UNITO |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 23rd Dec 22
(exams until 24th Feb 23)
|
30th Jan 23 - 31st May 23
(exams until 23rd Jun 23)
❱ Transition time from previous location:
5 weeks 3 days from end of classes
(overlap of 3 weeks 4 days from previous exam period) |
23rd Sep 23 - 13th Dec 23
(exams until 29th May 24)
⚠ indicative dates
❱ Transition time from previous location:
16 weeks 3 days from end of classes
(13 weeks 1 day from previous exam period) |
4th Mar 24 - 31st May 24
(exams until 20th Sep 24)
❱ Transition time from previous location:
11 weeks 5 days from end of classes
(overlap of 12 weeks 1 day from previous exam period) |
|---|
| University of Turin | Lund University | Queen's University of Belfast | University of Turin |
|---|
| Locale | Turin, Italy | Lund, Sweden | Belfast, United Kingdom | Turin, Italy |
|---|
| Food safety of the whole value chain | Consumer driven sustainable food processing (spring/summer) | Food integrity of the supply chains. Applied and advanced systems for food control | Thesis at University of Turin |
|---|
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. | The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing to enable smart-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. Students will get an increased understanding of food processing with significant waste reduction along the food value chain, including packaging and logistics, as well as healthy and high quality food production. The students will be able to understand and react according to future trends in sustainable food processing. | 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. | |
Basic knowledge of the food microbiology | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
| |
| The relation of the food industry towards society and consumer | obl. | 7.5 | | Sustainable food processing and packaging | obl. | 7.5 | | Food formulation and product development | el. | 7.5 | | Quality and product safety | el. | 7.5 |
| |
| Advanced research skills | obl. | 5 | | Advanced Food Bioanalysis | obl. | 10 | | Food Safety, Health and Disease | obl. | 7.5 |
|
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.
 | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Submitted thesis |
| Key for this path: 14_21_23 |
| Intended Learning Outcomes (ILOs) for the mobility path UNITOa ❱ LUb ❱ QUB ❱ UNITO | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUb | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOa | - Assess safety issues of the whole food chain | | LUb | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOa | - Solve specific safety challenges administered during the courses. | | LUb | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUb | - Apply system perspectives on sustainable production, processing and consumption of food | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | | LUb | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UNITOa ❱ LUb ❱ QUB ❱ UNITO | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | LUb | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | LUb | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | LUb | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUb | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | QUB | test | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | LUb | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUb | Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader. |
|
| Focus areas addressed by the mobility path UNITOa ❱ LUb ❱ QUB ❱ UNITO |
Food safety, transparency, traceability
22.5 UNITOa
15 LUb
22.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 10022.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.515 LUb
✔ Thesis +30
✔Summer School +5
Total 50Consumer practices and public engagement
15 LUb
✔ Thesis +30
✔Summer School +5
Total 5015 LUb
✔ Thesis +30
✔Summer School +5
Total 50Innovative food processing
7.5 LUb
✔ Thesis +30
✔Summer School +5
Total 42.5Targeted nutrition and health management
3 LUb
✔ Thesis +30
✔Summer School +5
Total 38Management of food system innovations
2.5 LUb
✔ Thesis +30
✔Summer School +5
Total 37.5Digitalisation and data management
✔ Thesis +30
✔Summer School +5
Total 3515 LUb
✔Summer School +5
Total 20120: UNITOa ❱ LUb ❱ AUa ❱ UNITO ◉⚠ Food safety,...ility 72.5 ECTS⚠ Consumer pra...ment 65 ECTS⚠ Sustainable ...ction 67.5 ECTS
| Path timeline | UNITOa -------5 weeks 3 days-------❱ LUb -----------------12 weeks 5 days-----------------❱ AUa -----------------12 weeks 2 days-----------------❱ UNITO |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 23rd Dec 22
(exams until 24th Feb 23)
|
30th Jan 23 - 31st May 23
(exams until 23rd Jun 23)
❱ Transition time from previous location:
5 weeks 3 days from end of classes
(overlap of 3 weeks 4 days from previous exam period) |
28th Aug 23 - 9th Dec 23
(exams until 27th Jan 24)
❱ Transition time from previous location:
12 weeks 5 days from end of classes
(9 weeks 3 days from previous exam period) |
4th Mar 24 - 31st May 24
(exams until 20th Sep 24)
❱ Transition time from previous location:
12 weeks 2 days from end of classes
(5 weeks 2 days from previous exam period) |
|---|
| University of Turin | Lund University | Aarhus University | University of Turin |
|---|
| Locale | Turin, Italy | Lund, Sweden | Aarhus, Denmark | Turin, Italy |
|---|
| Food safety of the whole value chain | Consumer driven sustainable food processing (spring/summer) | Future Foods | Thesis at University of Turin |
|---|
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. | The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing to enable smart-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. Students will get an increased understanding of food processing with significant waste reduction along the food value chain, including packaging and logistics, as well as healthy and high quality food production. The students will be able to understand and react according to future trends in sustainable food processing. | This track will bring the student close to future foods on society, consumer, sensory and molecular level. It will give the student insigt in future sustainable food production of high value crops and novel animal-based food products including cell-based production, combined with food sensory science, innovation and product development in the food sector. | |
Basic knowledge of the food microbiology | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | A scientific, food, agricultural, technical-scientific or medical scientific bachelor degree with molecular biology or biochemistry at a level of 10-15 ECTS is recommended as well as basic knowledge of Food Science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
| |
| The relation of the food industry towards society and consumer | obl. | 7.5 | | Sustainable food processing and packaging | obl. | 7.5 | | Food formulation and product development | el. | 7.5 | | Quality and product safety | el. | 7.5 |
| |
| Project work in sensory science | obl. | 5 | | Innovative and organic production of fruits and vegetables | obl. | 7.5 | | Future animal-based food | obl. | 5 | | Food, consumer and innovation | obl. | 5 |
|
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.
 | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Submitted thesis |
| Key for this path: 14_21_17 |
| Intended Learning Outcomes (ILOs) for the mobility path UNITOa ❱ LUb ❱ AUa ❱ UNITO | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUb | - Create/Design sustainable food and packaging prototypes | | AUa | -
Create food with novel technolgy
-
Create coherence between molecular nutrition and food technology on one side and socio-scientific analysis of food production and consumption on the other.
| |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOa | - Assess safety issues of the whole food chain | | LUb | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | AUa | - Evaluate processes/strategies of product development of specific raw materials and production methods-
Discuss sensory characteristics according to societal relevance and the scientific literature
| |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOa | - Solve specific safety challenges administered during the courses. | | LUb | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | AUa | - Suggests methods for production of future animal-based or plant-based products and identify challenges in production of new sustainable products | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUb | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | | LUb | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | AUa | - Understand the use of sensory science to develop future foods | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UNITOa ❱ LUb ❱ AUa ❱ UNITO | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | LUb | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | LUb | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | AUa | Transference of knowledge, ideas and novel technologies to develop a future food, including the choice of primary production method and technological processing for the final product. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | LUb | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUb | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | AUa | Students will be challenged to develop future food using their scientific and practical knowledge obtained in the program. The students will work in mixed, international groups.
| | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | LUb | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUb | Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader. |
|
| Focus areas addressed by the mobility path UNITOa ❱ LUb ❱ AUa ❱ UNITO |
Food safety, transparency, traceability
22.5 UNITOa
15 LUb
✔ Thesis +30
✔Summer School +5
Total 72.515 LUb
12.5 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 67.5Consumer practices and public engagement
15 LUb
10 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 6515 LUb
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 55Innovative food processing
7.5 LUb
✔ Thesis +30
✔Summer School +5
Total 42.5Targeted nutrition and health management
3 LUb
✔ Thesis +30
✔Summer School +5
Total 38Management of food system innovations
2.5 LUb
✔ Thesis +30
✔Summer School +5
Total 37.5✔ Thesis +30
✔Summer School +5
Total 35Digitalisation and data management
✔ Thesis +30
✔Summer School +5
Total 3515 LUb
6 AUa
✔ ETBC +5
✔Summer School +5
Total 31121: UNITOa ❱ AUb ❱ UW ❱ UNITO ◉⚠ Food safety,...ility 63.5 ECTS
| Path timeline | UNITOa -------5 weeks 3 days-------❱ AUb ---------------------------19 weeks 2 days---------------------------❱ UW -------5 weeks -------❱ UNITO |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 23rd Dec 22
(exams until 24th Feb 23)
|
30th Jan 23 - 20th May 23
(exams until 30th Jun 23)
❱ Transition time from previous location:
5 weeks 3 days from end of classes
(overlap of 3 weeks 4 days from previous exam period) |
2nd Oct 23 - 29th Jan 24
(exams until 9th Feb 24)
❱ Transition time from previous location:
19 weeks 2 days from end of classes
(13 weeks 3 days from previous exam period) |
4th Mar 24 - 31st May 24
(exams until 20th Sep 24)
❱ Transition time from previous location:
5 weeks from end of classes
(3 weeks 3 days from previous exam period) |
|---|
| University of Turin | Aarhus University | University of Warsaw | University of Turin |
|---|
| Locale | Turin, Italy | Aarhus, Denmark | Warsaw, Poland | Turin, Italy |
|---|
| Food safety of the whole value chain | Food structure and quality | Food System Management | Thesis at University of Turin |
|---|
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. | The track focus on the linkage between primary production, raw material and the impact on final food product quality inclusive sensory quality. It aims to elucidate the genetic and the production factors in the primary production that are of significance for the quality of the raw material and its suitability for further processing of food and food products. Furthermore the track elucidate the relations between the structure and the functional characteristics of foods, and give the student knowledge of enzymatically catalyzed processes of significance for food production, and the interaction between food enzymes and the resulting food structure and texture. | 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | |
Basic knowledge of the food microbiology | Molecular Biology or Biochemistry at a level of 10-15 ECTS is recommended as well as a basic knowledge of Food Science | Basic knowledge about the food system | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
| |
| Food structure and enzymes | obl. | 10 | | Food quality and technology | obl. | 10 | | Project work in sensory science | obl. | 2.5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
|
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.
 | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Submitted thesis |
| Key for this path: 14_26_13 |
| Intended Learning Outcomes (ILOs) for the mobility path UNITOa ❱ AUb ❱ UW ❱ UNITO | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOa | - Assess safety issues of the whole food chain | | AUb | -
Explain at molecular level how various raw materials, and process parameters affect the overall quality, structures and nutrients of foods.
-
Evaluate the raw material and processing that are most suited to obtain a given food product.
- Evaluate the significance of enzymatic processes and storage conditions for the functional characteristics and shelf life of various foods. | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOa | - Solve specific safety challenges administered during the courses. | | AUb | - Analyze production concepts that satisfy specific requirements for quality characteristics inclusive sensory quality- Demonstrate ability in analysing and interpreting objective and/or affective sensory data | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | AUb | - Describe the most probable sources of error for at given quality issue and suggest methods of analysis for verifying this.-
Explain and use different analytical methods for evaluating quality, specific enzymes, structures, and functionality relationships in food.
| | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UNITOa ❱ AUb ❱ UW ❱ UNITO | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | AUb | Project work towards new product development | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | AUb | The whole food chain is essential here - and the importance of a holistic approach is transferred | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UNITOa ❱ AUb ❱ UW ❱ UNITO |
Food safety, transparency, traceability
22.5 UNITOa
1 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 63.5Management of food system innovations
22.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.520 AUb
2 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62Consumer practices and public engagement
2.5 AUb
11.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 542 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 42Digitalisation and data management
0.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 40.5✔ Thesis +30
✔Summer School +5
Total 35Innovative food processing
✔ Thesis +30
✔Summer School +5
Total 35Targeted nutrition and health management
✔ Thesis +30
✔Summer School +5
Total 355 AUb
✔Summer School +5
Total 10122: UNITOa ❱ AUb ❱ UORa ❱ UNITO ◉⚠ Food safety,...ility 66.5 ECTS
| Path timeline | UNITOa -------5 weeks 3 days-------❱ AUb -------------------------18 weeks 2 days-------------------------❱ UORa -----------------12 weeks 3 days-----------------❱ UNITO |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 23rd Dec 22
(exams until 24th Feb 23)
|
30th Jan 23 - 20th May 23
(exams until 30th Jun 23)
❱ Transition time from previous location:
5 weeks 3 days from end of classes
(overlap of 3 weeks 4 days from previous exam period) |
25th Sep 23 - 8th Dec 23
(exams until 19th Jan 24)
❱ Transition time from previous location:
18 weeks 2 days from end of classes
(12 weeks 3 days from previous exam period) |
4th Mar 24 - 31st May 24
(exams until 20th Sep 24)
❱ Transition time from previous location:
12 weeks 3 days from end of classes
(6 weeks 3 days from previous exam period) |
|---|
| University of Turin | Aarhus University | University of Reading | University of Turin |
|---|
| Locale | Turin, Italy | Aarhus, Denmark | Reading, United Kingdom | Turin, Italy |
|---|
| Food safety of the whole value chain | Food structure and quality | Personalised Nutrition and the Consumer | Thesis at University of Turin |
|---|
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. | The track focus on the linkage between primary production, raw material and the impact on final food product quality inclusive sensory quality. It aims to elucidate the genetic and the production factors in the primary production that are of significance for the quality of the raw material and its suitability for further processing of food and food products. Furthermore the track elucidate the relations between the structure and the functional characteristics of foods, and give the student knowledge of enzymatically catalyzed processes of significance for food production, and the interaction between food enzymes and the resulting food structure and texture. | 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. | |
Basic knowledge of the food microbiology | Molecular Biology or Biochemistry at a level of 10-15 ECTS is recommended as well as a basic knowledge of Food Science | General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
| |
| Food structure and enzymes | obl. | 10 | | Food quality and technology | obl. | 10 | | Project work in sensory science | obl. | 2.5 |
| |
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
|
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.
 | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Submitted thesis |
| Key for this path: 14_26_16 |
| Intended Learning Outcomes (ILOs) for the mobility path UNITOa ❱ AUb ❱ UORa ❱ UNITO | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOa | - Assess safety issues of the whole food chain | | AUb | -
Explain at molecular level how various raw materials, and process parameters affect the overall quality, structures and nutrients of foods.
-
Evaluate the raw material and processing that are most suited to obtain a given food product.
- Evaluate the significance of enzymatic processes and storage conditions for the functional characteristics and shelf life of various foods. | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOa | - Solve specific safety challenges administered during the courses. | | AUb | - Analyze production concepts that satisfy specific requirements for quality characteristics inclusive sensory quality- Demonstrate ability in analysing and interpreting objective and/or affective sensory data | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | AUb | - Describe the most probable sources of error for at given quality issue and suggest methods of analysis for verifying this.-
Explain and use different analytical methods for evaluating quality, specific enzymes, structures, and functionality relationships in food.
| |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UNITOa ❱ AUb ❱ UORa ❱ UNITO | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | AUb | Project work towards new product development | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | AUb | The whole food chain is essential here - and the importance of a holistic approach is transferred | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams |
|
| Focus areas addressed by the mobility path UNITOa ❱ AUb ❱ UORa ❱ UNITO |
Food safety, transparency, traceability
22.5 UNITOa
4 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 66.5Targeted nutrition and health management
20 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 6020 AUb
✔ Thesis +30
✔Summer School +5
Total 55Consumer practices and public engagement
2.5 AUb
2.5 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 45✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 40Innovative food processing
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 40Digitalisation and data management
✔ Thesis +30
✔Summer School +5
Total 35Management of food system innovations
✔ Thesis +30
✔Summer School +5
Total 35✔ Thesis +30
✔Summer School +5
Total 355 AUb
✔Summer School +5
Total 10123: UNITOa ❱ AUb ❱ UHOHa ❱ UNITO ◉⚠ Sustainable ...ction 82.5 ECTS
| Path timeline | UNITOa -------5 weeks 3 days-------❱ AUb -----------------------------21 weeks 2 days-----------------------------❱ UHOHa ------4 weeks 2 days------❱ UNITO |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 23rd Dec 22
(exams until 24th Feb 23)
|
30th Jan 23 - 20th May 23
(exams until 30th Jun 23)
❱ Transition time from previous location:
5 weeks 3 days from end of classes
(overlap of 3 weeks 4 days from previous exam period) |
16th Oct 23 - 3rd Feb 24
(exams until 31st Mar 24)
❱ Transition time from previous location:
21 weeks 2 days from end of classes
(15 weeks 3 days from previous exam period) |
4th Mar 24 - 31st May 24
(exams until 20th Sep 24)
❱ Transition time from previous location:
4 weeks 2 days from end of classes
(overlap of 3 weeks 6 days from previous exam period) |
|---|
| University of Turin | Aarhus University | University of Hohenheim | University of Turin |
|---|
| Locale | Turin, Italy | Aarhus, Denmark | Stuttgart, Germany | Turin, Italy |
|---|
| Food safety of the whole value chain | Food structure and quality | AgriFood Science and Engineering (fall/winter) | Thesis at University of Turin |
|---|
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. | The track focus on the linkage between primary production, raw material and the impact on final food product quality inclusive sensory quality. It aims to elucidate the genetic and the production factors in the primary production that are of significance for the quality of the raw material and its suitability for further processing of food and food products. Furthermore the track elucidate the relations between the structure and the functional characteristics of foods, and give the student knowledge of enzymatically catalyzed processes of significance for food production, and the interaction between food enzymes and the resulting food structure and texture. | 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. | |
Basic knowledge of the food microbiology | Molecular Biology or Biochemistry at a level of 10-15 ECTS is recommended as well as a basic knowledge of Food Science | Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
| |
| Food structure and enzymes | obl. | 10 | | Food quality and technology | obl. | 10 | | Project work in sensory science | obl. | 2.5 |
| |
| AgFoodTech (fall/winter) | obl. | 7,5 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 |
|
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.
 | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | 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). | Submitted thesis |
| Key for this path: 14_26_19 |
| Intended Learning Outcomes (ILOs) for the mobility path UNITOa ❱ AUb ❱ UHOHa ❱ UNITO | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOa | - Assess safety issues of the whole food chain | | AUb | -
Explain at molecular level how various raw materials, and process parameters affect the overall quality, structures and nutrients of foods.
-
Evaluate the raw material and processing that are most suited to obtain a given food product.
- Evaluate the significance of enzymatic processes and storage conditions for the functional characteristics and shelf life of various foods. | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOa | - Solve specific safety challenges administered during the courses. | | AUb | - Analyze production concepts that satisfy specific requirements for quality characteristics inclusive sensory quality- Demonstrate ability in analysing and interpreting objective and/or affective sensory data | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | AUb | - Describe the most probable sources of error for at given quality issue and suggest methods of analysis for verifying this.-
Explain and use different analytical methods for evaluating quality, specific enzymes, structures, and functionality relationships in food.
| |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UNITOa ❱ AUb ❱ UHOHa ❱ UNITO | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | AUb | Project work towards new product development | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | AUb | The whole food chain is essential here - and the importance of a holistic approach is transferred | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams |
|
| Focus areas addressed by the mobility path UNITOa ❱ AUb ❱ UHOHa ❱ UNITO |
20 AUb
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 82.5Food safety, transparency, traceability
22.5 UNITOa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Innovative food processing
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.515 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 5515 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 55Digitalisation and data management
7.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.5Consumer practices and public engagement
2.5 AUb
✔ Thesis +30
✔Summer School +5
Total 37.55 AUb
22.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 37.5Management of food system innovations
✔ Thesis +30
✔Summer School +5
Total 35Targeted nutrition and health management
✔ Thesis +30
✔Summer School +5
Total 35124: UNITOa ❱ AUb ❱ UAM ❱ UNITO ◉⚠ Sustainable ...ction 62.5 ECTS
| Path timeline | UNITOa -------5 weeks 3 days-------❱ AUb ----------------------16 weeks ----------------------❱ UAM ---------------10 weeks 5 days---------------❱ UNITO |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 23rd Dec 22
(exams until 24th Feb 23)
|
30th Jan 23 - 20th May 23
(exams until 30th Jun 23)
❱ Transition time from previous location:
5 weeks 3 days from end of classes
(overlap of 3 weeks 4 days from previous exam period) |
9th Sep 23 - 20th Dec 23
(exams until 20th Jan 24)
⚠ indicative dates
❱ Transition time from previous location:
16 weeks from end of classes
(10 weeks 1 day from previous exam period) |
4th Mar 24 - 31st May 24
(exams until 20th Sep 24)
❱ Transition time from previous location:
10 weeks 5 days from end of classes
(6 weeks 2 days from previous exam period) |
|---|
| University of Turin | Aarhus University | Autonomous University of Madrid | University of Turin |
|---|
| Locale | Turin, Italy | Aarhus, Denmark | Madrid, Spain | Turin, Italy |
|---|
| Food safety of the whole value chain | Food structure and quality | Functional Foods and Precision Nutrition | Thesis at University of Turin |
|---|
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. | The track focus on the linkage between primary production, raw material and the impact on final food product quality inclusive sensory quality. It aims to elucidate the genetic and the production factors in the primary production that are of significance for the quality of the raw material and its suitability for further processing of food and food products. Furthermore the track elucidate the relations between the structure and the functional characteristics of foods, and give the student knowledge of enzymatically catalyzed processes of significance for food production, and the interaction between food enzymes and the resulting food structure and texture. | 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. | |
Basic knowledge of the food microbiology | Molecular Biology or Biochemistry at a level of 10-15 ECTS is recommended as well as a basic knowledge of Food Science | Basic knowledge in Food Science, Nutrition and/or Biology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
| |
| Food structure and enzymes | obl. | 10 | | Food quality and technology | obl. | 10 | | Project work in sensory science | obl. | 2.5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
|
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.
 | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Submitted thesis |
| Key for this path: 14_26_18 |
| Intended Learning Outcomes (ILOs) for the mobility path UNITOa ❱ AUb ❱ UAM ❱ UNITO | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOa | - Assess safety issues of the whole food chain | | AUb | -
Explain at molecular level how various raw materials, and process parameters affect the overall quality, structures and nutrients of foods.
-
Evaluate the raw material and processing that are most suited to obtain a given food product.
- Evaluate the significance of enzymatic processes and storage conditions for the functional characteristics and shelf life of various foods. | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOa | - Solve specific safety challenges administered during the courses. | | AUb | - Analyze production concepts that satisfy specific requirements for quality characteristics inclusive sensory quality- Demonstrate ability in analysing and interpreting objective and/or affective sensory data | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | AUb | - Describe the most probable sources of error for at given quality issue and suggest methods of analysis for verifying this.-
Explain and use different analytical methods for evaluating quality, specific enzymes, structures, and functionality relationships in food.
| | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UNITOa ❱ AUb ❱ UAM ❱ UNITO | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | AUb | Project work towards new product development | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | AUb | The whole food chain is essential here - and the importance of a holistic approach is transferred | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UNITOa ❱ AUb ❱ UAM ❱ UNITO |
Targeted nutrition and health management
22.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.520 AUb
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Food safety, transparency, traceability
22.5 UNITOa
✔ Thesis +30
✔Summer School +5
Total 57.5Digitalisation and data management
7.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.5Innovative food processing
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 42.5Consumer practices and public engagement
2.5 AUb
✔ Thesis +30
✔Summer School +5
Total 37.5✔ Thesis +30
✔Summer School +5
Total 35Management of food system innovations
✔ Thesis +30
✔Summer School +5
Total 35✔ Thesis +30
✔Summer School +5
Total 355 AUb
✔Summer School +5
Total 10125: UNITOa ❱ AUb ❱ QUB ❱ UNITO ◉⚠ Food safety,...ility 85 ECTS
| Path timeline | UNITOa -------5 weeks 3 days-------❱ AUb -------------------------18 weeks -------------------------❱ QUB ----------------11 weeks 5 days----------------❱ UNITO |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 23rd Dec 22
(exams until 24th Feb 23)
|
30th Jan 23 - 20th May 23
(exams until 30th Jun 23)
❱ Transition time from previous location:
5 weeks 3 days from end of classes
(overlap of 3 weeks 4 days from previous exam period) |
23rd Sep 23 - 13th Dec 23
(exams until 29th May 24)
⚠ indicative dates
❱ Transition time from previous location:
18 weeks from end of classes
(12 weeks 1 day from previous exam period) |
4th Mar 24 - 31st May 24
(exams until 20th Sep 24)
❱ Transition time from previous location:
11 weeks 5 days from end of classes
(overlap of 12 weeks 1 day from previous exam period) |
|---|
| University of Turin | Aarhus University | Queen's University of Belfast | University of Turin |
|---|
| Locale | Turin, Italy | Aarhus, Denmark | Belfast, United Kingdom | Turin, Italy |
|---|
| Food safety of the whole value chain | Food structure and quality | Food integrity of the supply chains. Applied and advanced systems for food control | Thesis at University of Turin |
|---|
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. | The track focus on the linkage between primary production, raw material and the impact on final food product quality inclusive sensory quality. It aims to elucidate the genetic and the production factors in the primary production that are of significance for the quality of the raw material and its suitability for further processing of food and food products. Furthermore the track elucidate the relations between the structure and the functional characteristics of foods, and give the student knowledge of enzymatically catalyzed processes of significance for food production, and the interaction between food enzymes and the resulting food structure and texture. | 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. | |
Basic knowledge of the food microbiology | Molecular Biology or Biochemistry at a level of 10-15 ECTS is recommended as well as a basic knowledge of Food Science | | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
| |
| Food structure and enzymes | obl. | 10 | | Food quality and technology | obl. | 10 | | Project work in sensory science | obl. | 2.5 |
| |
| Advanced research skills | obl. | 5 | | Advanced Food Bioanalysis | obl. | 10 | | Food Safety, Health and Disease | obl. | 7.5 |
|
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.
 | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Submitted thesis |
| Key for this path: 14_26_23 |
| Intended Learning Outcomes (ILOs) for the mobility path UNITOa ❱ AUb ❱ QUB ❱ UNITO | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOa | - Assess safety issues of the whole food chain | | AUb | -
Explain at molecular level how various raw materials, and process parameters affect the overall quality, structures and nutrients of foods.
-
Evaluate the raw material and processing that are most suited to obtain a given food product.
- Evaluate the significance of enzymatic processes and storage conditions for the functional characteristics and shelf life of various foods. | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOa | - Solve specific safety challenges administered during the courses. | | AUb | - Analyze production concepts that satisfy specific requirements for quality characteristics inclusive sensory quality- Demonstrate ability in analysing and interpreting objective and/or affective sensory data | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | AUb | - Describe the most probable sources of error for at given quality issue and suggest methods of analysis for verifying this.-
Explain and use different analytical methods for evaluating quality, specific enzymes, structures, and functionality relationships in food.
| | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UNITOa ❱ AUb ❱ QUB ❱ UNITO | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | AUb | Project work towards new product development | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | QUB | test | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | AUb | The whole food chain is essential here - and the importance of a holistic approach is transferred | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams |
|
| Focus areas addressed by the mobility path UNITOa ❱ AUb ❱ QUB ❱ UNITO |
Food safety, transparency, traceability
22.5 UNITOa
22.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 8522.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.520 AUb
✔ Thesis +30
✔Summer School +5
Total 55Consumer practices and public engagement
2.5 AUb
✔ Thesis +30
✔Summer School +5
Total 37.5Digitalisation and data management
✔ Thesis +30
✔Summer School +5
Total 35Management of food system innovations
✔ Thesis +30
✔Summer School +5
Total 35Innovative food processing
✔ Thesis +30
✔Summer School +5
Total 35✔ Thesis +30
✔Summer School +5
Total 35Targeted nutrition and health management
✔ Thesis +30
✔Summer School +5
Total 355 AUb
✔Summer School +5
Total 10126: UNITOa ❱ AUb ❱ LUa ❱ UNITO ◉⚠ Food safety,...ility 85 ECTS⚠ Sustainable ...ction 75 ECTS
| Path timeline | UNITOa -------5 weeks 3 days-------❱ AUb -----------------12 weeks 3 days-----------------❱ LUa ----------------11 weeks 3 days----------------❱ UNITO |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
3rd Oct 22 - 23rd Dec 22
(exams until 24th Feb 23)
|
30th Jan 23 - 20th May 23
(exams until 30th Jun 23)
❱ Transition time from previous location:
5 weeks 3 days from end of classes
(overlap of 3 weeks 4 days from previous exam period) |
15th Aug 23 - 15th Dec 23
(exams until 15th Jan 24)
❱ Transition time from previous location:
12 weeks 3 days from end of classes
(6 weeks 4 days from previous exam period) |
4th Mar 24 - 31st May 24
(exams until 20th Sep 24)
❱ Transition time from previous location:
11 weeks 3 days from end of classes
(7 weeks from previous exam period) |
|---|
| University of Turin | Aarhus University | Lund University | University of Turin |
|---|
| Locale | Turin, Italy | Aarhus, Denmark | Lund, Sweden | Turin, Italy |
|---|
| Food safety of the whole value chain | Food structure and quality | Consumer driven sustainable food processing (fall/winter) | Thesis at University of Turin |
|---|
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. | The track focus on the linkage between primary production, raw material and the impact on final food product quality inclusive sensory quality. It aims to elucidate the genetic and the production factors in the primary production that are of significance for the quality of the raw material and its suitability for further processing of food and food products. Furthermore the track elucidate the relations between the structure and the functional characteristics of foods, and give the student knowledge of enzymatically catalyzed processes of significance for food production, and the interaction between food enzymes and the resulting food structure and texture. | The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | |
Basic knowledge of the food microbiology | Molecular Biology or Biochemistry at a level of 10-15 ECTS is recommended as well as a basic knowledge of Food Science | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
| |
| Food structure and enzymes | obl. | 10 | | Food quality and technology | obl. | 10 | | Project work in sensory science | obl. | 2.5 |
| |
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
|
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.
 | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Submitted thesis |
| Key for this path: 14_26_20 |
| Intended Learning Outcomes (ILOs) for the mobility path UNITOa ❱ AUb ❱ LUa ❱ UNITO | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOa | - Assess safety issues of the whole food chain | | AUb | -
Explain at molecular level how various raw materials, and process parameters affect the overall quality, structures and nutrients of foods.
-
Evaluate the raw material and processing that are most suited to obtain a given food product.
- Evaluate the significance of enzymatic processes and storage conditions for the functional characteristics and shelf life of various foods. | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOa | - Solve specific safety challenges administered during the courses. | | AUb | - Analyze production concepts that satisfy specific requirements for quality characteristics inclusive sensory quality- Demonstrate ability in analysing and interpreting objective and/or affective sensory data | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | AUb | - Describe the most probable sources of error for at given quality issue and suggest methods of analysis for verifying this.-
Explain and use different analytical methods for evaluating quality, specific enzymes, structures, and functionality relationships in food.
| | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UNITOa ❱ AUb ❱ LUa ❱ UNITO | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | AUb | Project work towards new product development | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | AUb | The whole food chain is essential here - and the importance of a holistic approach is transferred | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path UNITOa ❱ AUb ❱ LUa ❱ UNITO |
Food safety, transparency, traceability
22.5 UNITOa
22.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 8520 AUb
15 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 7522.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Consumer practices and public engagement
2.5 AUb
15 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 57.5Innovative food processing
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.5Targeted nutrition and health management
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.5Management of food system innovations
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 40✔ Thesis +30
✔Summer School +5
Total 35Digitalisation and data management
✔ Thesis +30
✔Summer School +5
Total 355 AUb
7.5 LUa
✔ ETBC +5
✔Summer School +5
Total 22.5127: UHOHa ❱ UW ❱ UORa ❱ UHOH ◉9 Innovative f...ssing 62.5 ECTS
| Path timeline | UHOHa ---2 weeks 2 days---❱ UW --------------------14 weeks 3 days--------------------❱ UORa -----------------------16 weeks 3 days-----------------------❱ UHOH |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
17th Oct 22 - 4th Feb 23
(exams until 31st Mar 23)
|
20th Feb 23 - 16th Jun 23
(exams until 17th Jun 23)
❱ Transition time from previous location:
2 weeks 2 days from end of classes
(overlap of 5 weeks 3 days from previous exam period) |
25th Sep 23 - 8th Dec 23
(exams until 19th Jan 24)
❱ Transition time from previous location:
14 weeks 3 days from end of classes
(14 weeks 2 days from previous exam period) |
2nd Apr 24 - 13th Jul 24
(exams until 30th Sep 24)
❱ Transition time from previous location:
16 weeks 3 days from end of classes
(10 weeks 3 days from previous exam period) |
|---|
| University of Hohenheim | University of Warsaw | University of Reading | University of Hohenheim |
|---|
| Locale | Stuttgart, Germany | Warsaw, Poland | Reading, United Kingdom | Stuttgart, Germany |
|---|
| AgriFood Science and Engineering (fall/winter) | Food System Management | Personalised Nutrition and the Consumer | Thesis at University of Hohenheim |
|---|
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 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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. | |
Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | 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. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
|
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). | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Submitted thesis |
| Key for this path: 19_13_16 |
| Intended Learning Outcomes (ILOs) for the mobility path UHOHa ❱ UW ❱ UORa ❱ UHOH | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UHOHa ❱ UW ❱ UORa ❱ UHOH | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UHOHa ❱ UW ❱ UORa ❱ UHOH |
Innovative food processing
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.522.5 UHOHa
2 UW
✔ Thesis +30
✔Summer School +5
Total 59.522.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 57.515 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 5515 UHOHa
2 UW
✔ Thesis +30
✔Summer School +5
Total 52Food safety, transparency, traceability
1 UW
4 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 45Digitalisation and data management
7.5 UHOHa
0.5 UW
✔ Thesis +30
✔Summer School +5
Total 43Targeted nutrition and health management
20 UORa
✔ ETBC +5
✔Summer School +5
Total 30Management of food system innovations
22.5 UW
✔Summer School +5
Total 27.5Consumer practices and public engagement
11.5 UW
2.5 UORa
✔ ETBC +5
✔Summer School +5
Total 24128: UHOHa ❱ UW ❱ UNITOa ❱ UHOH 20222023◉2 Innovative f...ssing 62.5 ECTS Sustainable ...ction 64.5 ECTS Food safety,...ility 63.5 ECTS
| Path timeline | UHOHa ---2 weeks 2 days---❱ UW ---------------------15 weeks 3 days---------------------❱ UNITOa --------------------14 weeks 3 days--------------------❱ UHOH |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
17th Oct 22 - 4th Feb 23
(exams until 31st Mar 23)
|
20th Feb 23 - 16th Jun 23
(exams until 17th Jun 23)
❱ Transition time from previous location:
2 weeks 2 days from end of classes
(overlap of 5 weeks 3 days from previous exam period) |
2nd Oct 23 - 22nd Dec 23
(exams until 29th Feb 24)
❱ Transition time from previous location:
15 weeks 3 days from end of classes
(15 weeks 2 days from previous exam period) |
2nd Apr 24 - 13th Jul 24
(exams until 30th Sep 24)
❱ Transition time from previous location:
14 weeks 3 days from end of classes
(4 weeks 4 days from previous exam period) |
|---|
| University of Hohenheim | University of Warsaw | University of Turin | University of Hohenheim |
|---|
| Locale | Stuttgart, Germany | Warsaw, Poland | Turin, Italy | Stuttgart, Germany |
|---|
| AgriFood Science and Engineering (fall/winter) | Food System Management | Food safety of the whole value chain | Thesis at University of Hohenheim |
|---|
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 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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. | |
Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | Basic knowledge about the food system | Basic knowledge of the food microbiology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
|
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). | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | 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.
 | Submitted thesis |
| Key for this path: 19_13_14 |
| Intended Learning Outcomes (ILOs) for the mobility path UHOHa ❱ UW ❱ UNITOa ❱ UHOH | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | UNITOa | - Assess safety issues of the whole food chain | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | UNITOa | - Solve specific safety challenges administered during the courses. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UHOHa ❱ UW ❱ UNITOa ❱ UHOH | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UHOHa ❱ UW ❱ UNITOa ❱ UHOH |
22.5 UHOHa
2 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 64.5Food safety, transparency, traceability
1 UW
22.5 UNITOa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 63.5Innovative food processing
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.522.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 57.515 UHOHa
2 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 5715 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 55Digitalisation and data management
7.5 UHOHa
0.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 48Management of food system innovations
22.5 UW
✔ ETBC +5
✔Summer School +5
Total 32.5Consumer practices and public engagement
11.5 UW
✔ ETBC +5
✔Summer School +5
Total 21.5Targeted nutrition and health management
✔ ETBC +5
✔Summer School +5
Total 10129: UHOHa ❱ UW ❱ UAM ❱ UHOH 2020◉5 Innovative f...ssing 65 ECTS Sustainable ...ction 67 ECTS
| Path timeline | UHOHa ---2 weeks 2 days---❱ UW -----------------12 weeks 1 day-----------------❱ UAM --------------------14 weeks 5 days--------------------❱ UHOH |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
17th Oct 22 - 4th Feb 23
(exams until 31st Mar 23)
|
20th Feb 23 - 16th Jun 23
(exams until 17th Jun 23)
❱ Transition time from previous location:
2 weeks 2 days from end of classes
(overlap of 5 weeks 3 days from previous exam period) |
9th Sep 23 - 20th Dec 23
(exams until 20th Jan 24)
⚠ indicative dates
❱ Transition time from previous location:
12 weeks 1 day from end of classes
(12 weeks from previous exam period) |
2nd Apr 24 - 13th Jul 24
(exams until 30th Sep 24)
❱ Transition time from previous location:
14 weeks 5 days from end of classes
(10 weeks 2 days from previous exam period) |
|---|
| University of Hohenheim | University of Warsaw | Autonomous University of Madrid | University of Hohenheim |
|---|
| Locale | Stuttgart, Germany | Warsaw, Poland | Madrid, Spain | Stuttgart, Germany |
|---|
| AgriFood Science and Engineering (fall/winter) | Food System Management | Functional Foods and Precision Nutrition | Thesis at University of Hohenheim |
|---|
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 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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. | |
Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | Basic knowledge about the food system | Basic knowledge in Food Science, Nutrition and/or Biology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
|
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). | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Submitted thesis |
| Key for this path: 19_13_18 |
| Intended Learning Outcomes (ILOs) for the mobility path UHOHa ❱ UW ❱ UAM ❱ UHOH | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UHOHa ❱ UW ❱ UAM ❱ UHOH | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UHOHa ❱ UW ❱ UAM ❱ UHOH |
22.5 UHOHa
2 UW
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 67Innovative food processing
22.5 UHOHa
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 6522.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 57.5Digitalisation and data management
7.5 UHOHa
0.5 UW
7.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 55.515 UHOHa
2 UW
✔ Thesis +30
✔Summer School +5
Total 5215 UHOHa
✔ Thesis +30
✔Summer School +5
Total 50Food safety, transparency, traceability
1 UW
✔ Thesis +30
✔Summer School +5
Total 36Targeted nutrition and health management
22.5 UAM
✔ ETBC +5
✔Summer School +5
Total 32.5Management of food system innovations
22.5 UW
✔Summer School +5
Total 27.5Consumer practices and public engagement
11.5 UW
✔Summer School +5
Total 16.5130: UHOHa ❱ UW ❱ QUB ❱ UHOH ◉ Food security 77.5 ECTS Food safety,...ility 63.5 ECTS
| Path timeline | UHOHa ---2 weeks 2 days---❱ UW -------------------14 weeks 1 day-------------------❱ QUB ----------------------15 weeks 5 days----------------------❱ UHOH |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
17th Oct 22 - 4th Feb 23
(exams until 31st Mar 23)
|
20th Feb 23 - 16th Jun 23
(exams until 17th Jun 23)
❱ Transition time from previous location:
2 weeks 2 days from end of classes
(overlap of 5 weeks 3 days from previous exam period) |
23rd Sep 23 - 13th Dec 23
(exams until 29th May 24)
⚠ indicative dates
❱ Transition time from previous location:
14 weeks 1 day from end of classes
(14 weeks from previous exam period) |
2nd Apr 24 - 13th Jul 24
(exams until 30th Sep 24)
❱ Transition time from previous location:
15 weeks 5 days from end of classes
(overlap of 8 weeks 1 day from previous exam period) |
|---|
| University of Hohenheim | University of Warsaw | Queen's University of Belfast | University of Hohenheim |
|---|
| Locale | Stuttgart, Germany | Warsaw, Poland | Belfast, United Kingdom | Stuttgart, Germany |
|---|
| AgriFood Science and Engineering (fall/winter) | Food System Management | Food integrity of the supply chains. Applied and advanced systems for food control | Thesis at University of Hohenheim |
|---|
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 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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. | |
Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | Basic knowledge about the food system | | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Advanced research skills | obl. | 5 | | Advanced Food Bioanalysis | obl. | 10 | | Food Safety, Health and Disease | obl. | 7.5 |
|
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). | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Submitted thesis |
| Key for this path: 19_13_23 |
| Intended Learning Outcomes (ILOs) for the mobility path UHOHa ❱ UW ❱ QUB ❱ UHOH | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UHOHa ❱ UW ❱ QUB ❱ UHOH | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | QUB | test | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UHOHa ❱ UW ❱ QUB ❱ UHOH |
15 UHOHa
22.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 77.5Food safety, transparency, traceability
1 UW
22.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 63.522.5 UHOHa
2 UW
✔ Thesis +30
✔Summer School +5
Total 59.5Innovative food processing
22.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 57.522.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 57.515 UHOHa
2 UW
✔ Thesis +30
✔Summer School +5
Total 52Digitalisation and data management
7.5 UHOHa
0.5 UW
✔ Thesis +30
✔Summer School +5
Total 43Management of food system innovations
22.5 UW
✔Summer School +5
Total 27.5Consumer practices and public engagement
11.5 UW
✔Summer School +5
Total 16.5131: UHOHa ❱ UW ❱ LUa ❱ UHOH 2024◉8 Innovative f...ssing 70 ECTS Circular foo...stems 79.5 ECTS Sustainable ...ction 79.5 ECTS Food safety,...ility 63.5 ECTS Protein dive...ation 70 ECTS
| Path timeline | UHOHa ---2 weeks 2 days---❱ UW ------------8 weeks 4 days------------❱ LUa ---------------------15 weeks 3 days---------------------❱ UHOH |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
17th Oct 22 - 4th Feb 23
(exams until 31st Mar 23)
|
20th Feb 23 - 16th Jun 23
(exams until 17th Jun 23)
❱ Transition time from previous location:
2 weeks 2 days from end of classes
(overlap of 5 weeks 3 days from previous exam period) |
15th Aug 23 - 15th Dec 23
(exams until 15th Jan 24)
❱ Transition time from previous location:
8 weeks 4 days from end of classes
(8 weeks 3 days from previous exam period) |
2nd Apr 24 - 13th Jul 24
(exams until 30th Sep 24)
❱ Transition time from previous location:
15 weeks 3 days from end of classes
(11 weeks from previous exam period) |
|---|
| University of Hohenheim | University of Warsaw | Lund University | University of Hohenheim |
|---|
| Locale | Stuttgart, Germany | Warsaw, Poland | Lund, Sweden | Stuttgart, Germany |
|---|
| AgriFood Science and Engineering (fall/winter) | Food System Management | Consumer driven sustainable food processing (fall/winter) | Thesis at University of Hohenheim |
|---|
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 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | |
Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | Basic knowledge about the food system | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
|
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). | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Submitted thesis |
| Key for this path: 19_13_20 |
| Intended Learning Outcomes (ILOs) for the mobility path UHOHa ❱ UW ❱ LUa ❱ UHOH | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | LUa | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UHOHa ❱ UW ❱ LUa ❱ UHOH | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path UHOHa ❱ UW ❱ LUa ❱ UHOH |
15 UHOHa
2 UW
22.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 79.522.5 UHOHa
2 UW
15 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 79.5Innovative food processing
22.5 UHOHa
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 7022.5 UHOHa
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 70Food safety, transparency, traceability
1 UW
22.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 63.515 UHOHa
✔ Thesis +30
✔Summer School +5
Total 50Digitalisation and data management
7.5 UHOHa
0.5 UW
✔ Thesis +30
✔Summer School +5
Total 43Consumer practices and public engagement
11.5 UW
15 LUa
✔ ETBC +5
✔Summer School +5
Total 36.5Management of food system innovations
22.5 UW
✔ ETBC +5
✔Summer School +5
Total 32.5Targeted nutrition and health management
7.5 LUa
✔ ETBC +5
✔Summer School +5
Total 17.5132: UHOHa ❱ UW ❱ AUa ❱ UHOH 2021◉7 Sustainable ...ction 77 ECTS Protein dive...ation 68.5 ECTS
| Path timeline | UHOHa ---2 weeks 2 days---❱ UW --------------10 weeks 3 days--------------❱ AUa ----------------------16 weeks 2 days----------------------❱ UHOH |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
17th Oct 22 - 4th Feb 23
(exams until 31st Mar 23)
|
20th Feb 23 - 16th Jun 23
(exams until 17th Jun 23)
❱ Transition time from previous location:
2 weeks 2 days from end of classes
(overlap of 5 weeks 3 days from previous exam period) |
28th Aug 23 - 9th Dec 23
(exams until 27th Jan 24)
❱ Transition time from previous location:
10 weeks 3 days from end of classes
(10 weeks 2 days from previous exam period) |
2nd Apr 24 - 13th Jul 24
(exams until 30th Sep 24)
❱ Transition time from previous location:
16 weeks 2 days from end of classes
(9 weeks 2 days from previous exam period) |
|---|
| University of Hohenheim | University of Warsaw | Aarhus University | University of Hohenheim |
|---|
| Locale | Stuttgart, Germany | Warsaw, Poland | Aarhus, Denmark | Stuttgart, Germany |
|---|
| AgriFood Science and Engineering (fall/winter) | Food System Management | Future Foods | Thesis at University of Hohenheim |
|---|
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 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | This track will bring the student close to future foods on society, consumer, sensory and molecular level. It will give the student insigt in future sustainable food production of high value crops and novel animal-based food products including cell-based production, combined with food sensory science, innovation and product development in the food sector. | |
Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | Basic knowledge about the food system | A scientific, food, agricultural, technical-scientific or medical scientific bachelor degree with molecular biology or biochemistry at a level of 10-15 ECTS is recommended as well as basic knowledge of Food Science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Project work in sensory science | obl. | 5 | | Innovative and organic production of fruits and vegetables | obl. | 7.5 | | Future animal-based food | obl. | 5 | | Food, consumer and innovation | obl. | 5 |
|
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). | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Submitted thesis |
| Key for this path: 19_13_17 |
| Intended Learning Outcomes (ILOs) for the mobility path UHOHa ❱ UW ❱ AUa ❱ UHOH | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | AUa | -
Create food with novel technolgy
-
Create coherence between molecular nutrition and food technology on one side and socio-scientific analysis of food production and consumption on the other.
| |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | AUa | - Evaluate processes/strategies of product development of specific raw materials and production methods-
Discuss sensory characteristics according to societal relevance and the scientific literature
| |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | AUa | - Suggests methods for production of future animal-based or plant-based products and identify challenges in production of new sustainable products | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | AUa | - Understand the use of sensory science to develop future foods | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UHOHa ❱ UW ❱ AUa ❱ UHOH | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | AUa | Transference of knowledge, ideas and novel technologies to develop a future food, including the choice of primary production method and technological processing for the final product. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | AUa | Students will be challenged to develop future food using their scientific and practical knowledge obtained in the program. The students will work in mixed, international groups.
| | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UHOHa ❱ UW ❱ AUa ❱ UHOH |
22.5 UHOHa
2 UW
12.5 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 7722.5 UHOHa
6 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 68.5Innovative food processing
22.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 57.515 UHOHa
2 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 5715 UHOHa
✔ Thesis +30
✔Summer School +5
Total 50Digitalisation and data management
7.5 UHOHa
0.5 UW
✔ Thesis +30
✔Summer School +5
Total 43Food safety, transparency, traceability
1 UW
✔ Thesis +30
✔Summer School +5
Total 36Consumer practices and public engagement
11.5 UW
10 AUa
✔ ETBC +5
✔Summer School +5
Total 31.5Management of food system innovations
22.5 UW
✔Summer School +5
Total 27.5133: UHOHa ❱ UORb ❱ UW ❱ UHOH 2019◉ Sustainable ...ction 64.5 ECTS
| Path timeline | UHOHa overlap of 3 weeks 5 days❱ UORb --------------------------------------27 weeks 2 days--------------------------------------❱ UW ------------9 weeks ------------❱ UHOH |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
17th Oct 22 - 4th Feb 23
(exams until 31st Mar 23)
|
9th Jan 23 - 24th Mar 23
(exams until 8th May 23)
❱ Transition time from previous location:
overlap of 3 weeks 5 days from end of classes
(overlap of 11 weeks 3 days from previous exam period) |
2nd Oct 23 - 29th Jan 24
(exams until 9th Feb 24)
❱ Transition time from previous location:
27 weeks 2 days from end of classes
(21 weeks from previous exam period) |
2nd Apr 24 - 13th Jul 24
(exams until 30th Sep 24)
❱ Transition time from previous location:
9 weeks from end of classes
(7 weeks 3 days from previous exam period) |
|---|
| University of Hohenheim | University of Reading | University of Warsaw | University of Hohenheim |
|---|
| Locale | Stuttgart, Germany | Reading, United Kingdom | Warsaw, Poland | Stuttgart, Germany |
|---|
| AgriFood Science and Engineering (fall/winter) | Public Health Nutrition and the Consumer | Food System Management | Thesis at University of Hohenheim |
|---|
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 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 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | |
Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | 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 about the food system | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
| |
| Public Health Nutrition and Consumer Food Choice | obl. | 10 | | Food product re-formulation | obl. | 10 | | Nutrition Communication and Professional Practice | obl. | 2.5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
|
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). | Food Product Reformulation
Dissertation 40%
Project output other than dissertation 10%
Oral assessment and presentation 50%
Public health nutrition and consumer food choice
Written assignment including essay 60%
Oral assessment and presentation 10%
Set exercise 30% | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Submitted thesis |
| Key for this path: 19_25_13 |
| Intended Learning Outcomes (ILOs) for the mobility path UHOHa ❱ UORb ❱ UW ❱ UHOH | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | | UORb | - Design and evaluate a public health nutrition intervention- Design a re-formulated food product and outline the steps in the development process | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | UORb | - Investigate the associations between diet and disease risk | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORb | - Critically appraise epidemiological and experimental data used in deriving dietary recommendations aimed at reducing risk of chronic disease- Critically analyse food and nutrition policies and interventions aimed at improving public health nutrition | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | UORb | - Describe the main factors that influence food choice | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UHOHa ❱ UORb ❱ UW ❱ UHOH | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORb | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORb | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | UORb | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORb | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UHOHa ❱ UORb ❱ UW ❱ UHOH |
22.5 UHOHa
2 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 64.522.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 57.5Innovative food processing
22.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 57.515 UHOHa
2 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 5715 UHOHa
✔ Thesis +30
✔Summer School +5
Total 50Digitalisation and data management
7.5 UHOHa
0.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 48Food safety, transparency, traceability
1 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 41Management of food system innovations
7.5 UORb
22.5 UW
✔ ETBC +5
✔Summer School +5
Total 40Consumer practices and public engagement
12.5 UORb
11.5 UW
✔ ETBC +5
✔Summer School +5
Total 34Targeted nutrition and health management
2.5 UORb
✔Summer School +5
Total 7.5134: UHOHa ❱ UORb ❱ UNITOa ❱ UHOH ◉ Sustainable ...ction 62.5 ECTS
| Path timeline | UHOHa overlap of 3 weeks 5 days❱ UORb --------------------------------------27 weeks 2 days--------------------------------------❱ UNITOa --------------------14 weeks 3 days--------------------❱ UHOH |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
17th Oct 22 - 4th Feb 23
(exams until 31st Mar 23)
|
9th Jan 23 - 24th Mar 23
(exams until 8th May 23)
❱ Transition time from previous location:
overlap of 3 weeks 5 days from end of classes
(overlap of 11 weeks 3 days from previous exam period) |
2nd Oct 23 - 22nd Dec 23
(exams until 29th Feb 24)
❱ Transition time from previous location:
27 weeks 2 days from end of classes
(21 weeks from previous exam period) |
2nd Apr 24 - 13th Jul 24
(exams until 30th Sep 24)
❱ Transition time from previous location:
14 weeks 3 days from end of classes
(4 weeks 4 days from previous exam period) |
|---|
| University of Hohenheim | University of Reading | University of Turin | University of Hohenheim |
|---|
| Locale | Stuttgart, Germany | Reading, United Kingdom | Turin, Italy | Stuttgart, Germany |
|---|
| AgriFood Science and Engineering (fall/winter) | Public Health Nutrition and the Consumer | Food safety of the whole value chain | Thesis at University of Hohenheim |
|---|
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 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. | |
Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | 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 | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
| |
| Public Health Nutrition and Consumer Food Choice | obl. | 10 | | Food product re-formulation | obl. | 10 | | Nutrition Communication and Professional Practice | obl. | 2.5 |
| |
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
|
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). | Food Product Reformulation
Dissertation 40%
Project output other than dissertation 10%
Oral assessment and presentation 50%
Public health nutrition and consumer food choice
Written assignment including essay 60%
Oral assessment and presentation 10%
Set exercise 30% | 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.
 | Submitted thesis |
| Key for this path: 19_25_14 |
| Intended Learning Outcomes (ILOs) for the mobility path UHOHa ❱ UORb ❱ UNITOa ❱ UHOH | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | | UORb | - Design and evaluate a public health nutrition intervention- Design a re-formulated food product and outline the steps in the development process | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | UORb | - Investigate the associations between diet and disease risk | | UNITOa | - Assess safety issues of the whole food chain | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORb | - Critically appraise epidemiological and experimental data used in deriving dietary recommendations aimed at reducing risk of chronic disease- Critically analyse food and nutrition policies and interventions aimed at improving public health nutrition | | UNITOa | - Solve specific safety challenges administered during the courses. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | UORb | - Describe the main factors that influence food choice | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UHOHa ❱ UORb ❱ UNITOa ❱ UHOH | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORb | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORb | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | UORb | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORb | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams |
|
| Focus areas addressed by the mobility path UHOHa ❱ UORb ❱ UNITOa ❱ UHOH |
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Innovative food processing
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Food safety, transparency, traceability
22.5 UNITOa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.522.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 57.515 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 5515 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 55Digitalisation and data management
7.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.5Consumer practices and public engagement
12.5 UORb
✔ ETBC +5
✔Summer School +5
Total 22.5Management of food system innovations
7.5 UORb
✔ ETBC +5
✔Summer School +5
Total 17.5Targeted nutrition and health management
2.5 UORb
✔ ETBC +5
✔Summer School +5
Total 12.5135: UHOHa ❱ UORb ❱ UAM ❱ UHOH 2019◉ Innovative f...ssing 65 ECTS Sustainable ...ction 65 ECTS
| Path timeline | UHOHa overlap of 3 weeks 5 days❱ UORb ---------------------------------24 weeks ---------------------------------❱ UAM --------------------14 weeks 5 days--------------------❱ UHOH |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
17th Oct 22 - 4th Feb 23
(exams until 31st Mar 23)
|
9th Jan 23 - 24th Mar 23
(exams until 8th May 23)
❱ Transition time from previous location:
overlap of 3 weeks 5 days from end of classes
(overlap of 11 weeks 3 days from previous exam period) |
9th Sep 23 - 20th Dec 23
(exams until 20th Jan 24)
⚠ indicative dates
❱ Transition time from previous location:
24 weeks from end of classes
(17 weeks 5 days from previous exam period) |
2nd Apr 24 - 13th Jul 24
(exams until 30th Sep 24)
❱ Transition time from previous location:
14 weeks 5 days from end of classes
(10 weeks 2 days from previous exam period) |
|---|
| University of Hohenheim | University of Reading | Autonomous University of Madrid | University of Hohenheim |
|---|
| Locale | Stuttgart, Germany | Reading, United Kingdom | Madrid, Spain | Stuttgart, Germany |
|---|
| AgriFood Science and Engineering (fall/winter) | Public Health Nutrition and the Consumer | Functional Foods and Precision Nutrition | Thesis at University of Hohenheim |
|---|
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 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. | |
Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | 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 | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
| |
| Public Health Nutrition and Consumer Food Choice | obl. | 10 | | Food product re-formulation | obl. | 10 | | Nutrition Communication and Professional Practice | obl. | 2.5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
|
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). | Food Product Reformulation
Dissertation 40%
Project output other than dissertation 10%
Oral assessment and presentation 50%
Public health nutrition and consumer food choice
Written assignment including essay 60%
Oral assessment and presentation 10%
Set exercise 30% | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Submitted thesis |
| Key for this path: 19_25_18 |
| Intended Learning Outcomes (ILOs) for the mobility path UHOHa ❱ UORb ❱ UAM ❱ UHOH | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | | UORb | - Design and evaluate a public health nutrition intervention- Design a re-formulated food product and outline the steps in the development process | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | UORb | - Investigate the associations between diet and disease risk | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORb | - Critically appraise epidemiological and experimental data used in deriving dietary recommendations aimed at reducing risk of chronic disease- Critically analyse food and nutrition policies and interventions aimed at improving public health nutrition | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | UORb | - Describe the main factors that influence food choice | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UHOHa ❱ UORb ❱ UAM ❱ UHOH | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORb | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORb | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | UORb | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORb | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UHOHa ❱ UORb ❱ UAM ❱ UHOH |
22.5 UHOHa
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 65Innovative food processing
22.5 UHOHa
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 6522.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 57.5Digitalisation and data management
7.5 UHOHa
7.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 5515 UHOHa
✔ Thesis +30
✔Summer School +5
Total 5015 UHOHa
✔ Thesis +30
✔Summer School +5
Total 50Targeted nutrition and health management
2.5 UORb
22.5 UAM
✔ ETBC +5
✔Summer School +5
Total 35Food safety, transparency, traceability
✔ Thesis +30
✔Summer School +5
Total 35Consumer practices and public engagement
12.5 UORb
✔Summer School +5
Total 17.5Management of food system innovations
7.5 UORb
✔Summer School +5
Total 12.5136: UHOHa ❱ UORb ❱ QUB ❱ UHOH ◉ Food security 77.5 ECTS
| Path timeline | UHOHa overlap of 3 weeks 5 days❱ UORb ------------------------------------26 weeks ------------------------------------❱ QUB ----------------------15 weeks 5 days----------------------❱ UHOH |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
17th Oct 22 - 4th Feb 23
(exams until 31st Mar 23)
|
9th Jan 23 - 24th Mar 23
(exams until 8th May 23)
❱ Transition time from previous location:
overlap of 3 weeks 5 days from end of classes
(overlap of 11 weeks 3 days from previous exam period) |
23rd Sep 23 - 13th Dec 23
(exams until 29th May 24)
⚠ indicative dates
❱ Transition time from previous location:
26 weeks from end of classes
(19 weeks 5 days from previous exam period) |
2nd Apr 24 - 13th Jul 24
(exams until 30th Sep 24)
❱ Transition time from previous location:
15 weeks 5 days from end of classes
(overlap of 8 weeks 1 day from previous exam period) |
|---|
| University of Hohenheim | University of Reading | Queen's University of Belfast | University of Hohenheim |
|---|
| Locale | Stuttgart, Germany | Reading, United Kingdom | Belfast, United Kingdom | Stuttgart, Germany |
|---|
| AgriFood Science and Engineering (fall/winter) | Public Health Nutrition and the Consumer | Food integrity of the supply chains. Applied and advanced systems for food control | Thesis at University of Hohenheim |
|---|
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 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. | |
Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of food science and/or nutrition. | | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
| |
| Public Health Nutrition and Consumer Food Choice | obl. | 10 | | Food product re-formulation | obl. | 10 | | Nutrition Communication and Professional Practice | obl. | 2.5 |
| |
| Advanced research skills | obl. | 5 | | Advanced Food Bioanalysis | obl. | 10 | | Food Safety, Health and Disease | obl. | 7.5 |
|
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). | Food Product Reformulation
Dissertation 40%
Project output other than dissertation 10%
Oral assessment and presentation 50%
Public health nutrition and consumer food choice
Written assignment including essay 60%
Oral assessment and presentation 10%
Set exercise 30% | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Submitted thesis |
| Key for this path: 19_25_23 |
| Intended Learning Outcomes (ILOs) for the mobility path UHOHa ❱ UORb ❱ QUB ❱ UHOH | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | | UORb | - Design and evaluate a public health nutrition intervention- Design a re-formulated food product and outline the steps in the development process | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | UORb | - Investigate the associations between diet and disease risk | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORb | - Critically appraise epidemiological and experimental data used in deriving dietary recommendations aimed at reducing risk of chronic disease- Critically analyse food and nutrition policies and interventions aimed at improving public health nutrition | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | UORb | - Describe the main factors that influence food choice | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UHOHa ❱ UORb ❱ QUB ❱ UHOH | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORb | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORb | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | UORb | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORb | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | QUB | test | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams |
|
| Focus areas addressed by the mobility path UHOHa ❱ UORb ❱ QUB ❱ UHOH |
15 UHOHa
22.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 77.5Food safety, transparency, traceability
22.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.522.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 57.522.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 57.5Innovative food processing
22.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 57.515 UHOHa
✔ Thesis +30
✔Summer School +5
Total 50Digitalisation and data management
7.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 42.5Consumer practices and public engagement
12.5 UORb
✔Summer School +5
Total 17.5Management of food system innovations
7.5 UORb
✔Summer School +5
Total 12.5Targeted nutrition and health management
2.5 UORb
✔Summer School +5
Total 7.5137: UHOHa ❱ UORb ❱ LUa ❱ UHOH ◉ Innovative f...ssing 70 ECTS Circular foo...stems 77.5 ECTS Sustainable ...ction 77.5 ECTS Protein dive...ation 70 ECTS
| Path timeline | UHOHa overlap of 3 weeks 5 days❱ UORb ----------------------------20 weeks 3 days----------------------------❱ LUa ---------------------15 weeks 3 days---------------------❱ UHOH |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
17th Oct 22 - 4th Feb 23
(exams until 31st Mar 23)
|
9th Jan 23 - 24th Mar 23
(exams until 8th May 23)
❱ Transition time from previous location:
overlap of 3 weeks 5 days from end of classes
(overlap of 11 weeks 3 days from previous exam period) |
15th Aug 23 - 15th Dec 23
(exams until 15th Jan 24)
❱ Transition time from previous location:
20 weeks 3 days from end of classes
(14 weeks 1 day from previous exam period) |
2nd Apr 24 - 13th Jul 24
(exams until 30th Sep 24)
❱ Transition time from previous location:
15 weeks 3 days from end of classes
(11 weeks from previous exam period) |
|---|
| University of Hohenheim | University of Reading | Lund University | University of Hohenheim |
|---|
| Locale | Stuttgart, Germany | Reading, United Kingdom | Lund, Sweden | Stuttgart, Germany |
|---|
| AgriFood Science and Engineering (fall/winter) | Public Health Nutrition and the Consumer | Consumer driven sustainable food processing (fall/winter) | Thesis at University of Hohenheim |
|---|
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 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 track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | |
Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of food science and/or nutrition. | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
| |
| Public Health Nutrition and Consumer Food Choice | obl. | 10 | | Food product re-formulation | obl. | 10 | | Nutrition Communication and Professional Practice | obl. | 2.5 |
| |
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
|
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). | Food Product Reformulation
Dissertation 40%
Project output other than dissertation 10%
Oral assessment and presentation 50%
Public health nutrition and consumer food choice
Written assignment including essay 60%
Oral assessment and presentation 10%
Set exercise 30% | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Submitted thesis |
| Key for this path: 19_25_20 |
| Intended Learning Outcomes (ILOs) for the mobility path UHOHa ❱ UORb ❱ LUa ❱ UHOH | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | | UORb | - Design and evaluate a public health nutrition intervention- Design a re-formulated food product and outline the steps in the development process | | LUa | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | UORb | - Investigate the associations between diet and disease risk | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORb | - Critically appraise epidemiological and experimental data used in deriving dietary recommendations aimed at reducing risk of chronic disease- Critically analyse food and nutrition policies and interventions aimed at improving public health nutrition | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | UORb | - Describe the main factors that influence food choice | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UHOHa ❱ UORb ❱ LUa ❱ UHOH | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORb | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORb | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | UORb | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORb | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path UHOHa ❱ UORb ❱ LUa ❱ UHOH |
15 UHOHa
22.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 77.522.5 UHOHa
15 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 77.522.5 UHOHa
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 70Innovative food processing
22.5 UHOHa
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 70Food safety, transparency, traceability
22.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.515 UHOHa
✔ Thesis +30
✔Summer School +5
Total 50Digitalisation and data management
7.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 42.5Consumer practices and public engagement
12.5 UORb
15 LUa
✔ ETBC +5
✔Summer School +5
Total 37.5Targeted nutrition and health management
2.5 UORb
7.5 LUa
✔ ETBC +5
✔Summer School +5
Total 20Management of food system innovations
7.5 UORb
✔ ETBC +5
✔Summer School +5
Total 17.5138: UHOHa ❱ UORb ❱ AUa ❱ UHOH ◉ Sustainable ...ction 75 ECTS Protein dive...ation 68.5 ECTS
| Path timeline | UHOHa overlap of 3 weeks 5 days❱ UORb -------------------------------22 weeks 2 days-------------------------------❱ AUa ----------------------16 weeks 2 days----------------------❱ UHOH |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
17th Oct 22 - 4th Feb 23
(exams until 31st Mar 23)
|
9th Jan 23 - 24th Mar 23
(exams until 8th May 23)
❱ Transition time from previous location:
overlap of 3 weeks 5 days from end of classes
(overlap of 11 weeks 3 days from previous exam period) |
28th Aug 23 - 9th Dec 23
(exams until 27th Jan 24)
❱ Transition time from previous location:
22 weeks 2 days from end of classes
(16 weeks from previous exam period) |
2nd Apr 24 - 13th Jul 24
(exams until 30th Sep 24)
❱ Transition time from previous location:
16 weeks 2 days from end of classes
(9 weeks 2 days from previous exam period) |
|---|
| University of Hohenheim | University of Reading | Aarhus University | University of Hohenheim |
|---|
| Locale | Stuttgart, Germany | Reading, United Kingdom | Aarhus, Denmark | Stuttgart, Germany |
|---|
| AgriFood Science and Engineering (fall/winter) | Public Health Nutrition and the Consumer | Future Foods | Thesis at University of Hohenheim |
|---|
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 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 society, consumer, sensory and molecular level. It will give the student insigt in future sustainable food production of high value crops and novel animal-based food products including cell-based production, combined with food sensory science, innovation and product development in the food sector. | |
Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | 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 molecular biology or biochemistry at a level of 10-15 ECTS is recommended as well as basic knowledge of Food Science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
| |
| Public Health Nutrition and Consumer Food Choice | obl. | 10 | | Food product re-formulation | obl. | 10 | | Nutrition Communication and Professional Practice | obl. | 2.5 |
| |
| Project work in sensory science | obl. | 5 | | Innovative and organic production of fruits and vegetables | obl. | 7.5 | | Future animal-based food | obl. | 5 | | Food, consumer and innovation | obl. | 5 |
|
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). | Food Product Reformulation
Dissertation 40%
Project output other than dissertation 10%
Oral assessment and presentation 50%
Public health nutrition and consumer food choice
Written assignment including essay 60%
Oral assessment and presentation 10%
Set exercise 30% | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Submitted thesis |
| Key for this path: 19_25_17 |
| Intended Learning Outcomes (ILOs) for the mobility path UHOHa ❱ UORb ❱ AUa ❱ UHOH | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | | UORb | - Design and evaluate a public health nutrition intervention- Design a re-formulated food product and outline the steps in the development process | | AUa | -
Create food with novel technolgy
-
Create coherence between molecular nutrition and food technology on one side and socio-scientific analysis of food production and consumption on the other.
| |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | UORb | - Investigate the associations between diet and disease risk | | AUa | - Evaluate processes/strategies of product development of specific raw materials and production methods-
Discuss sensory characteristics according to societal relevance and the scientific literature
| |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UORb | - Critically appraise epidemiological and experimental data used in deriving dietary recommendations aimed at reducing risk of chronic disease- Critically analyse food and nutrition policies and interventions aimed at improving public health nutrition | | AUa | - Suggests methods for production of future animal-based or plant-based products and identify challenges in production of new sustainable products | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | UORb | - Describe the main factors that influence food choice | | AUa | - Understand the use of sensory science to develop future foods | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UHOHa ❱ UORb ❱ AUa ❱ UHOH | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORb | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORb | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | AUa | Transference of knowledge, ideas and novel technologies to develop a future food, including the choice of primary production method and technological processing for the final product. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | UORb | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORb | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | AUa | Students will be challenged to develop future food using their scientific and practical knowledge obtained in the program. The students will work in mixed, international groups.
| | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams |
|
| Focus areas addressed by the mobility path UHOHa ❱ UORb ❱ AUa ❱ UHOH |
22.5 UHOHa
12.5 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 7522.5 UHOHa
6 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 68.5Innovative food processing
22.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 57.515 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 5515 UHOHa
✔ Thesis +30
✔Summer School +5
Total 50Digitalisation and data management
7.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 42.5Food safety, transparency, traceability
✔ Thesis +30
✔Summer School +5
Total 35Consumer practices and public engagement
12.5 UORb
10 AUa
✔ ETBC +5
✔Summer School +5
Total 32.5Management of food system innovations
7.5 UORb
✔Summer School +5
Total 12.5Targeted nutrition and health management
2.5 UORb
✔Summer School +5
Total 7.5139: UHOHa ❱ UNITOb ❱ UW ❱ UHOH ◉6 Innovative f...ssing 67.5 ECTS Circular foo...stems 67 ECTS Sustainable ...ction 64.5 ECTS
| Path timeline | UHOHa -----3 weeks 4 days-----❱ UNITOb ------------------------17 weeks 4 days------------------------❱ UW ------------9 weeks ------------❱ UHOH |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
17th Oct 22 - 4th Feb 23
(exams until 31st Mar 23)
|
1st Mar 23 - 1st Jun 23
(exams until 22nd Sep 23)
❱ Transition time from previous location:
3 weeks 4 days from end of classes
(overlap of 4 weeks 1 day from previous exam period) |
2nd Oct 23 - 29th Jan 24
(exams until 9th Feb 24)
❱ Transition time from previous location:
17 weeks 4 days from end of classes
(1 week 3 days from previous exam period) |
2nd Apr 24 - 13th Jul 24
(exams until 30th Sep 24)
❱ Transition time from previous location:
9 weeks from end of classes
(7 weeks 3 days from previous exam period) |
|---|
| University of Hohenheim | University of Turin | University of Warsaw | University of Hohenheim |
|---|
| Locale | Stuttgart, Germany | Turin, Italy | Warsaw, Poland | Stuttgart, Germany |
|---|
| AgriFood Science and Engineering (fall/winter) | Functional compounds in Food Systems | Food System Management | Thesis at University of Hohenheim |
|---|
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. | 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 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | |
Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | | Basic knowledge about the food system | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
| |
| Natural sources and green extraction technologies to obtain bioactive compounds | obl. | 7.5 | | Functional compounds applied to food processes | obl. | 7.5 | | Functional compounds and nutrition | obl. | 7.5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
|
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). | 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.
 | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Submitted thesis |
| Key for this path: 19_15_13 |
| Intended Learning Outcomes (ILOs) for the mobility path UHOHa ❱ UNITOb ❱ UW ❱ UHOH | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | UNITOb | - Assess the use of functional compounds into food by analyzing their chemical, microbiological, sensory, textural and nutritional effects into the final product. | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOb | - Understand the impact functional food can have on human health. | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UNITOb | - Apply strategies in food production to create new functional products, demonstrated by applying the acquired knowledge to solve specific problems during the courses. | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UHOHa ❱ UNITOb ❱ UW ❱ UHOH | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UHOHa ❱ UNITOb ❱ UW ❱ UHOH |
Innovative food processing
22.5 UHOHa
10 UNITOb
✔ Thesis +30
✔Summer School +5
Total 67.515 UHOHa
10 UNITOb
2 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 6722.5 UHOHa
2 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 64.522.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 57.515 UHOHa
✔ Thesis +30
✔Summer School +5
Total 50Digitalisation and data management
7.5 UHOHa
0.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 48Food safety, transparency, traceability
1 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 41Management of food system innovations
22.5 UW
✔ ETBC +5
✔Summer School +5
Total 32.5Consumer practices and public engagement
11.5 UW
✔ ETBC +5
✔Summer School +5
Total 21.5Targeted nutrition and health management
12.5 UNITOb
✔Summer School +5
Total 17.5140: UHOHa ❱ UNITOb ❱ UORa ❱ UHOH 202020212022◉1 Innovative f...ssing 72.5 ECTS
| Path timeline | UHOHa -----3 weeks 4 days-----❱ UNITOb -----------------------16 weeks 4 days-----------------------❱ UORa -----------------------16 weeks 3 days-----------------------❱ UHOH |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
17th Oct 22 - 4th Feb 23
(exams until 31st Mar 23)
|
1st Mar 23 - 1st Jun 23
(exams until 22nd Sep 23)
❱ Transition time from previous location:
3 weeks 4 days from end of classes
(overlap of 4 weeks 1 day from previous exam period) |
25th Sep 23 - 8th Dec 23
(exams until 19th Jan 24)
❱ Transition time from previous location:
16 weeks 4 days from end of classes
( 3 days from previous exam period) |
2nd Apr 24 - 13th Jul 24
(exams until 30th Sep 24)
❱ Transition time from previous location:
16 weeks 3 days from end of classes
(10 weeks 3 days from previous exam period) |
|---|
| University of Hohenheim | University of Turin | University of Reading | University of Hohenheim |
|---|
| Locale | Stuttgart, Germany | Turin, Italy | Reading, United Kingdom | Stuttgart, Germany |
|---|
| AgriFood Science and Engineering (fall/winter) | Functional compounds in Food Systems | Personalised Nutrition and the Consumer | Thesis at University of Hohenheim |
|---|
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. | 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. | |
Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | | General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
| |
| Natural sources and green extraction technologies to obtain bioactive compounds | obl. | 7.5 | | Functional compounds applied to food processes | obl. | 7.5 | | Functional compounds and nutrition | obl. | 7.5 |
| |
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
|
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). | 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.
 | Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Submitted thesis |
| Key for this path: 19_15_16 |
| Intended Learning Outcomes (ILOs) for the mobility path UHOHa ❱ UNITOb ❱ UORa ❱ UHOH | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | UNITOb | - Assess the use of functional compounds into food by analyzing their chemical, microbiological, sensory, textural and nutritional effects into the final product. | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOb | - Understand the impact functional food can have on human health. | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UNITOb | - Apply strategies in food production to create new functional products, demonstrated by applying the acquired knowledge to solve specific problems during the courses. | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UHOHa ❱ UNITOb ❱ UORa ❱ UHOH | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams |
|
| Focus areas addressed by the mobility path UHOHa ❱ UNITOb ❱ UORa ❱ UHOH |
Innovative food processing
22.5 UHOHa
10 UNITOb
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 72.515 UHOHa
10 UNITOb
✔ Thesis +30
✔Summer School +5
Total 6022.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 57.522.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 57.515 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 55Food safety, transparency, traceability
4 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 44Targeted nutrition and health management
12.5 UNITOb
20 UORa
✔ ETBC +5
✔Summer School +5
Total 42.5Digitalisation and data management
7.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 42.5Consumer practices and public engagement
2.5 UORa
✔ ETBC +5
✔Summer School +5
Total 12.5Management of food system innovations
141: UHOHa ❱ UNITOb ❱ UAM ❱ UHOH ◉ Innovative f...ssing 75 ECTS Sustainable ...ction 65 ECTS
| Path timeline | UHOHa -----3 weeks 4 days-----❱ UNITOb --------------------14 weeks 2 days--------------------❱ UAM --------------------14 weeks 5 days--------------------❱ UHOH |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
17th Oct 22 - 4th Feb 23
(exams until 31st Mar 23)
|
1st Mar 23 - 1st Jun 23
(exams until 22nd Sep 23)
❱ Transition time from previous location:
3 weeks 4 days from end of classes
(overlap of 4 weeks 1 day from previous exam period) |
9th Sep 23 - 20th Dec 23
(exams until 20th Jan 24)
⚠ indicative dates
❱ Transition time from previous location:
14 weeks 2 days from end of classes
(overlap of 1 week 6 days from previous exam period) |
2nd Apr 24 - 13th Jul 24
(exams until 30th Sep 24)
❱ Transition time from previous location:
14 weeks 5 days from end of classes
(10 weeks 2 days from previous exam period) |
|---|
| University of Hohenheim | University of Turin | Autonomous University of Madrid | University of Hohenheim |
|---|
| Locale | Stuttgart, Germany | Turin, Italy | Madrid, Spain | Stuttgart, Germany |
|---|
| AgriFood Science and Engineering (fall/winter) | Functional compounds in Food Systems | Functional Foods and Precision Nutrition | Thesis at University of Hohenheim |
|---|
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. | 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 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. | |
Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | | Basic knowledge in Food Science, Nutrition and/or Biology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
| |
| Natural sources and green extraction technologies to obtain bioactive compounds | obl. | 7.5 | | Functional compounds applied to food processes | obl. | 7.5 | | Functional compounds and nutrition | obl. | 7.5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
|
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). | 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.
 | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Submitted thesis |
| Key for this path: 19_15_18 |
| Intended Learning Outcomes (ILOs) for the mobility path UHOHa ❱ UNITOb ❱ UAM ❱ UHOH | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | UNITOb | - Assess the use of functional compounds into food by analyzing their chemical, microbiological, sensory, textural and nutritional effects into the final product. | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOb | - Understand the impact functional food can have on human health. | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UNITOb | - Apply strategies in food production to create new functional products, demonstrated by applying the acquired knowledge to solve specific problems during the courses. | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UHOHa ❱ UNITOb ❱ UAM ❱ UHOH | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UHOHa ❱ UNITOb ❱ UAM ❱ UHOH |
Innovative food processing
22.5 UHOHa
10 UNITOb
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 7522.5 UHOHa
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 6515 UHOHa
10 UNITOb
✔ Thesis +30
✔Summer School +5
Total 6022.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 57.5Digitalisation and data management
7.5 UHOHa
7.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 5515 UHOHa
✔ Thesis +30
✔Summer School +5
Total 50Targeted nutrition and health management
12.5 UNITOb
22.5 UAM
✔ ETBC +5
✔Summer School +5
Total 45Food safety, transparency, traceability
✔ Thesis +30
✔Summer School +5
Total 35Consumer practices and public engagement
Management of food system innovations
142: UHOHa ❱ UNITOb ❱ QUB ❱ UHOH ◉ Innovative f...ssing 67.5 ECTS Food security 77.5 ECTS
| Path timeline | UHOHa -----3 weeks 4 days-----❱ UNITOb ----------------------16 weeks 2 days----------------------❱ QUB ----------------------15 weeks 5 days----------------------❱ UHOH |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
17th Oct 22 - 4th Feb 23
(exams until 31st Mar 23)
|
1st Mar 23 - 1st Jun 23
(exams until 22nd Sep 23)
❱ Transition time from previous location:
3 weeks 4 days from end of classes
(overlap of 4 weeks 1 day from previous exam period) |
23rd Sep 23 - 13th Dec 23
(exams until 29th May 24)
⚠ indicative dates
❱ Transition time from previous location:
16 weeks 2 days from end of classes
( 1 day from previous exam period) |
2nd Apr 24 - 13th Jul 24
(exams until 30th Sep 24)
❱ Transition time from previous location:
15 weeks 5 days from end of classes
(overlap of 8 weeks 1 day from previous exam period) |
|---|
| University of Hohenheim | University of Turin | Queen's University of Belfast | University of Hohenheim |
|---|
| Locale | Stuttgart, Germany | Turin, Italy | Belfast, United Kingdom | Stuttgart, Germany |
|---|
| AgriFood Science and Engineering (fall/winter) | Functional compounds in Food Systems | Food integrity of the supply chains. Applied and advanced systems for food control | Thesis at University of Hohenheim |
|---|
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. | 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. | |
Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | | | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
| |
| Natural sources and green extraction technologies to obtain bioactive compounds | obl. | 7.5 | | Functional compounds applied to food processes | obl. | 7.5 | | Functional compounds and nutrition | obl. | 7.5 |
| |
| Advanced research skills | obl. | 5 | | Advanced Food Bioanalysis | obl. | 10 | | Food Safety, Health and Disease | obl. | 7.5 |
|
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). | 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.
 | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Submitted thesis |
| Key for this path: 19_15_23 |
| Intended Learning Outcomes (ILOs) for the mobility path UHOHa ❱ UNITOb ❱ QUB ❱ UHOH | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | UNITOb | - Assess the use of functional compounds into food by analyzing their chemical, microbiological, sensory, textural and nutritional effects into the final product. | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOb | - Understand the impact functional food can have on human health. | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UNITOb | - Apply strategies in food production to create new functional products, demonstrated by applying the acquired knowledge to solve specific problems during the courses. | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UHOHa ❱ UNITOb ❱ QUB ❱ UHOH | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | QUB | test | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams |
|
| Focus areas addressed by the mobility path UHOHa ❱ UNITOb ❱ QUB ❱ UHOH |
15 UHOHa
22.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 77.5Innovative food processing
22.5 UHOHa
10 UNITOb
✔ Thesis +30
✔Summer School +5
Total 67.5Food safety, transparency, traceability
22.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.515 UHOHa
10 UNITOb
✔ Thesis +30
✔Summer School +5
Total 6022.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 57.522.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 57.5Digitalisation and data management
7.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 42.5Targeted nutrition and health management
12.5 UNITOb
✔Summer School +5
Total 17.5Consumer practices and public engagement
Management of food system innovations
143: UHOHa ❱ UNITOb ❱ LUa ❱ UHOH ◉4 Innovative f...ssing 80 ECTS Circular foo...stems 87.5 ECTS Sustainable ...ction 77.5 ECTS Protein dive...ation 70 ECTS
| Path timeline | UHOHa -----3 weeks 4 days-----❱ UNITOb ---------------10 weeks 5 days---------------❱ LUa ---------------------15 weeks 3 days---------------------❱ UHOH |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
17th Oct 22 - 4th Feb 23
(exams until 31st Mar 23)
|
1st Mar 23 - 1st Jun 23
(exams until 22nd Sep 23)
❱ Transition time from previous location:
3 weeks 4 days from end of classes
(overlap of 4 weeks 1 day from previous exam period) |
15th Aug 23 - 15th Dec 23
(exams until 15th Jan 24)
❱ Transition time from previous location:
10 weeks 5 days from end of classes
(overlap of 5 weeks 3 days from previous exam period) |
2nd Apr 24 - 13th Jul 24
(exams until 30th Sep 24)
❱ Transition time from previous location:
15 weeks 3 days from end of classes
(11 weeks from previous exam period) |
|---|
| University of Hohenheim | University of Turin | Lund University | University of Hohenheim |
|---|
| Locale | Stuttgart, Germany | Turin, Italy | Lund, Sweden | Stuttgart, Germany |
|---|
| AgriFood Science and Engineering (fall/winter) | Functional compounds in Food Systems | Consumer driven sustainable food processing (fall/winter) | Thesis at University of Hohenheim |
|---|
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. | 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 aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | |
Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
| |
| Natural sources and green extraction technologies to obtain bioactive compounds | obl. | 7.5 | | Functional compounds applied to food processes | obl. | 7.5 | | Functional compounds and nutrition | obl. | 7.5 |
| |
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
|
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). | 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.
 | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Submitted thesis |
| Key for this path: 19_15_20 |
| Intended Learning Outcomes (ILOs) for the mobility path UHOHa ❱ UNITOb ❱ LUa ❱ UHOH | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | | LUa | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | UNITOb | - Assess the use of functional compounds into food by analyzing their chemical, microbiological, sensory, textural and nutritional effects into the final product. | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOb | - Understand the impact functional food can have on human health. | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UNITOb | - Apply strategies in food production to create new functional products, demonstrated by applying the acquired knowledge to solve specific problems during the courses. | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UHOHa ❱ UNITOb ❱ LUa ❱ UHOH | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path UHOHa ❱ UNITOb ❱ LUa ❱ UHOH |
15 UHOHa
10 UNITOb
22.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 87.5Innovative food processing
22.5 UHOHa
10 UNITOb
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 8022.5 UHOHa
15 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 77.522.5 UHOHa
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 70Food safety, transparency, traceability
22.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.515 UHOHa
✔ Thesis +30
✔Summer School +5
Total 50Digitalisation and data management
7.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 42.5Targeted nutrition and health management
12.5 UNITOb
7.5 LUa
✔ ETBC +5
✔Summer School +5
Total 30Consumer practices and public engagement
15 LUa
✔ ETBC +5
✔Summer School +5
Total 25Management of food system innovations
✔ ETBC +5
✔Summer School +5
Total 10144: UHOHa ❱ UNITOb ❱ AUa ❱ UHOH 20212022◉3 Innovative f...ssing 67.5 ECTS Circular foo...stems 65 ECTS Sustainable ...ction 75 ECTS Protein dive...ation 68.5 ECTS
| Path timeline | UHOHa -----3 weeks 4 days-----❱ UNITOb -----------------12 weeks 4 days-----------------❱ AUa ----------------------16 weeks 2 days----------------------❱ UHOH |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
17th Oct 22 - 4th Feb 23
(exams until 31st Mar 23)
|
1st Mar 23 - 1st Jun 23
(exams until 22nd Sep 23)
❱ Transition time from previous location:
3 weeks 4 days from end of classes
(overlap of 4 weeks 1 day from previous exam period) |
28th Aug 23 - 9th Dec 23
(exams until 27th Jan 24)
❱ Transition time from previous location:
12 weeks 4 days from end of classes
(overlap of 3 weeks 4 days from previous exam period) |
2nd Apr 24 - 13th Jul 24
(exams until 30th Sep 24)
❱ Transition time from previous location:
16 weeks 2 days from end of classes
(9 weeks 2 days from previous exam period) |
|---|
| University of Hohenheim | University of Turin | Aarhus University | University of Hohenheim |
|---|
| Locale | Stuttgart, Germany | Turin, Italy | Aarhus, Denmark | Stuttgart, Germany |
|---|
| AgriFood Science and Engineering (fall/winter) | Functional compounds in Food Systems | Future Foods | Thesis at University of Hohenheim |
|---|
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. | 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 society, consumer, sensory and molecular level. It will give the student insigt in future sustainable food production of high value crops and novel animal-based food products including cell-based production, combined with food sensory science, innovation and product development in the food sector. | |
Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | | A scientific, food, agricultural, technical-scientific or medical scientific bachelor degree with molecular biology or biochemistry at a level of 10-15 ECTS is recommended as well as basic knowledge of Food Science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
| |
| Natural sources and green extraction technologies to obtain bioactive compounds | obl. | 7.5 | | Functional compounds applied to food processes | obl. | 7.5 | | Functional compounds and nutrition | obl. | 7.5 |
| |
| Project work in sensory science | obl. | 5 | | Innovative and organic production of fruits and vegetables | obl. | 7.5 | | Future animal-based food | obl. | 5 | | Food, consumer and innovation | obl. | 5 |
|
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). | 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.
 | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Submitted thesis |
| Key for this path: 19_15_17 |
| Intended Learning Outcomes (ILOs) for the mobility path UHOHa ❱ UNITOb ❱ AUa ❱ UHOH | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | | AUa | -
Create food with novel technolgy
-
Create coherence between molecular nutrition and food technology on one side and socio-scientific analysis of food production and consumption on the other.
| |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | UNITOb | - Assess the use of functional compounds into food by analyzing their chemical, microbiological, sensory, textural and nutritional effects into the final product. | | AUa | - Evaluate processes/strategies of product development of specific raw materials and production methods-
Discuss sensory characteristics according to societal relevance and the scientific literature
| |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UNITOb | - Understand the impact functional food can have on human health. | | AUa | - Suggests methods for production of future animal-based or plant-based products and identify challenges in production of new sustainable products | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UNITOb | - Apply strategies in food production to create new functional products, demonstrated by applying the acquired knowledge to solve specific problems during the courses. | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | AUa | - Understand the use of sensory science to develop future foods | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UHOHa ❱ UNITOb ❱ AUa ❱ UHOH | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | AUa | Transference of knowledge, ideas and novel technologies to develop a future food, including the choice of primary production method and technological processing for the final product. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | AUa | Students will be challenged to develop future food using their scientific and practical knowledge obtained in the program. The students will work in mixed, international groups.
| | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams |
|
| Focus areas addressed by the mobility path UHOHa ❱ UNITOb ❱ AUa ❱ UHOH |
22.5 UHOHa
12.5 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 7522.5 UHOHa
6 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 68.5Innovative food processing
22.5 UHOHa
10 UNITOb
✔ Thesis +30
✔Summer School +5
Total 67.515 UHOHa
10 UNITOb
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 6515 UHOHa
✔ Thesis +30
✔Summer School +5
Total 50Digitalisation and data management
7.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 42.5Food safety, transparency, traceability
✔ Thesis +30
✔Summer School +5
Total 35Consumer practices and public engagement
10 AUa
✔ ETBC +5
✔Summer School +5
Total 20Targeted nutrition and health management
12.5 UNITOb
✔Summer School +5
Total 17.5Management of food system innovations
145: UHOHa ❱ UAM ❱ UW ❱ UHOH ◉ Sustainable ...ction 67 ECTS
| Path timeline | UHOHa --1 week 3 days--❱ UAM -------------------------------22 weeks 3 days-------------------------------❱ UW ------------9 weeks ------------❱ UHOH |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
17th Oct 22 - 4th Feb 23
(exams until 31st Mar 23)
|
14th Feb 23 - 28th Apr 23
(exams until 9th Jun 23)
❱ Transition time from previous location:
1 week 3 days from end of classes
(overlap of 6 weeks 2 days from previous exam period) |
2nd Oct 23 - 29th Jan 24
(exams until 9th Feb 24)
❱ Transition time from previous location:
22 weeks 3 days from end of classes
(16 weeks 3 days from previous exam period) |
2nd Apr 24 - 13th Jul 24
(exams until 30th Sep 24)
❱ Transition time from previous location:
9 weeks from end of classes
(7 weeks 3 days from previous exam period) |
|---|
| University of Hohenheim | Autonomous University of Madrid | University of Warsaw | University of Hohenheim |
|---|
| Locale | Stuttgart, Germany | Madrid, Spain | Warsaw, Poland | Stuttgart, Germany |
|---|
| AgriFood Science and Engineering (fall/winter) | Functional Foods and Precision Nutrition | Food System Management | Thesis at University of Hohenheim |
|---|
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. | 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | |
Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | Basic knowledge in Food Science, Nutrition and/or Biology | Basic knowledge about the food system | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
|
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). | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Submitted thesis |
| Key for this path: 19_18_13 |
| Intended Learning Outcomes (ILOs) for the mobility path UHOHa ❱ UAM ❱ UW ❱ UHOH | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UHOHa ❱ UAM ❱ UW ❱ UHOH | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UHOHa ❱ UAM ❱ UW ❱ UHOH |
22.5 UHOHa
2.5 UAM
2 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 67Innovative food processing
22.5 UHOHa
2.5 UAM
✔ Thesis +30
✔Summer School +5
Total 6022.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 57.515 UHOHa
2 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 57Digitalisation and data management
7.5 UHOHa
7.5 UAM
0.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 55.515 UHOHa
✔ Thesis +30
✔Summer School +5
Total 50Food safety, transparency, traceability
1 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 41Management of food system innovations
22.5 UW
✔ ETBC +5
✔Summer School +5
Total 32.5Targeted nutrition and health management
22.5 UAM
✔Summer School +5
Total 27.5Consumer practices and public engagement
11.5 UW
✔ ETBC +5
✔Summer School +5
Total 21.5146: UHOHa ❱ UAM ❱ UORa ❱ UHOH ◉ Innovative f...ssing 65 ECTS
| Path timeline | UHOHa --1 week 3 days--❱ UAM ------------------------------21 weeks 3 days------------------------------❱ UORa -----------------------16 weeks 3 days-----------------------❱ UHOH |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
17th Oct 22 - 4th Feb 23
(exams until 31st Mar 23)
|
14th Feb 23 - 28th Apr 23
(exams until 9th Jun 23)
❱ Transition time from previous location:
1 week 3 days from end of classes
(overlap of 6 weeks 2 days from previous exam period) |
25th Sep 23 - 8th Dec 23
(exams until 19th Jan 24)
❱ Transition time from previous location:
21 weeks 3 days from end of classes
(15 weeks 3 days from previous exam period) |
2nd Apr 24 - 13th Jul 24
(exams until 30th Sep 24)
❱ Transition time from previous location:
16 weeks 3 days from end of classes
(10 weeks 3 days from previous exam period) |
|---|
| University of Hohenheim | Autonomous University of Madrid | University of Reading | University of Hohenheim |
|---|
| Locale | Stuttgart, Germany | Madrid, Spain | Reading, United Kingdom | Stuttgart, Germany |
|---|
| AgriFood Science and Engineering (fall/winter) | Functional Foods and Precision Nutrition | Personalised Nutrition and the Consumer | Thesis at University of Hohenheim |
|---|
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. | 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. | |
Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | 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. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
|
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). | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Submitted thesis |
| Key for this path: 19_18_16 |
| Intended Learning Outcomes (ILOs) for the mobility path UHOHa ❱ UAM ❱ UORa ❱ UHOH | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UHOHa ❱ UAM ❱ UORa ❱ UHOH | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UHOHa ❱ UAM ❱ UORa ❱ UHOH |
Innovative food processing
22.5 UHOHa
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 6522.5 UHOHa
2.5 UAM
✔ Thesis +30
✔Summer School +5
Total 6022.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 57.515 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 55Targeted nutrition and health management
22.5 UAM
20 UORa
✔ ETBC +5
✔Summer School +5
Total 52.515 UHOHa
✔ Thesis +30
✔Summer School +5
Total 50Digitalisation and data management
7.5 UHOHa
7.5 UAM
✔ Thesis +30
✔Summer School +5
Total 50Food safety, transparency, traceability
4 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 44Consumer practices and public engagement
2.5 UORa
✔ ETBC +5
✔Summer School +5
Total 12.5147: UHOHa ❱ UAM ❱ UNITOa ❱ UHOH ◉ Innovative f...ssing 65 ECTS Sustainable ...ction 65 ECTS
| Path timeline | UHOHa --1 week 3 days--❱ UAM -------------------------------22 weeks 3 days-------------------------------❱ UNITOa --------------------14 weeks 3 days--------------------❱ UHOH |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
17th Oct 22 - 4th Feb 23
(exams until 31st Mar 23)
|
14th Feb 23 - 28th Apr 23
(exams until 9th Jun 23)
❱ Transition time from previous location:
1 week 3 days from end of classes
(overlap of 6 weeks 2 days from previous exam period) |
2nd Oct 23 - 22nd Dec 23
(exams until 29th Feb 24)
❱ Transition time from previous location:
22 weeks 3 days from end of classes
(16 weeks 3 days from previous exam period) |
2nd Apr 24 - 13th Jul 24
(exams until 30th Sep 24)
❱ Transition time from previous location:
14 weeks 3 days from end of classes
(4 weeks 4 days from previous exam period) |
|---|
| University of Hohenheim | Autonomous University of Madrid | University of Turin | University of Hohenheim |
|---|
| Locale | Stuttgart, Germany | Madrid, Spain | Turin, Italy | Stuttgart, Germany |
|---|
| AgriFood Science and Engineering (fall/winter) | Functional Foods and Precision Nutrition | Food safety of the whole value chain | Thesis at University of Hohenheim |
|---|
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. | 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. | |
Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | Basic knowledge in Food Science, Nutrition and/or Biology | Basic knowledge of the food microbiology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
|
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). | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | 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.
 | Submitted thesis |
| Key for this path: 19_18_14 |
| Intended Learning Outcomes (ILOs) for the mobility path UHOHa ❱ UAM ❱ UNITOa ❱ UHOH | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | UNITOa | - Assess safety issues of the whole food chain | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | UNITOa | - Solve specific safety challenges administered during the courses. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UHOHa ❱ UAM ❱ UNITOa ❱ UHOH | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UHOHa ❱ UAM ❱ UNITOa ❱ UHOH |
Innovative food processing
22.5 UHOHa
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 6522.5 UHOHa
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 65Food safety, transparency, traceability
22.5 UNITOa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.522.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 57.515 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 5515 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 55Digitalisation and data management
7.5 UHOHa
7.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 55Targeted nutrition and health management
22.5 UAM
✔ ETBC +5
✔Summer School +5
Total 32.5Consumer practices and public engagement
✔ ETBC +5
✔Summer School +5
Total 10Management of food system innovations
✔ ETBC +5
✔Summer School +5
Total 10148: UHOHa ❱ UAM ❱ QUB ❱ UHOH 2020◉ Food security 77.5 ECTS
| Path timeline | UHOHa --1 week 3 days--❱ UAM -----------------------------21 weeks 1 day-----------------------------❱ QUB ----------------------15 weeks 5 days----------------------❱ UHOH |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
17th Oct 22 - 4th Feb 23
(exams until 31st Mar 23)
|
14th Feb 23 - 28th Apr 23
(exams until 9th Jun 23)
❱ Transition time from previous location:
1 week 3 days from end of classes
(overlap of 6 weeks 2 days from previous exam period) |
23rd Sep 23 - 13th Dec 23
(exams until 29th May 24)
⚠ indicative dates
❱ Transition time from previous location:
21 weeks 1 day from end of classes
(15 weeks 1 day from previous exam period) |
2nd Apr 24 - 13th Jul 24
(exams until 30th Sep 24)
❱ Transition time from previous location:
15 weeks 5 days from end of classes
(overlap of 8 weeks 1 day from previous exam period) |
|---|
| University of Hohenheim | Autonomous University of Madrid | Queen's University of Belfast | University of Hohenheim |
|---|
| Locale | Stuttgart, Germany | Madrid, Spain | Belfast, United Kingdom | Stuttgart, Germany |
|---|
| AgriFood Science and Engineering (fall/winter) | Functional Foods and Precision Nutrition | Food integrity of the supply chains. Applied and advanced systems for food control | Thesis at University of Hohenheim |
|---|
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. | 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. | |
Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | Basic knowledge in Food Science, Nutrition and/or Biology | | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Advanced research skills | obl. | 5 | | Advanced Food Bioanalysis | obl. | 10 | | Food Safety, Health and Disease | obl. | 7.5 |
|
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). | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Submitted thesis |
| Key for this path: 19_18_23 |
| Intended Learning Outcomes (ILOs) for the mobility path UHOHa ❱ UAM ❱ QUB ❱ UHOH | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UHOHa ❱ UAM ❱ QUB ❱ UHOH | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | QUB | test | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UHOHa ❱ UAM ❱ QUB ❱ UHOH |
15 UHOHa
22.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 77.5Food safety, transparency, traceability
22.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Innovative food processing
22.5 UHOHa
2.5 UAM
✔ Thesis +30
✔Summer School +5
Total 6022.5 UHOHa
2.5 UAM
✔ Thesis +30
✔Summer School +5
Total 6022.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 57.515 UHOHa
✔ Thesis +30
✔Summer School +5
Total 50Digitalisation and data management
7.5 UHOHa
7.5 UAM
✔ Thesis +30
✔Summer School +5
Total 50Targeted nutrition and health management
22.5 UAM
✔Summer School +5
Total 27.5149: UHOHa ❱ UAM ❱ LUa ❱ UHOH ◉ Innovative f...ssing 72.5 ECTS Circular foo...stems 77.5 ECTS Sustainable ...ction 80 ECTS Protein dive...ation 70 ECTS
| Path timeline | UHOHa --1 week 3 days--❱ UAM ---------------------15 weeks 4 days---------------------❱ LUa ---------------------15 weeks 3 days---------------------❱ UHOH |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
17th Oct 22 - 4th Feb 23
(exams until 31st Mar 23)
|
14th Feb 23 - 28th Apr 23
(exams until 9th Jun 23)
❱ Transition time from previous location:
1 week 3 days from end of classes
(overlap of 6 weeks 2 days from previous exam period) |
15th Aug 23 - 15th Dec 23
(exams until 15th Jan 24)
❱ Transition time from previous location:
15 weeks 4 days from end of classes
(9 weeks 4 days from previous exam period) |
2nd Apr 24 - 13th Jul 24
(exams until 30th Sep 24)
❱ Transition time from previous location:
15 weeks 3 days from end of classes
(11 weeks from previous exam period) |
|---|
| University of Hohenheim | Autonomous University of Madrid | Lund University | University of Hohenheim |
|---|
| Locale | Stuttgart, Germany | Madrid, Spain | Lund, Sweden | Stuttgart, Germany |
|---|
| AgriFood Science and Engineering (fall/winter) | Functional Foods and Precision Nutrition | Consumer driven sustainable food processing (fall/winter) | Thesis at University of Hohenheim |
|---|
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. | The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | |
Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | Basic knowledge in Food Science, Nutrition and/or Biology | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
|
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). | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Submitted thesis |
| Key for this path: 19_18_20 |
| Intended Learning Outcomes (ILOs) for the mobility path UHOHa ❱ UAM ❱ LUa ❱ UHOH | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | LUa | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UHOHa ❱ UAM ❱ LUa ❱ UHOH | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path UHOHa ❱ UAM ❱ LUa ❱ UHOH |
22.5 UHOHa
2.5 UAM
15 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 8015 UHOHa
22.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 77.5Innovative food processing
22.5 UHOHa
2.5 UAM
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 72.522.5 UHOHa
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 70Food safety, transparency, traceability
22.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.515 UHOHa
✔ Thesis +30
✔Summer School +5
Total 50Digitalisation and data management
7.5 UHOHa
7.5 UAM
✔ Thesis +30
✔Summer School +5
Total 50Targeted nutrition and health management
22.5 UAM
7.5 LUa
✔ ETBC +5
✔Summer School +5
Total 40Consumer practices and public engagement
15 LUa
✔ ETBC +5
✔Summer School +5
Total 25Management of food system innovations
✔ ETBC +5
✔Summer School +5
Total 10150: UHOHa ❱ UAM ❱ AUa ❱ UHOH ◉ Sustainable ...ction 77.5 ECTS Protein dive...ation 68.5 ECTS
| Path timeline | UHOHa --1 week 3 days--❱ UAM ------------------------17 weeks 3 days------------------------❱ AUa ----------------------16 weeks 2 days----------------------❱ UHOH |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
17th Oct 22 - 4th Feb 23
(exams until 31st Mar 23)
|
14th Feb 23 - 28th Apr 23
(exams until 9th Jun 23)
❱ Transition time from previous location:
1 week 3 days from end of classes
(overlap of 6 weeks 2 days from previous exam period) |
28th Aug 23 - 9th Dec 23
(exams until 27th Jan 24)
❱ Transition time from previous location:
17 weeks 3 days from end of classes
(11 weeks 3 days from previous exam period) |
2nd Apr 24 - 13th Jul 24
(exams until 30th Sep 24)
❱ Transition time from previous location:
16 weeks 2 days from end of classes
(9 weeks 2 days from previous exam period) |
|---|
| University of Hohenheim | Autonomous University of Madrid | Aarhus University | University of Hohenheim |
|---|
| Locale | Stuttgart, Germany | Madrid, Spain | Aarhus, Denmark | Stuttgart, Germany |
|---|
| AgriFood Science and Engineering (fall/winter) | Functional Foods and Precision Nutrition | Future Foods | Thesis at University of Hohenheim |
|---|
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. | This track will bring the student close to future foods on society, consumer, sensory and molecular level. It will give the student insigt in future sustainable food production of high value crops and novel animal-based food products including cell-based production, combined with food sensory science, innovation and product development in the food sector. | |
Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | Basic knowledge in Food Science, Nutrition and/or Biology | A scientific, food, agricultural, technical-scientific or medical scientific bachelor degree with molecular biology or biochemistry at a level of 10-15 ECTS is recommended as well as basic knowledge of Food Science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Project work in sensory science | obl. | 5 | | Innovative and organic production of fruits and vegetables | obl. | 7.5 | | Future animal-based food | obl. | 5 | | Food, consumer and innovation | obl. | 5 |
|
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). | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Submitted thesis |
| Key for this path: 19_18_17 |
| Intended Learning Outcomes (ILOs) for the mobility path UHOHa ❱ UAM ❱ AUa ❱ UHOH | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | AUa | -
Create food with novel technolgy
-
Create coherence between molecular nutrition and food technology on one side and socio-scientific analysis of food production and consumption on the other.
| |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | AUa | - Evaluate processes/strategies of product development of specific raw materials and production methods-
Discuss sensory characteristics according to societal relevance and the scientific literature
| |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | AUa | - Suggests methods for production of future animal-based or plant-based products and identify challenges in production of new sustainable products | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | AUa | - Understand the use of sensory science to develop future foods | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UHOHa ❱ UAM ❱ AUa ❱ UHOH | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | AUa | Transference of knowledge, ideas and novel technologies to develop a future food, including the choice of primary production method and technological processing for the final product. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | AUa | Students will be challenged to develop future food using their scientific and practical knowledge obtained in the program. The students will work in mixed, international groups.
| | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UHOHa ❱ UAM ❱ AUa ❱ UHOH |
22.5 UHOHa
2.5 UAM
12.5 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 77.522.5 UHOHa
6 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 68.5Innovative food processing
22.5 UHOHa
2.5 UAM
✔ Thesis +30
✔Summer School +5
Total 6015 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 5515 UHOHa
✔ Thesis +30
✔Summer School +5
Total 50Digitalisation and data management
7.5 UHOHa
7.5 UAM
✔ Thesis +30
✔Summer School +5
Total 50Food safety, transparency, traceability
✔ Thesis +30
✔Summer School +5
Total 35Targeted nutrition and health management
22.5 UAM
✔Summer School +5
Total 27.5Consumer practices and public engagement
10 AUa
✔ ETBC +5
✔Summer School +5
Total 20151: UHOHa ❱ QUB ❱ UW ❱ UHOH ◉ Sustainable ...ction 64.5 ECTS Food security 72.5 ECTS Food safety,...ility 63.5 ECTS
| Path timeline | UHOHa overlap of 4 weeks 1 day❱ QUB -------------------------------------27 weeks -------------------------------------❱ UW ------------9 weeks ------------❱ UHOH |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
17th Oct 22 - 4th Feb 23
(exams until 31st Mar 23)
|
6th Jan 23 - 27th Mar 23
(exams until 29th May 23)
⚠ indicative dates
❱ Transition time from previous location:
overlap of 4 weeks 1 day from end of classes
(overlap of 11 weeks 6 days from previous exam period) |
2nd Oct 23 - 29th Jan 24
(exams until 9th Feb 24)
❱ Transition time from previous location:
27 weeks from end of classes
(18 weeks from previous exam period) |
2nd Apr 24 - 13th Jul 24
(exams until 30th Sep 24)
❱ Transition time from previous location:
9 weeks from end of classes
(7 weeks 3 days from previous exam period) |
|---|
| University of Hohenheim | Queen's University of Belfast | University of Warsaw | University of Hohenheim |
|---|
| Locale | Stuttgart, Germany | Belfast, United Kingdom | Warsaw, Poland | Stuttgart, Germany |
|---|
| AgriFood Science and Engineering (fall/winter) | Food integrity of the supply chains. Applied and advanced systems for food control | Food System Management | Thesis at University of Hohenheim |
|---|
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. | 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | |
Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | | Basic knowledge about the food system | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
| |
| Advanced research skills | obl. | 5 | | Agri-food traceability and Fraud | obl. | 10 | | Entrepreneurship for Food | obl. | 7.5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
|
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). | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Submitted thesis |
| Key for this path: 19_23_13 |
| Intended Learning Outcomes (ILOs) for the mobility path UHOHa ❱ QUB ❱ UW ❱ UHOH | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UHOHa ❱ QUB ❱ UW ❱ UHOH | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | QUB | test | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UHOHa ❱ QUB ❱ UW ❱ UHOH |
15 UHOHa
22.5 QUB
✔ Thesis +30
✔Summer School +5
Total 72.522.5 UHOHa
2 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 64.5Food safety, transparency, traceability
22.5 QUB
1 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 63.5Innovative food processing
22.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 57.522.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 57.515 UHOHa
2 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 57Digitalisation and data management
7.5 UHOHa
0.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 48Management of food system innovations
22.5 UW
✔ ETBC +5
✔Summer School +5
Total 32.5Consumer practices and public engagement
11.5 UW
✔ ETBC +5
✔Summer School +5
Total 21.5152: UHOHa ❱ QUB ❱ UORa ❱ UHOH ◉ Food security 77.5 ECTS Food safety,...ility 66.5 ECTS
| Path timeline | UHOHa overlap of 4 weeks 1 day❱ QUB ------------------------------------26 weeks ------------------------------------❱ UORa -----------------------16 weeks 3 days-----------------------❱ UHOH |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
17th Oct 22 - 4th Feb 23
(exams until 31st Mar 23)
|
6th Jan 23 - 27th Mar 23
(exams until 29th May 23)
⚠ indicative dates
❱ Transition time from previous location:
overlap of 4 weeks 1 day from end of classes
(overlap of 11 weeks 6 days from previous exam period) |
25th Sep 23 - 8th Dec 23
(exams until 19th Jan 24)
❱ Transition time from previous location:
26 weeks from end of classes
(17 weeks from previous exam period) |
2nd Apr 24 - 13th Jul 24
(exams until 30th Sep 24)
❱ Transition time from previous location:
16 weeks 3 days from end of classes
(10 weeks 3 days from previous exam period) |
|---|
| University of Hohenheim | Queen's University of Belfast | University of Reading | University of Hohenheim |
|---|
| Locale | Stuttgart, Germany | Belfast, United Kingdom | Reading, United Kingdom | Stuttgart, Germany |
|---|
| AgriFood Science and Engineering (fall/winter) | Food integrity of the supply chains. Applied and advanced systems for food control | Personalised Nutrition and the Consumer | Thesis at University of Hohenheim |
|---|
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. | 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. | |
Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | | General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
| |
| Advanced research skills | obl. | 5 | | Agri-food traceability and Fraud | obl. | 10 | | Entrepreneurship for Food | obl. | 7.5 |
| |
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
|
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). | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Submitted thesis |
| Key for this path: 19_23_16 |
| Intended Learning Outcomes (ILOs) for the mobility path UHOHa ❱ QUB ❱ UORa ❱ UHOH | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UHOHa ❱ QUB ❱ UORa ❱ UHOH | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | QUB | test | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams |
|
| Focus areas addressed by the mobility path UHOHa ❱ QUB ❱ UORa ❱ UHOH |
15 UHOHa
22.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 77.5Food safety, transparency, traceability
22.5 QUB
4 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 66.5Innovative food processing
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.522.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 57.522.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 57.515 UHOHa
✔ Thesis +30
✔Summer School +5
Total 50Digitalisation and data management
7.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 42.5Targeted nutrition and health management
20 UORa
✔ ETBC +5
✔Summer School +5
Total 30Consumer practices and public engagement
2.5 UORa
✔ ETBC +5
✔Summer School +5
Total 12.5153: UHOHa ❱ QUB ❱ UNITOa ❱ UHOH ◉ Food security 77.5 ECTS Food safety,...ility 85 ECTS
| Path timeline | UHOHa overlap of 4 weeks 1 day❱ QUB -------------------------------------27 weeks -------------------------------------❱ UNITOa --------------------14 weeks 3 days--------------------❱ UHOH |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
17th Oct 22 - 4th Feb 23
(exams until 31st Mar 23)
|
6th Jan 23 - 27th Mar 23
(exams until 29th May 23)
⚠ indicative dates
❱ Transition time from previous location:
overlap of 4 weeks 1 day from end of classes
(overlap of 11 weeks 6 days from previous exam period) |
2nd Oct 23 - 22nd Dec 23
(exams until 29th Feb 24)
❱ Transition time from previous location:
27 weeks from end of classes
(18 weeks from previous exam period) |
2nd Apr 24 - 13th Jul 24
(exams until 30th Sep 24)
❱ Transition time from previous location:
14 weeks 3 days from end of classes
(4 weeks 4 days from previous exam period) |
|---|
| University of Hohenheim | Queen's University of Belfast | University of Turin | University of Hohenheim |
|---|
| Locale | Stuttgart, Germany | Belfast, United Kingdom | Turin, Italy | Stuttgart, Germany |
|---|
| AgriFood Science and Engineering (fall/winter) | Food integrity of the supply chains. Applied and advanced systems for food control | Food safety of the whole value chain | Thesis at University of Hohenheim |
|---|
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. | 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. | |
Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | | Basic knowledge of the food microbiology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
| |
| Advanced research skills | obl. | 5 | | Agri-food traceability and Fraud | obl. | 10 | | Entrepreneurship for Food | obl. | 7.5 |
| |
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
|
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). | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | 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.
 | Submitted thesis |
| Key for this path: 19_23_14 |
| Intended Learning Outcomes (ILOs) for the mobility path UHOHa ❱ QUB ❱ UNITOa ❱ UHOH | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | | UNITOa | - Assess safety issues of the whole food chain | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | | UNITOa | - Solve specific safety challenges administered during the courses. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UHOHa ❱ QUB ❱ UNITOa ❱ UHOH | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | QUB | test | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams |
|
| Focus areas addressed by the mobility path UHOHa ❱ QUB ❱ UNITOa ❱ UHOH |
Food safety, transparency, traceability
22.5 QUB
22.5 UNITOa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 8515 UHOHa
22.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 77.5Innovative food processing
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.522.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.522.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 57.515 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 55Digitalisation and data management
7.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.5Consumer practices and public engagement
✔ ETBC +5
✔Summer School +5
Total 10Targeted nutrition and health management
✔ ETBC +5
✔Summer School +5
Total 10Management of food system innovations
✔ ETBC +5
✔Summer School +5
Total 10154: UHOHa ❱ QUB ❱ UAM ❱ UHOH 2019◉ Innovative f...ssing 65 ECTS Sustainable ...ction 65 ECTS Food security 72.5 ECTS
| Path timeline | UHOHa overlap of 4 weeks 1 day❱ QUB ---------------------------------23 weeks 5 days---------------------------------❱ UAM --------------------14 weeks 5 days--------------------❱ UHOH |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
17th Oct 22 - 4th Feb 23
(exams until 31st Mar 23)
|
6th Jan 23 - 27th Mar 23
(exams until 29th May 23)
⚠ indicative dates
❱ Transition time from previous location:
overlap of 4 weeks 1 day from end of classes
(overlap of 11 weeks 6 days from previous exam period) |
9th Sep 23 - 20th Dec 23
(exams until 20th Jan 24)
⚠ indicative dates
❱ Transition time from previous location:
23 weeks 5 days from end of classes
(14 weeks 5 days from previous exam period) |
2nd Apr 24 - 13th Jul 24
(exams until 30th Sep 24)
❱ Transition time from previous location:
14 weeks 5 days from end of classes
(10 weeks 2 days from previous exam period) |
|---|
| University of Hohenheim | Queen's University of Belfast | Autonomous University of Madrid | University of Hohenheim |
|---|
| Locale | Stuttgart, Germany | Belfast, United Kingdom | Madrid, Spain | Stuttgart, Germany |
|---|
| AgriFood Science and Engineering (fall/winter) | Food integrity of the supply chains. Applied and advanced systems for food control | Functional Foods and Precision Nutrition | Thesis at University of Hohenheim |
|---|
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. | 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. | |
Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | | Basic knowledge in Food Science, Nutrition and/or Biology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
| |
| Advanced research skills | obl. | 5 | | Agri-food traceability and Fraud | obl. | 10 | | Entrepreneurship for Food | obl. | 7.5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
|
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). | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Submitted thesis |
| Key for this path: 19_23_18 |
| Intended Learning Outcomes (ILOs) for the mobility path UHOHa ❱ QUB ❱ UAM ❱ UHOH | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UHOHa ❱ QUB ❱ UAM ❱ UHOH | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | QUB | test | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UHOHa ❱ QUB ❱ UAM ❱ UHOH |
15 UHOHa
22.5 QUB
✔ Thesis +30
✔Summer School +5
Total 72.5Innovative food processing
22.5 UHOHa
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 6522.5 UHOHa
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 65Food safety, transparency, traceability
22.5 QUB
✔ Thesis +30
✔Summer School +5
Total 57.522.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 57.5Digitalisation and data management
7.5 UHOHa
7.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 5515 UHOHa
✔ Thesis +30
✔Summer School +5
Total 50Targeted nutrition and health management
22.5 UAM
✔ ETBC +5
✔Summer School +5
Total 32.5155: UHOHa ❱ QUB ❱ LUa ❱ UHOH ◉ Innovative f...ssing 70 ECTS Circular foo...stems 77.5 ECTS Sustainable ...ction 77.5 ECTS Food security 72.5 ECTS Food safety,...ility 85 ECTS Protein dive...ation 70 ECTS
| Path timeline | UHOHa overlap of 4 weeks 1 day❱ QUB ----------------------------20 weeks 1 day----------------------------❱ LUa ---------------------15 weeks 3 days---------------------❱ UHOH |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
17th Oct 22 - 4th Feb 23
(exams until 31st Mar 23)
|
6th Jan 23 - 27th Mar 23
(exams until 29th May 23)
⚠ indicative dates
❱ Transition time from previous location:
overlap of 4 weeks 1 day from end of classes
(overlap of 11 weeks 6 days from previous exam period) |
15th Aug 23 - 15th Dec 23
(exams until 15th Jan 24)
❱ Transition time from previous location:
20 weeks 1 day from end of classes
(11 weeks 1 day from previous exam period) |
2nd Apr 24 - 13th Jul 24
(exams until 30th Sep 24)
❱ Transition time from previous location:
15 weeks 3 days from end of classes
(11 weeks from previous exam period) |
|---|
| University of Hohenheim | Queen's University of Belfast | Lund University | University of Hohenheim |
|---|
| Locale | Stuttgart, Germany | Belfast, United Kingdom | Lund, Sweden | Stuttgart, Germany |
|---|
| AgriFood Science and Engineering (fall/winter) | Food integrity of the supply chains. Applied and advanced systems for food control | Consumer driven sustainable food processing (fall/winter) | Thesis at University of Hohenheim |
|---|
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. | The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | |
Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
| |
| Advanced research skills | obl. | 5 | | Agri-food traceability and Fraud | obl. | 10 | | Entrepreneurship for Food | obl. | 7.5 |
| |
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
|
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). | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Submitted thesis |
| Key for this path: 19_23_20 |
| Intended Learning Outcomes (ILOs) for the mobility path UHOHa ❱ QUB ❱ LUa ❱ UHOH | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | | LUa | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UHOHa ❱ QUB ❱ LUa ❱ UHOH | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | QUB | test | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path UHOHa ❱ QUB ❱ LUa ❱ UHOH |
Food safety, transparency, traceability
22.5 QUB
22.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 8515 UHOHa
22.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 77.522.5 UHOHa
15 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 77.515 UHOHa
22.5 QUB
✔ Thesis +30
✔Summer School +5
Total 72.5Innovative food processing
22.5 UHOHa
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 7022.5 UHOHa
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 70Digitalisation and data management
7.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 42.5Consumer practices and public engagement
15 LUa
✔ ETBC +5
✔Summer School +5
Total 25Targeted nutrition and health management
7.5 LUa
✔ ETBC +5
✔Summer School +5
Total 17.5Management of food system innovations
✔ ETBC +5
✔Summer School +5
Total 10156: UHOHa ❱ QUB ❱ AUa ❱ UHOH ◉ Sustainable ...ction 75 ECTS Food security 72.5 ECTS Protein dive...ation 68.5 ECTS
| Path timeline | UHOHa overlap of 4 weeks 1 day❱ QUB ------------------------------22 weeks ------------------------------❱ AUa ----------------------16 weeks 2 days----------------------❱ UHOH |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
17th Oct 22 - 4th Feb 23
(exams until 31st Mar 23)
|
6th Jan 23 - 27th Mar 23
(exams until 29th May 23)
⚠ indicative dates
❱ Transition time from previous location:
overlap of 4 weeks 1 day from end of classes
(overlap of 11 weeks 6 days from previous exam period) |
28th Aug 23 - 9th Dec 23
(exams until 27th Jan 24)
❱ Transition time from previous location:
22 weeks from end of classes
(13 weeks from previous exam period) |
2nd Apr 24 - 13th Jul 24
(exams until 30th Sep 24)
❱ Transition time from previous location:
16 weeks 2 days from end of classes
(9 weeks 2 days from previous exam period) |
|---|
| University of Hohenheim | Queen's University of Belfast | Aarhus University | University of Hohenheim |
|---|
| Locale | Stuttgart, Germany | Belfast, United Kingdom | Aarhus, Denmark | Stuttgart, Germany |
|---|
| AgriFood Science and Engineering (fall/winter) | Food integrity of the supply chains. Applied and advanced systems for food control | Future Foods | Thesis at University of Hohenheim |
|---|
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. | This track will bring the student close to future foods on society, consumer, sensory and molecular level. It will give the student insigt in future sustainable food production of high value crops and novel animal-based food products including cell-based production, combined with food sensory science, innovation and product development in the food sector. | |
Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | | A scientific, food, agricultural, technical-scientific or medical scientific bachelor degree with molecular biology or biochemistry at a level of 10-15 ECTS is recommended as well as basic knowledge of Food Science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
| |
| Advanced research skills | obl. | 5 | | Agri-food traceability and Fraud | obl. | 10 | | Entrepreneurship for Food | obl. | 7.5 |
| |
| Project work in sensory science | obl. | 5 | | Innovative and organic production of fruits and vegetables | obl. | 7.5 | | Future animal-based food | obl. | 5 | | Food, consumer and innovation | obl. | 5 |
|
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). | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Submitted thesis |
| Key for this path: 19_23_17 |
| Intended Learning Outcomes (ILOs) for the mobility path UHOHa ❱ QUB ❱ AUa ❱ UHOH | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | | AUa | -
Create food with novel technolgy
-
Create coherence between molecular nutrition and food technology on one side and socio-scientific analysis of food production and consumption on the other.
| |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | | AUa | - Evaluate processes/strategies of product development of specific raw materials and production methods-
Discuss sensory characteristics according to societal relevance and the scientific literature
| |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | | AUa | - Suggests methods for production of future animal-based or plant-based products and identify challenges in production of new sustainable products | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | | AUa | - Understand the use of sensory science to develop future foods | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UHOHa ❱ QUB ❱ AUa ❱ UHOH | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | AUa | Transference of knowledge, ideas and novel technologies to develop a future food, including the choice of primary production method and technological processing for the final product. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | QUB | test | | AUa | Students will be challenged to develop future food using their scientific and practical knowledge obtained in the program. The students will work in mixed, international groups.
| | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams |
|
| Focus areas addressed by the mobility path UHOHa ❱ QUB ❱ AUa ❱ UHOH |
22.5 UHOHa
12.5 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 7515 UHOHa
22.5 QUB
✔ Thesis +30
✔Summer School +5
Total 72.522.5 UHOHa
6 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 68.5Innovative food processing
22.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 57.5Food safety, transparency, traceability
22.5 QUB
✔ Thesis +30
✔Summer School +5
Total 57.515 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 55Digitalisation and data management
7.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 42.5Consumer practices and public engagement
10 AUa
✔ ETBC +5
✔Summer School +5
Total 20157: UHOHa ❱ LUb ❱ UW ❱ UHOH ◉ Innovative f...ssing 65 ECTS Circular foo...stems 72 ECTS Sustainable ...ction 79.5 ECTS Protein dive...ation 72.5 ECTS
| Path timeline | UHOHa overlap of 5 days❱ LUb ------------------------17 weeks 5 days------------------------❱ UW ------------9 weeks ------------❱ UHOH |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
17th Oct 22 - 4th Feb 23
(exams until 31st Mar 23)
|
30th Jan 23 - 31st May 23
(exams until 23rd Jun 23)
❱ Transition time from previous location:
overlap of 5 days from end of classes
(overlap of 8 weeks 3 days from previous exam period) |
2nd Oct 23 - 29th Jan 24
(exams until 9th Feb 24)
❱ Transition time from previous location:
17 weeks 5 days from end of classes
(14 weeks 3 days from previous exam period) |
2nd Apr 24 - 13th Jul 24
(exams until 30th Sep 24)
❱ Transition time from previous location:
9 weeks from end of classes
(7 weeks 3 days from previous exam period) |
|---|
| University of Hohenheim | Lund University | University of Warsaw | University of Hohenheim |
|---|
| Locale | Stuttgart, Germany | Lund, Sweden | Warsaw, Poland | Stuttgart, Germany |
|---|
| AgriFood Science and Engineering (fall/winter) | Consumer driven sustainable food processing (spring/summer) | Food System Management | Thesis at University of Hohenheim |
|---|
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 aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing to enable smart-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. Students will get an increased understanding of food processing with significant waste reduction along the food value chain, including packaging and logistics, as well as healthy and high quality food production. The students will be able to understand and react according to future trends in sustainable food processing. | 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | |
Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | Basic knowledge about the food system | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
| |
| The relation of the food industry towards society and consumer | obl. | 7.5 | | Sustainable food processing and packaging | obl. | 7.5 | | Food formulation and product development | el. | 7.5 | | Quality and product safety | el. | 7.5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
|
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). | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Submitted thesis |
| Key for this path: 19_21_13 |
| Intended Learning Outcomes (ILOs) for the mobility path UHOHa ❱ LUb ❱ UW ❱ UHOH | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | | LUb | - Create/Design sustainable food and packaging prototypes | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | LUb | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUb | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUb | - Apply system perspectives on sustainable production, processing and consumption of food | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | LUb | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UHOHa ❱ LUb ❱ UW ❱ UHOH | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUb | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUb | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | LUb | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUb | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | LUb | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUb | Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader. | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UHOHa ❱ LUb ❱ UW ❱ UHOH |
22.5 UHOHa
15 LUb
2 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 79.522.5 UHOHa
15 LUb
✔ Thesis +30
✔Summer School +5
Total 72.515 UHOHa
15 LUb
2 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 72Innovative food processing
22.5 UHOHa
7.5 LUb
✔ Thesis +30
✔Summer School +5
Total 65Food safety, transparency, traceability
15 LUb
1 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 5615 UHOHa
✔ Thesis +30
✔Summer School +5
Total 50Digitalisation and data management
7.5 UHOHa
0.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 48Consumer practices and public engagement
15 LUb
11.5 UW
✔ ETBC +5
✔Summer School +5
Total 36.5Management of food system innovations
2.5 LUb
22.5 UW
✔ ETBC +5
✔Summer School +5
Total 35Targeted nutrition and health management
3 LUb
✔Summer School +5
Total 8158: UHOHa ❱ LUb ❱ UORa ❱ UHOH ◉ Innovative f...ssing 70 ECTS Circular foo...stems 65 ECTS Sustainable ...ction 72.5 ECTS Protein dive...ation 72.5 ECTS
| Path timeline | UHOHa overlap of 5 days❱ LUb -----------------------16 weeks 5 days-----------------------❱ UORa -----------------------16 weeks 3 days-----------------------❱ UHOH |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
17th Oct 22 - 4th Feb 23
(exams until 31st Mar 23)
|
30th Jan 23 - 31st May 23
(exams until 23rd Jun 23)
❱ Transition time from previous location:
overlap of 5 days from end of classes
(overlap of 8 weeks 3 days from previous exam period) |
25th Sep 23 - 8th Dec 23
(exams until 19th Jan 24)
❱ Transition time from previous location:
16 weeks 5 days from end of classes
(13 weeks 3 days from previous exam period) |
2nd Apr 24 - 13th Jul 24
(exams until 30th Sep 24)
❱ Transition time from previous location:
16 weeks 3 days from end of classes
(10 weeks 3 days from previous exam period) |
|---|
| University of Hohenheim | Lund University | University of Reading | University of Hohenheim |
|---|
| Locale | Stuttgart, Germany | Lund, Sweden | Reading, United Kingdom | Stuttgart, Germany |
|---|
| AgriFood Science and Engineering (fall/winter) | Consumer driven sustainable food processing (spring/summer) | Personalised Nutrition and the Consumer | Thesis at University of Hohenheim |
|---|
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 aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing to enable smart-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. Students will get an increased understanding of food processing with significant waste reduction along the food value chain, including packaging and logistics, as well as healthy and high quality food production. The students will be able to understand and react according to future trends in sustainable food processing. | 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. | |
Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
| |
| The relation of the food industry towards society and consumer | obl. | 7.5 | | Sustainable food processing and packaging | obl. | 7.5 | | Food formulation and product development | el. | 7.5 | | Quality and product safety | el. | 7.5 |
| |
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
|
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). | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Submitted thesis |
| Key for this path: 19_21_16 |
| Intended Learning Outcomes (ILOs) for the mobility path UHOHa ❱ LUb ❱ UORa ❱ UHOH | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | | LUb | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | LUb | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUb | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUb | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | LUb | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UHOHa ❱ LUb ❱ UORa ❱ UHOH | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUb | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUb | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | LUb | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUb | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | LUb | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUb | Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader. |
|
| Focus areas addressed by the mobility path UHOHa ❱ LUb ❱ UORa ❱ UHOH |
22.5 UHOHa
15 LUb
✔ Thesis +30
✔Summer School +5
Total 72.522.5 UHOHa
15 LUb
✔ Thesis +30
✔Summer School +5
Total 72.5Innovative food processing
22.5 UHOHa
7.5 LUb
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 7015 UHOHa
15 LUb
✔ Thesis +30
✔Summer School +5
Total 65Food safety, transparency, traceability
15 LUb
4 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 5915 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 55Digitalisation and data management
7.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 42.5Targeted nutrition and health management
3 LUb
20 UORa
✔ ETBC +5
✔Summer School +5
Total 33Consumer practices and public engagement
15 LUb
2.5 UORa
✔ ETBC +5
✔Summer School +5
Total 27.5Management of food system innovations
2.5 LUb
✔Summer School +5
Total 7.5159: UHOHa ❱ LUb ❱ UNITOa ❱ UHOH ◉ Innovative f...ssing 70 ECTS Circular foo...stems 70 ECTS Sustainable ...ction 77.5 ECTS Food safety,...ility 77.5 ECTS Protein dive...ation 72.5 ECTS
| Path timeline | UHOHa overlap of 5 days❱ LUb ------------------------17 weeks 5 days------------------------❱ UNITOa --------------------14 weeks 3 days--------------------❱ UHOH |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
17th Oct 22 - 4th Feb 23
(exams until 31st Mar 23)
|
30th Jan 23 - 31st May 23
(exams until 23rd Jun 23)
❱ Transition time from previous location:
overlap of 5 days from end of classes
(overlap of 8 weeks 3 days from previous exam period) |
2nd Oct 23 - 22nd Dec 23
(exams until 29th Feb 24)
❱ Transition time from previous location:
17 weeks 5 days from end of classes
(14 weeks 3 days from previous exam period) |
2nd Apr 24 - 13th Jul 24
(exams until 30th Sep 24)
❱ Transition time from previous location:
14 weeks 3 days from end of classes
(4 weeks 4 days from previous exam period) |
|---|
| University of Hohenheim | Lund University | University of Turin | University of Hohenheim |
|---|
| Locale | Stuttgart, Germany | Lund, Sweden | Turin, Italy | Stuttgart, Germany |
|---|
| AgriFood Science and Engineering (fall/winter) | Consumer driven sustainable food processing (spring/summer) | Food safety of the whole value chain | Thesis at University of Hohenheim |
|---|
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 aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing to enable smart-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. Students will get an increased understanding of food processing with significant waste reduction along the food value chain, including packaging and logistics, as well as healthy and high quality food production. The students will be able to understand and react according to future trends in sustainable food processing. | 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. | |
Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | Basic knowledge of the food microbiology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
| |
| The relation of the food industry towards society and consumer | obl. | 7.5 | | Sustainable food processing and packaging | obl. | 7.5 | | Food formulation and product development | el. | 7.5 | | Quality and product safety | el. | 7.5 |
| |
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
|
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). | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| 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.
 | Submitted thesis |
| Key for this path: 19_21_14 |
| Intended Learning Outcomes (ILOs) for the mobility path UHOHa ❱ LUb ❱ UNITOa ❱ UHOH | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | | LUb | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | LUb | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | UNITOa | - Assess safety issues of the whole food chain | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUb | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | UNITOa | - Solve specific safety challenges administered during the courses. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUb | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | LUb | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UHOHa ❱ LUb ❱ UNITOa ❱ UHOH | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUb | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUb | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | LUb | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUb | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | LUb | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUb | Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader. |
|
| Focus areas addressed by the mobility path UHOHa ❱ LUb ❱ UNITOa ❱ UHOH |
22.5 UHOHa
15 LUb
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 77.5Food safety, transparency, traceability
15 LUb
22.5 UNITOa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 77.522.5 UHOHa
15 LUb
✔ Thesis +30
✔Summer School +5
Total 72.5Innovative food processing
22.5 UHOHa
7.5 LUb
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 7015 UHOHa
15 LUb
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 7015 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 55Digitalisation and data management
7.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.5Consumer practices and public engagement
15 LUb
✔ ETBC +5
✔Summer School +5
Total 25Targeted nutrition and health management
3 LUb
✔ ETBC +5
✔Summer School +5
Total 13Management of food system innovations
2.5 LUb
✔ ETBC +5
✔Summer School +5
Total 12.5160: UHOHa ❱ LUb ❱ UAM ❱ UHOH ◉ Innovative f...ssing 72.5 ECTS Circular foo...stems 65 ECTS Sustainable ...ction 80 ECTS Protein dive...ation 72.5 ECTS
| Path timeline | UHOHa overlap of 5 days❱ LUb --------------------14 weeks 3 days--------------------❱ UAM --------------------14 weeks 5 days--------------------❱ UHOH |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
17th Oct 22 - 4th Feb 23
(exams until 31st Mar 23)
|
30th Jan 23 - 31st May 23
(exams until 23rd Jun 23)
❱ Transition time from previous location:
overlap of 5 days from end of classes
(overlap of 8 weeks 3 days from previous exam period) |
9th Sep 23 - 20th Dec 23
(exams until 20th Jan 24)
⚠ indicative dates
❱ Transition time from previous location:
14 weeks 3 days from end of classes
(11 weeks 1 day from previous exam period) |
2nd Apr 24 - 13th Jul 24
(exams until 30th Sep 24)
❱ Transition time from previous location:
14 weeks 5 days from end of classes
(10 weeks 2 days from previous exam period) |
|---|
| University of Hohenheim | Lund University | Autonomous University of Madrid | University of Hohenheim |
|---|
| Locale | Stuttgart, Germany | Lund, Sweden | Madrid, Spain | Stuttgart, Germany |
|---|
| AgriFood Science and Engineering (fall/winter) | Consumer driven sustainable food processing (spring/summer) | Functional Foods and Precision Nutrition | Thesis at University of Hohenheim |
|---|
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 aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing to enable smart-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. Students will get an increased understanding of food processing with significant waste reduction along the food value chain, including packaging and logistics, as well as healthy and high quality food production. The students will be able to understand and react according to future trends in sustainable food processing. | 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. | |
Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | Basic knowledge in Food Science, Nutrition and/or Biology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
| |
| The relation of the food industry towards society and consumer | obl. | 7.5 | | Sustainable food processing and packaging | obl. | 7.5 | | Food formulation and product development | el. | 7.5 | | Quality and product safety | el. | 7.5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
|
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). | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Submitted thesis |
| Key for this path: 19_21_18 |
| Intended Learning Outcomes (ILOs) for the mobility path UHOHa ❱ LUb ❱ UAM ❱ UHOH | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | | LUb | - Create/Design sustainable food and packaging prototypes | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | LUb | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUb | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUb | - Apply system perspectives on sustainable production, processing and consumption of food | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | LUb | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UHOHa ❱ LUb ❱ UAM ❱ UHOH | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUb | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUb | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | LUb | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUb | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | LUb | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUb | Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader. | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UHOHa ❱ LUb ❱ UAM ❱ UHOH |
22.5 UHOHa
15 LUb
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 80Innovative food processing
22.5 UHOHa
7.5 LUb
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 72.522.5 UHOHa
15 LUb
✔ Thesis +30
✔Summer School +5
Total 72.515 UHOHa
15 LUb
✔ Thesis +30
✔Summer School +5
Total 65Digitalisation and data management
7.5 UHOHa
7.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 5515 UHOHa
✔ Thesis +30
✔Summer School +5
Total 50Food safety, transparency, traceability
15 LUb
✔ Thesis +30
✔Summer School +5
Total 50Targeted nutrition and health management
3 LUb
22.5 UAM
✔ ETBC +5
✔Summer School +5
Total 35.5Consumer practices and public engagement
15 LUb
✔Summer School +5
Total 20Management of food system innovations
2.5 LUb
✔Summer School +5
Total 7.5161: UHOHa ❱ LUb ❱ QUB ❱ UHOH ◉ Innovative f...ssing 65 ECTS Circular foo...stems 65 ECTS Sustainable ...ction 72.5 ECTS Food security 77.5 ECTS Food safety,...ility 77.5 ECTS Protein dive...ation 72.5 ECTS
| Path timeline | UHOHa overlap of 5 days❱ LUb -----------------------16 weeks 3 days-----------------------❱ QUB ----------------------15 weeks 5 days----------------------❱ UHOH |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
17th Oct 22 - 4th Feb 23
(exams until 31st Mar 23)
|
30th Jan 23 - 31st May 23
(exams until 23rd Jun 23)
❱ Transition time from previous location:
overlap of 5 days from end of classes
(overlap of 8 weeks 3 days from previous exam period) |
23rd Sep 23 - 13th Dec 23
(exams until 29th May 24)
⚠ indicative dates
❱ Transition time from previous location:
16 weeks 3 days from end of classes
(13 weeks 1 day from previous exam period) |
2nd Apr 24 - 13th Jul 24
(exams until 30th Sep 24)
❱ Transition time from previous location:
15 weeks 5 days from end of classes
(overlap of 8 weeks 1 day from previous exam period) |
|---|
| University of Hohenheim | Lund University | Queen's University of Belfast | University of Hohenheim |
|---|
| Locale | Stuttgart, Germany | Lund, Sweden | Belfast, United Kingdom | Stuttgart, Germany |
|---|
| AgriFood Science and Engineering (fall/winter) | Consumer driven sustainable food processing (spring/summer) | Food integrity of the supply chains. Applied and advanced systems for food control | Thesis at University of Hohenheim |
|---|
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 aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing to enable smart-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. Students will get an increased understanding of food processing with significant waste reduction along the food value chain, including packaging and logistics, as well as healthy and high quality food production. The students will be able to understand and react according to future trends in sustainable food processing. | 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. | |
Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
| |
| The relation of the food industry towards society and consumer | obl. | 7.5 | | Sustainable food processing and packaging | obl. | 7.5 | | Food formulation and product development | el. | 7.5 | | Quality and product safety | el. | 7.5 |
| |
| Advanced research skills | obl. | 5 | | Advanced Food Bioanalysis | obl. | 10 | | Food Safety, Health and Disease | obl. | 7.5 |
|
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). | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Submitted thesis |
| Key for this path: 19_21_23 |
| Intended Learning Outcomes (ILOs) for the mobility path UHOHa ❱ LUb ❱ QUB ❱ UHOH | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | | LUb | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | LUb | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUb | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUb | - Apply system perspectives on sustainable production, processing and consumption of food | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | LUb | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UHOHa ❱ LUb ❱ QUB ❱ UHOH | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUb | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUb | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | LUb | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUb | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | QUB | test | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | LUb | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUb | Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader. |
|
| Focus areas addressed by the mobility path UHOHa ❱ LUb ❱ QUB ❱ UHOH |
15 UHOHa
22.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 77.5Food safety, transparency, traceability
15 LUb
22.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 77.522.5 UHOHa
15 LUb
✔ Thesis +30
✔Summer School +5
Total 72.522.5 UHOHa
15 LUb
✔ Thesis +30
✔Summer School +5
Total 72.5Innovative food processing
22.5 UHOHa
7.5 LUb
✔ Thesis +30
✔Summer School +5
Total 6515 UHOHa
15 LUb
✔ Thesis +30
✔Summer School +5
Total 65Digitalisation and data management
7.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 42.5Consumer practices and public engagement
15 LUb
✔Summer School +5
Total 20Targeted nutrition and health management
3 LUb
✔Summer School +5
Total 8Management of food system innovations
2.5 LUb
✔Summer School +5
Total 7.5162: UHOHa ❱ LUb ❱ AUa ❱ UHOH ◉ Innovative f...ssing 65 ECTS Circular foo...stems 70 ECTS Sustainable ...ction 90 ECTS Protein dive...ation 83.5 ECTS
| Path timeline | UHOHa overlap of 5 days❱ LUb -----------------12 weeks 5 days-----------------❱ AUa ----------------------16 weeks 2 days----------------------❱ UHOH |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
17th Oct 22 - 4th Feb 23
(exams until 31st Mar 23)
|
30th Jan 23 - 31st May 23
(exams until 23rd Jun 23)
❱ Transition time from previous location:
overlap of 5 days from end of classes
(overlap of 8 weeks 3 days from previous exam period) |
28th Aug 23 - 9th Dec 23
(exams until 27th Jan 24)
❱ Transition time from previous location:
12 weeks 5 days from end of classes
(9 weeks 3 days from previous exam period) |
2nd Apr 24 - 13th Jul 24
(exams until 30th Sep 24)
❱ Transition time from previous location:
16 weeks 2 days from end of classes
(9 weeks 2 days from previous exam period) |
|---|
| University of Hohenheim | Lund University | Aarhus University | University of Hohenheim |
|---|
| Locale | Stuttgart, Germany | Lund, Sweden | Aarhus, Denmark | Stuttgart, Germany |
|---|
| AgriFood Science and Engineering (fall/winter) | Consumer driven sustainable food processing (spring/summer) | Future Foods | Thesis at University of Hohenheim |
|---|
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 aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing to enable smart-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. Students will get an increased understanding of food processing with significant waste reduction along the food value chain, including packaging and logistics, as well as healthy and high quality food production. The students will be able to understand and react according to future trends in sustainable food processing. | This track will bring the student close to future foods on society, consumer, sensory and molecular level. It will give the student insigt in future sustainable food production of high value crops and novel animal-based food products including cell-based production, combined with food sensory science, innovation and product development in the food sector. | |
Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | A scientific, food, agricultural, technical-scientific or medical scientific bachelor degree with molecular biology or biochemistry at a level of 10-15 ECTS is recommended as well as basic knowledge of Food Science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
| |
| The relation of the food industry towards society and consumer | obl. | 7.5 | | Sustainable food processing and packaging | obl. | 7.5 | | Food formulation and product development | el. | 7.5 | | Quality and product safety | el. | 7.5 |
| |
| Project work in sensory science | obl. | 5 | | Innovative and organic production of fruits and vegetables | obl. | 7.5 | | Future animal-based food | obl. | 5 | | Food, consumer and innovation | obl. | 5 |
|
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). | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Submitted thesis |
| Key for this path: 19_21_17 |
| Intended Learning Outcomes (ILOs) for the mobility path UHOHa ❱ LUb ❱ AUa ❱ UHOH | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | | LUb | - Create/Design sustainable food and packaging prototypes | | AUa | -
Create food with novel technolgy
-
Create coherence between molecular nutrition and food technology on one side and socio-scientific analysis of food production and consumption on the other.
| |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | LUb | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | AUa | - Evaluate processes/strategies of product development of specific raw materials and production methods-
Discuss sensory characteristics according to societal relevance and the scientific literature
| |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUb | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | AUa | - Suggests methods for production of future animal-based or plant-based products and identify challenges in production of new sustainable products | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUb | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | LUb | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | AUa | - Understand the use of sensory science to develop future foods | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UHOHa ❱ LUb ❱ AUa ❱ UHOH | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUb | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUb | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | AUa | Transference of knowledge, ideas and novel technologies to develop a future food, including the choice of primary production method and technological processing for the final product. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | LUb | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUb | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | AUa | Students will be challenged to develop future food using their scientific and practical knowledge obtained in the program. The students will work in mixed, international groups.
| | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | LUb | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUb | Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader. |
|
| Focus areas addressed by the mobility path UHOHa ❱ LUb ❱ AUa ❱ UHOH |
22.5 UHOHa
15 LUb
12.5 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 9022.5 UHOHa
15 LUb
6 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 83.515 UHOHa
15 LUb
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 70Innovative food processing
22.5 UHOHa
7.5 LUb
✔ Thesis +30
✔Summer School +5
Total 6515 UHOHa
✔ Thesis +30
✔Summer School +5
Total 50Food safety, transparency, traceability
15 LUb
✔ Thesis +30
✔Summer School +5
Total 50Digitalisation and data management
7.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 42.5Consumer practices and public engagement
15 LUb
10 AUa
✔ ETBC +5
✔Summer School +5
Total 35Targeted nutrition and health management
3 LUb
✔Summer School +5
Total 8Management of food system innovations
2.5 LUb
✔Summer School +5
Total 7.5163: UHOHa ❱ AUb ❱ UW ❱ UHOH ◉ Sustainable ...ction 84.5 ECTS
| Path timeline | UHOHa overlap of 5 days❱ AUb ---------------------------19 weeks 2 days---------------------------❱ UW ------------9 weeks ------------❱ UHOH |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
17th Oct 22 - 4th Feb 23
(exams until 31st Mar 23)
|
30th Jan 23 - 20th May 23
(exams until 30th Jun 23)
❱ Transition time from previous location:
overlap of 5 days from end of classes
(overlap of 8 weeks 3 days from previous exam period) |
2nd Oct 23 - 29th Jan 24
(exams until 9th Feb 24)
❱ Transition time from previous location:
19 weeks 2 days from end of classes
(13 weeks 3 days from previous exam period) |
2nd Apr 24 - 13th Jul 24
(exams until 30th Sep 24)
❱ Transition time from previous location:
9 weeks from end of classes
(7 weeks 3 days from previous exam period) |
|---|
| University of Hohenheim | Aarhus University | University of Warsaw | University of Hohenheim |
|---|
| Locale | Stuttgart, Germany | Aarhus, Denmark | Warsaw, Poland | Stuttgart, Germany |
|---|
| AgriFood Science and Engineering (fall/winter) | Food structure and quality | Food System Management | Thesis at University of Hohenheim |
|---|
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 focus on the linkage between primary production, raw material and the impact on final food product quality inclusive sensory quality. It aims to elucidate the genetic and the production factors in the primary production that are of significance for the quality of the raw material and its suitability for further processing of food and food products. Furthermore the track elucidate the relations between the structure and the functional characteristics of foods, and give the student knowledge of enzymatically catalyzed processes of significance for food production, and the interaction between food enzymes and the resulting food structure and texture. | 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | |
Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | Molecular Biology or Biochemistry at a level of 10-15 ECTS is recommended as well as a basic knowledge of Food Science | Basic knowledge about the food system | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
| |
| Food structure and enzymes | obl. | 10 | | Food quality and technology | obl. | 10 | | Project work in sensory science | obl. | 2.5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
|
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). | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Submitted thesis |
| Key for this path: 19_26_13 |
| Intended Learning Outcomes (ILOs) for the mobility path UHOHa ❱ AUb ❱ UW ❱ UHOH | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | AUb | -
Explain at molecular level how various raw materials, and process parameters affect the overall quality, structures and nutrients of foods.
-
Evaluate the raw material and processing that are most suited to obtain a given food product.
- Evaluate the significance of enzymatic processes and storage conditions for the functional characteristics and shelf life of various foods. | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | AUb | - Analyze production concepts that satisfy specific requirements for quality characteristics inclusive sensory quality- Demonstrate ability in analysing and interpreting objective and/or affective sensory data | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | AUb | - Describe the most probable sources of error for at given quality issue and suggest methods of analysis for verifying this.-
Explain and use different analytical methods for evaluating quality, specific enzymes, structures, and functionality relationships in food.
| | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UHOHa ❱ AUb ❱ UW ❱ UHOH | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | AUb | Project work towards new product development | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | AUb | The whole food chain is essential here - and the importance of a holistic approach is transferred | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UHOHa ❱ AUb ❱ UW ❱ UHOH |
22.5 UHOHa
20 AUb
2 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 84.522.5 UHOHa
5 AUb
✔ Thesis +30
✔Summer School +5
Total 62.5Innovative food processing
22.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 57.515 UHOHa
2 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 5715 UHOHa
✔ Thesis +30
✔Summer School +5
Total 50Digitalisation and data management
7.5 UHOHa
0.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 48Food safety, transparency, traceability
1 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 41Management of food system innovations
22.5 UW
✔ ETBC +5
✔Summer School +5
Total 32.5Consumer practices and public engagement
2.5 AUb
11.5 UW
✔ ETBC +5
✔Summer School +5
Total 24Targeted nutrition and health management
164: UHOHa ❱ AUb ❱ UORa ❱ UHOH ◉ Sustainable ...ction 77.5 ECTS
| Path timeline | UHOHa overlap of 5 days❱ AUb -------------------------18 weeks 2 days-------------------------❱ UORa -----------------------16 weeks 3 days-----------------------❱ UHOH |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
17th Oct 22 - 4th Feb 23
(exams until 31st Mar 23)
|
30th Jan 23 - 20th May 23
(exams until 30th Jun 23)
❱ Transition time from previous location:
overlap of 5 days from end of classes
(overlap of 8 weeks 3 days from previous exam period) |
25th Sep 23 - 8th Dec 23
(exams until 19th Jan 24)
❱ Transition time from previous location:
18 weeks 2 days from end of classes
(12 weeks 3 days from previous exam period) |
2nd Apr 24 - 13th Jul 24
(exams until 30th Sep 24)
❱ Transition time from previous location:
16 weeks 3 days from end of classes
(10 weeks 3 days from previous exam period) |
|---|
| University of Hohenheim | Aarhus University | University of Reading | University of Hohenheim |
|---|
| Locale | Stuttgart, Germany | Aarhus, Denmark | Reading, United Kingdom | Stuttgart, Germany |
|---|
| AgriFood Science and Engineering (fall/winter) | Food structure and quality | Personalised Nutrition and the Consumer | Thesis at University of Hohenheim |
|---|
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 focus on the linkage between primary production, raw material and the impact on final food product quality inclusive sensory quality. It aims to elucidate the genetic and the production factors in the primary production that are of significance for the quality of the raw material and its suitability for further processing of food and food products. Furthermore the track elucidate the relations between the structure and the functional characteristics of foods, and give the student knowledge of enzymatically catalyzed processes of significance for food production, and the interaction between food enzymes and the resulting food structure and texture. | 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. | |
Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | Molecular Biology or Biochemistry at a level of 10-15 ECTS is recommended as well as a basic knowledge of Food Science | General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
| |
| Food structure and enzymes | obl. | 10 | | Food quality and technology | obl. | 10 | | Project work in sensory science | obl. | 2.5 |
| |
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
|
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). | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Submitted thesis |
| Key for this path: 19_26_16 |
| Intended Learning Outcomes (ILOs) for the mobility path UHOHa ❱ AUb ❱ UORa ❱ UHOH | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | AUb | -
Explain at molecular level how various raw materials, and process parameters affect the overall quality, structures and nutrients of foods.
-
Evaluate the raw material and processing that are most suited to obtain a given food product.
- Evaluate the significance of enzymatic processes and storage conditions for the functional characteristics and shelf life of various foods. | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | AUb | - Analyze production concepts that satisfy specific requirements for quality characteristics inclusive sensory quality- Demonstrate ability in analysing and interpreting objective and/or affective sensory data | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | AUb | - Describe the most probable sources of error for at given quality issue and suggest methods of analysis for verifying this.-
Explain and use different analytical methods for evaluating quality, specific enzymes, structures, and functionality relationships in food.
| |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UHOHa ❱ AUb ❱ UORa ❱ UHOH | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | AUb | Project work towards new product development | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | AUb | The whole food chain is essential here - and the importance of a holistic approach is transferred | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams |
|
| Focus areas addressed by the mobility path UHOHa ❱ AUb ❱ UORa ❱ UHOH |
22.5 UHOHa
20 AUb
✔ Thesis +30
✔Summer School +5
Total 77.5Innovative food processing
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.522.5 UHOHa
5 AUb
✔ Thesis +30
✔Summer School +5
Total 62.515 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 5515 UHOHa
✔ Thesis +30
✔Summer School +5
Total 50Food safety, transparency, traceability
4 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 44Digitalisation and data management
7.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 42.5Targeted nutrition and health management
20 UORa
✔ ETBC +5
✔Summer School +5
Total 30Consumer practices and public engagement
2.5 AUb
2.5 UORa
✔ ETBC +5
✔Summer School +5
Total 15165: UHOHa ❱ AUb ❱ UNITOa ❱ UHOH ◉ Sustainable ...ction 82.5 ECTS
| Path timeline | UHOHa overlap of 5 days❱ AUb ---------------------------19 weeks 2 days---------------------------❱ UNITOa --------------------14 weeks 3 days--------------------❱ UHOH |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
17th Oct 22 - 4th Feb 23
(exams until 31st Mar 23)
|
30th Jan 23 - 20th May 23
(exams until 30th Jun 23)
❱ Transition time from previous location:
overlap of 5 days from end of classes
(overlap of 8 weeks 3 days from previous exam period) |
2nd Oct 23 - 22nd Dec 23
(exams until 29th Feb 24)
❱ Transition time from previous location:
19 weeks 2 days from end of classes
(13 weeks 3 days from previous exam period) |
2nd Apr 24 - 13th Jul 24
(exams until 30th Sep 24)
❱ Transition time from previous location:
14 weeks 3 days from end of classes
(4 weeks 4 days from previous exam period) |
|---|
| University of Hohenheim | Aarhus University | University of Turin | University of Hohenheim |
|---|
| Locale | Stuttgart, Germany | Aarhus, Denmark | Turin, Italy | Stuttgart, Germany |
|---|
| AgriFood Science and Engineering (fall/winter) | Food structure and quality | Food safety of the whole value chain | Thesis at University of Hohenheim |
|---|
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 focus on the linkage between primary production, raw material and the impact on final food product quality inclusive sensory quality. It aims to elucidate the genetic and the production factors in the primary production that are of significance for the quality of the raw material and its suitability for further processing of food and food products. Furthermore the track elucidate the relations between the structure and the functional characteristics of foods, and give the student knowledge of enzymatically catalyzed processes of significance for food production, and the interaction between food enzymes and the resulting food structure and texture. | 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. | |
Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | Molecular Biology or Biochemistry at a level of 10-15 ECTS is recommended as well as a basic knowledge of Food Science | Basic knowledge of the food microbiology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
| |
| Food structure and enzymes | obl. | 10 | | Food quality and technology | obl. | 10 | | Project work in sensory science | obl. | 2.5 |
| |
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
|
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). | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | 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.
 | Submitted thesis |
| Key for this path: 19_26_14 |
| Intended Learning Outcomes (ILOs) for the mobility path UHOHa ❱ AUb ❱ UNITOa ❱ UHOH | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | AUb | -
Explain at molecular level how various raw materials, and process parameters affect the overall quality, structures and nutrients of foods.
-
Evaluate the raw material and processing that are most suited to obtain a given food product.
- Evaluate the significance of enzymatic processes and storage conditions for the functional characteristics and shelf life of various foods. | | UNITOa | - Assess safety issues of the whole food chain | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | AUb | - Analyze production concepts that satisfy specific requirements for quality characteristics inclusive sensory quality- Demonstrate ability in analysing and interpreting objective and/or affective sensory data | | UNITOa | - Solve specific safety challenges administered during the courses. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | AUb | - Describe the most probable sources of error for at given quality issue and suggest methods of analysis for verifying this.-
Explain and use different analytical methods for evaluating quality, specific enzymes, structures, and functionality relationships in food.
| |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UHOHa ❱ AUb ❱ UNITOa ❱ UHOH | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | AUb | Project work towards new product development | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | AUb | The whole food chain is essential here - and the importance of a holistic approach is transferred | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams |
|
| Focus areas addressed by the mobility path UHOHa ❱ AUb ❱ UNITOa ❱ UHOH |
22.5 UHOHa
20 AUb
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 82.5Innovative food processing
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Food safety, transparency, traceability
22.5 UNITOa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.522.5 UHOHa
5 AUb
✔ Thesis +30
✔Summer School +5
Total 62.515 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 5515 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 55Digitalisation and data management
7.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.5Consumer practices and public engagement
2.5 AUb
✔ ETBC +5
✔Summer School +5
Total 12.5Management of food system innovations
✔ ETBC +5
✔Summer School +5
Total 10Targeted nutrition and health management
✔ ETBC +5
✔Summer School +5
Total 10166: UHOHa ❱ AUb ❱ UAM ❱ UHOH ◉ Innovative f...ssing 65 ECTS Sustainable ...ction 85 ECTS
| Path timeline | UHOHa overlap of 5 days❱ AUb ----------------------16 weeks ----------------------❱ UAM --------------------14 weeks 5 days--------------------❱ UHOH |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
17th Oct 22 - 4th Feb 23
(exams until 31st Mar 23)
|
30th Jan 23 - 20th May 23
(exams until 30th Jun 23)
❱ Transition time from previous location:
overlap of 5 days from end of classes
(overlap of 8 weeks 3 days from previous exam period) |
9th Sep 23 - 20th Dec 23
(exams until 20th Jan 24)
⚠ indicative dates
❱ Transition time from previous location:
16 weeks from end of classes
(10 weeks 1 day from previous exam period) |
2nd Apr 24 - 13th Jul 24
(exams until 30th Sep 24)
❱ Transition time from previous location:
14 weeks 5 days from end of classes
(10 weeks 2 days from previous exam period) |
|---|
| University of Hohenheim | Aarhus University | Autonomous University of Madrid | University of Hohenheim |
|---|
| Locale | Stuttgart, Germany | Aarhus, Denmark | Madrid, Spain | Stuttgart, Germany |
|---|
| AgriFood Science and Engineering (fall/winter) | Food structure and quality | Functional Foods and Precision Nutrition | Thesis at University of Hohenheim |
|---|
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 focus on the linkage between primary production, raw material and the impact on final food product quality inclusive sensory quality. It aims to elucidate the genetic and the production factors in the primary production that are of significance for the quality of the raw material and its suitability for further processing of food and food products. Furthermore the track elucidate the relations between the structure and the functional characteristics of foods, and give the student knowledge of enzymatically catalyzed processes of significance for food production, and the interaction between food enzymes and the resulting food structure and texture. | 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. | |
Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | Molecular Biology or Biochemistry at a level of 10-15 ECTS is recommended as well as a basic knowledge of Food Science | Basic knowledge in Food Science, Nutrition and/or Biology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
| |
| Food structure and enzymes | obl. | 10 | | Food quality and technology | obl. | 10 | | Project work in sensory science | obl. | 2.5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
|
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). | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Submitted thesis |
| Key for this path: 19_26_18 |
| Intended Learning Outcomes (ILOs) for the mobility path UHOHa ❱ AUb ❱ UAM ❱ UHOH | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | AUb | -
Explain at molecular level how various raw materials, and process parameters affect the overall quality, structures and nutrients of foods.
-
Evaluate the raw material and processing that are most suited to obtain a given food product.
- Evaluate the significance of enzymatic processes and storage conditions for the functional characteristics and shelf life of various foods. | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | AUb | - Analyze production concepts that satisfy specific requirements for quality characteristics inclusive sensory quality- Demonstrate ability in analysing and interpreting objective and/or affective sensory data | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | AUb | - Describe the most probable sources of error for at given quality issue and suggest methods of analysis for verifying this.-
Explain and use different analytical methods for evaluating quality, specific enzymes, structures, and functionality relationships in food.
| | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UHOHa ❱ AUb ❱ UAM ❱ UHOH | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | AUb | Project work towards new product development | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | AUb | The whole food chain is essential here - and the importance of a holistic approach is transferred | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UHOHa ❱ AUb ❱ UAM ❱ UHOH |
22.5 UHOHa
20 AUb
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 85Innovative food processing
22.5 UHOHa
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 6522.5 UHOHa
5 AUb
✔ Thesis +30
✔Summer School +5
Total 62.5Digitalisation and data management
7.5 UHOHa
7.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 5515 UHOHa
✔ Thesis +30
✔Summer School +5
Total 5015 UHOHa
✔ Thesis +30
✔Summer School +5
Total 50Food safety, transparency, traceability
✔ Thesis +30
✔Summer School +5
Total 35Targeted nutrition and health management
22.5 UAM
✔ ETBC +5
✔Summer School +5
Total 32.5Consumer practices and public engagement
2.5 AUb
✔Summer School +5
Total 7.5167: UHOHa ❱ AUb ❱ QUB ❱ UHOH ◉ Sustainable ...ction 77.5 ECTS Food security 77.5 ECTS
| Path timeline | UHOHa overlap of 5 days❱ AUb -------------------------18 weeks -------------------------❱ QUB ----------------------15 weeks 5 days----------------------❱ UHOH |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
17th Oct 22 - 4th Feb 23
(exams until 31st Mar 23)
|
30th Jan 23 - 20th May 23
(exams until 30th Jun 23)
❱ Transition time from previous location:
overlap of 5 days from end of classes
(overlap of 8 weeks 3 days from previous exam period) |
23rd Sep 23 - 13th Dec 23
(exams until 29th May 24)
⚠ indicative dates
❱ Transition time from previous location:
18 weeks from end of classes
(12 weeks 1 day from previous exam period) |
2nd Apr 24 - 13th Jul 24
(exams until 30th Sep 24)
❱ Transition time from previous location:
15 weeks 5 days from end of classes
(overlap of 8 weeks 1 day from previous exam period) |
|---|
| University of Hohenheim | Aarhus University | Queen's University of Belfast | University of Hohenheim |
|---|
| Locale | Stuttgart, Germany | Aarhus, Denmark | Belfast, United Kingdom | Stuttgart, Germany |
|---|
| AgriFood Science and Engineering (fall/winter) | Food structure and quality | Food integrity of the supply chains. Applied and advanced systems for food control | Thesis at University of Hohenheim |
|---|
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 focus on the linkage between primary production, raw material and the impact on final food product quality inclusive sensory quality. It aims to elucidate the genetic and the production factors in the primary production that are of significance for the quality of the raw material and its suitability for further processing of food and food products. Furthermore the track elucidate the relations between the structure and the functional characteristics of foods, and give the student knowledge of enzymatically catalyzed processes of significance for food production, and the interaction between food enzymes and the resulting food structure and texture. | 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. | |
Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | Molecular Biology or Biochemistry at a level of 10-15 ECTS is recommended as well as a basic knowledge of Food Science | | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
| |
| Food structure and enzymes | obl. | 10 | | Food quality and technology | obl. | 10 | | Project work in sensory science | obl. | 2.5 |
| |
| Advanced research skills | obl. | 5 | | Advanced Food Bioanalysis | obl. | 10 | | Food Safety, Health and Disease | obl. | 7.5 |
|
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). | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Submitted thesis |
| Key for this path: 19_26_23 |
| Intended Learning Outcomes (ILOs) for the mobility path UHOHa ❱ AUb ❱ QUB ❱ UHOH | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | AUb | -
Explain at molecular level how various raw materials, and process parameters affect the overall quality, structures and nutrients of foods.
-
Evaluate the raw material and processing that are most suited to obtain a given food product.
- Evaluate the significance of enzymatic processes and storage conditions for the functional characteristics and shelf life of various foods. | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | AUb | - Analyze production concepts that satisfy specific requirements for quality characteristics inclusive sensory quality- Demonstrate ability in analysing and interpreting objective and/or affective sensory data | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | AUb | - Describe the most probable sources of error for at given quality issue and suggest methods of analysis for verifying this.-
Explain and use different analytical methods for evaluating quality, specific enzymes, structures, and functionality relationships in food.
| | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UHOHa ❱ AUb ❱ QUB ❱ UHOH | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | AUb | Project work towards new product development | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | QUB | test | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | AUb | The whole food chain is essential here - and the importance of a holistic approach is transferred | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams |
|
| Focus areas addressed by the mobility path UHOHa ❱ AUb ❱ QUB ❱ UHOH |
22.5 UHOHa
20 AUb
✔ Thesis +30
✔Summer School +5
Total 77.515 UHOHa
22.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 77.5Food safety, transparency, traceability
22.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.522.5 UHOHa
5 AUb
✔ Thesis +30
✔Summer School +5
Total 62.5Innovative food processing
22.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 57.515 UHOHa
✔ Thesis +30
✔Summer School +5
Total 50Digitalisation and data management
7.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 42.5Consumer practices and public engagement
2.5 AUb
✔Summer School +5
Total 7.5Targeted nutrition and health management
168: UHOHa ❱ AUb ❱ LUa ❱ UHOH ◉ Innovative f...ssing 70 ECTS Circular foo...stems 77.5 ECTS Sustainable ...ction 97.5 ECTS Protein dive...ation 75 ECTS
| Path timeline | UHOHa overlap of 5 days❱ AUb -----------------12 weeks 3 days-----------------❱ LUa ---------------------15 weeks 3 days---------------------❱ UHOH |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
17th Oct 22 - 4th Feb 23
(exams until 31st Mar 23)
|
30th Jan 23 - 20th May 23
(exams until 30th Jun 23)
❱ Transition time from previous location:
overlap of 5 days from end of classes
(overlap of 8 weeks 3 days from previous exam period) |
15th Aug 23 - 15th Dec 23
(exams until 15th Jan 24)
❱ Transition time from previous location:
12 weeks 3 days from end of classes
(6 weeks 4 days from previous exam period) |
2nd Apr 24 - 13th Jul 24
(exams until 30th Sep 24)
❱ Transition time from previous location:
15 weeks 3 days from end of classes
(11 weeks from previous exam period) |
|---|
| University of Hohenheim | Aarhus University | Lund University | University of Hohenheim |
|---|
| Locale | Stuttgart, Germany | Aarhus, Denmark | Lund, Sweden | Stuttgart, Germany |
|---|
| AgriFood Science and Engineering (fall/winter) | Food structure and quality | Consumer driven sustainable food processing (fall/winter) | Thesis at University of Hohenheim |
|---|
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 focus on the linkage between primary production, raw material and the impact on final food product quality inclusive sensory quality. It aims to elucidate the genetic and the production factors in the primary production that are of significance for the quality of the raw material and its suitability for further processing of food and food products. Furthermore the track elucidate the relations between the structure and the functional characteristics of foods, and give the student knowledge of enzymatically catalyzed processes of significance for food production, and the interaction between food enzymes and the resulting food structure and texture. | The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | |
Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | Molecular Biology or Biochemistry at a level of 10-15 ECTS is recommended as well as a basic knowledge of Food Science | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
| |
| Food structure and enzymes | obl. | 10 | | Food quality and technology | obl. | 10 | | Project work in sensory science | obl. | 2.5 |
| |
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
|
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). | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Submitted thesis |
| Key for this path: 19_26_20 |
| Intended Learning Outcomes (ILOs) for the mobility path UHOHa ❱ AUb ❱ LUa ❱ UHOH | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UHOHa | - Design new agri-food value chains and innovative food products. | | LUa | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | AUb | -
Explain at molecular level how various raw materials, and process parameters affect the overall quality, structures and nutrients of foods.
-
Evaluate the raw material and processing that are most suited to obtain a given food product.
- Evaluate the significance of enzymatic processes and storage conditions for the functional characteristics and shelf life of various foods. | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | AUb | - Analyze production concepts that satisfy specific requirements for quality characteristics inclusive sensory quality- Demonstrate ability in analysing and interpreting objective and/or affective sensory data | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | AUb | - Describe the most probable sources of error for at given quality issue and suggest methods of analysis for verifying this.-
Explain and use different analytical methods for evaluating quality, specific enzymes, structures, and functionality relationships in food.
| | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UHOHa ❱ AUb ❱ LUa ❱ UHOH | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | AUb | Project work towards new product development | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | AUb | The whole food chain is essential here - and the importance of a holistic approach is transferred | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path UHOHa ❱ AUb ❱ LUa ❱ UHOH |
22.5 UHOHa
20 AUb
15 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 97.515 UHOHa
22.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 77.522.5 UHOHa
5 AUb
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 75Innovative food processing
22.5 UHOHa
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 70Food safety, transparency, traceability
22.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.515 UHOHa
✔ Thesis +30
✔Summer School +5
Total 50Digitalisation and data management
7.5 UHOHa
✔ Thesis +30
✔Summer School +5
Total 42.5Consumer practices and public engagement
2.5 AUb
15 LUa
✔ ETBC +5
✔Summer School +5
Total 27.5Targeted nutrition and health management
7.5 LUa
✔ ETBC +5
✔Summer School +5
Total 17.5Management of food system innovations
✔ ETBC +5
✔Summer School +5
Total 10169: UAM ❱ UW ❱ UORa ❱ UAM ◉ Targeted nut...ment 82.5 ECTS
| Path timeline | UAM -----------------12 weeks 3 days-----------------❱ UW --------------------14 weeks 3 days--------------------❱ UORa ----------7 weeks 3 days----------❱ UAM |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
20th Sep 22 - 25th Nov 22
(exams until 30th Jan 23)
|
20th Feb 23 - 16th Jun 23
(exams until 17th Jun 23)
❱ Transition time from previous location:
12 weeks 3 days from end of classes
(3 weeks from previous exam period) |
25th Sep 23 - 8th Dec 23
(exams until 19th Jan 24)
❱ Transition time from previous location:
14 weeks 3 days from end of classes
(14 weeks 2 days from previous exam period) |
29th Jan 24 - 28th Jun 24
(exams until 12th Jul 24)
❱ Transition time from previous location:
7 weeks 3 days from end of classes
(1 week 3 days from previous exam period) |
|---|
| Autonomous University of Madrid | University of Warsaw | University of Reading | Autonomous University of Madrid |
|---|
| Locale | Madrid, Spain | Warsaw, Poland | Reading, United Kingdom | Madrid, Spain |
|---|
| Functional Foods and Precision Nutrition | Food System Management | Personalised Nutrition and the Consumer | Thesis at Autonomous University of Madrid |
|---|
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 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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. | |
Basic knowledge in Food Science, Nutrition and/or Biology | 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. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
|
Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Submitted thesis |
| Key for this path: 18_13_16 |
| Intended Learning Outcomes (ILOs) for the mobility path UAM ❱ UW ❱ UORa ❱ UAM | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UAM ❱ UW ❱ UORa ❱ UAM | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UAM ❱ UW ❱ UORa ❱ UAM |
Targeted nutrition and health management
22.5 UAM
20 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 82.5Digitalisation and data management
7.5 UAM
0.5 UW
✔ Thesis +30
✔Summer School +5
Total 43Innovative food processing
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 42.5Management of food system innovations
22.5 UW
✔Summer School +5
Total 27.5Consumer practices and public engagement
11.5 UW
2.5 UORa
✔ ETBC +5
✔Summer School +5
Total 24Food safety, transparency, traceability
1 UW
4 UORa
✔ ETBC +5
✔Summer School +5
Total 15
✔ ETBC +5
✔Summer School +5
Total 102.5 UAM
2 UW
✔Summer School +5
Total 9.52 UW
✔Summer School +5
Total 7170: UAM ❱ UW ❱ UNITOa ❱ UAM ◉13 Targeted nut...ment 62.5 ECTS
| Path timeline | UAM -----------------12 weeks 3 days-----------------❱ UW ---------------------15 weeks 3 days---------------------❱ UNITOa -------5 weeks 3 days-------❱ UAM |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
20th Sep 22 - 25th Nov 22
(exams until 30th Jan 23)
|
20th Feb 23 - 16th Jun 23
(exams until 17th Jun 23)
❱ Transition time from previous location:
12 weeks 3 days from end of classes
(3 weeks from previous exam period) |
2nd Oct 23 - 22nd Dec 23
(exams until 29th Feb 24)
❱ Transition time from previous location:
15 weeks 3 days from end of classes
(15 weeks 2 days from previous exam period) |
29th Jan 24 - 28th Jun 24
(exams until 12th Jul 24)
❱ Transition time from previous location:
5 weeks 3 days from end of classes
(overlap of 4 weeks 3 days from previous exam period) |
|---|
| Autonomous University of Madrid | University of Warsaw | University of Turin | Autonomous University of Madrid |
|---|
| Locale | Madrid, Spain | Warsaw, Poland | Turin, Italy | Madrid, Spain |
|---|
| Functional Foods and Precision Nutrition | Food System Management | Food safety of the whole value chain | Thesis at Autonomous University of Madrid |
|---|
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 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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. | |
Basic knowledge in Food Science, Nutrition and/or Biology | Basic knowledge about the food system | Basic knowledge of the food microbiology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
|
Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | 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.
 | Submitted thesis |
| Key for this path: 18_13_14 |
| Intended Learning Outcomes (ILOs) for the mobility path UAM ❱ UW ❱ UNITOa ❱ UAM | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | UNITOa | - Assess safety issues of the whole food chain | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | UNITOa | - Solve specific safety challenges administered during the courses. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UAM ❱ UW ❱ UNITOa ❱ UAM | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UAM ❱ UW ❱ UNITOa ❱ UAM |
Targeted nutrition and health management
22.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Digitalisation and data management
7.5 UAM
0.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 48Innovative food processing
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 42.5Food safety, transparency, traceability
1 UW
22.5 UNITOa
✔ ETBC +5
✔Summer School +5
Total 33.5Management of food system innovations
22.5 UW
✔ ETBC +5
✔Summer School +5
Total 32.5Consumer practices and public engagement
11.5 UW
✔ ETBC +5
✔Summer School +5
Total 21.52.5 UAM
2 UW
✔ ETBC +5
✔Summer School +5
Total 14.52 UW
✔ ETBC +5
✔Summer School +5
Total 12
✔ ETBC +5
✔Summer School +5
Total 10171: UAM ❱ UW ❱ UHOHa ❱ UAM ◉11 Innovative f...ssing 65 ECTS
| Path timeline | UAM -----------------12 weeks 3 days-----------------❱ UW ------------------------17 weeks 3 days------------------------❱ UHOHa overlap of 5 days❱ UAM |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
20th Sep 22 - 25th Nov 22
(exams until 30th Jan 23)
|
20th Feb 23 - 16th Jun 23
(exams until 17th Jun 23)
❱ Transition time from previous location:
12 weeks 3 days from end of classes
(3 weeks from previous exam period) |
16th Oct 23 - 3rd Feb 24
(exams until 31st Mar 24)
❱ Transition time from previous location:
17 weeks 3 days from end of classes
(17 weeks 2 days from previous exam period) |
29th Jan 24 - 28th Jun 24
(exams until 12th Jul 24)
❱ Transition time from previous location:
overlap of 5 days from end of classes
(overlap of 8 weeks 6 days from previous exam period) |
|---|
| Autonomous University of Madrid | University of Warsaw | University of Hohenheim | Autonomous University of Madrid |
|---|
| Locale | Madrid, Spain | Warsaw, Poland | Stuttgart, Germany | Madrid, Spain |
|---|
| Functional Foods and Precision Nutrition | Food System Management | AgriFood Science and Engineering (fall/winter) | Thesis at Autonomous University of Madrid |
|---|
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 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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. | |
Basic knowledge in Food Science, Nutrition and/or Biology | 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. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
|
Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | 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). | Submitted thesis |
| Key for this path: 18_13_19 |
| Intended Learning Outcomes (ILOs) for the mobility path UAM ❱ UW ❱ UHOHa ❱ UAM | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | UHOHa | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UAM ❱ UW ❱ UHOHa ❱ UAM | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UAM ❱ UW ❱ UHOHa ❱ UAM |
Innovative food processing
2.5 UAM
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 65Targeted nutrition and health management
22.5 UAM
✔ Thesis +30
✔Summer School +5
Total 57.5Digitalisation and data management
7.5 UAM
0.5 UW
7.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 55.52.5 UAM
2 UW
22.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 3722.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 32.5Management of food system innovations
22.5 UW
✔Summer School +5
Total 27.52 UW
15 UHOHa
✔ ETBC +5
✔Summer School +5
Total 2715 UHOHa
✔ ETBC +5
✔Summer School +5
Total 25Consumer practices and public engagement
11.5 UW
✔Summer School +5
Total 16.5Food safety, transparency, traceability
1 UW
✔ ETBC +5
✔Summer School +5
Total 11172: UAM ❱ UW ❱ QUB ❱ UAM ◉ Targeted nut...ment 57.5 ECTS
| Path timeline | UAM -----------------12 weeks 3 days-----------------❱ UW -------------------14 weeks 1 day-------------------❱ QUB ---------6 weeks 5 days---------❱ UAM |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
20th Sep 22 - 25th Nov 22
(exams until 30th Jan 23)
|
20th Feb 23 - 16th Jun 23
(exams until 17th Jun 23)
❱ Transition time from previous location:
12 weeks 3 days from end of classes
(3 weeks from previous exam period) |
23rd Sep 23 - 13th Dec 23
(exams until 29th May 24)
⚠ indicative dates
❱ Transition time from previous location:
14 weeks 1 day from end of classes
(14 weeks from previous exam period) |
29th Jan 24 - 28th Jun 24
(exams until 12th Jul 24)
❱ Transition time from previous location:
6 weeks 5 days from end of classes
(overlap of 17 weeks 1 day from previous exam period) |
|---|
| Autonomous University of Madrid | University of Warsaw | Queen's University of Belfast | Autonomous University of Madrid |
|---|
| Locale | Madrid, Spain | Warsaw, Poland | Belfast, United Kingdom | Madrid, Spain |
|---|
| Functional Foods and Precision Nutrition | Food System Management | Food integrity of the supply chains. Applied and advanced systems for food control | Thesis at Autonomous University of Madrid |
|---|
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 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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. | |
Basic knowledge in Food Science, Nutrition and/or Biology | Basic knowledge about the food system | | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Advanced research skills | obl. | 5 | | Advanced Food Bioanalysis | obl. | 10 | | Food Safety, Health and Disease | obl. | 7.5 |
|
Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Submitted thesis |
| Key for this path: 18_13_23 |
| Intended Learning Outcomes (ILOs) for the mobility path UAM ❱ UW ❱ QUB ❱ UAM | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UAM ❱ UW ❱ QUB ❱ UAM | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | QUB | test | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UAM ❱ UW ❱ QUB ❱ UAM |
Targeted nutrition and health management
22.5 UAM
✔ Thesis +30
✔Summer School +5
Total 57.5Digitalisation and data management
7.5 UAM
0.5 UW
✔ Thesis +30
✔Summer School +5
Total 43Innovative food processing
2.5 UAM
✔ Thesis +30
✔Summer School +5
Total 37.5Food safety, transparency, traceability
1 UW
22.5 QUB
✔ ETBC +5
✔Summer School +5
Total 33.522.5 QUB
✔ ETBC +5
✔Summer School +5
Total 32.5Management of food system innovations
22.5 UW
✔Summer School +5
Total 27.5Consumer practices and public engagement
11.5 UW
✔Summer School +5
Total 16.52.5 UAM
2 UW
✔Summer School +5
Total 9.52 UW
✔Summer School +5
Total 7173: UAM ❱ UW ❱ LUa ❱ UAM 2022◉10 Targeted nut...ment 70 ECTS
| Path timeline | UAM -----------------12 weeks 3 days-----------------❱ UW ------------8 weeks 4 days------------❱ LUa ---------6 weeks 3 days---------❱ UAM |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
20th Sep 22 - 25th Nov 22
(exams until 30th Jan 23)
|
20th Feb 23 - 16th Jun 23
(exams until 17th Jun 23)
❱ Transition time from previous location:
12 weeks 3 days from end of classes
(3 weeks from previous exam period) |
15th Aug 23 - 15th Dec 23
(exams until 15th Jan 24)
❱ Transition time from previous location:
8 weeks 4 days from end of classes
(8 weeks 3 days from previous exam period) |
29th Jan 24 - 28th Jun 24
(exams until 12th Jul 24)
❱ Transition time from previous location:
6 weeks 3 days from end of classes
(2 weeks from previous exam period) |
|---|
| Autonomous University of Madrid | University of Warsaw | Lund University | Autonomous University of Madrid |
|---|
| Locale | Madrid, Spain | Warsaw, Poland | Lund, Sweden | Madrid, Spain |
|---|
| Functional Foods and Precision Nutrition | Food System Management | Consumer driven sustainable food processing (fall/winter) | Thesis at Autonomous University of Madrid |
|---|
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 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | |
Basic knowledge in Food Science, Nutrition and/or Biology | Basic knowledge about the food system | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
|
Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Submitted thesis |
| Key for this path: 18_13_20 |
| Intended Learning Outcomes (ILOs) for the mobility path UAM ❱ UW ❱ LUa ❱ UAM | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | LUa | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UAM ❱ UW ❱ LUa ❱ UAM | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path UAM ❱ UW ❱ LUa ❱ UAM |
Targeted nutrition and health management
22.5 UAM
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 70Innovative food processing
2.5 UAM
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 50Digitalisation and data management
7.5 UAM
0.5 UW
✔ Thesis +30
✔Summer School +5
Total 43Consumer practices and public engagement
11.5 UW
15 LUa
✔ ETBC +5
✔Summer School +5
Total 36.52 UW
22.5 LUa
✔ ETBC +5
✔Summer School +5
Total 34.5Food safety, transparency, traceability
1 UW
22.5 LUa
✔ ETBC +5
✔Summer School +5
Total 33.5Management of food system innovations
22.5 UW
✔ ETBC +5
✔Summer School +5
Total 32.52.5 UAM
2 UW
15 LUa
✔ ETBC +5
✔Summer School +5
Total 29.57.5 LUa
✔ ETBC +5
✔Summer School +5
Total 17.5174: UAM ❱ UW ❱ AUa ❱ UAM ◉ Targeted nut...ment 57.5 ECTS
| Path timeline | UAM -----------------12 weeks 3 days-----------------❱ UW --------------10 weeks 3 days--------------❱ AUa ----------7 weeks 2 days----------❱ UAM |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
20th Sep 22 - 25th Nov 22
(exams until 30th Jan 23)
|
20th Feb 23 - 16th Jun 23
(exams until 17th Jun 23)
❱ Transition time from previous location:
12 weeks 3 days from end of classes
(3 weeks from previous exam period) |
28th Aug 23 - 9th Dec 23
(exams until 27th Jan 24)
❱ Transition time from previous location:
10 weeks 3 days from end of classes
(10 weeks 2 days from previous exam period) |
29th Jan 24 - 28th Jun 24
(exams until 12th Jul 24)
❱ Transition time from previous location:
7 weeks 2 days from end of classes
( 2 days from previous exam period) |
|---|
| Autonomous University of Madrid | University of Warsaw | Aarhus University | Autonomous University of Madrid |
|---|
| Locale | Madrid, Spain | Warsaw, Poland | Aarhus, Denmark | Madrid, Spain |
|---|
| Functional Foods and Precision Nutrition | Food System Management | Future Foods | Thesis at Autonomous University of Madrid |
|---|
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 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | This track will bring the student close to future foods on society, consumer, sensory and molecular level. It will give the student insigt in future sustainable food production of high value crops and novel animal-based food products including cell-based production, combined with food sensory science, innovation and product development in the food sector. | |
Basic knowledge in Food Science, Nutrition and/or Biology | Basic knowledge about the food system | A scientific, food, agricultural, technical-scientific or medical scientific bachelor degree with molecular biology or biochemistry at a level of 10-15 ECTS is recommended as well as basic knowledge of Food Science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Project work in sensory science | obl. | 5 | | Innovative and organic production of fruits and vegetables | obl. | 7.5 | | Future animal-based food | obl. | 5 | | Food, consumer and innovation | obl. | 5 |
|
Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Submitted thesis |
| Key for this path: 18_13_17 |
| Intended Learning Outcomes (ILOs) for the mobility path UAM ❱ UW ❱ AUa ❱ UAM | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | AUa | -
Create food with novel technolgy
-
Create coherence between molecular nutrition and food technology on one side and socio-scientific analysis of food production and consumption on the other.
| |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | AUa | - Evaluate processes/strategies of product development of specific raw materials and production methods-
Discuss sensory characteristics according to societal relevance and the scientific literature
| |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | AUa | - Suggests methods for production of future animal-based or plant-based products and identify challenges in production of new sustainable products | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | AUa | - Understand the use of sensory science to develop future foods | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UAM ❱ UW ❱ AUa ❱ UAM | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | AUa | Transference of knowledge, ideas and novel technologies to develop a future food, including the choice of primary production method and technological processing for the final product. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | AUa | Students will be challenged to develop future food using their scientific and practical knowledge obtained in the program. The students will work in mixed, international groups.
| | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UAM ❱ UW ❱ AUa ❱ UAM |
Targeted nutrition and health management
22.5 UAM
✔ Thesis +30
✔Summer School +5
Total 57.5Digitalisation and data management
7.5 UAM
0.5 UW
✔ Thesis +30
✔Summer School +5
Total 43Innovative food processing
2.5 UAM
✔ Thesis +30
✔Summer School +5
Total 37.5Consumer practices and public engagement
11.5 UW
10 AUa
✔ ETBC +5
✔Summer School +5
Total 31.5Management of food system innovations
22.5 UW
✔Summer School +5
Total 27.52.5 UAM
2 UW
12.5 AUa
✔ ETBC +5
✔Summer School +5
Total 276 AUa
✔ ETBC +5
✔Summer School +5
Total 162 UW
✔ ETBC +5
✔Summer School +5
Total 12Food safety, transparency, traceability
1 UW
✔Summer School +5
Total 6175: UAM ❱ UORb ❱ UW ❱ UAM 2019◉ Targeted nut...ment 60 ECTS
| Path timeline | UAM ---------6 weeks 3 days---------❱ UORb --------------------------------------27 weeks 2 days--------------------------------------❱ UW ❱ UAM |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
20th Sep 22 - 25th Nov 22
(exams until 30th Jan 23)
|
9th Jan 23 - 24th Mar 23
(exams until 8th May 23)
❱ Transition time from previous location:
6 weeks 3 days from end of classes
(overlap of 3 weeks from previous exam period) |
2nd Oct 23 - 29th Jan 24
(exams until 9th Feb 24)
❱ Transition time from previous location:
27 weeks 2 days from end of classes
(21 weeks from previous exam period) |
29th Jan 24 - 28th Jun 24
(exams until 12th Jul 24)
❱ Transition time from previous location:
from end of classes
(overlap of 1 week 4 days from previous exam period) |
|---|
| Autonomous University of Madrid | University of Reading | University of Warsaw | Autonomous University of Madrid |
|---|
| Locale | Madrid, Spain | Reading, United Kingdom | Warsaw, Poland | Madrid, Spain |
|---|
| Functional Foods and Precision Nutrition | Public Health Nutrition and the Consumer | Food System Management | Thesis at Autonomous University of Madrid |
|---|
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 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 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | |
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 food science and/or nutrition. | Basic knowledge about the food system | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Public Health Nutrition and Consumer Food Choice | obl. | 10 | | Food product re-formulation | obl. | 10 | | Nutrition Communication and Professional Practice | obl. | 2.5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
|
Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Food Product Reformulation
Dissertation 40%
Project output other than dissertation 10%
Oral assessment and presentation 50%
Public health nutrition and consumer food choice
Written assignment including essay 60%
Oral assessment and presentation 10%
Set exercise 30% | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Submitted thesis |
| Key for this path: 18_25_13 |
| Intended Learning Outcomes (ILOs) for the mobility path UAM ❱ UORb ❱ UW ❱ UAM | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | UORb | - Design and evaluate a public health nutrition intervention- Design a re-formulated food product and outline the steps in the development process | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORb | - Investigate the associations between diet and disease risk | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | UORb | - Critically appraise epidemiological and experimental data used in deriving dietary recommendations aimed at reducing risk of chronic disease- Critically analyse food and nutrition policies and interventions aimed at improving public health nutrition | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORb | - Describe the main factors that influence food choice | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UAM ❱ UORb ❱ UW ❱ UAM | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | UORb | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | UORb | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | UORb | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | UORb | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UAM ❱ UORb ❱ UW ❱ UAM |
Targeted nutrition and health management
22.5 UAM
2.5 UORb
✔ Thesis +30
✔Summer School +5
Total 60Digitalisation and data management
7.5 UAM
0.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 48Management of food system innovations
7.5 UORb
22.5 UW
✔ ETBC +5
✔Summer School +5
Total 40Innovative food processing
2.5 UAM
✔ Thesis +30
✔Summer School +5
Total 37.5Consumer practices and public engagement
12.5 UORb
11.5 UW
✔ ETBC +5
✔Summer School +5
Total 342.5 UAM
2 UW
✔ ETBC +5
✔Summer School +5
Total 14.52 UW
✔ ETBC +5
✔Summer School +5
Total 12Food safety, transparency, traceability
1 UW
✔ ETBC +5
✔Summer School +5
Total 11176: UAM ❱ UORb ❱ UNITOa ❱ UAM 20202021◉ Targeted nut...ment 65 ECTS
| Path timeline | UAM ---------6 weeks 3 days---------❱ UORb --------------------------------------27 weeks 2 days--------------------------------------❱ UNITOa -------5 weeks 3 days-------❱ UAM |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
20th Sep 22 - 25th Nov 22
(exams until 30th Jan 23)
|
9th Jan 23 - 24th Mar 23
(exams until 8th May 23)
❱ Transition time from previous location:
6 weeks 3 days from end of classes
(overlap of 3 weeks from previous exam period) |
2nd Oct 23 - 22nd Dec 23
(exams until 29th Feb 24)
❱ Transition time from previous location:
27 weeks 2 days from end of classes
(21 weeks from previous exam period) |
29th Jan 24 - 28th Jun 24
(exams until 12th Jul 24)
❱ Transition time from previous location:
5 weeks 3 days from end of classes
(overlap of 4 weeks 3 days from previous exam period) |
|---|
| Autonomous University of Madrid | University of Reading | University of Turin | Autonomous University of Madrid |
|---|
| Locale | Madrid, Spain | Reading, United Kingdom | Turin, Italy | Madrid, Spain |
|---|
| Functional Foods and Precision Nutrition | Public Health Nutrition and the Consumer | Food safety of the whole value chain | Thesis at Autonomous University of Madrid |
|---|
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 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. | |
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 food science and/or nutrition. | Basic knowledge of the food microbiology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Public Health Nutrition and Consumer Food Choice | obl. | 10 | | Food product re-formulation | obl. | 10 | | Nutrition Communication and Professional Practice | obl. | 2.5 |
| |
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
|
Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Food Product Reformulation
Dissertation 40%
Project output other than dissertation 10%
Oral assessment and presentation 50%
Public health nutrition and consumer food choice
Written assignment including essay 60%
Oral assessment and presentation 10%
Set exercise 30% | 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.
 | Submitted thesis |
| Key for this path: 18_25_14 |
| Intended Learning Outcomes (ILOs) for the mobility path UAM ❱ UORb ❱ UNITOa ❱ UAM | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | UORb | - Design and evaluate a public health nutrition intervention- Design a re-formulated food product and outline the steps in the development process | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORb | - Investigate the associations between diet and disease risk | | UNITOa | - Assess safety issues of the whole food chain | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | UORb | - Critically appraise epidemiological and experimental data used in deriving dietary recommendations aimed at reducing risk of chronic disease- Critically analyse food and nutrition policies and interventions aimed at improving public health nutrition | | UNITOa | - Solve specific safety challenges administered during the courses. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORb | - Describe the main factors that influence food choice | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UAM ❱ UORb ❱ UNITOa ❱ UAM | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | UORb | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | UORb | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | UORb | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | UORb | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UAM ❱ UORb ❱ UNITOa ❱ UAM |
Targeted nutrition and health management
22.5 UAM
2.5 UORb
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 65Digitalisation and data management
7.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.5Innovative food processing
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 42.5Food safety, transparency, traceability
22.5 UNITOa
✔ ETBC +5
✔Summer School +5
Total 32.5Consumer practices and public engagement
12.5 UORb
✔ ETBC +5
✔Summer School +5
Total 22.5Management of food system innovations
7.5 UORb
✔ ETBC +5
✔Summer School +5
Total 17.52.5 UAM
✔ ETBC +5
✔Summer School +5
Total 12.5
✔ ETBC +5
✔Summer School +5
Total 10
✔ ETBC +5
✔Summer School +5
Total 10177: UAM ❱ UORb ❱ UHOHa ❱ UAM 20202021◉ Innovative f...ssing 65 ECTS
| Path timeline | UAM ---------6 weeks 3 days---------❱ UORb -----------------------------------------29 weeks 2 days-----------------------------------------❱ UHOHa overlap of 5 days❱ UAM |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
20th Sep 22 - 25th Nov 22
(exams until 30th Jan 23)
|
9th Jan 23 - 24th Mar 23
(exams until 8th May 23)
❱ Transition time from previous location:
6 weeks 3 days from end of classes
(overlap of 3 weeks from previous exam period) |
16th Oct 23 - 3rd Feb 24
(exams until 31st Mar 24)
❱ Transition time from previous location:
29 weeks 2 days from end of classes
(23 weeks from previous exam period) |
29th Jan 24 - 28th Jun 24
(exams until 12th Jul 24)
❱ Transition time from previous location:
overlap of 5 days from end of classes
(overlap of 8 weeks 6 days from previous exam period) |
|---|
| Autonomous University of Madrid | University of Reading | University of Hohenheim | Autonomous University of Madrid |
|---|
| Locale | Madrid, Spain | Reading, United Kingdom | Stuttgart, Germany | Madrid, Spain |
|---|
| Functional Foods and Precision Nutrition | Public Health Nutrition and the Consumer | AgriFood Science and Engineering (fall/winter) | Thesis at Autonomous University of Madrid |
|---|
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 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. | |
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 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. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Public Health Nutrition and Consumer Food Choice | obl. | 10 | | Food product re-formulation | obl. | 10 | | Nutrition Communication and Professional Practice | obl. | 2.5 |
| |
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
|
Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Food Product Reformulation
Dissertation 40%
Project output other than dissertation 10%
Oral assessment and presentation 50%
Public health nutrition and consumer food choice
Written assignment including essay 60%
Oral assessment and presentation 10%
Set exercise 30% | 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). | Submitted thesis |
| Key for this path: 18_25_19 |
| Intended Learning Outcomes (ILOs) for the mobility path UAM ❱ UORb ❱ UHOHa ❱ UAM | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | UORb | - Design and evaluate a public health nutrition intervention- Design a re-formulated food product and outline the steps in the development process | | UHOHa | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORb | - Investigate the associations between diet and disease risk | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | UORb | - Critically appraise epidemiological and experimental data used in deriving dietary recommendations aimed at reducing risk of chronic disease- Critically analyse food and nutrition policies and interventions aimed at improving public health nutrition | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORb | - Describe the main factors that influence food choice | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UAM ❱ UORb ❱ UHOHa ❱ UAM | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | UORb | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | UORb | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | UORb | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | UORb | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UAM ❱ UORb ❱ UHOHa ❱ UAM |
Innovative food processing
2.5 UAM
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 65Targeted nutrition and health management
22.5 UAM
2.5 UORb
✔ Thesis +30
✔Summer School +5
Total 60Digitalisation and data management
7.5 UAM
7.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 552.5 UAM
22.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 3522.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 32.515 UHOHa
✔ ETBC +5
✔Summer School +5
Total 2515 UHOHa
✔ ETBC +5
✔Summer School +5
Total 25Consumer practices and public engagement
12.5 UORb
✔Summer School +5
Total 17.5Management of food system innovations
7.5 UORb
✔Summer School +5
Total 12.5Food safety, transparency, traceability
✔ ETBC +5
✔Summer School +5
Total 10178: UAM ❱ UORb ❱ QUB ❱ UAM ◉ Targeted nut...ment 60 ECTS
| Path timeline | UAM ---------6 weeks 3 days---------❱ UORb ------------------------------------26 weeks ------------------------------------❱ QUB ---------6 weeks 5 days---------❱ UAM |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
20th Sep 22 - 25th Nov 22
(exams until 30th Jan 23)
|
9th Jan 23 - 24th Mar 23
(exams until 8th May 23)
❱ Transition time from previous location:
6 weeks 3 days from end of classes
(overlap of 3 weeks from previous exam period) |
23rd Sep 23 - 13th Dec 23
(exams until 29th May 24)
⚠ indicative dates
❱ Transition time from previous location:
26 weeks from end of classes
(19 weeks 5 days from previous exam period) |
29th Jan 24 - 28th Jun 24
(exams until 12th Jul 24)
❱ Transition time from previous location:
6 weeks 5 days from end of classes
(overlap of 17 weeks 1 day from previous exam period) |
|---|
| Autonomous University of Madrid | University of Reading | Queen's University of Belfast | Autonomous University of Madrid |
|---|
| Locale | Madrid, Spain | Reading, United Kingdom | Belfast, United Kingdom | Madrid, Spain |
|---|
| Functional Foods and Precision Nutrition | Public Health Nutrition and the Consumer | Food integrity of the supply chains. Applied and advanced systems for food control | Thesis at Autonomous University of Madrid |
|---|
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 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. | |
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 food science and/or nutrition. | | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Public Health Nutrition and Consumer Food Choice | obl. | 10 | | Food product re-formulation | obl. | 10 | | Nutrition Communication and Professional Practice | obl. | 2.5 |
| |
| Advanced research skills | obl. | 5 | | Advanced Food Bioanalysis | obl. | 10 | | Food Safety, Health and Disease | obl. | 7.5 |
|
Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Food Product Reformulation
Dissertation 40%
Project output other than dissertation 10%
Oral assessment and presentation 50%
Public health nutrition and consumer food choice
Written assignment including essay 60%
Oral assessment and presentation 10%
Set exercise 30% | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Submitted thesis |
| Key for this path: 18_25_23 |
| Intended Learning Outcomes (ILOs) for the mobility path UAM ❱ UORb ❱ QUB ❱ UAM | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | UORb | - Design and evaluate a public health nutrition intervention- Design a re-formulated food product and outline the steps in the development process | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORb | - Investigate the associations between diet and disease risk | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | UORb | - Critically appraise epidemiological and experimental data used in deriving dietary recommendations aimed at reducing risk of chronic disease- Critically analyse food and nutrition policies and interventions aimed at improving public health nutrition | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORb | - Describe the main factors that influence food choice | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UAM ❱ UORb ❱ QUB ❱ UAM | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | UORb | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | UORb | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | UORb | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | UORb | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | QUB | test | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UAM ❱ UORb ❱ QUB ❱ UAM |
Targeted nutrition and health management
22.5 UAM
2.5 UORb
✔ Thesis +30
✔Summer School +5
Total 60Digitalisation and data management
7.5 UAM
✔ Thesis +30
✔Summer School +5
Total 42.5Innovative food processing
2.5 UAM
✔ Thesis +30
✔Summer School +5
Total 37.522.5 QUB
✔ ETBC +5
✔Summer School +5
Total 32.5Food safety, transparency, traceability
22.5 QUB
✔ ETBC +5
✔Summer School +5
Total 32.5Consumer practices and public engagement
12.5 UORb
✔Summer School +5
Total 17.5Management of food system innovations
7.5 UORb
✔Summer School +5
Total 12.52.5 UAM
✔Summer School +5
Total 7.5179: UAM ❱ UORb ❱ LUa ❱ UAM ◉ Targeted nut...ment 72.5 ECTS
| Path timeline | UAM ---------6 weeks 3 days---------❱ UORb ----------------------------20 weeks 3 days----------------------------❱ LUa ---------6 weeks 3 days---------❱ UAM |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
20th Sep 22 - 25th Nov 22
(exams until 30th Jan 23)
|
9th Jan 23 - 24th Mar 23
(exams until 8th May 23)
❱ Transition time from previous location:
6 weeks 3 days from end of classes
(overlap of 3 weeks from previous exam period) |
15th Aug 23 - 15th Dec 23
(exams until 15th Jan 24)
❱ Transition time from previous location:
20 weeks 3 days from end of classes
(14 weeks 1 day from previous exam period) |
29th Jan 24 - 28th Jun 24
(exams until 12th Jul 24)
❱ Transition time from previous location:
6 weeks 3 days from end of classes
(2 weeks from previous exam period) |
|---|
| Autonomous University of Madrid | University of Reading | Lund University | Autonomous University of Madrid |
|---|
| Locale | Madrid, Spain | Reading, United Kingdom | Lund, Sweden | Madrid, Spain |
|---|
| Functional Foods and Precision Nutrition | Public Health Nutrition and the Consumer | Consumer driven sustainable food processing (fall/winter) | Thesis at Autonomous University of Madrid |
|---|
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 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 track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | |
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 food science and/or nutrition. | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Public Health Nutrition and Consumer Food Choice | obl. | 10 | | Food product re-formulation | obl. | 10 | | Nutrition Communication and Professional Practice | obl. | 2.5 |
| |
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
|
Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Food Product Reformulation
Dissertation 40%
Project output other than dissertation 10%
Oral assessment and presentation 50%
Public health nutrition and consumer food choice
Written assignment including essay 60%
Oral assessment and presentation 10%
Set exercise 30% | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Submitted thesis |
| Key for this path: 18_25_20 |
| Intended Learning Outcomes (ILOs) for the mobility path UAM ❱ UORb ❱ LUa ❱ UAM | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | UORb | - Design and evaluate a public health nutrition intervention- Design a re-formulated food product and outline the steps in the development process | | LUa | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORb | - Investigate the associations between diet and disease risk | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | UORb | - Critically appraise epidemiological and experimental data used in deriving dietary recommendations aimed at reducing risk of chronic disease- Critically analyse food and nutrition policies and interventions aimed at improving public health nutrition | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORb | - Describe the main factors that influence food choice | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UAM ❱ UORb ❱ LUa ❱ UAM | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | UORb | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | UORb | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | UORb | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | UORb | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path UAM ❱ UORb ❱ LUa ❱ UAM |
Targeted nutrition and health management
22.5 UAM
2.5 UORb
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 72.5Innovative food processing
2.5 UAM
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 50Digitalisation and data management
7.5 UAM
✔ Thesis +30
✔Summer School +5
Total 42.5Consumer practices and public engagement
12.5 UORb
15 LUa
✔ ETBC +5
✔Summer School +5
Total 37.522.5 LUa
✔ ETBC +5
✔Summer School +5
Total 32.5Food safety, transparency, traceability
22.5 LUa
✔ ETBC +5
✔Summer School +5
Total 32.52.5 UAM
15 LUa
✔ ETBC +5
✔Summer School +5
Total 27.5Management of food system innovations
7.5 UORb
✔ ETBC +5
✔Summer School +5
Total 17.57.5 LUa
✔ ETBC +5
✔Summer School +5
Total 17.5180: UAM ❱ UORb ❱ AUa ❱ UAM ◉ Targeted nut...ment 60 ECTS
| Path timeline | UAM ---------6 weeks 3 days---------❱ UORb -------------------------------22 weeks 2 days-------------------------------❱ AUa ----------7 weeks 2 days----------❱ UAM |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
20th Sep 22 - 25th Nov 22
(exams until 30th Jan 23)
|
9th Jan 23 - 24th Mar 23
(exams until 8th May 23)
❱ Transition time from previous location:
6 weeks 3 days from end of classes
(overlap of 3 weeks from previous exam period) |
28th Aug 23 - 9th Dec 23
(exams until 27th Jan 24)
❱ Transition time from previous location:
22 weeks 2 days from end of classes
(16 weeks from previous exam period) |
29th Jan 24 - 28th Jun 24
(exams until 12th Jul 24)
❱ Transition time from previous location:
7 weeks 2 days from end of classes
( 2 days from previous exam period) |
|---|
| Autonomous University of Madrid | University of Reading | Aarhus University | Autonomous University of Madrid |
|---|
| Locale | Madrid, Spain | Reading, United Kingdom | Aarhus, Denmark | Madrid, Spain |
|---|
| Functional Foods and Precision Nutrition | Public Health Nutrition and the Consumer | Future Foods | Thesis at Autonomous University of Madrid |
|---|
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 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 society, consumer, sensory and molecular level. It will give the student insigt in future sustainable food production of high value crops and novel animal-based food products including cell-based production, combined with food sensory science, innovation and product development in the food sector. | |
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 food science and/or nutrition. | A scientific, food, agricultural, technical-scientific or medical scientific bachelor degree with molecular biology or biochemistry at a level of 10-15 ECTS is recommended as well as basic knowledge of Food Science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Public Health Nutrition and Consumer Food Choice | obl. | 10 | | Food product re-formulation | obl. | 10 | | Nutrition Communication and Professional Practice | obl. | 2.5 |
| |
| Project work in sensory science | obl. | 5 | | Innovative and organic production of fruits and vegetables | obl. | 7.5 | | Future animal-based food | obl. | 5 | | Food, consumer and innovation | obl. | 5 |
|
Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Food Product Reformulation
Dissertation 40%
Project output other than dissertation 10%
Oral assessment and presentation 50%
Public health nutrition and consumer food choice
Written assignment including essay 60%
Oral assessment and presentation 10%
Set exercise 30% | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Submitted thesis |
| Key for this path: 18_25_17 |
| Intended Learning Outcomes (ILOs) for the mobility path UAM ❱ UORb ❱ AUa ❱ UAM | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | UORb | - Design and evaluate a public health nutrition intervention- Design a re-formulated food product and outline the steps in the development process | | AUa | -
Create food with novel technolgy
-
Create coherence between molecular nutrition and food technology on one side and socio-scientific analysis of food production and consumption on the other.
| |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UORb | - Investigate the associations between diet and disease risk | | AUa | - Evaluate processes/strategies of product development of specific raw materials and production methods-
Discuss sensory characteristics according to societal relevance and the scientific literature
| |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | UORb | - Critically appraise epidemiological and experimental data used in deriving dietary recommendations aimed at reducing risk of chronic disease- Critically analyse food and nutrition policies and interventions aimed at improving public health nutrition | | AUa | - Suggests methods for production of future animal-based or plant-based products and identify challenges in production of new sustainable products | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORb | - Describe the main factors that influence food choice | | AUa | - Understand the use of sensory science to develop future foods | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UAM ❱ UORb ❱ AUa ❱ UAM | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | UORb | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | UORb | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | AUa | Transference of knowledge, ideas and novel technologies to develop a future food, including the choice of primary production method and technological processing for the final product. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | UORb | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | UORb | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | AUa | Students will be challenged to develop future food using their scientific and practical knowledge obtained in the program. The students will work in mixed, international groups.
| | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UAM ❱ UORb ❱ AUa ❱ UAM |
Targeted nutrition and health management
22.5 UAM
2.5 UORb
✔ Thesis +30
✔Summer School +5
Total 60Digitalisation and data management
7.5 UAM
✔ Thesis +30
✔Summer School +5
Total 42.5Innovative food processing
2.5 UAM
✔ Thesis +30
✔Summer School +5
Total 37.5Consumer practices and public engagement
12.5 UORb
10 AUa
✔ ETBC +5
✔Summer School +5
Total 32.52.5 UAM
12.5 AUa
✔ ETBC +5
✔Summer School +5
Total 256 AUa
✔ ETBC +5
✔Summer School +5
Total 16Management of food system innovations
7.5 UORb
✔Summer School +5
Total 12.5
✔ ETBC +5
✔Summer School +5
Total 10Food safety, transparency, traceability
181: UAM ❱ UNITOb ❱ UW ❱ UAM ◉ Targeted nut...ment 70 ECTS
| Path timeline | UAM -------------------13 weeks 5 days-------------------❱ UNITOb ------------------------17 weeks 4 days------------------------❱ UW ❱ UAM |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
20th Sep 22 - 25th Nov 22
(exams until 30th Jan 23)
|
1st Mar 23 - 1st Jun 23
(exams until 22nd Sep 23)
❱ Transition time from previous location:
13 weeks 5 days from end of classes
(4 weeks 2 days from previous exam period) |
2nd Oct 23 - 29th Jan 24
(exams until 9th Feb 24)
❱ Transition time from previous location:
17 weeks 4 days from end of classes
(1 week 3 days from previous exam period) |
29th Jan 24 - 28th Jun 24
(exams until 12th Jul 24)
❱ Transition time from previous location:
from end of classes
(overlap of 1 week 4 days from previous exam period) |
|---|
| Autonomous University of Madrid | University of Turin | University of Warsaw | Autonomous University of Madrid |
|---|
| Locale | Madrid, Spain | Turin, Italy | Warsaw, Poland | Madrid, Spain |
|---|
| Functional Foods and Precision Nutrition | Functional compounds in Food Systems | Food System Management | Thesis at Autonomous University of Madrid |
|---|
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. | 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 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | |
Basic knowledge in Food Science, Nutrition and/or Biology | | Basic knowledge about the food system | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Natural sources and green extraction technologies to obtain bioactive compounds | obl. | 7.5 | | Functional compounds applied to food processes | obl. | 7.5 | | Functional compounds and nutrition | obl. | 7.5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
|
Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | 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.
 | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Submitted thesis |
| Key for this path: 18_15_13 |
| Intended Learning Outcomes (ILOs) for the mobility path UAM ❱ UNITOb ❱ UW ❱ UAM | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOb | - Assess the use of functional compounds into food by analyzing their chemical, microbiological, sensory, textural and nutritional effects into the final product. | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | UNITOb | - Understand the impact functional food can have on human health. | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | UNITOb | - Apply strategies in food production to create new functional products, demonstrated by applying the acquired knowledge to solve specific problems during the courses. | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UAM ❱ UNITOb ❱ UW ❱ UAM | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UAM ❱ UNITOb ❱ UW ❱ UAM |
Targeted nutrition and health management
22.5 UAM
12.5 UNITOb
✔ Thesis +30
✔Summer School +5
Total 70Digitalisation and data management
7.5 UAM
0.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 48Innovative food processing
2.5 UAM
10 UNITOb
✔ Thesis +30
✔Summer School +5
Total 47.5Management of food system innovations
22.5 UW
✔ ETBC +5
✔Summer School +5
Total 32.510 UNITOb
2 UW
✔ ETBC +5
✔Summer School +5
Total 22Consumer practices and public engagement
11.5 UW
✔ ETBC +5
✔Summer School +5
Total 21.52.5 UAM
2 UW
✔ ETBC +5
✔Summer School +5
Total 14.5Food safety, transparency, traceability
1 UW
✔ ETBC +5
✔Summer School +5
Total 11182: UAM ❱ UNITOb ❱ UORa ❱ UAM ◉ Targeted nut...ment 95 ECTS
| Path timeline | UAM -------------------13 weeks 5 days-------------------❱ UNITOb -----------------------16 weeks 4 days-----------------------❱ UORa ----------7 weeks 3 days----------❱ UAM |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
20th Sep 22 - 25th Nov 22
(exams until 30th Jan 23)
|
1st Mar 23 - 1st Jun 23
(exams until 22nd Sep 23)
❱ Transition time from previous location:
13 weeks 5 days from end of classes
(4 weeks 2 days from previous exam period) |
25th Sep 23 - 8th Dec 23
(exams until 19th Jan 24)
❱ Transition time from previous location:
16 weeks 4 days from end of classes
( 3 days from previous exam period) |
29th Jan 24 - 28th Jun 24
(exams until 12th Jul 24)
❱ Transition time from previous location:
7 weeks 3 days from end of classes
(1 week 3 days from previous exam period) |
|---|
| Autonomous University of Madrid | University of Turin | University of Reading | Autonomous University of Madrid |
|---|
| Locale | Madrid, Spain | Turin, Italy | Reading, United Kingdom | Madrid, Spain |
|---|
| Functional Foods and Precision Nutrition | Functional compounds in Food Systems | Personalised Nutrition and the Consumer | Thesis at Autonomous University of Madrid |
|---|
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. | 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. | |
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. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Natural sources and green extraction technologies to obtain bioactive compounds | obl. | 7.5 | | Functional compounds applied to food processes | obl. | 7.5 | | Functional compounds and nutrition | obl. | 7.5 |
| |
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
|
Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | 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.
 | Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Submitted thesis |
| Key for this path: 18_15_16 |
| Intended Learning Outcomes (ILOs) for the mobility path UAM ❱ UNITOb ❱ UORa ❱ UAM | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOb | - Assess the use of functional compounds into food by analyzing their chemical, microbiological, sensory, textural and nutritional effects into the final product. | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | UNITOb | - Understand the impact functional food can have on human health. | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | UNITOb | - Apply strategies in food production to create new functional products, demonstrated by applying the acquired knowledge to solve specific problems during the courses. | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UAM ❱ UNITOb ❱ UORa ❱ UAM | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UAM ❱ UNITOb ❱ UORa ❱ UAM |
Targeted nutrition and health management
22.5 UAM
12.5 UNITOb
20 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 95Innovative food processing
2.5 UAM
10 UNITOb
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 52.5Digitalisation and data management
7.5 UAM
✔ Thesis +30
✔Summer School +5
Total 42.510 UNITOb
✔Summer School +5
Total 15Food safety, transparency, traceability
4 UORa
✔ ETBC +5
✔Summer School +5
Total 14Consumer practices and public engagement
2.5 UORa
✔ ETBC +5
✔Summer School +5
Total 12.5
✔ ETBC +5
✔Summer School +5
Total 102.5 UAM
✔Summer School +5
Total 7.5Management of food system innovations
183: UAM ❱ UNITOb ❱ UHOHa ❱ UAM ◉ Targeted nut...ment 70 ECTS Innovative f...ssing 75 ECTS
| Path timeline | UAM -------------------13 weeks 5 days-------------------❱ UNITOb ---------------------------19 weeks 4 days---------------------------❱ UHOHa overlap of 5 days❱ UAM |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
20th Sep 22 - 25th Nov 22
(exams until 30th Jan 23)
|
1st Mar 23 - 1st Jun 23
(exams until 22nd Sep 23)
❱ Transition time from previous location:
13 weeks 5 days from end of classes
(4 weeks 2 days from previous exam period) |
16th Oct 23 - 3rd Feb 24
(exams until 31st Mar 24)
❱ Transition time from previous location:
19 weeks 4 days from end of classes
(3 weeks 3 days from previous exam period) |
29th Jan 24 - 28th Jun 24
(exams until 12th Jul 24)
❱ Transition time from previous location:
overlap of 5 days from end of classes
(overlap of 8 weeks 6 days from previous exam period) |
|---|
| Autonomous University of Madrid | University of Turin | University of Hohenheim | Autonomous University of Madrid |
|---|
| Locale | Madrid, Spain | Turin, Italy | Stuttgart, Germany | Madrid, Spain |
|---|
| Functional Foods and Precision Nutrition | Functional compounds in Food Systems | AgriFood Science and Engineering (fall/winter) | Thesis at Autonomous University of Madrid |
|---|
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. | 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. | |
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. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Natural sources and green extraction technologies to obtain bioactive compounds | obl. | 7.5 | | Functional compounds applied to food processes | obl. | 7.5 | | Functional compounds and nutrition | obl. | 7.5 |
| |
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
|
Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | 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.
 | 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). | Submitted thesis |
| Key for this path: 18_15_19 |
| Intended Learning Outcomes (ILOs) for the mobility path UAM ❱ UNITOb ❱ UHOHa ❱ UAM | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | UHOHa | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOb | - Assess the use of functional compounds into food by analyzing their chemical, microbiological, sensory, textural and nutritional effects into the final product. | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | UNITOb | - Understand the impact functional food can have on human health. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | UNITOb | - Apply strategies in food production to create new functional products, demonstrated by applying the acquired knowledge to solve specific problems during the courses. | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UAM ❱ UNITOb ❱ UHOHa ❱ UAM | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UAM ❱ UNITOb ❱ UHOHa ❱ UAM |
Innovative food processing
2.5 UAM
10 UNITOb
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 75Targeted nutrition and health management
22.5 UAM
12.5 UNITOb
✔ Thesis +30
✔Summer School +5
Total 70Digitalisation and data management
7.5 UAM
7.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 5510 UNITOb
15 UHOHa
✔ ETBC +5
✔Summer School +5
Total 352.5 UAM
22.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 3522.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 32.515 UHOHa
✔ ETBC +5
✔Summer School +5
Total 25Food safety, transparency, traceability
✔ ETBC +5
✔Summer School +5
Total 10Consumer practices and public engagement
Management of food system innovations
184: UAM ❱ UNITOb ❱ QUB ❱ UAM ◉ Targeted nut...ment 70 ECTS
| Path timeline | UAM -------------------13 weeks 5 days-------------------❱ UNITOb ----------------------16 weeks 2 days----------------------❱ QUB ---------6 weeks 5 days---------❱ UAM |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
20th Sep 22 - 25th Nov 22
(exams until 30th Jan 23)
|
1st Mar 23 - 1st Jun 23
(exams until 22nd Sep 23)
❱ Transition time from previous location:
13 weeks 5 days from end of classes
(4 weeks 2 days from previous exam period) |
23rd Sep 23 - 13th Dec 23
(exams until 29th May 24)
⚠ indicative dates
❱ Transition time from previous location:
16 weeks 2 days from end of classes
( 1 day from previous exam period) |
29th Jan 24 - 28th Jun 24
(exams until 12th Jul 24)
❱ Transition time from previous location:
6 weeks 5 days from end of classes
(overlap of 17 weeks 1 day from previous exam period) |
|---|
| Autonomous University of Madrid | University of Turin | Queen's University of Belfast | Autonomous University of Madrid |
|---|
| Locale | Madrid, Spain | Turin, Italy | Belfast, United Kingdom | Madrid, Spain |
|---|
| Functional Foods and Precision Nutrition | Functional compounds in Food Systems | Food integrity of the supply chains. Applied and advanced systems for food control | Thesis at Autonomous University of Madrid |
|---|
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. | 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. | |
Basic knowledge in Food Science, Nutrition and/or Biology | | | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Natural sources and green extraction technologies to obtain bioactive compounds | obl. | 7.5 | | Functional compounds applied to food processes | obl. | 7.5 | | Functional compounds and nutrition | obl. | 7.5 |
| |
| Advanced research skills | obl. | 5 | | Advanced Food Bioanalysis | obl. | 10 | | Food Safety, Health and Disease | obl. | 7.5 |
|
Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | 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.
 | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Submitted thesis |
| Key for this path: 18_15_23 |
| Intended Learning Outcomes (ILOs) for the mobility path UAM ❱ UNITOb ❱ QUB ❱ UAM | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOb | - Assess the use of functional compounds into food by analyzing their chemical, microbiological, sensory, textural and nutritional effects into the final product. | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | UNITOb | - Understand the impact functional food can have on human health. | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | UNITOb | - Apply strategies in food production to create new functional products, demonstrated by applying the acquired knowledge to solve specific problems during the courses. | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UAM ❱ UNITOb ❱ QUB ❱ UAM | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | QUB | test | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UAM ❱ UNITOb ❱ QUB ❱ UAM |
Targeted nutrition and health management
22.5 UAM
12.5 UNITOb
✔ Thesis +30
✔Summer School +5
Total 70Innovative food processing
2.5 UAM
10 UNITOb
✔ Thesis +30
✔Summer School +5
Total 47.5Digitalisation and data management
7.5 UAM
✔ Thesis +30
✔Summer School +5
Total 42.522.5 QUB
✔ ETBC +5
✔Summer School +5
Total 32.5Food safety, transparency, traceability
22.5 QUB
✔ ETBC +5
✔Summer School +5
Total 32.510 UNITOb
✔Summer School +5
Total 152.5 UAM
✔Summer School +5
Total 7.5Consumer practices and public engagement
Management of food system innovations
185: UAM ❱ UNITOb ❱ LUa ❱ UAM ◉ Targeted nut...ment 82.5 ECTS
| Path timeline | UAM -------------------13 weeks 5 days-------------------❱ UNITOb ---------------10 weeks 5 days---------------❱ LUa ---------6 weeks 3 days---------❱ UAM |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
20th Sep 22 - 25th Nov 22
(exams until 30th Jan 23)
|
1st Mar 23 - 1st Jun 23
(exams until 22nd Sep 23)
❱ Transition time from previous location:
13 weeks 5 days from end of classes
(4 weeks 2 days from previous exam period) |
15th Aug 23 - 15th Dec 23
(exams until 15th Jan 24)
❱ Transition time from previous location:
10 weeks 5 days from end of classes
(overlap of 5 weeks 3 days from previous exam period) |
29th Jan 24 - 28th Jun 24
(exams until 12th Jul 24)
❱ Transition time from previous location:
6 weeks 3 days from end of classes
(2 weeks from previous exam period) |
|---|
| Autonomous University of Madrid | University of Turin | Lund University | Autonomous University of Madrid |
|---|
| Locale | Madrid, Spain | Turin, Italy | Lund, Sweden | Madrid, Spain |
|---|
| Functional Foods and Precision Nutrition | Functional compounds in Food Systems | Consumer driven sustainable food processing (fall/winter) | Thesis at Autonomous University of Madrid |
|---|
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. | 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 aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | |
Basic knowledge in Food Science, Nutrition and/or Biology | | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Natural sources and green extraction technologies to obtain bioactive compounds | obl. | 7.5 | | Functional compounds applied to food processes | obl. | 7.5 | | Functional compounds and nutrition | obl. | 7.5 |
| |
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
|
Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | 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.
 | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Submitted thesis |
| Key for this path: 18_15_20 |
| Intended Learning Outcomes (ILOs) for the mobility path UAM ❱ UNITOb ❱ LUa ❱ UAM | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | LUa | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOb | - Assess the use of functional compounds into food by analyzing their chemical, microbiological, sensory, textural and nutritional effects into the final product. | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | UNITOb | - Understand the impact functional food can have on human health. | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | UNITOb | - Apply strategies in food production to create new functional products, demonstrated by applying the acquired knowledge to solve specific problems during the courses. | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UAM ❱ UNITOb ❱ LUa ❱ UAM | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path UAM ❱ UNITOb ❱ LUa ❱ UAM |
Targeted nutrition and health management
22.5 UAM
12.5 UNITOb
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 82.5Innovative food processing
2.5 UAM
10 UNITOb
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 6010 UNITOb
22.5 LUa
✔ ETBC +5
✔Summer School +5
Total 42.5Digitalisation and data management
7.5 UAM
✔ Thesis +30
✔Summer School +5
Total 42.5Food safety, transparency, traceability
22.5 LUa
✔ ETBC +5
✔Summer School +5
Total 32.52.5 UAM
15 LUa
✔ ETBC +5
✔Summer School +5
Total 27.5Consumer practices and public engagement
15 LUa
✔ ETBC +5
✔Summer School +5
Total 257.5 LUa
✔ ETBC +5
✔Summer School +5
Total 17.5Management of food system innovations
✔ ETBC +5
✔Summer School +5
Total 10186: UAM ❱ UNITOb ❱ AUa ❱ UAM ◉ Targeted nut...ment 70 ECTS
| Path timeline | UAM -------------------13 weeks 5 days-------------------❱ UNITOb -----------------12 weeks 4 days-----------------❱ AUa ----------7 weeks 2 days----------❱ UAM |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
20th Sep 22 - 25th Nov 22
(exams until 30th Jan 23)
|
1st Mar 23 - 1st Jun 23
(exams until 22nd Sep 23)
❱ Transition time from previous location:
13 weeks 5 days from end of classes
(4 weeks 2 days from previous exam period) |
28th Aug 23 - 9th Dec 23
(exams until 27th Jan 24)
❱ Transition time from previous location:
12 weeks 4 days from end of classes
(overlap of 3 weeks 4 days from previous exam period) |
29th Jan 24 - 28th Jun 24
(exams until 12th Jul 24)
❱ Transition time from previous location:
7 weeks 2 days from end of classes
( 2 days from previous exam period) |
|---|
| Autonomous University of Madrid | University of Turin | Aarhus University | Autonomous University of Madrid |
|---|
| Locale | Madrid, Spain | Turin, Italy | Aarhus, Denmark | Madrid, Spain |
|---|
| Functional Foods and Precision Nutrition | Functional compounds in Food Systems | Future Foods | Thesis at Autonomous University of Madrid |
|---|
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. | 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 society, consumer, sensory and molecular level. It will give the student insigt in future sustainable food production of high value crops and novel animal-based food products including cell-based production, combined with food sensory science, innovation and product development in the food sector. | |
Basic knowledge in Food Science, Nutrition and/or Biology | | A scientific, food, agricultural, technical-scientific or medical scientific bachelor degree with molecular biology or biochemistry at a level of 10-15 ECTS is recommended as well as basic knowledge of Food Science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Natural sources and green extraction technologies to obtain bioactive compounds | obl. | 7.5 | | Functional compounds applied to food processes | obl. | 7.5 | | Functional compounds and nutrition | obl. | 7.5 |
| |
| Project work in sensory science | obl. | 5 | | Innovative and organic production of fruits and vegetables | obl. | 7.5 | | Future animal-based food | obl. | 5 | | Food, consumer and innovation | obl. | 5 |
|
Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | 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.
 | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Submitted thesis |
| Key for this path: 18_15_17 |
| Intended Learning Outcomes (ILOs) for the mobility path UAM ❱ UNITOb ❱ AUa ❱ UAM | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | AUa | -
Create food with novel technolgy
-
Create coherence between molecular nutrition and food technology on one side and socio-scientific analysis of food production and consumption on the other.
| |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UNITOb | - Assess the use of functional compounds into food by analyzing their chemical, microbiological, sensory, textural and nutritional effects into the final product. | | AUa | - Evaluate processes/strategies of product development of specific raw materials and production methods-
Discuss sensory characteristics according to societal relevance and the scientific literature
| |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | UNITOb | - Understand the impact functional food can have on human health. | | AUa | - Suggests methods for production of future animal-based or plant-based products and identify challenges in production of new sustainable products | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | UNITOb | - Apply strategies in food production to create new functional products, demonstrated by applying the acquired knowledge to solve specific problems during the courses. | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | AUa | - Understand the use of sensory science to develop future foods | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UAM ❱ UNITOb ❱ AUa ❱ UAM | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | AUa | Transference of knowledge, ideas and novel technologies to develop a future food, including the choice of primary production method and technological processing for the final product. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | AUa | Students will be challenged to develop future food using their scientific and practical knowledge obtained in the program. The students will work in mixed, international groups.
| | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UAM ❱ UNITOb ❱ AUa ❱ UAM |
Targeted nutrition and health management
22.5 UAM
12.5 UNITOb
✔ Thesis +30
✔Summer School +5
Total 70Innovative food processing
2.5 UAM
10 UNITOb
✔ Thesis +30
✔Summer School +5
Total 47.5Digitalisation and data management
7.5 UAM
✔ Thesis +30
✔Summer School +5
Total 42.52.5 UAM
12.5 AUa
✔ ETBC +5
✔Summer School +5
Total 2510 UNITOb
✔ ETBC +5
✔Summer School +5
Total 20Consumer practices and public engagement
10 AUa
✔ ETBC +5
✔Summer School +5
Total 206 AUa
✔ ETBC +5
✔Summer School +5
Total 16Food safety, transparency, traceability
Management of food system innovations
187: UAM ❱ UHOHb ❱ UW ❱ UAM ◉12 Digitalisati...ement 63 ECTS
| Path timeline | UAM -------------------------18 weeks 2 days-------------------------❱ UHOHb ---------------11 weeks 2 days---------------❱ UW ❱ UAM |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
20th Sep 22 - 25th Nov 22
(exams until 30th Jan 23)
|
3rd Apr 23 - 15th Jul 23
(exams until 30th Sep 23)
❱ Transition time from previous location:
18 weeks 2 days from end of classes
(8 weeks 6 days from previous exam period) |
2nd Oct 23 - 29th Jan 24
(exams until 9th Feb 24)
❱ Transition time from previous location:
11 weeks 2 days from end of classes
( 2 days from previous exam period) |
29th Jan 24 - 28th Jun 24
(exams until 12th Jul 24)
❱ Transition time from previous location:
from end of classes
(overlap of 1 week 4 days from previous exam period) |
|---|
| Autonomous University of Madrid | University of Hohenheim | University of Warsaw | Autonomous University of Madrid |
|---|
| Locale | Madrid, Spain | Stuttgart, Germany | Warsaw, Poland | Madrid, Spain |
|---|
| Functional Foods and Precision Nutrition | AgriFood Science and Engineering (spring/summer) | Food System Management | Thesis at Autonomous University of Madrid |
|---|
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. | 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | |
Basic knowledge in Food Science, Nutrition and/or Biology | | Basic knowledge about the food system | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| AgFoodTech (spring/summer) | obl. | 7,5 | | Post-Harvest Technology of Food and Bio-Based Products | el. | 7,5 | | Information Technologies and Expert Systems in Plant Protection | el. | 6 | | Advanced Flavor Chemistry | el. | 7,5 | | Precision Farming | el. | 6 | | Advanced Process Engineering Techniques for Cereal Processing | el. | 7,5 | | Dairy Science and Technology | el. | 7,5 | | Soft Matter Science II - Food Physics | el. | 7,5 | | Drying, Granulation and Instantisation | el. | 7,5 | | Food Process Design II - Process Integration and Scale up | el. | 7,5 | | Irrigation and Drainage Technology | el. | 7,5 | | Free Project Work (spring/summer) | el. | 7.5 | | Internship (Industrial placement 6 weeks) (spring/summer) | el. | 7.5 | | Portfolio-Modul (spring/summer) | el. | 1-7,5 | | Online Dairy Science and Technology | el. | 5 | | Introduction to Machine Learning in Python | el. | 7.5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
|
Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | 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). | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Submitted thesis |
| Key for this path: 18_27_13 |
| Intended Learning Outcomes (ILOs) for the mobility path UAM ❱ UHOHb ❱ UW ❱ UAM | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | UHOHb | - Design new agri-food value chains and innovative food products. | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHb | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHb | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UAM ❱ UHOHb ❱ UW ❱ UAM | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | UHOHb | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | UHOHb | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UAM ❱ UHOHb ❱ UW ❱ UAM |
Digitalisation and data management
7.5 UAM
15 UHOHb
0.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 63Innovative food processing
2.5 UAM
22.5 UHOHb
✔ Thesis +30
✔Summer School +5
Total 60Targeted nutrition and health management
22.5 UAM
✔ Thesis +30
✔Summer School +5
Total 57.5Management of food system innovations
22.5 UW
✔ ETBC +5
✔Summer School +5
Total 32.52.5 UAM
15 UHOHb
2 UW
✔ ETBC +5
✔Summer School +5
Total 29.522.5 UHOHb
✔Summer School +5
Total 27.5Consumer practices and public engagement
11.5 UW
✔ ETBC +5
✔Summer School +5
Total 21.57.5 UHOHb
2 UW
✔ ETBC +5
✔Summer School +5
Total 19.5Food safety, transparency, traceability
1 UW
✔ ETBC +5
✔Summer School +5
Total 11188: UAM ❱ UHOHb ❱ UORa ❱ UAM ◉ Targeted nut...ment 82.5 ECTS Innovative f...ssing 65 ECTS
| Path timeline | UAM -------------------------18 weeks 2 days-------------------------❱ UHOHb --------------10 weeks 2 days--------------❱ UORa ----------7 weeks 3 days----------❱ UAM |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
20th Sep 22 - 25th Nov 22
(exams until 30th Jan 23)
|
3rd Apr 23 - 15th Jul 23
(exams until 30th Sep 23)
❱ Transition time from previous location:
18 weeks 2 days from end of classes
(8 weeks 6 days from previous exam period) |
25th Sep 23 - 8th Dec 23
(exams until 19th Jan 24)
❱ Transition time from previous location:
10 weeks 2 days from end of classes
(overlap of 5 days from previous exam period) |
29th Jan 24 - 28th Jun 24
(exams until 12th Jul 24)
❱ Transition time from previous location:
7 weeks 3 days from end of classes
(1 week 3 days from previous exam period) |
|---|
| Autonomous University of Madrid | University of Hohenheim | University of Reading | Autonomous University of Madrid |
|---|
| Locale | Madrid, Spain | Stuttgart, Germany | Reading, United Kingdom | Madrid, Spain |
|---|
| Functional Foods and Precision Nutrition | AgriFood Science and Engineering (spring/summer) | Personalised Nutrition and the Consumer | Thesis at Autonomous University of Madrid |
|---|
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. | 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. | |
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. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| AgFoodTech (spring/summer) | obl. | 7,5 | | Post-Harvest Technology of Food and Bio-Based Products | el. | 7,5 | | Information Technologies and Expert Systems in Plant Protection | el. | 6 | | Advanced Flavor Chemistry | el. | 7,5 | | Precision Farming | el. | 6 | | Advanced Process Engineering Techniques for Cereal Processing | el. | 7,5 | | Dairy Science and Technology | el. | 7,5 | | Soft Matter Science II - Food Physics | el. | 7,5 | | Drying, Granulation and Instantisation | el. | 7,5 | | Food Process Design II - Process Integration and Scale up | el. | 7,5 | | Irrigation and Drainage Technology | el. | 7,5 | | Free Project Work (spring/summer) | el. | 7.5 | | Internship (Industrial placement 6 weeks) (spring/summer) | el. | 7.5 | | Portfolio-Modul (spring/summer) | el. | 1-7,5 | | Online Dairy Science and Technology | el. | 5 | | Introduction to Machine Learning in Python | el. | 7.5 |
| |
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
|
Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | 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). | Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Submitted thesis |
| Key for this path: 18_27_16 |
| Intended Learning Outcomes (ILOs) for the mobility path UAM ❱ UHOHb ❱ UORa ❱ UAM | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | UHOHb | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHb | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHb | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UAM ❱ UHOHb ❱ UORa ❱ UAM | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | UHOHb | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | UHOHb | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UAM ❱ UHOHb ❱ UORa ❱ UAM |
Targeted nutrition and health management
22.5 UAM
20 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 82.5Innovative food processing
2.5 UAM
22.5 UHOHb
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 65Digitalisation and data management
7.5 UAM
15 UHOHb
✔ Thesis +30
✔Summer School +5
Total 57.522.5 UHOHb
✔Summer School +5
Total 27.52.5 UAM
15 UHOHb
✔Summer School +5
Total 22.5Food safety, transparency, traceability
4 UORa
✔ ETBC +5
✔Summer School +5
Total 14Consumer practices and public engagement
2.5 UORa
✔ ETBC +5
✔Summer School +5
Total 12.57.5 UHOHb
✔Summer School +5
Total 12.5
✔ ETBC +5
✔Summer School +5
Total 10189: UAM ❱ UHOHb ❱ UNITOa ❱ UAM ◉6 Innovative f...ssing 65 ECTS
| Path timeline | UAM -------------------------18 weeks 2 days-------------------------❱ UHOHb ---------------11 weeks 2 days---------------❱ UNITOa -------5 weeks 3 days-------❱ UAM |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
20th Sep 22 - 25th Nov 22
(exams until 30th Jan 23)
|
3rd Apr 23 - 15th Jul 23
(exams until 30th Sep 23)
❱ Transition time from previous location:
18 weeks 2 days from end of classes
(8 weeks 6 days from previous exam period) |
2nd Oct 23 - 22nd Dec 23
(exams until 29th Feb 24)
❱ Transition time from previous location:
11 weeks 2 days from end of classes
( 2 days from previous exam period) |
29th Jan 24 - 28th Jun 24
(exams until 12th Jul 24)
❱ Transition time from previous location:
5 weeks 3 days from end of classes
(overlap of 4 weeks 3 days from previous exam period) |
|---|
| Autonomous University of Madrid | University of Hohenheim | University of Turin | Autonomous University of Madrid |
|---|
| Locale | Madrid, Spain | Stuttgart, Germany | Turin, Italy | Madrid, Spain |
|---|
| Functional Foods and Precision Nutrition | AgriFood Science and Engineering (spring/summer) | Food safety of the whole value chain | Thesis at Autonomous University of Madrid |
|---|
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. | 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. | |
Basic knowledge in Food Science, Nutrition and/or Biology | | Basic knowledge of the food microbiology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| AgFoodTech (spring/summer) | obl. | 7,5 | | Post-Harvest Technology of Food and Bio-Based Products | el. | 7,5 | | Information Technologies and Expert Systems in Plant Protection | el. | 6 | | Advanced Flavor Chemistry | el. | 7,5 | | Precision Farming | el. | 6 | | Advanced Process Engineering Techniques for Cereal Processing | el. | 7,5 | | Dairy Science and Technology | el. | 7,5 | | Soft Matter Science II - Food Physics | el. | 7,5 | | Drying, Granulation and Instantisation | el. | 7,5 | | Food Process Design II - Process Integration and Scale up | el. | 7,5 | | Irrigation and Drainage Technology | el. | 7,5 | | Free Project Work (spring/summer) | el. | 7.5 | | Internship (Industrial placement 6 weeks) (spring/summer) | el. | 7.5 | | Portfolio-Modul (spring/summer) | el. | 1-7,5 | | Online Dairy Science and Technology | el. | 5 | | Introduction to Machine Learning in Python | el. | 7.5 |
| |
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
|
Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | 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). | 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.
 | Submitted thesis |
| Key for this path: 18_27_14 |
| Intended Learning Outcomes (ILOs) for the mobility path UAM ❱ UHOHb ❱ UNITOa ❱ UAM | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | UHOHb | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHb | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | UNITOa | - Assess safety issues of the whole food chain | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | UNITOa | - Solve specific safety challenges administered during the courses. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHb | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UAM ❱ UHOHb ❱ UNITOa ❱ UAM | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | UHOHb | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | UHOHb | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UAM ❱ UHOHb ❱ UNITOa ❱ UAM |
Innovative food processing
2.5 UAM
22.5 UHOHb
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 65Targeted nutrition and health management
22.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Digitalisation and data management
7.5 UAM
15 UHOHb
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Food safety, transparency, traceability
22.5 UNITOa
✔ ETBC +5
✔Summer School +5
Total 32.522.5 UHOHb
✔Summer School +5
Total 27.52.5 UAM
15 UHOHb
✔ ETBC +5
✔Summer School +5
Total 27.57.5 UHOHb
✔ ETBC +5
✔Summer School +5
Total 17.5Consumer practices and public engagement
✔ ETBC +5
✔Summer School +5
Total 10Management of food system innovations
✔ ETBC +5
✔Summer School +5
Total 10
✔ ETBC +5
✔Summer School +5
Total 10190: UAM ❱ UHOHb ❱ QUB ❱ UAM ◉7 Innovative f...ssing 60 ECTS
| Path timeline | UAM -------------------------18 weeks 2 days-------------------------❱ UHOHb --------------10 weeks --------------❱ QUB ---------6 weeks 5 days---------❱ UAM |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
20th Sep 22 - 25th Nov 22
(exams until 30th Jan 23)
|
3rd Apr 23 - 15th Jul 23
(exams until 30th Sep 23)
❱ Transition time from previous location:
18 weeks 2 days from end of classes
(8 weeks 6 days from previous exam period) |
23rd Sep 23 - 13th Dec 23
(exams until 29th May 24)
⚠ indicative dates
❱ Transition time from previous location:
10 weeks from end of classes
(overlap of 1 week from previous exam period) |
29th Jan 24 - 28th Jun 24
(exams until 12th Jul 24)
❱ Transition time from previous location:
6 weeks 5 days from end of classes
(overlap of 17 weeks 1 day from previous exam period) |
|---|
| Autonomous University of Madrid | University of Hohenheim | Queen's University of Belfast | Autonomous University of Madrid |
|---|
| Locale | Madrid, Spain | Stuttgart, Germany | Belfast, United Kingdom | Madrid, Spain |
|---|
| Functional Foods and Precision Nutrition | AgriFood Science and Engineering (spring/summer) | Food integrity of the supply chains. Applied and advanced systems for food control | Thesis at Autonomous University of Madrid |
|---|
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. | 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. | |
Basic knowledge in Food Science, Nutrition and/or Biology | | | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| AgFoodTech (spring/summer) | obl. | 7,5 | | Post-Harvest Technology of Food and Bio-Based Products | el. | 7,5 | | Information Technologies and Expert Systems in Plant Protection | el. | 6 | | Advanced Flavor Chemistry | el. | 7,5 | | Precision Farming | el. | 6 | | Advanced Process Engineering Techniques for Cereal Processing | el. | 7,5 | | Dairy Science and Technology | el. | 7,5 | | Soft Matter Science II - Food Physics | el. | 7,5 | | Drying, Granulation and Instantisation | el. | 7,5 | | Food Process Design II - Process Integration and Scale up | el. | 7,5 | | Irrigation and Drainage Technology | el. | 7,5 | | Free Project Work (spring/summer) | el. | 7.5 | | Internship (Industrial placement 6 weeks) (spring/summer) | el. | 7.5 | | Portfolio-Modul (spring/summer) | el. | 1-7,5 | | Online Dairy Science and Technology | el. | 5 | | Introduction to Machine Learning in Python | el. | 7.5 |
| |
| Advanced research skills | obl. | 5 | | Advanced Food Bioanalysis | obl. | 10 | | Food Safety, Health and Disease | obl. | 7.5 |
|
Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | 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). | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Submitted thesis |
| Key for this path: 18_27_23 |
| Intended Learning Outcomes (ILOs) for the mobility path UAM ❱ UHOHb ❱ QUB ❱ UAM | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | UHOHb | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHb | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHb | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UAM ❱ UHOHb ❱ QUB ❱ UAM | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | UHOHb | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | QUB | test | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | UHOHb | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UAM ❱ UHOHb ❱ QUB ❱ UAM |
Innovative food processing
2.5 UAM
22.5 UHOHb
✔ Thesis +30
✔Summer School +5
Total 60Targeted nutrition and health management
22.5 UAM
✔ Thesis +30
✔Summer School +5
Total 57.5Digitalisation and data management
7.5 UAM
15 UHOHb
✔ Thesis +30
✔Summer School +5
Total 57.5Food safety, transparency, traceability
22.5 QUB
✔ ETBC +5
✔Summer School +5
Total 32.522.5 QUB
✔ ETBC +5
✔Summer School +5
Total 32.522.5 UHOHb
✔Summer School +5
Total 27.52.5 UAM
15 UHOHb
✔Summer School +5
Total 22.57.5 UHOHb
✔Summer School +5
Total 12.5191: UAM ❱ UHOHb ❱ LUa ❱ UAM ◉2 Targeted nut...ment 70 ECTS Innovative f...ssing 72.5 ECTS
| Path timeline | UAM -------------------------18 weeks 2 days-------------------------❱ UHOHb ------4 weeks 3 days------❱ LUa ---------6 weeks 3 days---------❱ UAM |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
20th Sep 22 - 25th Nov 22
(exams until 30th Jan 23)
|
3rd Apr 23 - 15th Jul 23
(exams until 30th Sep 23)
❱ Transition time from previous location:
18 weeks 2 days from end of classes
(8 weeks 6 days from previous exam period) |
15th Aug 23 - 15th Dec 23
(exams until 15th Jan 24)
❱ Transition time from previous location:
4 weeks 3 days from end of classes
(overlap of 6 weeks 4 days from previous exam period) |
29th Jan 24 - 28th Jun 24
(exams until 12th Jul 24)
❱ Transition time from previous location:
6 weeks 3 days from end of classes
(2 weeks from previous exam period) |
|---|
| Autonomous University of Madrid | University of Hohenheim | Lund University | Autonomous University of Madrid |
|---|
| Locale | Madrid, Spain | Stuttgart, Germany | Lund, Sweden | Madrid, Spain |
|---|
| Functional Foods and Precision Nutrition | AgriFood Science and Engineering (spring/summer) | Consumer driven sustainable food processing (fall/winter) | Thesis at Autonomous University of Madrid |
|---|
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. | The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | |
Basic knowledge in Food Science, Nutrition and/or Biology | | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| AgFoodTech (spring/summer) | obl. | 7,5 | | Post-Harvest Technology of Food and Bio-Based Products | el. | 7,5 | | Information Technologies and Expert Systems in Plant Protection | el. | 6 | | Advanced Flavor Chemistry | el. | 7,5 | | Precision Farming | el. | 6 | | Advanced Process Engineering Techniques for Cereal Processing | el. | 7,5 | | Dairy Science and Technology | el. | 7,5 | | Soft Matter Science II - Food Physics | el. | 7,5 | | Drying, Granulation and Instantisation | el. | 7,5 | | Food Process Design II - Process Integration and Scale up | el. | 7,5 | | Irrigation and Drainage Technology | el. | 7,5 | | Free Project Work (spring/summer) | el. | 7.5 | | Internship (Industrial placement 6 weeks) (spring/summer) | el. | 7.5 | | Portfolio-Modul (spring/summer) | el. | 1-7,5 | | Online Dairy Science and Technology | el. | 5 | | Introduction to Machine Learning in Python | el. | 7.5 |
| |
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
|
Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | 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). | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Submitted thesis |
| Key for this path: 18_27_20 |
| Intended Learning Outcomes (ILOs) for the mobility path UAM ❱ UHOHb ❱ LUa ❱ UAM | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | UHOHb | - Design new agri-food value chains and innovative food products. | | LUa | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHb | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHb | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UAM ❱ UHOHb ❱ LUa ❱ UAM | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | UHOHb | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | UHOHb | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path UAM ❱ UHOHb ❱ LUa ❱ UAM |
Innovative food processing
2.5 UAM
22.5 UHOHb
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 72.5Targeted nutrition and health management
22.5 UAM
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 70Digitalisation and data management
7.5 UAM
15 UHOHb
✔ Thesis +30
✔Summer School +5
Total 57.52.5 UAM
15 UHOHb
15 LUa
✔ ETBC +5
✔Summer School +5
Total 42.57.5 UHOHb
22.5 LUa
✔ ETBC +5
✔Summer School +5
Total 4022.5 UHOHb
7.5 LUa
✔ ETBC +5
✔Summer School +5
Total 40Food safety, transparency, traceability
22.5 LUa
✔ ETBC +5
✔Summer School +5
Total 32.5Consumer practices and public engagement
15 LUa
✔ ETBC +5
✔Summer School +5
Total 25Management of food system innovations
✔ ETBC +5
✔Summer School +5
Total 10192: UAM ❱ UHOHb ❱ AUa ❱ UAM ◉ Innovative f...ssing 60 ECTS
| Path timeline | UAM -------------------------18 weeks 2 days-------------------------❱ UHOHb --------6 weeks 2 days--------❱ AUa ----------7 weeks 2 days----------❱ UAM |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
20th Sep 22 - 25th Nov 22
(exams until 30th Jan 23)
|
3rd Apr 23 - 15th Jul 23
(exams until 30th Sep 23)
❱ Transition time from previous location:
18 weeks 2 days from end of classes
(8 weeks 6 days from previous exam period) |
28th Aug 23 - 9th Dec 23
(exams until 27th Jan 24)
❱ Transition time from previous location:
6 weeks 2 days from end of classes
(overlap of 4 weeks 5 days from previous exam period) |
29th Jan 24 - 28th Jun 24
(exams until 12th Jul 24)
❱ Transition time from previous location:
7 weeks 2 days from end of classes
( 2 days from previous exam period) |
|---|
| Autonomous University of Madrid | University of Hohenheim | Aarhus University | Autonomous University of Madrid |
|---|
| Locale | Madrid, Spain | Stuttgart, Germany | Aarhus, Denmark | Madrid, Spain |
|---|
| Functional Foods and Precision Nutrition | AgriFood Science and Engineering (spring/summer) | Future Foods | Thesis at Autonomous University of Madrid |
|---|
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. | This track will bring the student close to future foods on society, consumer, sensory and molecular level. It will give the student insigt in future sustainable food production of high value crops and novel animal-based food products including cell-based production, combined with food sensory science, innovation and product development in the food sector. | |
Basic knowledge in Food Science, Nutrition and/or Biology | | A scientific, food, agricultural, technical-scientific or medical scientific bachelor degree with molecular biology or biochemistry at a level of 10-15 ECTS is recommended as well as basic knowledge of Food Science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| AgFoodTech (spring/summer) | obl. | 7,5 | | Post-Harvest Technology of Food and Bio-Based Products | el. | 7,5 | | Information Technologies and Expert Systems in Plant Protection | el. | 6 | | Advanced Flavor Chemistry | el. | 7,5 | | Precision Farming | el. | 6 | | Advanced Process Engineering Techniques for Cereal Processing | el. | 7,5 | | Dairy Science and Technology | el. | 7,5 | | Soft Matter Science II - Food Physics | el. | 7,5 | | Drying, Granulation and Instantisation | el. | 7,5 | | Food Process Design II - Process Integration and Scale up | el. | 7,5 | | Irrigation and Drainage Technology | el. | 7,5 | | Free Project Work (spring/summer) | el. | 7.5 | | Internship (Industrial placement 6 weeks) (spring/summer) | el. | 7.5 | | Portfolio-Modul (spring/summer) | el. | 1-7,5 | | Online Dairy Science and Technology | el. | 5 | | Introduction to Machine Learning in Python | el. | 7.5 |
| |
| Project work in sensory science | obl. | 5 | | Innovative and organic production of fruits and vegetables | obl. | 7.5 | | Future animal-based food | obl. | 5 | | Food, consumer and innovation | obl. | 5 |
|
Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | 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). | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Submitted thesis |
| Key for this path: 18_27_17 |
| Intended Learning Outcomes (ILOs) for the mobility path UAM ❱ UHOHb ❱ AUa ❱ UAM | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | UHOHb | - Design new agri-food value chains and innovative food products. | | AUa | -
Create food with novel technolgy
-
Create coherence between molecular nutrition and food technology on one side and socio-scientific analysis of food production and consumption on the other.
| |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | UHOHb | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | AUa | - Evaluate processes/strategies of product development of specific raw materials and production methods-
Discuss sensory characteristics according to societal relevance and the scientific literature
| |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | AUa | - Suggests methods for production of future animal-based or plant-based products and identify challenges in production of new sustainable products | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHb | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | AUa | - Understand the use of sensory science to develop future foods | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UAM ❱ UHOHb ❱ AUa ❱ UAM | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | AUa | Transference of knowledge, ideas and novel technologies to develop a future food, including the choice of primary production method and technological processing for the final product. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | UHOHb | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | AUa | Students will be challenged to develop future food using their scientific and practical knowledge obtained in the program. The students will work in mixed, international groups.
| | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | UHOHb | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UAM ❱ UHOHb ❱ AUa ❱ UAM |
Innovative food processing
2.5 UAM
22.5 UHOHb
✔ Thesis +30
✔Summer School +5
Total 60Targeted nutrition and health management
22.5 UAM
✔ Thesis +30
✔Summer School +5
Total 57.5Digitalisation and data management
7.5 UAM
15 UHOHb
✔ Thesis +30
✔Summer School +5
Total 57.52.5 UAM
15 UHOHb
12.5 AUa
✔ ETBC +5
✔Summer School +5
Total 4022.5 UHOHb
6 AUa
✔ ETBC +5
✔Summer School +5
Total 38.5Consumer practices and public engagement
10 AUa
✔ ETBC +5
✔Summer School +5
Total 207.5 UHOHb
✔ ETBC +5
✔Summer School +5
Total 17.5Food safety, transparency, traceability
193: UAM ❱ QUB ❱ UW ❱ UAM 2020◉14 Targeted nut...ment 57.5 ECTS
| Path timeline | UAM --------6 weeks --------❱ QUB -------------------------------------27 weeks -------------------------------------❱ UW ❱ UAM |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
20th Sep 22 - 25th Nov 22
(exams until 30th Jan 23)
|
6th Jan 23 - 27th Mar 23
(exams until 29th May 23)
⚠ indicative dates
❱ Transition time from previous location:
6 weeks from end of classes
(overlap of 3 weeks 3 days from previous exam period) |
2nd Oct 23 - 29th Jan 24
(exams until 9th Feb 24)
❱ Transition time from previous location:
27 weeks from end of classes
(18 weeks from previous exam period) |
29th Jan 24 - 28th Jun 24
(exams until 12th Jul 24)
❱ Transition time from previous location:
from end of classes
(overlap of 1 week 4 days from previous exam period) |
|---|
| Autonomous University of Madrid | Queen's University of Belfast | University of Warsaw | Autonomous University of Madrid |
|---|
| Locale | Madrid, Spain | Belfast, United Kingdom | Warsaw, Poland | Madrid, Spain |
|---|
| Functional Foods and Precision Nutrition | Food integrity of the supply chains. Applied and advanced systems for food control | Food System Management | Thesis at Autonomous University of Madrid |
|---|
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. | 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | |
Basic knowledge in Food Science, Nutrition and/or Biology | | Basic knowledge about the food system | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Advanced research skills | obl. | 5 | | Agri-food traceability and Fraud | obl. | 10 | | Entrepreneurship for Food | obl. | 7.5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
|
Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Submitted thesis |
| Key for this path: 18_23_13 |
| Intended Learning Outcomes (ILOs) for the mobility path UAM ❱ QUB ❱ UW ❱ UAM | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UAM ❱ QUB ❱ UW ❱ UAM | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | QUB | test | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UAM ❱ QUB ❱ UW ❱ UAM |
Targeted nutrition and health management
22.5 UAM
✔ Thesis +30
✔Summer School +5
Total 57.5Digitalisation and data management
7.5 UAM
0.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 48Innovative food processing
2.5 UAM
✔ Thesis +30
✔Summer School +5
Total 37.5Food safety, transparency, traceability
22.5 QUB
1 UW
✔ ETBC +5
✔Summer School +5
Total 33.5Management of food system innovations
22.5 UW
✔ ETBC +5
✔Summer School +5
Total 32.522.5 QUB
✔Summer School +5
Total 27.5Consumer practices and public engagement
11.5 UW
✔ ETBC +5
✔Summer School +5
Total 21.52.5 UAM
2 UW
✔ ETBC +5
✔Summer School +5
Total 14.52 UW
✔ ETBC +5
✔Summer School +5
Total 12194: UAM ❱ QUB ❱ UORa ❱ UAM ◉ Targeted nut...ment 82.5 ECTS
| Path timeline | UAM --------6 weeks --------❱ QUB ------------------------------------26 weeks ------------------------------------❱ UORa ----------7 weeks 3 days----------❱ UAM |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
20th Sep 22 - 25th Nov 22
(exams until 30th Jan 23)
|
6th Jan 23 - 27th Mar 23
(exams until 29th May 23)
⚠ indicative dates
❱ Transition time from previous location:
6 weeks from end of classes
(overlap of 3 weeks 3 days from previous exam period) |
25th Sep 23 - 8th Dec 23
(exams until 19th Jan 24)
❱ Transition time from previous location:
26 weeks from end of classes
(17 weeks from previous exam period) |
29th Jan 24 - 28th Jun 24
(exams until 12th Jul 24)
❱ Transition time from previous location:
7 weeks 3 days from end of classes
(1 week 3 days from previous exam period) |
|---|
| Autonomous University of Madrid | Queen's University of Belfast | University of Reading | Autonomous University of Madrid |
|---|
| Locale | Madrid, Spain | Belfast, United Kingdom | Reading, United Kingdom | Madrid, Spain |
|---|
| Functional Foods and Precision Nutrition | Food integrity of the supply chains. Applied and advanced systems for food control | Personalised Nutrition and the Consumer | Thesis at Autonomous University of Madrid |
|---|
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. | 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. | |
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. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Advanced research skills | obl. | 5 | | Agri-food traceability and Fraud | obl. | 10 | | Entrepreneurship for Food | obl. | 7.5 |
| |
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
|
Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Submitted thesis |
| Key for this path: 18_23_16 |
| Intended Learning Outcomes (ILOs) for the mobility path UAM ❱ QUB ❱ UORa ❱ UAM | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UAM ❱ QUB ❱ UORa ❱ UAM | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | QUB | test | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UAM ❱ QUB ❱ UORa ❱ UAM |
Targeted nutrition and health management
22.5 UAM
20 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 82.5Digitalisation and data management
7.5 UAM
✔ Thesis +30
✔Summer School +5
Total 42.5Innovative food processing
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 42.5Food safety, transparency, traceability
22.5 QUB
4 UORa
✔ ETBC +5
✔Summer School +5
Total 36.522.5 QUB
✔ ETBC +5
✔Summer School +5
Total 32.5Consumer practices and public engagement
2.5 UORa
✔ ETBC +5
✔Summer School +5
Total 12.52.5 UAM
✔Summer School +5
Total 7.5195: UAM ❱ QUB ❱ UNITOa ❱ UAM 2019◉ Targeted nut...ment 62.5 ECTS
| Path timeline | UAM --------6 weeks --------❱ QUB -------------------------------------27 weeks -------------------------------------❱ UNITOa -------5 weeks 3 days-------❱ UAM |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
20th Sep 22 - 25th Nov 22
(exams until 30th Jan 23)
|
6th Jan 23 - 27th Mar 23
(exams until 29th May 23)
⚠ indicative dates
❱ Transition time from previous location:
6 weeks from end of classes
(overlap of 3 weeks 3 days from previous exam period) |
2nd Oct 23 - 22nd Dec 23
(exams until 29th Feb 24)
❱ Transition time from previous location:
27 weeks from end of classes
(18 weeks from previous exam period) |
29th Jan 24 - 28th Jun 24
(exams until 12th Jul 24)
❱ Transition time from previous location:
5 weeks 3 days from end of classes
(overlap of 4 weeks 3 days from previous exam period) |
|---|
| Autonomous University of Madrid | Queen's University of Belfast | University of Turin | Autonomous University of Madrid |
|---|
| Locale | Madrid, Spain | Belfast, United Kingdom | Turin, Italy | Madrid, Spain |
|---|
| Functional Foods and Precision Nutrition | Food integrity of the supply chains. Applied and advanced systems for food control | Food safety of the whole value chain | Thesis at Autonomous University of Madrid |
|---|
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. | 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. | |
Basic knowledge in Food Science, Nutrition and/or Biology | | Basic knowledge of the food microbiology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Advanced research skills | obl. | 5 | | Agri-food traceability and Fraud | obl. | 10 | | Entrepreneurship for Food | obl. | 7.5 |
| |
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
|
Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | 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.
 | Submitted thesis |
| Key for this path: 18_23_14 |
| Intended Learning Outcomes (ILOs) for the mobility path UAM ❱ QUB ❱ UNITOa ❱ UAM | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | | UNITOa | - Assess safety issues of the whole food chain | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | | UNITOa | - Solve specific safety challenges administered during the courses. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UAM ❱ QUB ❱ UNITOa ❱ UAM | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | QUB | test | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UAM ❱ QUB ❱ UNITOa ❱ UAM |
Targeted nutrition and health management
22.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Food safety, transparency, traceability
22.5 QUB
22.5 UNITOa
✔ ETBC +5
✔Summer School +5
Total 55Digitalisation and data management
7.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.5Innovative food processing
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 42.522.5 QUB
✔ ETBC +5
✔Summer School +5
Total 32.52.5 UAM
✔ ETBC +5
✔Summer School +5
Total 12.5
✔ ETBC +5
✔Summer School +5
Total 10Consumer practices and public engagement
✔ ETBC +5
✔Summer School +5
Total 10Management of food system innovations
✔ ETBC +5
✔Summer School +5
Total 10196: UAM ❱ QUB ❱ UHOHa ❱ UAM 2019◉8 Innovative f...ssing 65 ECTS
| Path timeline | UAM --------6 weeks --------❱ QUB ----------------------------------------29 weeks ----------------------------------------❱ UHOHa overlap of 5 days❱ UAM |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
20th Sep 22 - 25th Nov 22
(exams until 30th Jan 23)
|
6th Jan 23 - 27th Mar 23
(exams until 29th May 23)
⚠ indicative dates
❱ Transition time from previous location:
6 weeks from end of classes
(overlap of 3 weeks 3 days from previous exam period) |
16th Oct 23 - 3rd Feb 24
(exams until 31st Mar 24)
❱ Transition time from previous location:
29 weeks from end of classes
(20 weeks from previous exam period) |
29th Jan 24 - 28th Jun 24
(exams until 12th Jul 24)
❱ Transition time from previous location:
overlap of 5 days from end of classes
(overlap of 8 weeks 6 days from previous exam period) |
|---|
| Autonomous University of Madrid | Queen's University of Belfast | University of Hohenheim | Autonomous University of Madrid |
|---|
| Locale | Madrid, Spain | Belfast, United Kingdom | Stuttgart, Germany | Madrid, Spain |
|---|
| Functional Foods and Precision Nutrition | Food integrity of the supply chains. Applied and advanced systems for food control | AgriFood Science and Engineering (fall/winter) | Thesis at Autonomous University of Madrid |
|---|
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. | 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. | |
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. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Advanced research skills | obl. | 5 | | Agri-food traceability and Fraud | obl. | 10 | | Entrepreneurship for Food | obl. | 7.5 |
| |
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
|
Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | 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). | Submitted thesis |
| Key for this path: 18_23_19 |
| Intended Learning Outcomes (ILOs) for the mobility path UAM ❱ QUB ❱ UHOHa ❱ UAM | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | UHOHa | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UAM ❱ QUB ❱ UHOHa ❱ UAM | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | QUB | test | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UAM ❱ QUB ❱ UHOHa ❱ UAM |
Innovative food processing
2.5 UAM
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 65Targeted nutrition and health management
22.5 UAM
✔ Thesis +30
✔Summer School +5
Total 57.5Digitalisation and data management
7.5 UAM
7.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 5522.5 QUB
15 UHOHa
✔ ETBC +5
✔Summer School +5
Total 47.52.5 UAM
22.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 35Food safety, transparency, traceability
22.5 QUB
✔ ETBC +5
✔Summer School +5
Total 32.522.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 32.515 UHOHa
✔ ETBC +5
✔Summer School +5
Total 25197: UAM ❱ QUB ❱ LUa ❱ UAM ◉3 Targeted nut...ment 70 ECTS
| Path timeline | UAM --------6 weeks --------❱ QUB ----------------------------20 weeks 1 day----------------------------❱ LUa ---------6 weeks 3 days---------❱ UAM |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
20th Sep 22 - 25th Nov 22
(exams until 30th Jan 23)
|
6th Jan 23 - 27th Mar 23
(exams until 29th May 23)
⚠ indicative dates
❱ Transition time from previous location:
6 weeks from end of classes
(overlap of 3 weeks 3 days from previous exam period) |
15th Aug 23 - 15th Dec 23
(exams until 15th Jan 24)
❱ Transition time from previous location:
20 weeks 1 day from end of classes
(11 weeks 1 day from previous exam period) |
29th Jan 24 - 28th Jun 24
(exams until 12th Jul 24)
❱ Transition time from previous location:
6 weeks 3 days from end of classes
(2 weeks from previous exam period) |
|---|
| Autonomous University of Madrid | Queen's University of Belfast | Lund University | Autonomous University of Madrid |
|---|
| Locale | Madrid, Spain | Belfast, United Kingdom | Lund, Sweden | Madrid, Spain |
|---|
| Functional Foods and Precision Nutrition | Food integrity of the supply chains. Applied and advanced systems for food control | Consumer driven sustainable food processing (fall/winter) | Thesis at Autonomous University of Madrid |
|---|
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. | The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | |
Basic knowledge in Food Science, Nutrition and/or Biology | | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Advanced research skills | obl. | 5 | | Agri-food traceability and Fraud | obl. | 10 | | Entrepreneurship for Food | obl. | 7.5 |
| |
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
|
Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Submitted thesis |
| Key for this path: 18_23_20 |
| Intended Learning Outcomes (ILOs) for the mobility path UAM ❱ QUB ❱ LUa ❱ UAM | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | LUa | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UAM ❱ QUB ❱ LUa ❱ UAM | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | QUB | test | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path UAM ❱ QUB ❱ LUa ❱ UAM |
Targeted nutrition and health management
22.5 UAM
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 70Food safety, transparency, traceability
22.5 QUB
22.5 LUa
✔ ETBC +5
✔Summer School +5
Total 55Innovative food processing
2.5 UAM
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 50Digitalisation and data management
7.5 UAM
✔ Thesis +30
✔Summer School +5
Total 42.522.5 LUa
✔ ETBC +5
✔Summer School +5
Total 32.522.5 QUB
✔Summer School +5
Total 27.52.5 UAM
15 LUa
✔ ETBC +5
✔Summer School +5
Total 27.5Consumer practices and public engagement
15 LUa
✔ ETBC +5
✔Summer School +5
Total 257.5 LUa
✔ ETBC +5
✔Summer School +5
Total 17.5Management of food system innovations
✔ ETBC +5
✔Summer School +5
Total 10198: UAM ❱ QUB ❱ AUa ❱ UAM ◉ Targeted nut...ment 57.5 ECTS
| Path timeline | UAM --------6 weeks --------❱ QUB ------------------------------22 weeks ------------------------------❱ AUa ----------7 weeks 2 days----------❱ UAM |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
20th Sep 22 - 25th Nov 22
(exams until 30th Jan 23)
|
6th Jan 23 - 27th Mar 23
(exams until 29th May 23)
⚠ indicative dates
❱ Transition time from previous location:
6 weeks from end of classes
(overlap of 3 weeks 3 days from previous exam period) |
28th Aug 23 - 9th Dec 23
(exams until 27th Jan 24)
❱ Transition time from previous location:
22 weeks from end of classes
(13 weeks from previous exam period) |
29th Jan 24 - 28th Jun 24
(exams until 12th Jul 24)
❱ Transition time from previous location:
7 weeks 2 days from end of classes
( 2 days from previous exam period) |
|---|
| Autonomous University of Madrid | Queen's University of Belfast | Aarhus University | Autonomous University of Madrid |
|---|
| Locale | Madrid, Spain | Belfast, United Kingdom | Aarhus, Denmark | Madrid, Spain |
|---|
| Functional Foods and Precision Nutrition | Food integrity of the supply chains. Applied and advanced systems for food control | Future Foods | Thesis at Autonomous University of Madrid |
|---|
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. | This track will bring the student close to future foods on society, consumer, sensory and molecular level. It will give the student insigt in future sustainable food production of high value crops and novel animal-based food products including cell-based production, combined with food sensory science, innovation and product development in the food sector. | |
Basic knowledge in Food Science, Nutrition and/or Biology | | A scientific, food, agricultural, technical-scientific or medical scientific bachelor degree with molecular biology or biochemistry at a level of 10-15 ECTS is recommended as well as basic knowledge of Food Science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Advanced research skills | obl. | 5 | | Agri-food traceability and Fraud | obl. | 10 | | Entrepreneurship for Food | obl. | 7.5 |
| |
| Project work in sensory science | obl. | 5 | | Innovative and organic production of fruits and vegetables | obl. | 7.5 | | Future animal-based food | obl. | 5 | | Food, consumer and innovation | obl. | 5 |
|
Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Submitted thesis |
| Key for this path: 18_23_17 |
| Intended Learning Outcomes (ILOs) for the mobility path UAM ❱ QUB ❱ AUa ❱ UAM | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | AUa | -
Create food with novel technolgy
-
Create coherence between molecular nutrition and food technology on one side and socio-scientific analysis of food production and consumption on the other.
| |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | | AUa | - Evaluate processes/strategies of product development of specific raw materials and production methods-
Discuss sensory characteristics according to societal relevance and the scientific literature
| |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | | AUa | - Suggests methods for production of future animal-based or plant-based products and identify challenges in production of new sustainable products | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | | AUa | - Understand the use of sensory science to develop future foods | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UAM ❱ QUB ❱ AUa ❱ UAM | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | AUa | Transference of knowledge, ideas and novel technologies to develop a future food, including the choice of primary production method and technological processing for the final product. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | QUB | test | | AUa | Students will be challenged to develop future food using their scientific and practical knowledge obtained in the program. The students will work in mixed, international groups.
| | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UAM ❱ QUB ❱ AUa ❱ UAM |
Targeted nutrition and health management
22.5 UAM
✔ Thesis +30
✔Summer School +5
Total 57.5Digitalisation and data management
7.5 UAM
✔ Thesis +30
✔Summer School +5
Total 42.5Innovative food processing
2.5 UAM
✔ Thesis +30
✔Summer School +5
Total 37.522.5 QUB
✔Summer School +5
Total 27.5Food safety, transparency, traceability
22.5 QUB
✔Summer School +5
Total 27.52.5 UAM
12.5 AUa
✔ ETBC +5
✔Summer School +5
Total 25Consumer practices and public engagement
10 AUa
✔ ETBC +5
✔Summer School +5
Total 206 AUa
✔ ETBC +5
✔Summer School +5
Total 16
✔ ETBC +5
✔Summer School +5
Total 10199: UAM ❱ LUb ❱ UW ❱ UAM ◉9 Targeted nut...ment 60.5 ECTS
| Path timeline | UAM -------------9 weeks 3 days-------------❱ LUb ------------------------17 weeks 5 days------------------------❱ UW ❱ UAM |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
20th Sep 22 - 25th Nov 22
(exams until 30th Jan 23)
|
30th Jan 23 - 31st May 23
(exams until 23rd Jun 23)
❱ Transition time from previous location:
9 weeks 3 days from end of classes
( from previous exam period) |
2nd Oct 23 - 29th Jan 24
(exams until 9th Feb 24)
❱ Transition time from previous location:
17 weeks 5 days from end of classes
(14 weeks 3 days from previous exam period) |
29th Jan 24 - 28th Jun 24
(exams until 12th Jul 24)
❱ Transition time from previous location:
from end of classes
(overlap of 1 week 4 days from previous exam period) |
|---|
| Autonomous University of Madrid | Lund University | University of Warsaw | Autonomous University of Madrid |
|---|
| Locale | Madrid, Spain | Lund, Sweden | Warsaw, Poland | Madrid, Spain |
|---|
| Functional Foods and Precision Nutrition | Consumer driven sustainable food processing (spring/summer) | Food System Management | Thesis at Autonomous University of Madrid |
|---|
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 aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing to enable smart-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. Students will get an increased understanding of food processing with significant waste reduction along the food value chain, including packaging and logistics, as well as healthy and high quality food production. The students will be able to understand and react according to future trends in sustainable food processing. | 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | |
Basic knowledge in Food Science, Nutrition and/or Biology | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | Basic knowledge about the food system | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| The relation of the food industry towards society and consumer | obl. | 7.5 | | Sustainable food processing and packaging | obl. | 7.5 | | Food formulation and product development | el. | 7.5 | | Quality and product safety | el. | 7.5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
|
Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Submitted thesis |
| Key for this path: 18_21_13 |
| Intended Learning Outcomes (ILOs) for the mobility path UAM ❱ LUb ❱ UW ❱ UAM | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | LUb | - Create/Design sustainable food and packaging prototypes | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUb | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | LUb | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | LUb | - Apply system perspectives on sustainable production, processing and consumption of food | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUb | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UAM ❱ LUb ❱ UW ❱ UAM | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | LUb | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | LUb | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | LUb | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | LUb | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | LUb | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. | | LUb | Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader. | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UAM ❱ LUb ❱ UW ❱ UAM |
Targeted nutrition and health management
22.5 UAM
3 LUb
✔ Thesis +30
✔Summer School +5
Total 60.5Digitalisation and data management
7.5 UAM
0.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 48Innovative food processing
2.5 UAM
7.5 LUb
✔ Thesis +30
✔Summer School +5
Total 45Consumer practices and public engagement
15 LUb
11.5 UW
✔ ETBC +5
✔Summer School +5
Total 36.5Management of food system innovations
2.5 LUb
22.5 UW
✔ ETBC +5
✔Summer School +5
Total 352.5 UAM
15 LUb
2 UW
✔ ETBC +5
✔Summer School +5
Total 29.515 LUb
2 UW
✔ ETBC +5
✔Summer School +5
Total 27Food safety, transparency, traceability
15 LUb
1 UW
✔ ETBC +5
✔Summer School +5
Total 2615 LUb
✔Summer School +5
Total 20200: UAM ❱ LUb ❱ UORa ❱ UAM ◉ Targeted nut...ment 85.5 ECTS
| Path timeline | UAM -------------9 weeks 3 days-------------❱ LUb -----------------------16 weeks 5 days-----------------------❱ UORa ----------7 weeks 3 days----------❱ UAM |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
20th Sep 22 - 25th Nov 22
(exams until 30th Jan 23)
|
30th Jan 23 - 31st May 23
(exams until 23rd Jun 23)
❱ Transition time from previous location:
9 weeks 3 days from end of classes
( from previous exam period) |
25th Sep 23 - 8th Dec 23
(exams until 19th Jan 24)
❱ Transition time from previous location:
16 weeks 5 days from end of classes
(13 weeks 3 days from previous exam period) |
29th Jan 24 - 28th Jun 24
(exams until 12th Jul 24)
❱ Transition time from previous location:
7 weeks 3 days from end of classes
(1 week 3 days from previous exam period) |
|---|
| Autonomous University of Madrid | Lund University | University of Reading | Autonomous University of Madrid |
|---|
| Locale | Madrid, Spain | Lund, Sweden | Reading, United Kingdom | Madrid, Spain |
|---|
| Functional Foods and Precision Nutrition | Consumer driven sustainable food processing (spring/summer) | Personalised Nutrition and the Consumer | Thesis at Autonomous University of Madrid |
|---|
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 aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing to enable smart-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. Students will get an increased understanding of food processing with significant waste reduction along the food value chain, including packaging and logistics, as well as healthy and high quality food production. The students will be able to understand and react according to future trends in sustainable food processing. | 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. | |
Basic knowledge in Food Science, Nutrition and/or Biology | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| The relation of the food industry towards society and consumer | obl. | 7.5 | | Sustainable food processing and packaging | obl. | 7.5 | | Food formulation and product development | el. | 7.5 | | Quality and product safety | el. | 7.5 |
| |
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
|
Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Submitted thesis |
| Key for this path: 18_21_16 |
| Intended Learning Outcomes (ILOs) for the mobility path UAM ❱ LUb ❱ UORa ❱ UAM | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | LUb | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUb | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | LUb | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | LUb | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUb | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UAM ❱ LUb ❱ UORa ❱ UAM | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | LUb | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | LUb | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | LUb | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | LUb | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | LUb | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. | | LUb | Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader. |
|
| Focus areas addressed by the mobility path UAM ❱ LUb ❱ UORa ❱ UAM |
Targeted nutrition and health management
22.5 UAM
3 LUb
20 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 85.5Innovative food processing
2.5 UAM
7.5 LUb
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 50Digitalisation and data management
7.5 UAM
✔ Thesis +30
✔Summer School +5
Total 42.5Food safety, transparency, traceability
15 LUb
4 UORa
✔ ETBC +5
✔Summer School +5
Total 29Consumer practices and public engagement
15 LUb
2.5 UORa
✔ ETBC +5
✔Summer School +5
Total 27.52.5 UAM
15 LUb
✔Summer School +5
Total 22.515 LUb
✔Summer School +5
Total 2015 LUb
✔Summer School +5
Total 20
✔ ETBC +5
✔Summer School +5
Total 10Management of food system innovations
2.5 LUb
✔Summer School +5
Total 7.5201: UAM ❱ LUb ❱ UNITOa ❱ UAM 2022◉5 Targeted nut...ment 65.5 ECTS
| Path timeline | UAM -------------9 weeks 3 days-------------❱ LUb ------------------------17 weeks 5 days------------------------❱ UNITOa -------5 weeks 3 days-------❱ UAM |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
20th Sep 22 - 25th Nov 22
(exams until 30th Jan 23)
|
30th Jan 23 - 31st May 23
(exams until 23rd Jun 23)
❱ Transition time from previous location:
9 weeks 3 days from end of classes
( from previous exam period) |
2nd Oct 23 - 22nd Dec 23
(exams until 29th Feb 24)
❱ Transition time from previous location:
17 weeks 5 days from end of classes
(14 weeks 3 days from previous exam period) |
29th Jan 24 - 28th Jun 24
(exams until 12th Jul 24)
❱ Transition time from previous location:
5 weeks 3 days from end of classes
(overlap of 4 weeks 3 days from previous exam period) |
|---|
| Autonomous University of Madrid | Lund University | University of Turin | Autonomous University of Madrid |
|---|
| Locale | Madrid, Spain | Lund, Sweden | Turin, Italy | Madrid, Spain |
|---|
| Functional Foods and Precision Nutrition | Consumer driven sustainable food processing (spring/summer) | Food safety of the whole value chain | Thesis at Autonomous University of Madrid |
|---|
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 aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing to enable smart-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. Students will get an increased understanding of food processing with significant waste reduction along the food value chain, including packaging and logistics, as well as healthy and high quality food production. The students will be able to understand and react according to future trends in sustainable food processing. | 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. | |
Basic knowledge in Food Science, Nutrition and/or Biology | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | Basic knowledge of the food microbiology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| The relation of the food industry towards society and consumer | obl. | 7.5 | | Sustainable food processing and packaging | obl. | 7.5 | | Food formulation and product development | el. | 7.5 | | Quality and product safety | el. | 7.5 |
| |
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
|
Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| 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.
 | Submitted thesis |
| Key for this path: 18_21_14 |
| Intended Learning Outcomes (ILOs) for the mobility path UAM ❱ LUb ❱ UNITOa ❱ UAM | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | LUb | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUb | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | UNITOa | - Assess safety issues of the whole food chain | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | LUb | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | UNITOa | - Solve specific safety challenges administered during the courses. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | LUb | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUb | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UAM ❱ LUb ❱ UNITOa ❱ UAM | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | LUb | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | LUb | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | LUb | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | LUb | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | LUb | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. | | LUb | Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader. |
|
| Focus areas addressed by the mobility path UAM ❱ LUb ❱ UNITOa ❱ UAM |
Targeted nutrition and health management
22.5 UAM
3 LUb
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 65.5Innovative food processing
2.5 UAM
7.5 LUb
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 50Food safety, transparency, traceability
15 LUb
22.5 UNITOa
✔ ETBC +5
✔Summer School +5
Total 47.5Digitalisation and data management
7.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.52.5 UAM
15 LUb
✔ ETBC +5
✔Summer School +5
Total 27.515 LUb
✔ ETBC +5
✔Summer School +5
Total 25Consumer practices and public engagement
15 LUb
✔ ETBC +5
✔Summer School +5
Total 2515 LUb
✔Summer School +5
Total 20Management of food system innovations
2.5 LUb
✔ ETBC +5
✔Summer School +5
Total 12.5
✔ ETBC +5
✔Summer School +5
Total 10202: UAM ❱ LUb ❱ UHOHa ❱ UAM 2022◉4 Innovative f...ssing 72.5 ECTS
| Path timeline | UAM -------------9 weeks 3 days-------------❱ LUb ---------------------------19 weeks 5 days---------------------------❱ UHOHa overlap of 5 days❱ UAM |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
20th Sep 22 - 25th Nov 22
(exams until 30th Jan 23)
|
30th Jan 23 - 31st May 23
(exams until 23rd Jun 23)
❱ Transition time from previous location:
9 weeks 3 days from end of classes
( from previous exam period) |
16th Oct 23 - 3rd Feb 24
(exams until 31st Mar 24)
❱ Transition time from previous location:
19 weeks 5 days from end of classes
(16 weeks 3 days from previous exam period) |
29th Jan 24 - 28th Jun 24
(exams until 12th Jul 24)
❱ Transition time from previous location:
overlap of 5 days from end of classes
(overlap of 8 weeks 6 days from previous exam period) |
|---|
| Autonomous University of Madrid | Lund University | University of Hohenheim | Autonomous University of Madrid |
|---|
| Locale | Madrid, Spain | Lund, Sweden | Stuttgart, Germany | Madrid, Spain |
|---|
| Functional Foods and Precision Nutrition | Consumer driven sustainable food processing (spring/summer) | AgriFood Science and Engineering (fall/winter) | Thesis at Autonomous University of Madrid |
|---|
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 aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing to enable smart-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. Students will get an increased understanding of food processing with significant waste reduction along the food value chain, including packaging and logistics, as well as healthy and high quality food production. The students will be able to understand and react according to future trends in sustainable food processing. | 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. | |
Basic knowledge in Food Science, Nutrition and/or Biology | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| The relation of the food industry towards society and consumer | obl. | 7.5 | | Sustainable food processing and packaging | obl. | 7.5 | | Food formulation and product development | el. | 7.5 | | Quality and product safety | el. | 7.5 |
| |
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
|
Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| 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). | Submitted thesis |
| Key for this path: 18_21_19 |
| Intended Learning Outcomes (ILOs) for the mobility path UAM ❱ LUb ❱ UHOHa ❱ UAM | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | LUb | - Create/Design sustainable food and packaging prototypes | | UHOHa | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUb | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | LUb | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | LUb | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUb | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UAM ❱ LUb ❱ UHOHa ❱ UAM | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | LUb | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | LUb | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | LUb | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | LUb | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | LUb | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. | | LUb | Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader. |
|
| Focus areas addressed by the mobility path UAM ❱ LUb ❱ UHOHa ❱ UAM |
Innovative food processing
2.5 UAM
7.5 LUb
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 72.5Targeted nutrition and health management
22.5 UAM
3 LUb
✔ Thesis +30
✔Summer School +5
Total 60.5Digitalisation and data management
7.5 UAM
7.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 552.5 UAM
15 LUb
22.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 5015 LUb
22.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 47.515 LUb
15 UHOHa
✔ ETBC +5
✔Summer School +5
Total 4015 UHOHa
✔ ETBC +5
✔Summer School +5
Total 25Food safety, transparency, traceability
15 LUb
✔ ETBC +5
✔Summer School +5
Total 25Consumer practices and public engagement
15 LUb
✔Summer School +5
Total 20Management of food system innovations
2.5 LUb
✔Summer School +5
Total 7.5203: UAM ❱ LUb ❱ QUB ❱ UAM ◉1 Targeted nut...ment 60.5 ECTS
| Path timeline | UAM -------------9 weeks 3 days-------------❱ LUb -----------------------16 weeks 3 days-----------------------❱ QUB ---------6 weeks 5 days---------❱ UAM |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
20th Sep 22 - 25th Nov 22
(exams until 30th Jan 23)
|
30th Jan 23 - 31st May 23
(exams until 23rd Jun 23)
❱ Transition time from previous location:
9 weeks 3 days from end of classes
( from previous exam period) |
23rd Sep 23 - 13th Dec 23
(exams until 29th May 24)
⚠ indicative dates
❱ Transition time from previous location:
16 weeks 3 days from end of classes
(13 weeks 1 day from previous exam period) |
29th Jan 24 - 28th Jun 24
(exams until 12th Jul 24)
❱ Transition time from previous location:
6 weeks 5 days from end of classes
(overlap of 17 weeks 1 day from previous exam period) |
|---|
| Autonomous University of Madrid | Lund University | Queen's University of Belfast | Autonomous University of Madrid |
|---|
| Locale | Madrid, Spain | Lund, Sweden | Belfast, United Kingdom | Madrid, Spain |
|---|
| Functional Foods and Precision Nutrition | Consumer driven sustainable food processing (spring/summer) | Food integrity of the supply chains. Applied and advanced systems for food control | Thesis at Autonomous University of Madrid |
|---|
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 aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing to enable smart-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. Students will get an increased understanding of food processing with significant waste reduction along the food value chain, including packaging and logistics, as well as healthy and high quality food production. The students will be able to understand and react according to future trends in sustainable food processing. | 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. | |
Basic knowledge in Food Science, Nutrition and/or Biology | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| The relation of the food industry towards society and consumer | obl. | 7.5 | | Sustainable food processing and packaging | obl. | 7.5 | | Food formulation and product development | el. | 7.5 | | Quality and product safety | el. | 7.5 |
| |
| Advanced research skills | obl. | 5 | | Advanced Food Bioanalysis | obl. | 10 | | Food Safety, Health and Disease | obl. | 7.5 |
|
Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Submitted thesis |
| Key for this path: 18_21_23 |
| Intended Learning Outcomes (ILOs) for the mobility path UAM ❱ LUb ❱ QUB ❱ UAM | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | LUb | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUb | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | LUb | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | LUb | - Apply system perspectives on sustainable production, processing and consumption of food | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUb | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UAM ❱ LUb ❱ QUB ❱ UAM | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | LUb | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | LUb | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | LUb | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | LUb | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | QUB | test | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | LUb | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. | | LUb | Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader. |
|
| Focus areas addressed by the mobility path UAM ❱ LUb ❱ QUB ❱ UAM |
Targeted nutrition and health management
22.5 UAM
3 LUb
✔ Thesis +30
✔Summer School +5
Total 60.5Food safety, transparency, traceability
15 LUb
22.5 QUB
✔ ETBC +5
✔Summer School +5
Total 47.5Innovative food processing
2.5 UAM
7.5 LUb
✔ Thesis +30
✔Summer School +5
Total 45Digitalisation and data management
7.5 UAM
✔ Thesis +30
✔Summer School +5
Total 42.522.5 QUB
✔ ETBC +5
✔Summer School +5
Total 32.52.5 UAM
15 LUb
✔Summer School +5
Total 22.515 LUb
✔Summer School +5
Total 20Consumer practices and public engagement
15 LUb
✔Summer School +5
Total 2015 LUb
✔Summer School +5
Total 20Management of food system innovations
2.5 LUb
✔Summer School +5
Total 7.5204: UAM ❱ LUb ❱ AUa ❱ UAM ◉ Targeted nut...ment 60.5 ECTS
| Path timeline | UAM -------------9 weeks 3 days-------------❱ LUb -----------------12 weeks 5 days-----------------❱ AUa ----------7 weeks 2 days----------❱ UAM |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
20th Sep 22 - 25th Nov 22
(exams until 30th Jan 23)
|
30th Jan 23 - 31st May 23
(exams until 23rd Jun 23)
❱ Transition time from previous location:
9 weeks 3 days from end of classes
( from previous exam period) |
28th Aug 23 - 9th Dec 23
(exams until 27th Jan 24)
❱ Transition time from previous location:
12 weeks 5 days from end of classes
(9 weeks 3 days from previous exam period) |
29th Jan 24 - 28th Jun 24
(exams until 12th Jul 24)
❱ Transition time from previous location:
7 weeks 2 days from end of classes
( 2 days from previous exam period) |
|---|
| Autonomous University of Madrid | Lund University | Aarhus University | Autonomous University of Madrid |
|---|
| Locale | Madrid, Spain | Lund, Sweden | Aarhus, Denmark | Madrid, Spain |
|---|
| Functional Foods and Precision Nutrition | Consumer driven sustainable food processing (spring/summer) | Future Foods | Thesis at Autonomous University of Madrid |
|---|
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 aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing to enable smart-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. Students will get an increased understanding of food processing with significant waste reduction along the food value chain, including packaging and logistics, as well as healthy and high quality food production. The students will be able to understand and react according to future trends in sustainable food processing. | This track will bring the student close to future foods on society, consumer, sensory and molecular level. It will give the student insigt in future sustainable food production of high value crops and novel animal-based food products including cell-based production, combined with food sensory science, innovation and product development in the food sector. | |
Basic knowledge in Food Science, Nutrition and/or Biology | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | A scientific, food, agricultural, technical-scientific or medical scientific bachelor degree with molecular biology or biochemistry at a level of 10-15 ECTS is recommended as well as basic knowledge of Food Science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| The relation of the food industry towards society and consumer | obl. | 7.5 | | Sustainable food processing and packaging | obl. | 7.5 | | Food formulation and product development | el. | 7.5 | | Quality and product safety | el. | 7.5 |
| |
| Project work in sensory science | obl. | 5 | | Innovative and organic production of fruits and vegetables | obl. | 7.5 | | Future animal-based food | obl. | 5 | | Food, consumer and innovation | obl. | 5 |
|
Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Submitted thesis |
| Key for this path: 18_21_17 |
| Intended Learning Outcomes (ILOs) for the mobility path UAM ❱ LUb ❱ AUa ❱ UAM | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | LUb | - Create/Design sustainable food and packaging prototypes | | AUa | -
Create food with novel technolgy
-
Create coherence between molecular nutrition and food technology on one side and socio-scientific analysis of food production and consumption on the other.
| |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUb | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | AUa | - Evaluate processes/strategies of product development of specific raw materials and production methods-
Discuss sensory characteristics according to societal relevance and the scientific literature
| |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | LUb | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | AUa | - Suggests methods for production of future animal-based or plant-based products and identify challenges in production of new sustainable products | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | LUb | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUb | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | AUa | - Understand the use of sensory science to develop future foods | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UAM ❱ LUb ❱ AUa ❱ UAM | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | LUb | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | LUb | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | AUa | Transference of knowledge, ideas and novel technologies to develop a future food, including the choice of primary production method and technological processing for the final product. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | LUb | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | LUb | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | AUa | Students will be challenged to develop future food using their scientific and practical knowledge obtained in the program. The students will work in mixed, international groups.
| | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | LUb | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. | | LUb | Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader. |
|
| Focus areas addressed by the mobility path UAM ❱ LUb ❱ AUa ❱ UAM |
Targeted nutrition and health management
22.5 UAM
3 LUb
✔ Thesis +30
✔Summer School +5
Total 60.5Innovative food processing
2.5 UAM
7.5 LUb
✔ Thesis +30
✔Summer School +5
Total 45Digitalisation and data management
7.5 UAM
✔ Thesis +30
✔Summer School +5
Total 42.52.5 UAM
15 LUb
12.5 AUa
✔ ETBC +5
✔Summer School +5
Total 40Consumer practices and public engagement
15 LUb
10 AUa
✔ ETBC +5
✔Summer School +5
Total 3515 LUb
6 AUa
✔ ETBC +5
✔Summer School +5
Total 3115 LUb
✔ ETBC +5
✔Summer School +5
Total 25Food safety, transparency, traceability
15 LUb
✔Summer School +5
Total 20Management of food system innovations
2.5 LUb
✔Summer School +5
Total 7.5205: UAM ❱ AUb ❱ UW ❱ UAM ◉ Targeted nut...ment 57.5 ECTS
| Path timeline | UAM -------------9 weeks 3 days-------------❱ AUb ---------------------------19 weeks 2 days---------------------------❱ UW ❱ UAM |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
20th Sep 22 - 25th Nov 22
(exams until 30th Jan 23)
|
30th Jan 23 - 20th May 23
(exams until 30th Jun 23)
❱ Transition time from previous location:
9 weeks 3 days from end of classes
( from previous exam period) |
2nd Oct 23 - 29th Jan 24
(exams until 9th Feb 24)
❱ Transition time from previous location:
19 weeks 2 days from end of classes
(13 weeks 3 days from previous exam period) |
29th Jan 24 - 28th Jun 24
(exams until 12th Jul 24)
❱ Transition time from previous location:
from end of classes
(overlap of 1 week 4 days from previous exam period) |
|---|
| Autonomous University of Madrid | Aarhus University | University of Warsaw | Autonomous University of Madrid |
|---|
| Locale | Madrid, Spain | Aarhus, Denmark | Warsaw, Poland | Madrid, Spain |
|---|
| Functional Foods and Precision Nutrition | Food structure and quality | Food System Management | Thesis at Autonomous University of Madrid |
|---|
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 focus on the linkage between primary production, raw material and the impact on final food product quality inclusive sensory quality. It aims to elucidate the genetic and the production factors in the primary production that are of significance for the quality of the raw material and its suitability for further processing of food and food products. Furthermore the track elucidate the relations between the structure and the functional characteristics of foods, and give the student knowledge of enzymatically catalyzed processes of significance for food production, and the interaction between food enzymes and the resulting food structure and texture. | 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | |
Basic knowledge in Food Science, Nutrition and/or Biology | Molecular Biology or Biochemistry at a level of 10-15 ECTS is recommended as well as a basic knowledge of Food Science | Basic knowledge about the food system | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Food structure and enzymes | obl. | 10 | | Food quality and technology | obl. | 10 | | Project work in sensory science | obl. | 2.5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
|
Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Submitted thesis |
| Key for this path: 18_26_13 |
| Intended Learning Outcomes (ILOs) for the mobility path UAM ❱ AUb ❱ UW ❱ UAM | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | AUb | -
Explain at molecular level how various raw materials, and process parameters affect the overall quality, structures and nutrients of foods.
-
Evaluate the raw material and processing that are most suited to obtain a given food product.
- Evaluate the significance of enzymatic processes and storage conditions for the functional characteristics and shelf life of various foods. | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | AUb | - Analyze production concepts that satisfy specific requirements for quality characteristics inclusive sensory quality- Demonstrate ability in analysing and interpreting objective and/or affective sensory data | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | AUb | - Describe the most probable sources of error for at given quality issue and suggest methods of analysis for verifying this.-
Explain and use different analytical methods for evaluating quality, specific enzymes, structures, and functionality relationships in food.
| | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UAM ❱ AUb ❱ UW ❱ UAM | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | AUb | Project work towards new product development | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | AUb | The whole food chain is essential here - and the importance of a holistic approach is transferred | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path UAM ❱ AUb ❱ UW ❱ UAM |
Targeted nutrition and health management
22.5 UAM
✔ Thesis +30
✔Summer School +5
Total 57.5Digitalisation and data management
7.5 UAM
0.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 48Innovative food processing
2.5 UAM
✔ Thesis +30
✔Summer School +5
Total 37.52.5 UAM
20 AUb
2 UW
✔ ETBC +5
✔Summer School +5
Total 34.5Management of food system innovations
22.5 UW
✔ ETBC +5
✔Summer School +5
Total 32.5Consumer practices and public engagement
2.5 AUb
11.5 UW
✔ ETBC +5
✔Summer School +5
Total 242 UW
✔ ETBC +5
✔Summer School +5
Total 12Food safety, transparency, traceability
1 UW
✔ ETBC +5
✔Summer School +5
Total 115 AUb
✔Summer School +5
Total 10206: UAM ❱ AUb ❱ UORa ❱ UAM ◉ Targeted nut...ment 82.5 ECTS
| Path timeline | UAM -------------9 weeks 3 days-------------❱ AUb -------------------------18 weeks 2 days-------------------------❱ UORa ----------7 weeks 3 days----------❱ UAM |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
20th Sep 22 - 25th Nov 22
(exams until 30th Jan 23)
|
30th Jan 23 - 20th May 23
(exams until 30th Jun 23)
❱ Transition time from previous location:
9 weeks 3 days from end of classes
( from previous exam period) |
25th Sep 23 - 8th Dec 23
(exams until 19th Jan 24)
❱ Transition time from previous location:
18 weeks 2 days from end of classes
(12 weeks 3 days from previous exam period) |
29th Jan 24 - 28th Jun 24
(exams until 12th Jul 24)
❱ Transition time from previous location:
7 weeks 3 days from end of classes
(1 week 3 days from previous exam period) |
|---|
| Autonomous University of Madrid | Aarhus University | University of Reading | Autonomous University of Madrid |
|---|
| Locale | Madrid, Spain | Aarhus, Denmark | Reading, United Kingdom | Madrid, Spain |
|---|
| Functional Foods and Precision Nutrition | Food structure and quality | Personalised Nutrition and the Consumer | Thesis at Autonomous University of Madrid |
|---|
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 focus on the linkage between primary production, raw material and the impact on final food product quality inclusive sensory quality. It aims to elucidate the genetic and the production factors in the primary production that are of significance for the quality of the raw material and its suitability for further processing of food and food products. Furthermore the track elucidate the relations between the structure and the functional characteristics of foods, and give the student knowledge of enzymatically catalyzed processes of significance for food production, and the interaction between food enzymes and the resulting food structure and texture. | 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. | |
Basic knowledge in Food Science, Nutrition and/or Biology | Molecular Biology or Biochemistry at a level of 10-15 ECTS is recommended as well as a basic knowledge of Food Science | General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Food structure and enzymes | obl. | 10 | | Food quality and technology | obl. | 10 | | Project work in sensory science | obl. | 2.5 |
| |
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
|
Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Submitted thesis |
| Key for this path: 18_26_16 |
| Intended Learning Outcomes (ILOs) for the mobility path UAM ❱ AUb ❱ UORa ❱ UAM | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | AUb | -
Explain at molecular level how various raw materials, and process parameters affect the overall quality, structures and nutrients of foods.
-
Evaluate the raw material and processing that are most suited to obtain a given food product.
- Evaluate the significance of enzymatic processes and storage conditions for the functional characteristics and shelf life of various foods. | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | AUb | - Analyze production concepts that satisfy specific requirements for quality characteristics inclusive sensory quality- Demonstrate ability in analysing and interpreting objective and/or affective sensory data | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | AUb | - Describe the most probable sources of error for at given quality issue and suggest methods of analysis for verifying this.-
Explain and use different analytical methods for evaluating quality, specific enzymes, structures, and functionality relationships in food.
| |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UAM ❱ AUb ❱ UORa ❱ UAM | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | AUb | Project work towards new product development | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | AUb | The whole food chain is essential here - and the importance of a holistic approach is transferred | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UAM ❱ AUb ❱ UORa ❱ UAM |
Targeted nutrition and health management
22.5 UAM
20 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 82.5Digitalisation and data management
7.5 UAM
✔ Thesis +30
✔Summer School +5
Total 42.5Innovative food processing
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 42.52.5 UAM
20 AUb
✔Summer School +5
Total 27.5Consumer practices and public engagement
2.5 AUb
2.5 UORa
✔ ETBC +5
✔Summer School +5
Total 15Food safety, transparency, traceability
4 UORa
✔ ETBC +5
✔Summer School +5
Total 14
✔ ETBC +5
✔Summer School +5
Total 105 AUb
✔Summer School +5
Total 10207: UAM ❱ AUb ❱ UNITOa ❱ UAM ◉ Targeted nut...ment 62.5 ECTS
| Path timeline | UAM -------------9 weeks 3 days-------------❱ AUb ---------------------------19 weeks 2 days---------------------------❱ UNITOa -------5 weeks 3 days-------❱ UAM |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
20th Sep 22 - 25th Nov 22
(exams until 30th Jan 23)
|
30th Jan 23 - 20th May 23
(exams until 30th Jun 23)
❱ Transition time from previous location:
9 weeks 3 days from end of classes
( from previous exam period) |
2nd Oct 23 - 22nd Dec 23
(exams until 29th Feb 24)
❱ Transition time from previous location:
19 weeks 2 days from end of classes
(13 weeks 3 days from previous exam period) |
29th Jan 24 - 28th Jun 24
(exams until 12th Jul 24)
❱ Transition time from previous location:
5 weeks 3 days from end of classes
(overlap of 4 weeks 3 days from previous exam period) |
|---|
| Autonomous University of Madrid | Aarhus University | University of Turin | Autonomous University of Madrid |
|---|
| Locale | Madrid, Spain | Aarhus, Denmark | Turin, Italy | Madrid, Spain |
|---|
| Functional Foods and Precision Nutrition | Food structure and quality | Food safety of the whole value chain | Thesis at Autonomous University of Madrid |
|---|
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 focus on the linkage between primary production, raw material and the impact on final food product quality inclusive sensory quality. It aims to elucidate the genetic and the production factors in the primary production that are of significance for the quality of the raw material and its suitability for further processing of food and food products. Furthermore the track elucidate the relations between the structure and the functional characteristics of foods, and give the student knowledge of enzymatically catalyzed processes of significance for food production, and the interaction between food enzymes and the resulting food structure and texture. | 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. | |
Basic knowledge in Food Science, Nutrition and/or Biology | Molecular Biology or Biochemistry at a level of 10-15 ECTS is recommended as well as a basic knowledge of Food Science | Basic knowledge of the food microbiology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Food structure and enzymes | obl. | 10 | | Food quality and technology | obl. | 10 | | Project work in sensory science | obl. | 2.5 |
| |
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
|
Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | 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.
 | Submitted thesis |
| Key for this path: 18_26_14 |
| Intended Learning Outcomes (ILOs) for the mobility path UAM ❱ AUb ❱ UNITOa ❱ UAM | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | AUb | -
Explain at molecular level how various raw materials, and process parameters affect the overall quality, structures and nutrients of foods.
-
Evaluate the raw material and processing that are most suited to obtain a given food product.
- Evaluate the significance of enzymatic processes and storage conditions for the functional characteristics and shelf life of various foods. | | UNITOa | - Assess safety issues of the whole food chain | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | AUb | - Analyze production concepts that satisfy specific requirements for quality characteristics inclusive sensory quality- Demonstrate ability in analysing and interpreting objective and/or affective sensory data | | UNITOa | - Solve specific safety challenges administered during the courses. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | AUb | - Describe the most probable sources of error for at given quality issue and suggest methods of analysis for verifying this.-
Explain and use different analytical methods for evaluating quality, specific enzymes, structures, and functionality relationships in food.
| |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UAM ❱ AUb ❱ UNITOa ❱ UAM | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | AUb | Project work towards new product development | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | AUb | The whole food chain is essential here - and the importance of a holistic approach is transferred | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UAM ❱ AUb ❱ UNITOa ❱ UAM |
Targeted nutrition and health management
22.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Digitalisation and data management
7.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.5Innovative food processing
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 42.5Food safety, transparency, traceability
22.5 UNITOa
✔ ETBC +5
✔Summer School +5
Total 32.52.5 UAM
20 AUb
✔ ETBC +5
✔Summer School +5
Total 32.5Consumer practices and public engagement
2.5 AUb
✔ ETBC +5
✔Summer School +5
Total 12.5
✔ ETBC +5
✔Summer School +5
Total 10Management of food system innovations
✔ ETBC +5
✔Summer School +5
Total 10
✔ ETBC +5
✔Summer School +5
Total 105 AUb
✔Summer School +5
Total 10208: UAM ❱ AUb ❱ UHOHa ❱ UAM ◉ Innovative f...ssing 65 ECTS
| Path timeline | UAM -------------9 weeks 3 days-------------❱ AUb -----------------------------21 weeks 2 days-----------------------------❱ UHOHa overlap of 5 days❱ UAM |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
20th Sep 22 - 25th Nov 22
(exams until 30th Jan 23)
|
30th Jan 23 - 20th May 23
(exams until 30th Jun 23)
❱ Transition time from previous location:
9 weeks 3 days from end of classes
( from previous exam period) |
16th Oct 23 - 3rd Feb 24
(exams until 31st Mar 24)
❱ Transition time from previous location:
21 weeks 2 days from end of classes
(15 weeks 3 days from previous exam period) |
29th Jan 24 - 28th Jun 24
(exams until 12th Jul 24)
❱ Transition time from previous location:
overlap of 5 days from end of classes
(overlap of 8 weeks 6 days from previous exam period) |
|---|
| Autonomous University of Madrid | Aarhus University | University of Hohenheim | Autonomous University of Madrid |
|---|
| Locale | Madrid, Spain | Aarhus, Denmark | Stuttgart, Germany | Madrid, Spain |
|---|
| Functional Foods and Precision Nutrition | Food structure and quality | AgriFood Science and Engineering (fall/winter) | Thesis at Autonomous University of Madrid |
|---|
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 focus on the linkage between primary production, raw material and the impact on final food product quality inclusive sensory quality. It aims to elucidate the genetic and the production factors in the primary production that are of significance for the quality of the raw material and its suitability for further processing of food and food products. Furthermore the track elucidate the relations between the structure and the functional characteristics of foods, and give the student knowledge of enzymatically catalyzed processes of significance for food production, and the interaction between food enzymes and the resulting food structure and texture. | 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. | |
Basic knowledge in Food Science, Nutrition and/or Biology | Molecular Biology or Biochemistry at a level of 10-15 ECTS is recommended as well as a basic knowledge of Food Science | Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Food structure and enzymes | obl. | 10 | | Food quality and technology | obl. | 10 | | Project work in sensory science | obl. | 2.5 |
| |
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
|
Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | 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). | Submitted thesis |
| Key for this path: 18_26_19 |
| Intended Learning Outcomes (ILOs) for the mobility path UAM ❱ AUb ❱ UHOHa ❱ UAM | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | UHOHa | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | AUb | -
Explain at molecular level how various raw materials, and process parameters affect the overall quality, structures and nutrients of foods.
-
Evaluate the raw material and processing that are most suited to obtain a given food product.
- Evaluate the significance of enzymatic processes and storage conditions for the functional characteristics and shelf life of various foods. | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | AUb | - Analyze production concepts that satisfy specific requirements for quality characteristics inclusive sensory quality- Demonstrate ability in analysing and interpreting objective and/or affective sensory data | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | AUb | - Describe the most probable sources of error for at given quality issue and suggest methods of analysis for verifying this.-
Explain and use different analytical methods for evaluating quality, specific enzymes, structures, and functionality relationships in food.
| |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UAM ❱ AUb ❱ UHOHa ❱ UAM | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | AUb | Project work towards new product development | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | AUb | The whole food chain is essential here - and the importance of a holistic approach is transferred | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UAM ❱ AUb ❱ UHOHa ❱ UAM |
Innovative food processing
2.5 UAM
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 65Targeted nutrition and health management
22.5 UAM
✔ Thesis +30
✔Summer School +5
Total 57.5Digitalisation and data management
7.5 UAM
7.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 552.5 UAM
20 AUb
22.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 555 AUb
22.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 37.515 UHOHa
✔ ETBC +5
✔Summer School +5
Total 2515 UHOHa
✔ ETBC +5
✔Summer School +5
Total 25Food safety, transparency, traceability
✔ ETBC +5
✔Summer School +5
Total 10Consumer practices and public engagement
2.5 AUb
✔Summer School +5
Total 7.5209: UAM ❱ AUb ❱ QUB ❱ UAM ◉ Targeted nut...ment 57.5 ECTS
| Path timeline | UAM -------------9 weeks 3 days-------------❱ AUb -------------------------18 weeks -------------------------❱ QUB ---------6 weeks 5 days---------❱ UAM |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
20th Sep 22 - 25th Nov 22
(exams until 30th Jan 23)
|
30th Jan 23 - 20th May 23
(exams until 30th Jun 23)
❱ Transition time from previous location:
9 weeks 3 days from end of classes
( from previous exam period) |
23rd Sep 23 - 13th Dec 23
(exams until 29th May 24)
⚠ indicative dates
❱ Transition time from previous location:
18 weeks from end of classes
(12 weeks 1 day from previous exam period) |
29th Jan 24 - 28th Jun 24
(exams until 12th Jul 24)
❱ Transition time from previous location:
6 weeks 5 days from end of classes
(overlap of 17 weeks 1 day from previous exam period) |
|---|
| Autonomous University of Madrid | Aarhus University | Queen's University of Belfast | Autonomous University of Madrid |
|---|
| Locale | Madrid, Spain | Aarhus, Denmark | Belfast, United Kingdom | Madrid, Spain |
|---|
| Functional Foods and Precision Nutrition | Food structure and quality | Food integrity of the supply chains. Applied and advanced systems for food control | Thesis at Autonomous University of Madrid |
|---|
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 focus on the linkage between primary production, raw material and the impact on final food product quality inclusive sensory quality. It aims to elucidate the genetic and the production factors in the primary production that are of significance for the quality of the raw material and its suitability for further processing of food and food products. Furthermore the track elucidate the relations between the structure and the functional characteristics of foods, and give the student knowledge of enzymatically catalyzed processes of significance for food production, and the interaction between food enzymes and the resulting food structure and texture. | 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. | |
Basic knowledge in Food Science, Nutrition and/or Biology | Molecular Biology or Biochemistry at a level of 10-15 ECTS is recommended as well as a basic knowledge of Food Science | | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Food structure and enzymes | obl. | 10 | | Food quality and technology | obl. | 10 | | Project work in sensory science | obl. | 2.5 |
| |
| Advanced research skills | obl. | 5 | | Advanced Food Bioanalysis | obl. | 10 | | Food Safety, Health and Disease | obl. | 7.5 |
|
Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Submitted thesis |
| Key for this path: 18_26_23 |
| Intended Learning Outcomes (ILOs) for the mobility path UAM ❱ AUb ❱ QUB ❱ UAM | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | AUb | -
Explain at molecular level how various raw materials, and process parameters affect the overall quality, structures and nutrients of foods.
-
Evaluate the raw material and processing that are most suited to obtain a given food product.
- Evaluate the significance of enzymatic processes and storage conditions for the functional characteristics and shelf life of various foods. | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | AUb | - Analyze production concepts that satisfy specific requirements for quality characteristics inclusive sensory quality- Demonstrate ability in analysing and interpreting objective and/or affective sensory data | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | AUb | - Describe the most probable sources of error for at given quality issue and suggest methods of analysis for verifying this.-
Explain and use different analytical methods for evaluating quality, specific enzymes, structures, and functionality relationships in food.
| | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UAM ❱ AUb ❱ QUB ❱ UAM | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | AUb | Project work towards new product development | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | QUB | test | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | AUb | The whole food chain is essential here - and the importance of a holistic approach is transferred | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path UAM ❱ AUb ❱ QUB ❱ UAM |
Targeted nutrition and health management
22.5 UAM
✔ Thesis +30
✔Summer School +5
Total 57.5Digitalisation and data management
7.5 UAM
✔ Thesis +30
✔Summer School +5
Total 42.5Innovative food processing
2.5 UAM
✔ Thesis +30
✔Summer School +5
Total 37.522.5 QUB
✔ ETBC +5
✔Summer School +5
Total 32.5Food safety, transparency, traceability
22.5 QUB
✔ ETBC +5
✔Summer School +5
Total 32.52.5 UAM
20 AUb
✔Summer School +5
Total 27.55 AUb
✔Summer School +5
Total 10Consumer practices and public engagement
2.5 AUb
✔Summer School +5
Total 7.5210: UAM ❱ AUb ❱ LUa ❱ UAM ◉ Targeted nut...ment 70 ECTS
| Path timeline | UAM -------------9 weeks 3 days-------------❱ AUb -----------------12 weeks 3 days-----------------❱ LUa ---------6 weeks 3 days---------❱ UAM |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
20th Sep 22 - 25th Nov 22
(exams until 30th Jan 23)
|
30th Jan 23 - 20th May 23
(exams until 30th Jun 23)
❱ Transition time from previous location:
9 weeks 3 days from end of classes
( from previous exam period) |
15th Aug 23 - 15th Dec 23
(exams until 15th Jan 24)
❱ Transition time from previous location:
12 weeks 3 days from end of classes
(6 weeks 4 days from previous exam period) |
29th Jan 24 - 28th Jun 24
(exams until 12th Jul 24)
❱ Transition time from previous location:
6 weeks 3 days from end of classes
(2 weeks from previous exam period) |
|---|
| Autonomous University of Madrid | Aarhus University | Lund University | Autonomous University of Madrid |
|---|
| Locale | Madrid, Spain | Aarhus, Denmark | Lund, Sweden | Madrid, Spain |
|---|
| Functional Foods and Precision Nutrition | Food structure and quality | Consumer driven sustainable food processing (fall/winter) | Thesis at Autonomous University of Madrid |
|---|
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 focus on the linkage between primary production, raw material and the impact on final food product quality inclusive sensory quality. It aims to elucidate the genetic and the production factors in the primary production that are of significance for the quality of the raw material and its suitability for further processing of food and food products. Furthermore the track elucidate the relations between the structure and the functional characteristics of foods, and give the student knowledge of enzymatically catalyzed processes of significance for food production, and the interaction between food enzymes and the resulting food structure and texture. | The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | |
Basic knowledge in Food Science, Nutrition and/or Biology | Molecular Biology or Biochemistry at a level of 10-15 ECTS is recommended as well as a basic knowledge of Food Science | Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Food structure and enzymes | obl. | 10 | | Food quality and technology | obl. | 10 | | Project work in sensory science | obl. | 2.5 |
| |
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
|
Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Submitted thesis |
| Key for this path: 18_26_20 |
| Intended Learning Outcomes (ILOs) for the mobility path UAM ❱ AUb ❱ LUa ❱ UAM | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | LUa | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | AUb | -
Explain at molecular level how various raw materials, and process parameters affect the overall quality, structures and nutrients of foods.
-
Evaluate the raw material and processing that are most suited to obtain a given food product.
- Evaluate the significance of enzymatic processes and storage conditions for the functional characteristics and shelf life of various foods. | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | AUb | - Analyze production concepts that satisfy specific requirements for quality characteristics inclusive sensory quality- Demonstrate ability in analysing and interpreting objective and/or affective sensory data | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | AUb | - Describe the most probable sources of error for at given quality issue and suggest methods of analysis for verifying this.-
Explain and use different analytical methods for evaluating quality, specific enzymes, structures, and functionality relationships in food.
| | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path UAM ❱ AUb ❱ LUa ❱ UAM | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | AUb | Project work towards new product development | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | AUb | The whole food chain is essential here - and the importance of a holistic approach is transferred | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path UAM ❱ AUb ❱ LUa ❱ UAM |
Targeted nutrition and health management
22.5 UAM
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 70Innovative food processing
2.5 UAM
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 502.5 UAM
20 AUb
15 LUa
✔ ETBC +5
✔Summer School +5
Total 47.5Digitalisation and data management
7.5 UAM
✔ Thesis +30
✔Summer School +5
Total 42.5Food safety, transparency, traceability
22.5 LUa
✔ ETBC +5
✔Summer School +5
Total 32.522.5 LUa
✔ ETBC +5
✔Summer School +5
Total 32.5Consumer practices and public engagement
2.5 AUb
15 LUa
✔ ETBC +5
✔Summer School +5
Total 27.55 AUb
7.5 LUa
✔ ETBC +5
✔Summer School +5
Total 22.5Management of food system innovations
✔ ETBC +5
✔Summer School +5
Total 10211: LUa ❱ UW ❱ UORa ❱ LU ◉ Consumer pra...ment 69 ECTS Food safety,...ility 67.5 ECTS Targeted nut...ment 67.5 ECTS
| Path timeline | LUa -------------9 weeks 3 days-------------❱ UW --------------------14 weeks 3 days--------------------❱ UORa ----------7 weeks 3 days----------❱ LU |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
1st Sep 22 - 16th Dec 22
(exams until 15th Jan 23)
|
20th Feb 23 - 16th Jun 23
(exams until 17th Jun 23)
❱ Transition time from previous location:
9 weeks 3 days from end of classes
(5 weeks 1 day from previous exam period) |
25th Sep 23 - 8th Dec 23
(exams until 19th Jan 24)
❱ Transition time from previous location:
14 weeks 3 days from end of classes
(14 weeks 2 days from previous exam period) |
29th Jan 24 - 31st May 24
(exams until 22nd Jun 24)
❱ Transition time from previous location:
7 weeks 3 days from end of classes
(1 week 3 days from previous exam period) |
|---|
| Lund University | University of Warsaw | University of Reading | Lund University |
|---|
| Locale | Lund, Sweden | Warsaw, Poland | Reading, United Kingdom | Lund, Sweden |
|---|
| Consumer driven sustainable food processing (fall/winter) | Food System Management | Personalised Nutrition and the Consumer | Thesis at Lund University |
|---|
| The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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. | The Master thesis project can be academic in nature, or developed within industry. Examples of companies where students have performed their degree projects include Tetra Pak, Aventure, Orkla foods, Findus and Probi. |
Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | 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. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
|
| Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Submitted thesis |
| Key for this path: 20_13_16 |
| Intended Learning Outcomes (ILOs) for the mobility path LUa ❱ UW ❱ UORa ❱ LU | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path LUa ❱ UW ❱ UORa ❱ LU | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
| | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path LUa ❱ UW ❱ UORa ❱ LU |
Consumer practices and public engagement
15 LUa
11.5 UW
2.5 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 69Targeted nutrition and health management
7.5 LUa
20 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 67.5Food safety, transparency, traceability
22.5 LUa
1 UW
4 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 67.522.5 LUa
2 UW
✔ Thesis +30
✔Summer School +5
Total 59.5Management of food system innovations
22.5 UW
✔ Thesis +30
✔Summer School +5
Total 57.515 LUa
2 UW
✔ Thesis +30
✔Summer School +5
Total 52Innovative food processing
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.57.5 LUa
✔ Thesis +30
✔Summer School +5
Total 42.5
✔ ETBC +5
✔Summer School +5
Total 10Digitalisation and data management
0.5 UW
✔Summer School +5
Total 5.5212: LUa ❱ UW ❱ UNITOa ❱ LU ◉6 Circular foo...stems 64.5 ECTS Consumer pra...ment 66.5 ECTS Food safety,...ility 86 ECTS
| Path timeline | LUa -------------9 weeks 3 days-------------❱ UW ---------------------15 weeks 3 days---------------------❱ UNITOa -------5 weeks 3 days-------❱ LU |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
1st Sep 22 - 16th Dec 22
(exams until 15th Jan 23)
|
20th Feb 23 - 16th Jun 23
(exams until 17th Jun 23)
❱ Transition time from previous location:
9 weeks 3 days from end of classes
(5 weeks 1 day from previous exam period) |
2nd Oct 23 - 22nd Dec 23
(exams until 29th Feb 24)
❱ Transition time from previous location:
15 weeks 3 days from end of classes
(15 weeks 2 days from previous exam period) |
29th Jan 24 - 31st May 24
(exams until 22nd Jun 24)
❱ Transition time from previous location:
5 weeks 3 days from end of classes
(overlap of 4 weeks 3 days from previous exam period) |
|---|
| Lund University | University of Warsaw | University of Turin | Lund University |
|---|
| Locale | Lund, Sweden | Warsaw, Poland | Turin, Italy | Lund, Sweden |
|---|
| Consumer driven sustainable food processing (fall/winter) | Food System Management | Food safety of the whole value chain | Thesis at Lund University |
|---|
| The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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. | The Master thesis project can be academic in nature, or developed within industry. Examples of companies where students have performed their degree projects include Tetra Pak, Aventure, Orkla foods, Findus and Probi. |
Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | Basic knowledge about the food system | Basic knowledge of the food microbiology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
|
| Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | 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.
 | Submitted thesis |
| Key for this path: 20_13_14 |
| Intended Learning Outcomes (ILOs) for the mobility path LUa ❱ UW ❱ UNITOa ❱ LU | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | UNITOa | - Assess safety issues of the whole food chain | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | UNITOa | - Solve specific safety challenges administered during the courses. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path LUa ❱ UW ❱ UNITOa ❱ LU | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
| | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path LUa ❱ UW ❱ UNITOa ❱ LU |
Food safety, transparency, traceability
22.5 LUa
1 UW
22.5 UNITOa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 86Consumer practices and public engagement
15 LUa
11.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 66.522.5 LUa
2 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 64.5Management of food system innovations
22.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.515 LUa
2 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 57Targeted nutrition and health management
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.5Innovative food processing
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.57.5 LUa
✔ Thesis +30
✔Summer School +5
Total 42.5Digitalisation and data management
0.5 UW
✔ ETBC +5
✔Summer School +5
Total 10.5
✔ ETBC +5
✔Summer School +5
Total 10213: LUa ❱ UW ❱ UHOHa ❱ LU ◉ Circular foo...stems 79.5 ECTS Sustainable ...ction 79.5 ECTS Food safety,...ility 63.5 ECTS Innovative f...ssing 70 ECTS Protein dive...ation 70 ECTS
| Path timeline | LUa -------------9 weeks 3 days-------------❱ UW ------------------------17 weeks 3 days------------------------❱ UHOHa overlap of 5 days❱ LU |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
1st Sep 22 - 16th Dec 22
(exams until 15th Jan 23)
|
20th Feb 23 - 16th Jun 23
(exams until 17th Jun 23)
❱ Transition time from previous location:
9 weeks 3 days from end of classes
(5 weeks 1 day from previous exam period) |
16th Oct 23 - 3rd Feb 24
(exams until 31st Mar 24)
❱ Transition time from previous location:
17 weeks 3 days from end of classes
(17 weeks 2 days from previous exam period) |
29th Jan 24 - 31st May 24
(exams until 22nd Jun 24)
❱ Transition time from previous location:
overlap of 5 days from end of classes
(overlap of 8 weeks 6 days from previous exam period) |
|---|
| Lund University | University of Warsaw | University of Hohenheim | Lund University |
|---|
| Locale | Lund, Sweden | Warsaw, Poland | Stuttgart, Germany | Lund, Sweden |
|---|
| Consumer driven sustainable food processing (fall/winter) | Food System Management | AgriFood Science and Engineering (fall/winter) | Thesis at Lund University |
|---|
| The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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 Master thesis project can be academic in nature, or developed within industry. Examples of companies where students have performed their degree projects include Tetra Pak, Aventure, Orkla foods, Findus and Probi. |
Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | 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. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
|
| Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | 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). | Submitted thesis |
| Key for this path: 20_13_19 |
| Intended Learning Outcomes (ILOs) for the mobility path LUa ❱ UW ❱ UHOHa ❱ LU | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | UHOHa | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path LUa ❱ UW ❱ UHOHa ❱ LU | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
| | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path LUa ❱ UW ❱ UHOHa ❱ LU |
22.5 LUa
2 UW
15 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 79.515 LUa
2 UW
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 79.5Innovative food processing
7.5 LUa
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 707.5 LUa
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 70Food safety, transparency, traceability
22.5 LUa
1 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 63.5Consumer practices and public engagement
15 LUa
11.5 UW
✔ Thesis +30
✔Summer School +5
Total 61.5Management of food system innovations
22.5 UW
✔ Thesis +30
✔Summer School +5
Total 57.5Targeted nutrition and health management
7.5 LUa
✔ Thesis +30
✔Summer School +5
Total 42.515 UHOHa
✔ ETBC +5
✔Summer School +5
Total 25Digitalisation and data management
0.5 UW
7.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 18214: LUa ❱ UW ❱ UAM ❱ LU ◉7 Targeted nut...ment 70 ECTS
| Path timeline | LUa -------------9 weeks 3 days-------------❱ UW -----------------12 weeks 1 day-----------------❱ UAM --------5 weeks 5 days--------❱ LU |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
1st Sep 22 - 16th Dec 22
(exams until 15th Jan 23)
|
20th Feb 23 - 16th Jun 23
(exams until 17th Jun 23)
❱ Transition time from previous location:
9 weeks 3 days from end of classes
(5 weeks 1 day from previous exam period) |
9th Sep 23 - 20th Dec 23
(exams until 20th Jan 24)
⚠ indicative dates
❱ Transition time from previous location:
12 weeks 1 day from end of classes
(12 weeks from previous exam period) |
29th Jan 24 - 31st May 24
(exams until 22nd Jun 24)
❱ Transition time from previous location:
5 weeks 5 days from end of classes
(1 week 2 days from previous exam period) |
|---|
| Lund University | University of Warsaw | Autonomous University of Madrid | Lund University |
|---|
| Locale | Lund, Sweden | Warsaw, Poland | Madrid, Spain | Lund, Sweden |
|---|
| Consumer driven sustainable food processing (fall/winter) | Food System Management | Functional Foods and Precision Nutrition | Thesis at Lund University |
|---|
| The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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 Master thesis project can be academic in nature, or developed within industry. Examples of companies where students have performed their degree projects include Tetra Pak, Aventure, Orkla foods, Findus and Probi. |
Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | Basic knowledge about the food system | Basic knowledge in Food Science, Nutrition and/or Biology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
|
| Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Submitted thesis |
| Key for this path: 20_13_18 |
| Intended Learning Outcomes (ILOs) for the mobility path LUa ❱ UW ❱ UAM ❱ LU | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path LUa ❱ UW ❱ UAM ❱ LU | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
| | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. | | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path LUa ❱ UW ❱ UAM ❱ LU |
Targeted nutrition and health management
7.5 LUa
22.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 70Consumer practices and public engagement
15 LUa
11.5 UW
✔ Thesis +30
✔Summer School +5
Total 61.522.5 LUa
2 UW
✔ Thesis +30
✔Summer School +5
Total 59.515 LUa
2 UW
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 59.5Food safety, transparency, traceability
22.5 LUa
1 UW
✔ Thesis +30
✔Summer School +5
Total 58.5Management of food system innovations
22.5 UW
✔ Thesis +30
✔Summer School +5
Total 57.5Innovative food processing
7.5 LUa
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 507.5 LUa
✔ Thesis +30
✔Summer School +5
Total 42.5Digitalisation and data management
0.5 UW
7.5 UAM
✔ ETBC +5
✔Summer School +5
Total 18215: LUa ❱ UW ❱ QUB ❱ LU ◉ Food safety,...ility 86 ECTS
| Path timeline | LUa -------------9 weeks 3 days-------------❱ UW -------------------14 weeks 1 day-------------------❱ QUB ---------6 weeks 5 days---------❱ LU |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
1st Sep 22 - 16th Dec 22
(exams until 15th Jan 23)
|
20th Feb 23 - 16th Jun 23
(exams until 17th Jun 23)
❱ Transition time from previous location:
9 weeks 3 days from end of classes
(5 weeks 1 day from previous exam period) |
23rd Sep 23 - 13th Dec 23
(exams until 29th May 24)
⚠ indicative dates
❱ Transition time from previous location:
14 weeks 1 day from end of classes
(14 weeks from previous exam period) |
29th Jan 24 - 31st May 24
(exams until 22nd Jun 24)
❱ Transition time from previous location:
6 weeks 5 days from end of classes
(overlap of 17 weeks 1 day from previous exam period) |
|---|
| Lund University | University of Warsaw | Queen's University of Belfast | Lund University |
|---|
| Locale | Lund, Sweden | Warsaw, Poland | Belfast, United Kingdom | Lund, Sweden |
|---|
| Consumer driven sustainable food processing (fall/winter) | Food System Management | Food integrity of the supply chains. Applied and advanced systems for food control | Thesis at Lund University |
|---|
| The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | 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 Master thesis project can be academic in nature, or developed within industry. Examples of companies where students have performed their degree projects include Tetra Pak, Aventure, Orkla foods, Findus and Probi. |
Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | Basic knowledge about the food system | | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Advanced research skills | obl. | 5 | | Advanced Food Bioanalysis | obl. | 10 | | Food Safety, Health and Disease | obl. | 7.5 |
|
| Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Submitted thesis |
| Key for this path: 20_13_23 |
| Intended Learning Outcomes (ILOs) for the mobility path LUa ❱ UW ❱ QUB ❱ LU | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | | UW | - Apply basic project management tools and IT programs to design an example project (S). | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path LUa ❱ UW ❱ QUB ❱ LU | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | QUB | test | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
| | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path LUa ❱ UW ❱ QUB ❱ LU |
Food safety, transparency, traceability
22.5 LUa
1 UW
22.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 86Consumer practices and public engagement
15 LUa
11.5 UW
✔ Thesis +30
✔Summer School +5
Total 61.522.5 LUa
2 UW
✔ Thesis +30
✔Summer School +5
Total 59.5Management of food system innovations
22.5 UW
✔ Thesis +30
✔Summer School +5
Total 57.515 LUa
2 UW
✔ Thesis +30
✔Summer School +5
Total 52Targeted nutrition and health management
7.5 LUa
✔ Thesis +30
✔Summer School +5
Total 42.5Innovative food processing
7.5 LUa
✔ Thesis +30
✔Summer School +5
Total 42.57.5 LUa
✔ Thesis +30
✔Summer School +5
Total 42.522.5 QUB
✔ ETBC +5
✔Summer School +5
Total 32.5Digitalisation and data management
0.5 UW
✔Summer School +5
Total 5.5216: LUa ❱ UW ❱ AUa ❱ LU ◉3 Circular foo...stems 64.5 ECTS Consumer pra...ment 76.5 ECTS Sustainable ...ction 69.5 ECTS
| Path timeline | LUa -------------9 weeks 3 days-------------❱ UW --------------10 weeks 3 days--------------❱ AUa ----------7 weeks 2 days----------❱ LU |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
1st Sep 22 - 16th Dec 22
(exams until 15th Jan 23)
|
20th Feb 23 - 16th Jun 23
(exams until 17th Jun 23)
❱ Transition time from previous location:
9 weeks 3 days from end of classes
(5 weeks 1 day from previous exam period) |
28th Aug 23 - 9th Dec 23
(exams until 27th Jan 24)
❱ Transition time from previous location:
10 weeks 3 days from end of classes
(10 weeks 2 days from previous exam period) |
29th Jan 24 - 31st May 24
(exams until 22nd Jun 24)
❱ Transition time from previous location:
7 weeks 2 days from end of classes
( 2 days from previous exam period) |
|---|
| Lund University | University of Warsaw | Aarhus University | Lund University |
|---|
| Locale | Lund, Sweden | Warsaw, Poland | Aarhus, Denmark | Lund, Sweden |
|---|
| Consumer driven sustainable food processing (fall/winter) | Food System Management | Future Foods | Thesis at Lund University |
|---|
| The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | This track will bring the student close to future foods on society, consumer, sensory and molecular level. It will give the student insigt in future sustainable food production of high value crops and novel animal-based food products including cell-based production, combined with food sensory science, innovation and product development in the food sector. | The Master thesis project can be academic in nature, or developed within industry. Examples of companies where students have performed their degree projects include Tetra Pak, Aventure, Orkla foods, Findus and Probi. |
Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | Basic knowledge about the food system | A scientific, food, agricultural, technical-scientific or medical scientific bachelor degree with molecular biology or biochemistry at a level of 10-15 ECTS is recommended as well as basic knowledge of Food Science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
| |
| Project work in sensory science | obl. | 5 | | Innovative and organic production of fruits and vegetables | obl. | 7.5 | | Future animal-based food | obl. | 5 | | Food, consumer and innovation | obl. | 5 |
|
| Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Submitted thesis |
| Key for this path: 20_13_17 |
| Intended Learning Outcomes (ILOs) for the mobility path LUa ❱ UW ❱ AUa ❱ LU | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | | AUa | -
Create food with novel technolgy
-
Create coherence between molecular nutrition and food technology on one side and socio-scientific analysis of food production and consumption on the other.
| |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | | AUa | - Evaluate processes/strategies of product development of specific raw materials and production methods-
Discuss sensory characteristics according to societal relevance and the scientific literature
| |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | | AUa | - Suggests methods for production of future animal-based or plant-based products and identify challenges in production of new sustainable products | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | | AUa | - Understand the use of sensory science to develop future foods | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path LUa ❱ UW ❱ AUa ❱ LU | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | AUa | Transference of knowledge, ideas and novel technologies to develop a future food, including the choice of primary production method and technological processing for the final product. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | AUa | Students will be challenged to develop future food using their scientific and practical knowledge obtained in the program. The students will work in mixed, international groups.
| | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
| | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path LUa ❱ UW ❱ AUa ❱ LU |
Consumer practices and public engagement
15 LUa
11.5 UW
10 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 76.515 LUa
2 UW
12.5 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 69.522.5 LUa
2 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 64.5Food safety, transparency, traceability
22.5 LUa
1 UW
✔ Thesis +30
✔Summer School +5
Total 58.5Management of food system innovations
22.5 UW
✔ Thesis +30
✔Summer School +5
Total 57.57.5 LUa
6 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 53.5Targeted nutrition and health management
7.5 LUa
✔ Thesis +30
✔Summer School +5
Total 42.5Innovative food processing
7.5 LUa
✔ Thesis +30
✔Summer School +5
Total 42.5Digitalisation and data management
0.5 UW
✔Summer School +5
Total 5.5217: LUa ❱ UORb ❱ UW ❱ LU 20222023◉ Circular foo...stems 64.5 ECTS Consumer pra...ment 79 ECTS Food safety,...ility 63.5 ECTS Management o...tions 70 ECTS
| Path timeline | LUa ----3 weeks 3 days----❱ UORb --------------------------------------27 weeks 2 days--------------------------------------❱ UW ❱ LU |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
1st Sep 22 - 16th Dec 22
(exams until 15th Jan 23)
|
9th Jan 23 - 24th Mar 23
(exams until 8th May 23)
❱ Transition time from previous location:
3 weeks 3 days from end of classes
(overlap of 6 days from previous exam period) |
2nd Oct 23 - 29th Jan 24
(exams until 9th Feb 24)
❱ Transition time from previous location:
27 weeks 2 days from end of classes
(21 weeks from previous exam period) |
29th Jan 24 - 31st May 24
(exams until 22nd Jun 24)
❱ Transition time from previous location:
from end of classes
(overlap of 1 week 4 days from previous exam period) |
|---|
| Lund University | University of Reading | University of Warsaw | Lund University |
|---|
| Locale | Lund, Sweden | Reading, United Kingdom | Warsaw, Poland | Lund, Sweden |
|---|
| Consumer driven sustainable food processing (fall/winter) | Public Health Nutrition and the Consumer | Food System Management | Thesis at Lund University |
|---|
| The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | 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 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | The Master thesis project can be academic in nature, or developed within industry. Examples of companies where students have performed their degree projects include Tetra Pak, Aventure, Orkla foods, Findus and Probi. |
Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | 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 about the food system | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
| |
| Public Health Nutrition and Consumer Food Choice | obl. | 10 | | Food product re-formulation | obl. | 10 | | Nutrition Communication and Professional Practice | obl. | 2.5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
|
| Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Food Product Reformulation
Dissertation 40%
Project output other than dissertation 10%
Oral assessment and presentation 50%
Public health nutrition and consumer food choice
Written assignment including essay 60%
Oral assessment and presentation 10%
Set exercise 30% | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Submitted thesis |
| Key for this path: 20_25_13 |
| Intended Learning Outcomes (ILOs) for the mobility path LUa ❱ UORb ❱ UW ❱ LU | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | | UORb | - Design and evaluate a public health nutrition intervention- Design a re-formulated food product and outline the steps in the development process | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | UORb | - Investigate the associations between diet and disease risk | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | UORb | - Critically appraise epidemiological and experimental data used in deriving dietary recommendations aimed at reducing risk of chronic disease- Critically analyse food and nutrition policies and interventions aimed at improving public health nutrition | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | UORb | - Describe the main factors that influence food choice | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path LUa ❱ UORb ❱ UW ❱ LU | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UORb | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | UORb | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UORb | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | UORb | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
| | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path LUa ❱ UORb ❱ UW ❱ LU |
Consumer practices and public engagement
15 LUa
12.5 UORb
11.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 79Management of food system innovations
7.5 UORb
22.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 7022.5 LUa
2 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 64.5Food safety, transparency, traceability
22.5 LUa
1 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 63.515 LUa
2 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 57Targeted nutrition and health management
7.5 LUa
2.5 UORb
✔ Thesis +30
✔Summer School +5
Total 457.5 LUa
✔ Thesis +30
✔Summer School +5
Total 42.5Innovative food processing
7.5 LUa
✔ Thesis +30
✔Summer School +5
Total 42.5Digitalisation and data management
0.5 UW
✔ ETBC +5
✔Summer School +5
Total 10.5218: LUa ❱ UORb ❱ UNITOa ❱ LU ◉ Consumer pra...ment 67.5 ECTS Food safety,...ility 85 ECTS
| Path timeline | LUa ----3 weeks 3 days----❱ UORb --------------------------------------27 weeks 2 days--------------------------------------❱ UNITOa -------5 weeks 3 days-------❱ LU |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
1st Sep 22 - 16th Dec 22
(exams until 15th Jan 23)
|
9th Jan 23 - 24th Mar 23
(exams until 8th May 23)
❱ Transition time from previous location:
3 weeks 3 days from end of classes
(overlap of 6 days from previous exam period) |
2nd Oct 23 - 22nd Dec 23
(exams until 29th Feb 24)
❱ Transition time from previous location:
27 weeks 2 days from end of classes
(21 weeks from previous exam period) |
29th Jan 24 - 31st May 24
(exams until 22nd Jun 24)
❱ Transition time from previous location:
5 weeks 3 days from end of classes
(overlap of 4 weeks 3 days from previous exam period) |
|---|
| Lund University | University of Reading | University of Turin | Lund University |
|---|
| Locale | Lund, Sweden | Reading, United Kingdom | Turin, Italy | Lund, Sweden |
|---|
| Consumer driven sustainable food processing (fall/winter) | Public Health Nutrition and the Consumer | Food safety of the whole value chain | Thesis at Lund University |
|---|
| The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | 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. | The Master thesis project can be academic in nature, or developed within industry. Examples of companies where students have performed their degree projects include Tetra Pak, Aventure, Orkla foods, Findus and Probi. |
Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | 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 | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
| |
| Public Health Nutrition and Consumer Food Choice | obl. | 10 | | Food product re-formulation | obl. | 10 | | Nutrition Communication and Professional Practice | obl. | 2.5 |
| |
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
|
| Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Food Product Reformulation
Dissertation 40%
Project output other than dissertation 10%
Oral assessment and presentation 50%
Public health nutrition and consumer food choice
Written assignment including essay 60%
Oral assessment and presentation 10%
Set exercise 30% | 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.
 | Submitted thesis |
| Key for this path: 20_25_14 |
| Intended Learning Outcomes (ILOs) for the mobility path LUa ❱ UORb ❱ UNITOa ❱ LU | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | | UORb | - Design and evaluate a public health nutrition intervention- Design a re-formulated food product and outline the steps in the development process | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | UORb | - Investigate the associations between diet and disease risk | | UNITOa | - Assess safety issues of the whole food chain | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | UORb | - Critically appraise epidemiological and experimental data used in deriving dietary recommendations aimed at reducing risk of chronic disease- Critically analyse food and nutrition policies and interventions aimed at improving public health nutrition | | UNITOa | - Solve specific safety challenges administered during the courses. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | UORb | - Describe the main factors that influence food choice | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path LUa ❱ UORb ❱ UNITOa ❱ LU | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UORb | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | UORb | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UORb | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | UORb | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path LUa ❱ UORb ❱ UNITOa ❱ LU |
Food safety, transparency, traceability
22.5 LUa
22.5 UNITOa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 85Consumer practices and public engagement
15 LUa
12.5 UORb
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 67.522.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.515 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 55Targeted nutrition and health management
7.5 LUa
2.5 UORb
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 50Innovative food processing
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.5Management of food system innovations
7.5 UORb
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.57.5 LUa
✔ Thesis +30
✔Summer School +5
Total 42.5Digitalisation and data management
✔ ETBC +5
✔Summer School +5
Total 10
✔ ETBC +5
✔Summer School +5
Total 10219: LUa ❱ UORb ❱ UHOHa ❱ LU ◉ Circular foo...stems 77.5 ECTS Sustainable ...ction 77.5 ECTS Innovative f...ssing 70 ECTS Protein dive...ation 70 ECTS
| Path timeline | LUa ----3 weeks 3 days----❱ UORb -----------------------------------------29 weeks 2 days-----------------------------------------❱ UHOHa overlap of 5 days❱ LU |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
1st Sep 22 - 16th Dec 22
(exams until 15th Jan 23)
|
9th Jan 23 - 24th Mar 23
(exams until 8th May 23)
❱ Transition time from previous location:
3 weeks 3 days from end of classes
(overlap of 6 days from previous exam period) |
16th Oct 23 - 3rd Feb 24
(exams until 31st Mar 24)
❱ Transition time from previous location:
29 weeks 2 days from end of classes
(23 weeks from previous exam period) |
29th Jan 24 - 31st May 24
(exams until 22nd Jun 24)
❱ Transition time from previous location:
overlap of 5 days from end of classes
(overlap of 8 weeks 6 days from previous exam period) |
|---|
| Lund University | University of Reading | University of Hohenheim | Lund University |
|---|
| Locale | Lund, Sweden | Reading, United Kingdom | Stuttgart, Germany | Lund, Sweden |
|---|
| Consumer driven sustainable food processing (fall/winter) | Public Health Nutrition and the Consumer | AgriFood Science and Engineering (fall/winter) | Thesis at Lund University |
|---|
| The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | 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. | The Master thesis project can be academic in nature, or developed within industry. Examples of companies where students have performed their degree projects include Tetra Pak, Aventure, Orkla foods, Findus and Probi. |
Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | 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. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
| |
| Public Health Nutrition and Consumer Food Choice | obl. | 10 | | Food product re-formulation | obl. | 10 | | Nutrition Communication and Professional Practice | obl. | 2.5 |
| |
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
|
| Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Food Product Reformulation
Dissertation 40%
Project output other than dissertation 10%
Oral assessment and presentation 50%
Public health nutrition and consumer food choice
Written assignment including essay 60%
Oral assessment and presentation 10%
Set exercise 30% | 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). | Submitted thesis |
| Key for this path: 20_25_19 |
| Intended Learning Outcomes (ILOs) for the mobility path LUa ❱ UORb ❱ UHOHa ❱ LU | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | | UORb | - Design and evaluate a public health nutrition intervention- Design a re-formulated food product and outline the steps in the development process | | UHOHa | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | UORb | - Investigate the associations between diet and disease risk | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | UORb | - Critically appraise epidemiological and experimental data used in deriving dietary recommendations aimed at reducing risk of chronic disease- Critically analyse food and nutrition policies and interventions aimed at improving public health nutrition | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | UORb | - Describe the main factors that influence food choice | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path LUa ❱ UORb ❱ UHOHa ❱ LU | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UORb | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | UORb | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UORb | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | UORb | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path LUa ❱ UORb ❱ UHOHa ❱ LU |
22.5 LUa
15 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 77.515 LUa
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 77.57.5 LUa
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 70Innovative food processing
7.5 LUa
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 70Consumer practices and public engagement
15 LUa
12.5 UORb
✔ Thesis +30
✔Summer School +5
Total 62.5Food safety, transparency, traceability
22.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Targeted nutrition and health management
7.5 LUa
2.5 UORb
✔ Thesis +30
✔Summer School +5
Total 45Management of food system innovations
7.5 UORb
✔ Thesis +30
✔Summer School +5
Total 42.515 UHOHa
✔ ETBC +5
✔Summer School +5
Total 25Digitalisation and data management
7.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 17.5220: LUa ❱ UORb ❱ UAM ❱ LU ◉ Targeted nut...ment 72.5 ECTS
| Path timeline | LUa ----3 weeks 3 days----❱ UORb ---------------------------------24 weeks ---------------------------------❱ UAM --------5 weeks 5 days--------❱ LU |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
1st Sep 22 - 16th Dec 22
(exams until 15th Jan 23)
|
9th Jan 23 - 24th Mar 23
(exams until 8th May 23)
❱ Transition time from previous location:
3 weeks 3 days from end of classes
(overlap of 6 days from previous exam period) |
9th Sep 23 - 20th Dec 23
(exams until 20th Jan 24)
⚠ indicative dates
❱ Transition time from previous location:
24 weeks from end of classes
(17 weeks 5 days from previous exam period) |
29th Jan 24 - 31st May 24
(exams until 22nd Jun 24)
❱ Transition time from previous location:
5 weeks 5 days from end of classes
(1 week 2 days from previous exam period) |
|---|
| Lund University | University of Reading | Autonomous University of Madrid | Lund University |
|---|
| Locale | Lund, Sweden | Reading, United Kingdom | Madrid, Spain | Lund, Sweden |
|---|
| Consumer driven sustainable food processing (fall/winter) | Public Health Nutrition and the Consumer | Functional Foods and Precision Nutrition | Thesis at Lund University |
|---|
| The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | 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. | The Master thesis project can be academic in nature, or developed within industry. Examples of companies where students have performed their degree projects include Tetra Pak, Aventure, Orkla foods, Findus and Probi. |
Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | 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 | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
| |
| Public Health Nutrition and Consumer Food Choice | obl. | 10 | | Food product re-formulation | obl. | 10 | | Nutrition Communication and Professional Practice | obl. | 2.5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
|
| Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Food Product Reformulation
Dissertation 40%
Project output other than dissertation 10%
Oral assessment and presentation 50%
Public health nutrition and consumer food choice
Written assignment including essay 60%
Oral assessment and presentation 10%
Set exercise 30% | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Submitted thesis |
| Key for this path: 20_25_18 |
| Intended Learning Outcomes (ILOs) for the mobility path LUa ❱ UORb ❱ UAM ❱ LU | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | | UORb | - Design and evaluate a public health nutrition intervention- Design a re-formulated food product and outline the steps in the development process | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | UORb | - Investigate the associations between diet and disease risk | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | UORb | - Critically appraise epidemiological and experimental data used in deriving dietary recommendations aimed at reducing risk of chronic disease- Critically analyse food and nutrition policies and interventions aimed at improving public health nutrition | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | UORb | - Describe the main factors that influence food choice | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path LUa ❱ UORb ❱ UAM ❱ LU | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UORb | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | UORb | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UORb | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | UORb | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
| | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path LUa ❱ UORb ❱ UAM ❱ LU |
Targeted nutrition and health management
7.5 LUa
2.5 UORb
22.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 72.5Consumer practices and public engagement
15 LUa
12.5 UORb
✔ Thesis +30
✔Summer School +5
Total 62.522.5 LUa
✔ Thesis +30
✔Summer School +5
Total 57.515 LUa
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 57.5Food safety, transparency, traceability
22.5 LUa
✔ Thesis +30
✔Summer School +5
Total 57.5Innovative food processing
7.5 LUa
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 50Management of food system innovations
7.5 UORb
✔ Thesis +30
✔Summer School +5
Total 42.57.5 LUa
✔ Thesis +30
✔Summer School +5
Total 42.5Digitalisation and data management
7.5 UAM
✔ ETBC +5
✔Summer School +5
Total 17.5221: LUa ❱ UORb ❱ QUB ❱ LU ◉ Food safety,...ility 85 ECTS
| Path timeline | LUa ----3 weeks 3 days----❱ UORb ------------------------------------26 weeks ------------------------------------❱ QUB ---------6 weeks 5 days---------❱ LU |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
1st Sep 22 - 16th Dec 22
(exams until 15th Jan 23)
|
9th Jan 23 - 24th Mar 23
(exams until 8th May 23)
❱ Transition time from previous location:
3 weeks 3 days from end of classes
(overlap of 6 days from previous exam period) |
23rd Sep 23 - 13th Dec 23
(exams until 29th May 24)
⚠ indicative dates
❱ Transition time from previous location:
26 weeks from end of classes
(19 weeks 5 days from previous exam period) |
29th Jan 24 - 31st May 24
(exams until 22nd Jun 24)
❱ Transition time from previous location:
6 weeks 5 days from end of classes
(overlap of 17 weeks 1 day from previous exam period) |
|---|
| Lund University | University of Reading | Queen's University of Belfast | Lund University |
|---|
| Locale | Lund, Sweden | Reading, United Kingdom | Belfast, United Kingdom | Lund, Sweden |
|---|
| Consumer driven sustainable food processing (fall/winter) | Public Health Nutrition and the Consumer | Food integrity of the supply chains. Applied and advanced systems for food control | Thesis at Lund University |
|---|
| The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | 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. | The Master thesis project can be academic in nature, or developed within industry. Examples of companies where students have performed their degree projects include Tetra Pak, Aventure, Orkla foods, Findus and Probi. |
Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of food science and/or nutrition. | | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
| |
| Public Health Nutrition and Consumer Food Choice | obl. | 10 | | Food product re-formulation | obl. | 10 | | Nutrition Communication and Professional Practice | obl. | 2.5 |
| |
| Advanced research skills | obl. | 5 | | Advanced Food Bioanalysis | obl. | 10 | | Food Safety, Health and Disease | obl. | 7.5 |
|
| Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Food Product Reformulation
Dissertation 40%
Project output other than dissertation 10%
Oral assessment and presentation 50%
Public health nutrition and consumer food choice
Written assignment including essay 60%
Oral assessment and presentation 10%
Set exercise 30% | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Submitted thesis |
| Key for this path: 20_25_23 |
| Intended Learning Outcomes (ILOs) for the mobility path LUa ❱ UORb ❱ QUB ❱ LU | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | | UORb | - Design and evaluate a public health nutrition intervention- Design a re-formulated food product and outline the steps in the development process | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | UORb | - Investigate the associations between diet and disease risk | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | UORb | - Critically appraise epidemiological and experimental data used in deriving dietary recommendations aimed at reducing risk of chronic disease- Critically analyse food and nutrition policies and interventions aimed at improving public health nutrition | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | UORb | - Describe the main factors that influence food choice | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path LUa ❱ UORb ❱ QUB ❱ LU | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UORb | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | UORb | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UORb | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | UORb | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | QUB | test | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path LUa ❱ UORb ❱ QUB ❱ LU |
Food safety, transparency, traceability
22.5 LUa
22.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 85Consumer practices and public engagement
15 LUa
12.5 UORb
✔ Thesis +30
✔Summer School +5
Total 62.522.5 LUa
✔ Thesis +30
✔Summer School +5
Total 57.515 LUa
✔ Thesis +30
✔Summer School +5
Total 50Targeted nutrition and health management
7.5 LUa
2.5 UORb
✔ Thesis +30
✔Summer School +5
Total 457.5 LUa
✔ Thesis +30
✔Summer School +5
Total 42.5Innovative food processing
7.5 LUa
✔ Thesis +30
✔Summer School +5
Total 42.5Management of food system innovations
7.5 UORb
✔ Thesis +30
✔Summer School +5
Total 42.522.5 QUB
✔ ETBC +5
✔Summer School +5
Total 32.5222: LUa ❱ UORb ❱ AUa ❱ LU 2024◉ Consumer pra...ment 77.5 ECTS Sustainable ...ction 67.5 ECTS
| Path timeline | LUa ----3 weeks 3 days----❱ UORb -------------------------------22 weeks 2 days-------------------------------❱ AUa ----------7 weeks 2 days----------❱ LU |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
1st Sep 22 - 16th Dec 22
(exams until 15th Jan 23)
|
9th Jan 23 - 24th Mar 23
(exams until 8th May 23)
❱ Transition time from previous location:
3 weeks 3 days from end of classes
(overlap of 6 days from previous exam period) |
28th Aug 23 - 9th Dec 23
(exams until 27th Jan 24)
❱ Transition time from previous location:
22 weeks 2 days from end of classes
(16 weeks from previous exam period) |
29th Jan 24 - 31st May 24
(exams until 22nd Jun 24)
❱ Transition time from previous location:
7 weeks 2 days from end of classes
( 2 days from previous exam period) |
|---|
| Lund University | University of Reading | Aarhus University | Lund University |
|---|
| Locale | Lund, Sweden | Reading, United Kingdom | Aarhus, Denmark | Lund, Sweden |
|---|
| Consumer driven sustainable food processing (fall/winter) | Public Health Nutrition and the Consumer | Future Foods | Thesis at Lund University |
|---|
| The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | 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 society, consumer, sensory and molecular level. It will give the student insigt in future sustainable food production of high value crops and novel animal-based food products including cell-based production, combined with food sensory science, innovation and product development in the food sector. | The Master thesis project can be academic in nature, or developed within industry. Examples of companies where students have performed their degree projects include Tetra Pak, Aventure, Orkla foods, Findus and Probi. |
Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | 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 molecular biology or biochemistry at a level of 10-15 ECTS is recommended as well as basic knowledge of Food Science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
| |
| Public Health Nutrition and Consumer Food Choice | obl. | 10 | | Food product re-formulation | obl. | 10 | | Nutrition Communication and Professional Practice | obl. | 2.5 |
| |
| Project work in sensory science | obl. | 5 | | Innovative and organic production of fruits and vegetables | obl. | 7.5 | | Future animal-based food | obl. | 5 | | Food, consumer and innovation | obl. | 5 |
|
| Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Food Product Reformulation
Dissertation 40%
Project output other than dissertation 10%
Oral assessment and presentation 50%
Public health nutrition and consumer food choice
Written assignment including essay 60%
Oral assessment and presentation 10%
Set exercise 30% | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Submitted thesis |
| Key for this path: 20_25_17 |
| Intended Learning Outcomes (ILOs) for the mobility path LUa ❱ UORb ❱ AUa ❱ LU | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | | UORb | - Design and evaluate a public health nutrition intervention- Design a re-formulated food product and outline the steps in the development process | | AUa | -
Create food with novel technolgy
-
Create coherence between molecular nutrition and food technology on one side and socio-scientific analysis of food production and consumption on the other.
| |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | UORb | - Investigate the associations between diet and disease risk | | AUa | - Evaluate processes/strategies of product development of specific raw materials and production methods-
Discuss sensory characteristics according to societal relevance and the scientific literature
| |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | UORb | - Critically appraise epidemiological and experimental data used in deriving dietary recommendations aimed at reducing risk of chronic disease- Critically analyse food and nutrition policies and interventions aimed at improving public health nutrition | | AUa | - Suggests methods for production of future animal-based or plant-based products and identify challenges in production of new sustainable products | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | UORb | - Describe the main factors that influence food choice | | AUa | - Understand the use of sensory science to develop future foods | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path LUa ❱ UORb ❱ AUa ❱ LU | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UORb | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | UORb | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | AUa | Transference of knowledge, ideas and novel technologies to develop a future food, including the choice of primary production method and technological processing for the final product. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UORb | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | UORb | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | AUa | Students will be challenged to develop future food using their scientific and practical knowledge obtained in the program. The students will work in mixed, international groups.
| | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path LUa ❱ UORb ❱ AUa ❱ LU |
Consumer practices and public engagement
15 LUa
12.5 UORb
10 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 77.515 LUa
12.5 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 67.522.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Food safety, transparency, traceability
22.5 LUa
✔ Thesis +30
✔Summer School +5
Total 57.57.5 LUa
6 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 53.5Targeted nutrition and health management
7.5 LUa
2.5 UORb
✔ Thesis +30
✔Summer School +5
Total 45Innovative food processing
7.5 LUa
✔ Thesis +30
✔Summer School +5
Total 42.5Management of food system innovations
7.5 UORb
✔ Thesis +30
✔Summer School +5
Total 42.5223: LUa ❱ UNITOb ❱ UW ❱ LU ◉ Circular foo...stems 74.5 ECTS Consumer pra...ment 66.5 ECTS Food safety,...ility 63.5 ECTS
| Path timeline | LUa ---------------10 weeks 5 days---------------❱ UNITOb ------------------------17 weeks 4 days------------------------❱ UW ❱ LU |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
1st Sep 22 - 16th Dec 22
(exams until 15th Jan 23)
|
1st Mar 23 - 1st Jun 23
(exams until 22nd Sep 23)
❱ Transition time from previous location:
10 weeks 5 days from end of classes
(6 weeks 3 days from previous exam period) |
2nd Oct 23 - 29th Jan 24
(exams until 9th Feb 24)
❱ Transition time from previous location:
17 weeks 4 days from end of classes
(1 week 3 days from previous exam period) |
29th Jan 24 - 31st May 24
(exams until 22nd Jun 24)
❱ Transition time from previous location:
from end of classes
(overlap of 1 week 4 days from previous exam period) |
|---|
| Lund University | University of Turin | University of Warsaw | Lund University |
|---|
| Locale | Lund, Sweden | Turin, Italy | Warsaw, Poland | Lund, Sweden |
|---|
| Consumer driven sustainable food processing (fall/winter) | Functional compounds in Food Systems | Food System Management | Thesis at Lund University |
|---|
| The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | 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 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | The Master thesis project can be academic in nature, or developed within industry. Examples of companies where students have performed their degree projects include Tetra Pak, Aventure, Orkla foods, Findus and Probi. |
Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | | Basic knowledge about the food system | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
| |
| Natural sources and green extraction technologies to obtain bioactive compounds | obl. | 7.5 | | Functional compounds applied to food processes | obl. | 7.5 | | Functional compounds and nutrition | obl. | 7.5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
|
| Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| 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.
 | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Submitted thesis |
| Key for this path: 20_15_13 |
| Intended Learning Outcomes (ILOs) for the mobility path LUa ❱ UNITOb ❱ UW ❱ LU | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | UNITOb | - Assess the use of functional compounds into food by analyzing their chemical, microbiological, sensory, textural and nutritional effects into the final product. | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | UNITOb | - Understand the impact functional food can have on human health. | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | | UNITOb | - Apply strategies in food production to create new functional products, demonstrated by applying the acquired knowledge to solve specific problems during the courses. | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path LUa ❱ UNITOb ❱ UW ❱ LU | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
| | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path LUa ❱ UNITOb ❱ UW ❱ LU |
22.5 LUa
10 UNITOb
2 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 74.5Consumer practices and public engagement
15 LUa
11.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 66.5Food safety, transparency, traceability
22.5 LUa
1 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 63.5Management of food system innovations
22.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.515 LUa
2 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 57Targeted nutrition and health management
7.5 LUa
12.5 UNITOb
✔ Thesis +30
✔Summer School +5
Total 55Innovative food processing
7.5 LUa
10 UNITOb
✔ Thesis +30
✔Summer School +5
Total 52.57.5 LUa
✔ Thesis +30
✔Summer School +5
Total 42.5Digitalisation and data management
0.5 UW
✔ ETBC +5
✔Summer School +5
Total 10.5224: LUa ❱ UNITOb ❱ UORa ❱ LU ◉ Circular foo...stems 67.5 ECTS Food safety,...ility 66.5 ECTS Targeted nut...ment 80 ECTS
| Path timeline | LUa ---------------10 weeks 5 days---------------❱ UNITOb -----------------------16 weeks 4 days-----------------------❱ UORa ----------7 weeks 3 days----------❱ LU |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
1st Sep 22 - 16th Dec 22
(exams until 15th Jan 23)
|
1st Mar 23 - 1st Jun 23
(exams until 22nd Sep 23)
❱ Transition time from previous location:
10 weeks 5 days from end of classes
(6 weeks 3 days from previous exam period) |
25th Sep 23 - 8th Dec 23
(exams until 19th Jan 24)
❱ Transition time from previous location:
16 weeks 4 days from end of classes
( 3 days from previous exam period) |
29th Jan 24 - 31st May 24
(exams until 22nd Jun 24)
❱ Transition time from previous location:
7 weeks 3 days from end of classes
(1 week 3 days from previous exam period) |
|---|
| Lund University | University of Turin | University of Reading | Lund University |
|---|
| Locale | Lund, Sweden | Turin, Italy | Reading, United Kingdom | Lund, Sweden |
|---|
| Consumer driven sustainable food processing (fall/winter) | Functional compounds in Food Systems | Personalised Nutrition and the Consumer | Thesis at Lund University |
|---|
| The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | 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. | The Master thesis project can be academic in nature, or developed within industry. Examples of companies where students have performed their degree projects include Tetra Pak, Aventure, Orkla foods, Findus and Probi. |
Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | | General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
| |
| Natural sources and green extraction technologies to obtain bioactive compounds | obl. | 7.5 | | Functional compounds applied to food processes | obl. | 7.5 | | Functional compounds and nutrition | obl. | 7.5 |
| |
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
|
| Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| 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.
 | Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Submitted thesis |
| Key for this path: 20_15_16 |
| Intended Learning Outcomes (ILOs) for the mobility path LUa ❱ UNITOb ❱ UORa ❱ LU | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | UNITOb | - Assess the use of functional compounds into food by analyzing their chemical, microbiological, sensory, textural and nutritional effects into the final product. | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | UNITOb | - Understand the impact functional food can have on human health. | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | | UNITOb | - Apply strategies in food production to create new functional products, demonstrated by applying the acquired knowledge to solve specific problems during the courses. | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path LUa ❱ UNITOb ❱ UORa ❱ LU | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path LUa ❱ UNITOb ❱ UORa ❱ LU |
Targeted nutrition and health management
7.5 LUa
12.5 UNITOb
20 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 8022.5 LUa
10 UNITOb
✔ Thesis +30
✔Summer School +5
Total 67.5Food safety, transparency, traceability
22.5 LUa
4 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 66.5Consumer practices and public engagement
15 LUa
2.5 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 57.5Innovative food processing
7.5 LUa
10 UNITOb
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 57.515 LUa
✔ Thesis +30
✔Summer School +5
Total 507.5 LUa
✔ Thesis +30
✔Summer School +5
Total 42.5Management of food system innovations
✔ Thesis +30
✔Summer School +5
Total 35
✔ ETBC +5
✔Summer School +5
Total 10Digitalisation and data management
225: LUa ❱ UNITOb ❱ UHOHa ❱ LU ◉ Circular foo...stems 87.5 ECTS Sustainable ...ction 77.5 ECTS Innovative f...ssing 80 ECTS Protein dive...ation 70 ECTS
| Path timeline | LUa ---------------10 weeks 5 days---------------❱ UNITOb ---------------------------19 weeks 4 days---------------------------❱ UHOHa overlap of 5 days❱ LU |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
1st Sep 22 - 16th Dec 22
(exams until 15th Jan 23)
|
1st Mar 23 - 1st Jun 23
(exams until 22nd Sep 23)
❱ Transition time from previous location:
10 weeks 5 days from end of classes
(6 weeks 3 days from previous exam period) |
16th Oct 23 - 3rd Feb 24
(exams until 31st Mar 24)
❱ Transition time from previous location:
19 weeks 4 days from end of classes
(3 weeks 3 days from previous exam period) |
29th Jan 24 - 31st May 24
(exams until 22nd Jun 24)
❱ Transition time from previous location:
overlap of 5 days from end of classes
(overlap of 8 weeks 6 days from previous exam period) |
|---|
| Lund University | University of Turin | University of Hohenheim | Lund University |
|---|
| Locale | Lund, Sweden | Turin, Italy | Stuttgart, Germany | Lund, Sweden |
|---|
| Consumer driven sustainable food processing (fall/winter) | Functional compounds in Food Systems | AgriFood Science and Engineering (fall/winter) | Thesis at Lund University |
|---|
| The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | 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. | The Master thesis project can be academic in nature, or developed within industry. Examples of companies where students have performed their degree projects include Tetra Pak, Aventure, Orkla foods, Findus and Probi. |
Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | | Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
| |
| Natural sources and green extraction technologies to obtain bioactive compounds | obl. | 7.5 | | Functional compounds applied to food processes | obl. | 7.5 | | Functional compounds and nutrition | obl. | 7.5 |
| |
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
|
| Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| 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.
 | 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). | Submitted thesis |
| Key for this path: 20_15_19 |
| Intended Learning Outcomes (ILOs) for the mobility path LUa ❱ UNITOb ❱ UHOHa ❱ LU | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | | UHOHa | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | UNITOb | - Assess the use of functional compounds into food by analyzing their chemical, microbiological, sensory, textural and nutritional effects into the final product. | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | UNITOb | - Understand the impact functional food can have on human health. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | | UNITOb | - Apply strategies in food production to create new functional products, demonstrated by applying the acquired knowledge to solve specific problems during the courses. | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path LUa ❱ UNITOb ❱ UHOHa ❱ LU | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path LUa ❱ UNITOb ❱ UHOHa ❱ LU |
22.5 LUa
10 UNITOb
15 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 87.5Innovative food processing
7.5 LUa
10 UNITOb
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 8015 LUa
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 77.57.5 LUa
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 70Food safety, transparency, traceability
22.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Targeted nutrition and health management
7.5 LUa
12.5 UNITOb
✔ Thesis +30
✔Summer School +5
Total 55Consumer practices and public engagement
15 LUa
✔ Thesis +30
✔Summer School +5
Total 50Management of food system innovations
✔ Thesis +30
✔Summer School +5
Total 3515 UHOHa
✔ ETBC +5
✔Summer School +5
Total 25Digitalisation and data management
7.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 17.5226: LUa ❱ UNITOb ❱ UAM ❱ LU ◉ Circular foo...stems 67.5 ECTS Targeted nut...ment 82.5 ECTS
| Path timeline | LUa ---------------10 weeks 5 days---------------❱ UNITOb --------------------14 weeks 2 days--------------------❱ UAM --------5 weeks 5 days--------❱ LU |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
1st Sep 22 - 16th Dec 22
(exams until 15th Jan 23)
|
1st Mar 23 - 1st Jun 23
(exams until 22nd Sep 23)
❱ Transition time from previous location:
10 weeks 5 days from end of classes
(6 weeks 3 days from previous exam period) |
9th Sep 23 - 20th Dec 23
(exams until 20th Jan 24)
⚠ indicative dates
❱ Transition time from previous location:
14 weeks 2 days from end of classes
(overlap of 1 week 6 days from previous exam period) |
29th Jan 24 - 31st May 24
(exams until 22nd Jun 24)
❱ Transition time from previous location:
5 weeks 5 days from end of classes
(1 week 2 days from previous exam period) |
|---|
| Lund University | University of Turin | Autonomous University of Madrid | Lund University |
|---|
| Locale | Lund, Sweden | Turin, Italy | Madrid, Spain | Lund, Sweden |
|---|
| Consumer driven sustainable food processing (fall/winter) | Functional compounds in Food Systems | Functional Foods and Precision Nutrition | Thesis at Lund University |
|---|
| The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | 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 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 Master thesis project can be academic in nature, or developed within industry. Examples of companies where students have performed their degree projects include Tetra Pak, Aventure, Orkla foods, Findus and Probi. |
Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | | Basic knowledge in Food Science, Nutrition and/or Biology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
| |
| Natural sources and green extraction technologies to obtain bioactive compounds | obl. | 7.5 | | Functional compounds applied to food processes | obl. | 7.5 | | Functional compounds and nutrition | obl. | 7.5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
|
| Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| 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.
 | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Submitted thesis |
| Key for this path: 20_15_18 |
| Intended Learning Outcomes (ILOs) for the mobility path LUa ❱ UNITOb ❱ UAM ❱ LU | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | UNITOb | - Assess the use of functional compounds into food by analyzing their chemical, microbiological, sensory, textural and nutritional effects into the final product. | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | UNITOb | - Understand the impact functional food can have on human health. | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | | UNITOb | - Apply strategies in food production to create new functional products, demonstrated by applying the acquired knowledge to solve specific problems during the courses. | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path LUa ❱ UNITOb ❱ UAM ❱ LU | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
| | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path LUa ❱ UNITOb ❱ UAM ❱ LU |
Targeted nutrition and health management
7.5 LUa
12.5 UNITOb
22.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 82.522.5 LUa
10 UNITOb
✔ Thesis +30
✔Summer School +5
Total 67.5Innovative food processing
7.5 LUa
10 UNITOb
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 60Food safety, transparency, traceability
22.5 LUa
✔ Thesis +30
✔Summer School +5
Total 57.515 LUa
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 57.5Consumer practices and public engagement
15 LUa
✔ Thesis +30
✔Summer School +5
Total 507.5 LUa
✔ Thesis +30
✔Summer School +5
Total 42.5Management of food system innovations
✔ Thesis +30
✔Summer School +5
Total 35Digitalisation and data management
7.5 UAM
✔ ETBC +5
✔Summer School +5
Total 17.5227: LUa ❱ UNITOb ❱ QUB ❱ LU ◉ Circular foo...stems 67.5 ECTS Food safety,...ility 85 ECTS
| Path timeline | LUa ---------------10 weeks 5 days---------------❱ UNITOb ----------------------16 weeks 2 days----------------------❱ QUB ---------6 weeks 5 days---------❱ LU |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
1st Sep 22 - 16th Dec 22
(exams until 15th Jan 23)
|
1st Mar 23 - 1st Jun 23
(exams until 22nd Sep 23)
❱ Transition time from previous location:
10 weeks 5 days from end of classes
(6 weeks 3 days from previous exam period) |
23rd Sep 23 - 13th Dec 23
(exams until 29th May 24)
⚠ indicative dates
❱ Transition time from previous location:
16 weeks 2 days from end of classes
( 1 day from previous exam period) |
29th Jan 24 - 31st May 24
(exams until 22nd Jun 24)
❱ Transition time from previous location:
6 weeks 5 days from end of classes
(overlap of 17 weeks 1 day from previous exam period) |
|---|
| Lund University | University of Turin | Queen's University of Belfast | Lund University |
|---|
| Locale | Lund, Sweden | Turin, Italy | Belfast, United Kingdom | Lund, Sweden |
|---|
| Consumer driven sustainable food processing (fall/winter) | Functional compounds in Food Systems | Food integrity of the supply chains. Applied and advanced systems for food control | Thesis at Lund University |
|---|
| The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | 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. | The Master thesis project can be academic in nature, or developed within industry. Examples of companies where students have performed their degree projects include Tetra Pak, Aventure, Orkla foods, Findus and Probi. |
Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | | | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
| |
| Natural sources and green extraction technologies to obtain bioactive compounds | obl. | 7.5 | | Functional compounds applied to food processes | obl. | 7.5 | | Functional compounds and nutrition | obl. | 7.5 |
| |
| Advanced research skills | obl. | 5 | | Advanced Food Bioanalysis | obl. | 10 | | Food Safety, Health and Disease | obl. | 7.5 |
|
| Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| 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.
 | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Submitted thesis |
| Key for this path: 20_15_23 |
| Intended Learning Outcomes (ILOs) for the mobility path LUa ❱ UNITOb ❱ QUB ❱ LU | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | UNITOb | - Assess the use of functional compounds into food by analyzing their chemical, microbiological, sensory, textural and nutritional effects into the final product. | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | UNITOb | - Understand the impact functional food can have on human health. | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | | UNITOb | - Apply strategies in food production to create new functional products, demonstrated by applying the acquired knowledge to solve specific problems during the courses. | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path LUa ❱ UNITOb ❱ QUB ❱ LU | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | QUB | test | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path LUa ❱ UNITOb ❱ QUB ❱ LU |
Food safety, transparency, traceability
22.5 LUa
22.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 8522.5 LUa
10 UNITOb
✔ Thesis +30
✔Summer School +5
Total 67.5Targeted nutrition and health management
7.5 LUa
12.5 UNITOb
✔ Thesis +30
✔Summer School +5
Total 55Innovative food processing
7.5 LUa
10 UNITOb
✔ Thesis +30
✔Summer School +5
Total 52.5Consumer practices and public engagement
15 LUa
✔ Thesis +30
✔Summer School +5
Total 5015 LUa
✔ Thesis +30
✔Summer School +5
Total 507.5 LUa
✔ Thesis +30
✔Summer School +5
Total 42.5Management of food system innovations
✔ Thesis +30
✔Summer School +5
Total 3522.5 QUB
✔ ETBC +5
✔Summer School +5
Total 32.5Digitalisation and data management
228: LUa ❱ UNITOb ❱ AUa ❱ LU ◉ Circular foo...stems 72.5 ECTS Consumer pra...ment 65 ECTS Sustainable ...ction 67.5 ECTS
| Path timeline | LUa ---------------10 weeks 5 days---------------❱ UNITOb -----------------12 weeks 4 days-----------------❱ AUa ----------7 weeks 2 days----------❱ LU |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
1st Sep 22 - 16th Dec 22
(exams until 15th Jan 23)
|
1st Mar 23 - 1st Jun 23
(exams until 22nd Sep 23)
❱ Transition time from previous location:
10 weeks 5 days from end of classes
(6 weeks 3 days from previous exam period) |
28th Aug 23 - 9th Dec 23
(exams until 27th Jan 24)
❱ Transition time from previous location:
12 weeks 4 days from end of classes
(overlap of 3 weeks 4 days from previous exam period) |
29th Jan 24 - 31st May 24
(exams until 22nd Jun 24)
❱ Transition time from previous location:
7 weeks 2 days from end of classes
( 2 days from previous exam period) |
|---|
| Lund University | University of Turin | Aarhus University | Lund University |
|---|
| Locale | Lund, Sweden | Turin, Italy | Aarhus, Denmark | Lund, Sweden |
|---|
| Consumer driven sustainable food processing (fall/winter) | Functional compounds in Food Systems | Future Foods | Thesis at Lund University |
|---|
| The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | 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 society, consumer, sensory and molecular level. It will give the student insigt in future sustainable food production of high value crops and novel animal-based food products including cell-based production, combined with food sensory science, innovation and product development in the food sector. | The Master thesis project can be academic in nature, or developed within industry. Examples of companies where students have performed their degree projects include Tetra Pak, Aventure, Orkla foods, Findus and Probi. |
Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | | A scientific, food, agricultural, technical-scientific or medical scientific bachelor degree with molecular biology or biochemistry at a level of 10-15 ECTS is recommended as well as basic knowledge of Food Science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
| |
| Natural sources and green extraction technologies to obtain bioactive compounds | obl. | 7.5 | | Functional compounds applied to food processes | obl. | 7.5 | | Functional compounds and nutrition | obl. | 7.5 |
| |
| Project work in sensory science | obl. | 5 | | Innovative and organic production of fruits and vegetables | obl. | 7.5 | | Future animal-based food | obl. | 5 | | Food, consumer and innovation | obl. | 5 |
|
| Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| 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.
 | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Submitted thesis |
| Key for this path: 20_15_17 |
| Intended Learning Outcomes (ILOs) for the mobility path LUa ❱ UNITOb ❱ AUa ❱ LU | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | | AUa | -
Create food with novel technolgy
-
Create coherence between molecular nutrition and food technology on one side and socio-scientific analysis of food production and consumption on the other.
| |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | UNITOb | - Assess the use of functional compounds into food by analyzing their chemical, microbiological, sensory, textural and nutritional effects into the final product. | | AUa | - Evaluate processes/strategies of product development of specific raw materials and production methods-
Discuss sensory characteristics according to societal relevance and the scientific literature
| |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | UNITOb | - Understand the impact functional food can have on human health. | | AUa | - Suggests methods for production of future animal-based or plant-based products and identify challenges in production of new sustainable products | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | | UNITOb | - Apply strategies in food production to create new functional products, demonstrated by applying the acquired knowledge to solve specific problems during the courses. | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | AUa | - Understand the use of sensory science to develop future foods | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path LUa ❱ UNITOb ❱ AUa ❱ LU | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | AUa | Transference of knowledge, ideas and novel technologies to develop a future food, including the choice of primary production method and technological processing for the final product. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | AUa | Students will be challenged to develop future food using their scientific and practical knowledge obtained in the program. The students will work in mixed, international groups.
| | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path LUa ❱ UNITOb ❱ AUa ❱ LU |
22.5 LUa
10 UNITOb
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 72.515 LUa
12.5 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 67.5Consumer practices and public engagement
15 LUa
10 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 65Food safety, transparency, traceability
22.5 LUa
✔ Thesis +30
✔Summer School +5
Total 57.5Targeted nutrition and health management
7.5 LUa
12.5 UNITOb
✔ Thesis +30
✔Summer School +5
Total 557.5 LUa
6 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 53.5Innovative food processing
7.5 LUa
10 UNITOb
✔ Thesis +30
✔Summer School +5
Total 52.5Management of food system innovations
✔ Thesis +30
✔Summer School +5
Total 35Digitalisation and data management
229: LUa ❱ UHOHb ❱ UW ❱ LU 2024◉ Circular foo...stems 72 ECTS Consumer pra...ment 66.5 ECTS Sustainable ...ction 72 ECTS Food safety,...ility 63.5 ECTS Innovative f...ssing 65 ECTS Protein dive...ation 65 ECTS
| Path timeline | LUa ---------------------15 weeks 2 days---------------------❱ UHOHb ---------------11 weeks 2 days---------------❱ UW ❱ LU |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
1st Sep 22 - 16th Dec 22
(exams until 15th Jan 23)
|
3rd Apr 23 - 15th Jul 23
(exams until 30th Sep 23)
❱ Transition time from previous location:
15 weeks 2 days from end of classes
(11 weeks from previous exam period) |
2nd Oct 23 - 29th Jan 24
(exams until 9th Feb 24)
❱ Transition time from previous location:
11 weeks 2 days from end of classes
( 2 days from previous exam period) |
29th Jan 24 - 31st May 24
(exams until 22nd Jun 24)
❱ Transition time from previous location:
from end of classes
(overlap of 1 week 4 days from previous exam period) |
|---|
| Lund University | University of Hohenheim | University of Warsaw | Lund University |
|---|
| Locale | Lund, Sweden | Stuttgart, Germany | Warsaw, Poland | Lund, Sweden |
|---|
| Consumer driven sustainable food processing (fall/winter) | AgriFood Science and Engineering (spring/summer) | Food System Management | Thesis at Lund University |
|---|
| The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | 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 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | The Master thesis project can be academic in nature, or developed within industry. Examples of companies where students have performed their degree projects include Tetra Pak, Aventure, Orkla foods, Findus and Probi. |
Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | | Basic knowledge about the food system | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
| |
| AgFoodTech (spring/summer) | obl. | 7,5 | | Post-Harvest Technology of Food and Bio-Based Products | el. | 7,5 | | Information Technologies and Expert Systems in Plant Protection | el. | 6 | | Advanced Flavor Chemistry | el. | 7,5 | | Precision Farming | el. | 6 | | Advanced Process Engineering Techniques for Cereal Processing | el. | 7,5 | | Dairy Science and Technology | el. | 7,5 | | Soft Matter Science II - Food Physics | el. | 7,5 | | Drying, Granulation and Instantisation | el. | 7,5 | | Food Process Design II - Process Integration and Scale up | el. | 7,5 | | Irrigation and Drainage Technology | el. | 7,5 | | Free Project Work (spring/summer) | el. | 7.5 | | Internship (Industrial placement 6 weeks) (spring/summer) | el. | 7.5 | | Portfolio-Modul (spring/summer) | el. | 1-7,5 | | Online Dairy Science and Technology | el. | 5 | | Introduction to Machine Learning in Python | el. | 7.5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
|
| Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| 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). | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Submitted thesis |
| Key for this path: 20_27_13 |
| Intended Learning Outcomes (ILOs) for the mobility path LUa ❱ UHOHb ❱ UW ❱ LU | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | | UHOHb | - Design new agri-food value chains and innovative food products. | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | UHOHb | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | UHOHb | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path LUa ❱ UHOHb ❱ UW ❱ LU | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UHOHb | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | UHOHb | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
| | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path LUa ❱ UHOHb ❱ UW ❱ LU |
22.5 LUa
7.5 UHOHb
2 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 7215 LUa
15 UHOHb
2 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 72Consumer practices and public engagement
15 LUa
11.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 66.5Innovative food processing
7.5 LUa
22.5 UHOHb
✔ Thesis +30
✔Summer School +5
Total 657.5 LUa
22.5 UHOHb
✔ Thesis +30
✔Summer School +5
Total 65Food safety, transparency, traceability
22.5 LUa
1 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 63.5Management of food system innovations
22.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Targeted nutrition and health management
7.5 LUa
✔ Thesis +30
✔Summer School +5
Total 42.5Digitalisation and data management
15 UHOHb
0.5 UW
✔ ETBC +5
✔Summer School +5
Total 25.5230: LUa ❱ UHOHb ❱ UORa ❱ LU ◉ Circular foo...stems 65 ECTS Sustainable ...ction 65 ECTS Food safety,...ility 66.5 ECTS Targeted nut...ment 67.5 ECTS Innovative f...ssing 70 ECTS Protein dive...ation 65 ECTS
| Path timeline | LUa ---------------------15 weeks 2 days---------------------❱ UHOHb --------------10 weeks 2 days--------------❱ UORa ----------7 weeks 3 days----------❱ LU |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
1st Sep 22 - 16th Dec 22
(exams until 15th Jan 23)
|
3rd Apr 23 - 15th Jul 23
(exams until 30th Sep 23)
❱ Transition time from previous location:
15 weeks 2 days from end of classes
(11 weeks from previous exam period) |
25th Sep 23 - 8th Dec 23
(exams until 19th Jan 24)
❱ Transition time from previous location:
10 weeks 2 days from end of classes
(overlap of 5 days from previous exam period) |
29th Jan 24 - 31st May 24
(exams until 22nd Jun 24)
❱ Transition time from previous location:
7 weeks 3 days from end of classes
(1 week 3 days from previous exam period) |
|---|
| Lund University | University of Hohenheim | University of Reading | Lund University |
|---|
| Locale | Lund, Sweden | Stuttgart, Germany | Reading, United Kingdom | Lund, Sweden |
|---|
| Consumer driven sustainable food processing (fall/winter) | AgriFood Science and Engineering (spring/summer) | Personalised Nutrition and the Consumer | Thesis at Lund University |
|---|
| The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | 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. | The Master thesis project can be academic in nature, or developed within industry. Examples of companies where students have performed their degree projects include Tetra Pak, Aventure, Orkla foods, Findus and Probi. |
Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | | General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
| |
| AgFoodTech (spring/summer) | obl. | 7,5 | | Post-Harvest Technology of Food and Bio-Based Products | el. | 7,5 | | Information Technologies and Expert Systems in Plant Protection | el. | 6 | | Advanced Flavor Chemistry | el. | 7,5 | | Precision Farming | el. | 6 | | Advanced Process Engineering Techniques for Cereal Processing | el. | 7,5 | | Dairy Science and Technology | el. | 7,5 | | Soft Matter Science II - Food Physics | el. | 7,5 | | Drying, Granulation and Instantisation | el. | 7,5 | | Food Process Design II - Process Integration and Scale up | el. | 7,5 | | Irrigation and Drainage Technology | el. | 7,5 | | Free Project Work (spring/summer) | el. | 7.5 | | Internship (Industrial placement 6 weeks) (spring/summer) | el. | 7.5 | | Portfolio-Modul (spring/summer) | el. | 1-7,5 | | Online Dairy Science and Technology | el. | 5 | | Introduction to Machine Learning in Python | el. | 7.5 |
| |
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
|
| Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| 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). | Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Submitted thesis |
| Key for this path: 20_27_16 |
| Intended Learning Outcomes (ILOs) for the mobility path LUa ❱ UHOHb ❱ UORa ❱ LU | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | | UHOHb | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | UHOHb | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | UHOHb | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path LUa ❱ UHOHb ❱ UORa ❱ LU | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UHOHb | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | UHOHb | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path LUa ❱ UHOHb ❱ UORa ❱ LU |
Innovative food processing
7.5 LUa
22.5 UHOHb
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 70Targeted nutrition and health management
7.5 LUa
20 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 67.5Food safety, transparency, traceability
22.5 LUa
4 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 66.522.5 LUa
7.5 UHOHb
✔ Thesis +30
✔Summer School +5
Total 6515 LUa
15 UHOHb
✔ Thesis +30
✔Summer School +5
Total 657.5 LUa
22.5 UHOHb
✔ Thesis +30
✔Summer School +5
Total 65Consumer practices and public engagement
15 LUa
2.5 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 57.5Management of food system innovations
✔ Thesis +30
✔Summer School +5
Total 35Digitalisation and data management
15 UHOHb
✔Summer School +5
Total 20
✔ ETBC +5
✔Summer School +5
Total 10231: LUa ❱ UHOHb ❱ UNITOa ❱ LU ◉ Circular foo...stems 70 ECTS Sustainable ...ction 70 ECTS Food safety,...ility 85 ECTS Innovative f...ssing 70 ECTS Protein dive...ation 65 ECTS
| Path timeline | LUa ---------------------15 weeks 2 days---------------------❱ UHOHb ---------------11 weeks 2 days---------------❱ UNITOa -------5 weeks 3 days-------❱ LU |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
1st Sep 22 - 16th Dec 22
(exams until 15th Jan 23)
|
3rd Apr 23 - 15th Jul 23
(exams until 30th Sep 23)
❱ Transition time from previous location:
15 weeks 2 days from end of classes
(11 weeks from previous exam period) |
2nd Oct 23 - 22nd Dec 23
(exams until 29th Feb 24)
❱ Transition time from previous location:
11 weeks 2 days from end of classes
( 2 days from previous exam period) |
29th Jan 24 - 31st May 24
(exams until 22nd Jun 24)
❱ Transition time from previous location:
5 weeks 3 days from end of classes
(overlap of 4 weeks 3 days from previous exam period) |
|---|
| Lund University | University of Hohenheim | University of Turin | Lund University |
|---|
| Locale | Lund, Sweden | Stuttgart, Germany | Turin, Italy | Lund, Sweden |
|---|
| Consumer driven sustainable food processing (fall/winter) | AgriFood Science and Engineering (spring/summer) | Food safety of the whole value chain | Thesis at Lund University |
|---|
| The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | 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. | The Master thesis project can be academic in nature, or developed within industry. Examples of companies where students have performed their degree projects include Tetra Pak, Aventure, Orkla foods, Findus and Probi. |
Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | | Basic knowledge of the food microbiology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
| |
| AgFoodTech (spring/summer) | obl. | 7,5 | | Post-Harvest Technology of Food and Bio-Based Products | el. | 7,5 | | Information Technologies and Expert Systems in Plant Protection | el. | 6 | | Advanced Flavor Chemistry | el. | 7,5 | | Precision Farming | el. | 6 | | Advanced Process Engineering Techniques for Cereal Processing | el. | 7,5 | | Dairy Science and Technology | el. | 7,5 | | Soft Matter Science II - Food Physics | el. | 7,5 | | Drying, Granulation and Instantisation | el. | 7,5 | | Food Process Design II - Process Integration and Scale up | el. | 7,5 | | Irrigation and Drainage Technology | el. | 7,5 | | Free Project Work (spring/summer) | el. | 7.5 | | Internship (Industrial placement 6 weeks) (spring/summer) | el. | 7.5 | | Portfolio-Modul (spring/summer) | el. | 1-7,5 | | Online Dairy Science and Technology | el. | 5 | | Introduction to Machine Learning in Python | el. | 7.5 |
| |
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
|
| Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| 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). | 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.
 | Submitted thesis |
| Key for this path: 20_27_14 |
| Intended Learning Outcomes (ILOs) for the mobility path LUa ❱ UHOHb ❱ UNITOa ❱ LU | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | | UHOHb | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | UHOHb | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | UNITOa | - Assess safety issues of the whole food chain | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | UNITOa | - Solve specific safety challenges administered during the courses. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | UHOHb | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path LUa ❱ UHOHb ❱ UNITOa ❱ LU | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UHOHb | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | UHOHb | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path LUa ❱ UHOHb ❱ UNITOa ❱ LU |
Food safety, transparency, traceability
22.5 LUa
22.5 UNITOa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 8522.5 LUa
7.5 UHOHb
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 7015 LUa
15 UHOHb
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 70Innovative food processing
7.5 LUa
22.5 UHOHb
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 707.5 LUa
22.5 UHOHb
✔ Thesis +30
✔Summer School +5
Total 65Consumer practices and public engagement
15 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 55Targeted nutrition and health management
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.5Management of food system innovations
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 40Digitalisation and data management
15 UHOHb
✔ ETBC +5
✔Summer School +5
Total 25
✔ ETBC +5
✔Summer School +5
Total 10232: LUa ❱ UHOHb ❱ UAM ❱ LU ◉ Circular foo...stems 65 ECTS Sustainable ...ction 72.5 ECTS Targeted nut...ment 70 ECTS Innovative f...ssing 72.5 ECTS Protein dive...ation 65 ECTS
| Path timeline | LUa ---------------------15 weeks 2 days---------------------❱ UHOHb -----------8 weeks -----------❱ UAM --------5 weeks 5 days--------❱ LU |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
1st Sep 22 - 16th Dec 22
(exams until 15th Jan 23)
|
3rd Apr 23 - 15th Jul 23
(exams until 30th Sep 23)
❱ Transition time from previous location:
15 weeks 2 days from end of classes
(11 weeks from previous exam period) |
9th Sep 23 - 20th Dec 23
(exams until 20th Jan 24)
⚠ indicative dates
❱ Transition time from previous location:
8 weeks from end of classes
(overlap of 3 weeks from previous exam period) |
29th Jan 24 - 31st May 24
(exams until 22nd Jun 24)
❱ Transition time from previous location:
5 weeks 5 days from end of classes
(1 week 2 days from previous exam period) |
|---|
| Lund University | University of Hohenheim | Autonomous University of Madrid | Lund University |
|---|
| Locale | Lund, Sweden | Stuttgart, Germany | Madrid, Spain | Lund, Sweden |
|---|
| Consumer driven sustainable food processing (fall/winter) | AgriFood Science and Engineering (spring/summer) | Functional Foods and Precision Nutrition | Thesis at Lund University |
|---|
| The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | 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. | The Master thesis project can be academic in nature, or developed within industry. Examples of companies where students have performed their degree projects include Tetra Pak, Aventure, Orkla foods, Findus and Probi. |
Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | | Basic knowledge in Food Science, Nutrition and/or Biology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
| |
| AgFoodTech (spring/summer) | obl. | 7,5 | | Post-Harvest Technology of Food and Bio-Based Products | el. | 7,5 | | Information Technologies and Expert Systems in Plant Protection | el. | 6 | | Advanced Flavor Chemistry | el. | 7,5 | | Precision Farming | el. | 6 | | Advanced Process Engineering Techniques for Cereal Processing | el. | 7,5 | | Dairy Science and Technology | el. | 7,5 | | Soft Matter Science II - Food Physics | el. | 7,5 | | Drying, Granulation and Instantisation | el. | 7,5 | | Food Process Design II - Process Integration and Scale up | el. | 7,5 | | Irrigation and Drainage Technology | el. | 7,5 | | Free Project Work (spring/summer) | el. | 7.5 | | Internship (Industrial placement 6 weeks) (spring/summer) | el. | 7.5 | | Portfolio-Modul (spring/summer) | el. | 1-7,5 | | Online Dairy Science and Technology | el. | 5 | | Introduction to Machine Learning in Python | el. | 7.5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
|
| Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| 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). | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Submitted thesis |
| Key for this path: 20_27_18 |
| Intended Learning Outcomes (ILOs) for the mobility path LUa ❱ UHOHb ❱ UAM ❱ LU | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | | UHOHb | - Design new agri-food value chains and innovative food products. | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | UHOHb | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | UHOHb | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path LUa ❱ UHOHb ❱ UAM ❱ LU | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UHOHb | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | UHOHb | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
| | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path LUa ❱ UHOHb ❱ UAM ❱ LU |
15 LUa
15 UHOHb
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 72.5Innovative food processing
7.5 LUa
22.5 UHOHb
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 72.5Targeted nutrition and health management
7.5 LUa
22.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 7022.5 LUa
7.5 UHOHb
✔ Thesis +30
✔Summer School +5
Total 657.5 LUa
22.5 UHOHb
✔ Thesis +30
✔Summer School +5
Total 65Food safety, transparency, traceability
22.5 LUa
✔ Thesis +30
✔Summer School +5
Total 57.5Consumer practices and public engagement
15 LUa
✔ Thesis +30
✔Summer School +5
Total 50Management of food system innovations
✔ Thesis +30
✔Summer School +5
Total 35Digitalisation and data management
15 UHOHb
7.5 UAM
✔ ETBC +5
✔Summer School +5
Total 32.5233: LUa ❱ UHOHb ❱ QUB ❱ LU ◉ Circular foo...stems 65 ECTS Sustainable ...ction 65 ECTS Food safety,...ility 85 ECTS Innovative f...ssing 65 ECTS Protein dive...ation 65 ECTS
| Path timeline | LUa ---------------------15 weeks 2 days---------------------❱ UHOHb --------------10 weeks --------------❱ QUB ---------6 weeks 5 days---------❱ LU |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
1st Sep 22 - 16th Dec 22
(exams until 15th Jan 23)
|
3rd Apr 23 - 15th Jul 23
(exams until 30th Sep 23)
❱ Transition time from previous location:
15 weeks 2 days from end of classes
(11 weeks from previous exam period) |
23rd Sep 23 - 13th Dec 23
(exams until 29th May 24)
⚠ indicative dates
❱ Transition time from previous location:
10 weeks from end of classes
(overlap of 1 week from previous exam period) |
29th Jan 24 - 31st May 24
(exams until 22nd Jun 24)
❱ Transition time from previous location:
6 weeks 5 days from end of classes
(overlap of 17 weeks 1 day from previous exam period) |
|---|
| Lund University | University of Hohenheim | Queen's University of Belfast | Lund University |
|---|
| Locale | Lund, Sweden | Stuttgart, Germany | Belfast, United Kingdom | Lund, Sweden |
|---|
| Consumer driven sustainable food processing (fall/winter) | AgriFood Science and Engineering (spring/summer) | Food integrity of the supply chains. Applied and advanced systems for food control | Thesis at Lund University |
|---|
| The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | 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. | The Master thesis project can be academic in nature, or developed within industry. Examples of companies where students have performed their degree projects include Tetra Pak, Aventure, Orkla foods, Findus and Probi. |
Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | | | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
| |
| AgFoodTech (spring/summer) | obl. | 7,5 | | Post-Harvest Technology of Food and Bio-Based Products | el. | 7,5 | | Information Technologies and Expert Systems in Plant Protection | el. | 6 | | Advanced Flavor Chemistry | el. | 7,5 | | Precision Farming | el. | 6 | | Advanced Process Engineering Techniques for Cereal Processing | el. | 7,5 | | Dairy Science and Technology | el. | 7,5 | | Soft Matter Science II - Food Physics | el. | 7,5 | | Drying, Granulation and Instantisation | el. | 7,5 | | Food Process Design II - Process Integration and Scale up | el. | 7,5 | | Irrigation and Drainage Technology | el. | 7,5 | | Free Project Work (spring/summer) | el. | 7.5 | | Internship (Industrial placement 6 weeks) (spring/summer) | el. | 7.5 | | Portfolio-Modul (spring/summer) | el. | 1-7,5 | | Online Dairy Science and Technology | el. | 5 | | Introduction to Machine Learning in Python | el. | 7.5 |
| |
| Advanced research skills | obl. | 5 | | Advanced Food Bioanalysis | obl. | 10 | | Food Safety, Health and Disease | obl. | 7.5 |
|
| Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| 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). | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Submitted thesis |
| Key for this path: 20_27_23 |
| Intended Learning Outcomes (ILOs) for the mobility path LUa ❱ UHOHb ❱ QUB ❱ LU | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | | UHOHb | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | UHOHb | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | UHOHb | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path LUa ❱ UHOHb ❱ QUB ❱ LU | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UHOHb | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | QUB | test | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | UHOHb | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path LUa ❱ UHOHb ❱ QUB ❱ LU |
Food safety, transparency, traceability
22.5 LUa
22.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 8522.5 LUa
7.5 UHOHb
✔ Thesis +30
✔Summer School +5
Total 6515 LUa
15 UHOHb
✔ Thesis +30
✔Summer School +5
Total 65Innovative food processing
7.5 LUa
22.5 UHOHb
✔ Thesis +30
✔Summer School +5
Total 657.5 LUa
22.5 UHOHb
✔ Thesis +30
✔Summer School +5
Total 65Consumer practices and public engagement
15 LUa
✔ Thesis +30
✔Summer School +5
Total 50Targeted nutrition and health management
7.5 LUa
✔ Thesis +30
✔Summer School +5
Total 42.5Management of food system innovations
✔ Thesis +30
✔Summer School +5
Total 3522.5 QUB
✔ ETBC +5
✔Summer School +5
Total 32.5Digitalisation and data management
15 UHOHb
✔Summer School +5
Total 20234: LUa ❱ UHOHb ❱ AUa ❱ LU ◉5 Circular foo...stems 70 ECTS Consumer pra...ment 65 ECTS Sustainable ...ction 82.5 ECTS Innovative f...ssing 65 ECTS Protein dive...ation 76 ECTS
| Path timeline | LUa ---------------------15 weeks 2 days---------------------❱ UHOHb --------6 weeks 2 days--------❱ AUa ----------7 weeks 2 days----------❱ LU |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
1st Sep 22 - 16th Dec 22
(exams until 15th Jan 23)
|
3rd Apr 23 - 15th Jul 23
(exams until 30th Sep 23)
❱ Transition time from previous location:
15 weeks 2 days from end of classes
(11 weeks from previous exam period) |
28th Aug 23 - 9th Dec 23
(exams until 27th Jan 24)
❱ Transition time from previous location:
6 weeks 2 days from end of classes
(overlap of 4 weeks 5 days from previous exam period) |
29th Jan 24 - 31st May 24
(exams until 22nd Jun 24)
❱ Transition time from previous location:
7 weeks 2 days from end of classes
( 2 days from previous exam period) |
|---|
| Lund University | University of Hohenheim | Aarhus University | Lund University |
|---|
| Locale | Lund, Sweden | Stuttgart, Germany | Aarhus, Denmark | Lund, Sweden |
|---|
| Consumer driven sustainable food processing (fall/winter) | AgriFood Science and Engineering (spring/summer) | Future Foods | Thesis at Lund University |
|---|
| The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | 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 society, consumer, sensory and molecular level. It will give the student insigt in future sustainable food production of high value crops and novel animal-based food products including cell-based production, combined with food sensory science, innovation and product development in the food sector. | The Master thesis project can be academic in nature, or developed within industry. Examples of companies where students have performed their degree projects include Tetra Pak, Aventure, Orkla foods, Findus and Probi. |
Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | | A scientific, food, agricultural, technical-scientific or medical scientific bachelor degree with molecular biology or biochemistry at a level of 10-15 ECTS is recommended as well as basic knowledge of Food Science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
| |
| AgFoodTech (spring/summer) | obl. | 7,5 | | Post-Harvest Technology of Food and Bio-Based Products | el. | 7,5 | | Information Technologies and Expert Systems in Plant Protection | el. | 6 | | Advanced Flavor Chemistry | el. | 7,5 | | Precision Farming | el. | 6 | | Advanced Process Engineering Techniques for Cereal Processing | el. | 7,5 | | Dairy Science and Technology | el. | 7,5 | | Soft Matter Science II - Food Physics | el. | 7,5 | | Drying, Granulation and Instantisation | el. | 7,5 | | Food Process Design II - Process Integration and Scale up | el. | 7,5 | | Irrigation and Drainage Technology | el. | 7,5 | | Free Project Work (spring/summer) | el. | 7.5 | | Internship (Industrial placement 6 weeks) (spring/summer) | el. | 7.5 | | Portfolio-Modul (spring/summer) | el. | 1-7,5 | | Online Dairy Science and Technology | el. | 5 | | Introduction to Machine Learning in Python | el. | 7.5 |
| |
| Project work in sensory science | obl. | 5 | | Innovative and organic production of fruits and vegetables | obl. | 7.5 | | Future animal-based food | obl. | 5 | | Food, consumer and innovation | obl. | 5 |
|
| Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| 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). | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Submitted thesis |
| Key for this path: 20_27_17 |
| Intended Learning Outcomes (ILOs) for the mobility path LUa ❱ UHOHb ❱ AUa ❱ LU | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | | UHOHb | - Design new agri-food value chains and innovative food products. | | AUa | -
Create food with novel technolgy
-
Create coherence between molecular nutrition and food technology on one side and socio-scientific analysis of food production and consumption on the other.
| |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | UHOHb | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | | AUa | - Evaluate processes/strategies of product development of specific raw materials and production methods-
Discuss sensory characteristics according to societal relevance and the scientific literature
| |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | AUa | - Suggests methods for production of future animal-based or plant-based products and identify challenges in production of new sustainable products | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | UHOHb | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | | AUa | - Understand the use of sensory science to develop future foods | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path LUa ❱ UHOHb ❱ AUa ❱ LU | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | AUa | Transference of knowledge, ideas and novel technologies to develop a future food, including the choice of primary production method and technological processing for the final product. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UHOHb | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | AUa | Students will be challenged to develop future food using their scientific and practical knowledge obtained in the program. The students will work in mixed, international groups.
| | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | UHOHb | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path LUa ❱ UHOHb ❱ AUa ❱ LU |
15 LUa
15 UHOHb
12.5 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 82.57.5 LUa
22.5 UHOHb
6 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 7622.5 LUa
7.5 UHOHb
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 70Consumer practices and public engagement
15 LUa
10 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 65Innovative food processing
7.5 LUa
22.5 UHOHb
✔ Thesis +30
✔Summer School +5
Total 65Food safety, transparency, traceability
22.5 LUa
✔ Thesis +30
✔Summer School +5
Total 57.5Targeted nutrition and health management
7.5 LUa
✔ Thesis +30
✔Summer School +5
Total 42.5Management of food system innovations
✔ Thesis +30
✔Summer School +5
Total 35Digitalisation and data management
15 UHOHb
✔Summer School +5
Total 20235: LUa ❱ UAM ❱ UW ❱ LU ◉8 Circular foo...stems 64.5 ECTS Consumer pra...ment 66.5 ECTS Food safety,...ility 63.5 ECTS Targeted nut...ment 65 ECTS
| Path timeline | LUa ------------8 weeks 4 days------------❱ UAM -------------------------------22 weeks 3 days-------------------------------❱ UW ❱ LU |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
1st Sep 22 - 16th Dec 22
(exams until 15th Jan 23)
|
14th Feb 23 - 28th Apr 23
(exams until 9th Jun 23)
❱ Transition time from previous location:
8 weeks 4 days from end of classes
(4 weeks 2 days from previous exam period) |
2nd Oct 23 - 29th Jan 24
(exams until 9th Feb 24)
❱ Transition time from previous location:
22 weeks 3 days from end of classes
(16 weeks 3 days from previous exam period) |
29th Jan 24 - 31st May 24
(exams until 22nd Jun 24)
❱ Transition time from previous location:
from end of classes
(overlap of 1 week 4 days from previous exam period) |
|---|
| Lund University | Autonomous University of Madrid | University of Warsaw | Lund University |
|---|
| Locale | Lund, Sweden | Madrid, Spain | Warsaw, Poland | Lund, Sweden |
|---|
| Consumer driven sustainable food processing (fall/winter) | Functional Foods and Precision Nutrition | Food System Management | Thesis at Lund University |
|---|
| The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | 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 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | The Master thesis project can be academic in nature, or developed within industry. Examples of companies where students have performed their degree projects include Tetra Pak, Aventure, Orkla foods, Findus and Probi. |
Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | Basic knowledge in Food Science, Nutrition and/or Biology | Basic knowledge about the food system | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
|
| Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Submitted thesis |
| Key for this path: 20_18_13 |
| Intended Learning Outcomes (ILOs) for the mobility path LUa ❱ UAM ❱ UW ❱ LU | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path LUa ❱ UAM ❱ UW ❱ LU | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
| | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. | | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path LUa ❱ UAM ❱ UW ❱ LU |
Consumer practices and public engagement
15 LUa
11.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 66.5Targeted nutrition and health management
7.5 LUa
22.5 UAM
✔ Thesis +30
✔Summer School +5
Total 6522.5 LUa
2 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 64.5Food safety, transparency, traceability
22.5 LUa
1 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 63.5Management of food system innovations
22.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.515 LUa
2.5 UAM
2 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 59.5Innovative food processing
7.5 LUa
2.5 UAM
✔ Thesis +30
✔Summer School +5
Total 457.5 LUa
✔ Thesis +30
✔Summer School +5
Total 42.5Digitalisation and data management
7.5 UAM
0.5 UW
✔ ETBC +5
✔Summer School +5
Total 18236: LUa ❱ UAM ❱ UORa ❱ LU ◉ Food safety,...ility 66.5 ECTS Targeted nut...ment 90 ECTS
| Path timeline | LUa ------------8 weeks 4 days------------❱ UAM ------------------------------21 weeks 3 days------------------------------❱ UORa ----------7 weeks 3 days----------❱ LU |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
1st Sep 22 - 16th Dec 22
(exams until 15th Jan 23)
|
14th Feb 23 - 28th Apr 23
(exams until 9th Jun 23)
❱ Transition time from previous location:
8 weeks 4 days from end of classes
(4 weeks 2 days from previous exam period) |
25th Sep 23 - 8th Dec 23
(exams until 19th Jan 24)
❱ Transition time from previous location:
21 weeks 3 days from end of classes
(15 weeks 3 days from previous exam period) |
29th Jan 24 - 31st May 24
(exams until 22nd Jun 24)
❱ Transition time from previous location:
7 weeks 3 days from end of classes
(1 week 3 days from previous exam period) |
|---|
| Lund University | Autonomous University of Madrid | University of Reading | Lund University |
|---|
| Locale | Lund, Sweden | Madrid, Spain | Reading, United Kingdom | Lund, Sweden |
|---|
| Consumer driven sustainable food processing (fall/winter) | Functional Foods and Precision Nutrition | Personalised Nutrition and the Consumer | Thesis at Lund University |
|---|
| The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | 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. | The Master thesis project can be academic in nature, or developed within industry. Examples of companies where students have performed their degree projects include Tetra Pak, Aventure, Orkla foods, Findus and Probi. |
Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | 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. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
|
| Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Submitted thesis |
| Key for this path: 20_18_16 |
| Intended Learning Outcomes (ILOs) for the mobility path LUa ❱ UAM ❱ UORa ❱ LU | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path LUa ❱ UAM ❱ UORa ❱ LU | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
| | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path LUa ❱ UAM ❱ UORa ❱ LU |
Targeted nutrition and health management
7.5 LUa
22.5 UAM
20 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 90Food safety, transparency, traceability
22.5 LUa
4 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 66.522.5 LUa
✔ Thesis +30
✔Summer School +5
Total 57.5Consumer practices and public engagement
15 LUa
2.5 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 57.515 LUa
2.5 UAM
✔ Thesis +30
✔Summer School +5
Total 52.5Innovative food processing
7.5 LUa
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 507.5 LUa
✔ Thesis +30
✔Summer School +5
Total 42.5Management of food system innovations
✔ Thesis +30
✔Summer School +5
Total 35Digitalisation and data management
7.5 UAM
✔Summer School +5
Total 12.5
✔ ETBC +5
✔Summer School +5
Total 10237: LUa ❱ UAM ❱ UNITOa ❱ LU ◉ Food safety,...ility 85 ECTS Targeted nut...ment 70 ECTS
| Path timeline | LUa ------------8 weeks 4 days------------❱ UAM -------------------------------22 weeks 3 days-------------------------------❱ UNITOa -------5 weeks 3 days-------❱ LU |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
1st Sep 22 - 16th Dec 22
(exams until 15th Jan 23)
|
14th Feb 23 - 28th Apr 23
(exams until 9th Jun 23)
❱ Transition time from previous location:
8 weeks 4 days from end of classes
(4 weeks 2 days from previous exam period) |
2nd Oct 23 - 22nd Dec 23
(exams until 29th Feb 24)
❱ Transition time from previous location:
22 weeks 3 days from end of classes
(16 weeks 3 days from previous exam period) |
29th Jan 24 - 31st May 24
(exams until 22nd Jun 24)
❱ Transition time from previous location:
5 weeks 3 days from end of classes
(overlap of 4 weeks 3 days from previous exam period) |
|---|
| Lund University | Autonomous University of Madrid | University of Turin | Lund University |
|---|
| Locale | Lund, Sweden | Madrid, Spain | Turin, Italy | Lund, Sweden |
|---|
| Consumer driven sustainable food processing (fall/winter) | Functional Foods and Precision Nutrition | Food safety of the whole value chain | Thesis at Lund University |
|---|
| The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | 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. | The Master thesis project can be academic in nature, or developed within industry. Examples of companies where students have performed their degree projects include Tetra Pak, Aventure, Orkla foods, Findus and Probi. |
Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | Basic knowledge in Food Science, Nutrition and/or Biology | Basic knowledge of the food microbiology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
|
| Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | 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.
 | Submitted thesis |
| Key for this path: 20_18_14 |
| Intended Learning Outcomes (ILOs) for the mobility path LUa ❱ UAM ❱ UNITOa ❱ LU | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | UNITOa | - Assess safety issues of the whole food chain | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | UNITOa | - Solve specific safety challenges administered during the courses. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path LUa ❱ UAM ❱ UNITOa ❱ LU | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
| | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path LUa ❱ UAM ❱ UNITOa ❱ LU |
Food safety, transparency, traceability
22.5 LUa
22.5 UNITOa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 85Targeted nutrition and health management
7.5 LUa
22.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 7022.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.515 LUa
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 57.5Consumer practices and public engagement
15 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 55Innovative food processing
7.5 LUa
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 507.5 LUa
✔ Thesis +30
✔Summer School +5
Total 42.5Management of food system innovations
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 40Digitalisation and data management
7.5 UAM
✔ ETBC +5
✔Summer School +5
Total 17.5
✔ ETBC +5
✔Summer School +5
Total 10238: LUa ❱ UAM ❱ UHOHa ❱ LU ◉ Circular foo...stems 77.5 ECTS Sustainable ...ction 80 ECTS Targeted nut...ment 65 ECTS Innovative f...ssing 72.5 ECTS Protein dive...ation 70 ECTS
| Path timeline | LUa ------------8 weeks 4 days------------❱ UAM ----------------------------------24 weeks 3 days----------------------------------❱ UHOHa overlap of 5 days❱ LU |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
1st Sep 22 - 16th Dec 22
(exams until 15th Jan 23)
|
14th Feb 23 - 28th Apr 23
(exams until 9th Jun 23)
❱ Transition time from previous location:
8 weeks 4 days from end of classes
(4 weeks 2 days from previous exam period) |
16th Oct 23 - 3rd Feb 24
(exams until 31st Mar 24)
❱ Transition time from previous location:
24 weeks 3 days from end of classes
(18 weeks 3 days from previous exam period) |
29th Jan 24 - 31st May 24
(exams until 22nd Jun 24)
❱ Transition time from previous location:
overlap of 5 days from end of classes
(overlap of 8 weeks 6 days from previous exam period) |
|---|
| Lund University | Autonomous University of Madrid | University of Hohenheim | Lund University |
|---|
| Locale | Lund, Sweden | Madrid, Spain | Stuttgart, Germany | Lund, Sweden |
|---|
| Consumer driven sustainable food processing (fall/winter) | Functional Foods and Precision Nutrition | AgriFood Science and Engineering (fall/winter) | Thesis at Lund University |
|---|
| The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | 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. | The Master thesis project can be academic in nature, or developed within industry. Examples of companies where students have performed their degree projects include Tetra Pak, Aventure, Orkla foods, Findus and Probi. |
Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | 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. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
|
| Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | 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). | Submitted thesis |
| Key for this path: 20_18_19 |
| Intended Learning Outcomes (ILOs) for the mobility path LUa ❱ UAM ❱ UHOHa ❱ LU | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | UHOHa | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path LUa ❱ UAM ❱ UHOHa ❱ LU | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
| | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path LUa ❱ UAM ❱ UHOHa ❱ LU |
15 LUa
2.5 UAM
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 8022.5 LUa
15 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 77.5Innovative food processing
7.5 LUa
2.5 UAM
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 72.57.5 LUa
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 70Targeted nutrition and health management
7.5 LUa
22.5 UAM
✔ Thesis +30
✔Summer School +5
Total 65Food safety, transparency, traceability
22.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Consumer practices and public engagement
15 LUa
✔ Thesis +30
✔Summer School +5
Total 50Management of food system innovations
✔ Thesis +30
✔Summer School +5
Total 3515 UHOHa
✔ ETBC +5
✔Summer School +5
Total 25Digitalisation and data management
7.5 UAM
7.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 25239: LUa ❱ UAM ❱ QUB ❱ LU ◉ Food safety,...ility 85 ECTS Targeted nut...ment 65 ECTS
| Path timeline | LUa ------------8 weeks 4 days------------❱ UAM -----------------------------21 weeks 1 day-----------------------------❱ QUB ---------6 weeks 5 days---------❱ LU |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
1st Sep 22 - 16th Dec 22
(exams until 15th Jan 23)
|
14th Feb 23 - 28th Apr 23
(exams until 9th Jun 23)
❱ Transition time from previous location:
8 weeks 4 days from end of classes
(4 weeks 2 days from previous exam period) |
23rd Sep 23 - 13th Dec 23
(exams until 29th May 24)
⚠ indicative dates
❱ Transition time from previous location:
21 weeks 1 day from end of classes
(15 weeks 1 day from previous exam period) |
29th Jan 24 - 31st May 24
(exams until 22nd Jun 24)
❱ Transition time from previous location:
6 weeks 5 days from end of classes
(overlap of 17 weeks 1 day from previous exam period) |
|---|
| Lund University | Autonomous University of Madrid | Queen's University of Belfast | Lund University |
|---|
| Locale | Lund, Sweden | Madrid, Spain | Belfast, United Kingdom | Lund, Sweden |
|---|
| Consumer driven sustainable food processing (fall/winter) | Functional Foods and Precision Nutrition | Food integrity of the supply chains. Applied and advanced systems for food control | Thesis at Lund University |
|---|
| The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | 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. | The Master thesis project can be academic in nature, or developed within industry. Examples of companies where students have performed their degree projects include Tetra Pak, Aventure, Orkla foods, Findus and Probi. |
Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | Basic knowledge in Food Science, Nutrition and/or Biology | | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Advanced research skills | obl. | 5 | | Advanced Food Bioanalysis | obl. | 10 | | Food Safety, Health and Disease | obl. | 7.5 |
|
| Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Submitted thesis |
| Key for this path: 20_18_23 |
| Intended Learning Outcomes (ILOs) for the mobility path LUa ❱ UAM ❱ QUB ❱ LU | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path LUa ❱ UAM ❱ QUB ❱ LU | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | QUB | test | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
| | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path LUa ❱ UAM ❱ QUB ❱ LU |
Food safety, transparency, traceability
22.5 LUa
22.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 85Targeted nutrition and health management
7.5 LUa
22.5 UAM
✔ Thesis +30
✔Summer School +5
Total 6522.5 LUa
✔ Thesis +30
✔Summer School +5
Total 57.515 LUa
2.5 UAM
✔ Thesis +30
✔Summer School +5
Total 52.5Consumer practices and public engagement
15 LUa
✔ Thesis +30
✔Summer School +5
Total 50Innovative food processing
7.5 LUa
2.5 UAM
✔ Thesis +30
✔Summer School +5
Total 457.5 LUa
✔ Thesis +30
✔Summer School +5
Total 42.5Management of food system innovations
✔ Thesis +30
✔Summer School +5
Total 3522.5 QUB
✔ ETBC +5
✔Summer School +5
Total 32.5Digitalisation and data management
7.5 UAM
✔Summer School +5
Total 12.5240: LUa ❱ UAM ❱ AUa ❱ LU 2022◉1 Consumer pra...ment 65 ECTS Sustainable ...ction 70 ECTS Targeted nut...ment 65 ECTS
| Path timeline | LUa ------------8 weeks 4 days------------❱ UAM ------------------------17 weeks 3 days------------------------❱ AUa ----------7 weeks 2 days----------❱ LU |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
1st Sep 22 - 16th Dec 22
(exams until 15th Jan 23)
|
14th Feb 23 - 28th Apr 23
(exams until 9th Jun 23)
❱ Transition time from previous location:
8 weeks 4 days from end of classes
(4 weeks 2 days from previous exam period) |
28th Aug 23 - 9th Dec 23
(exams until 27th Jan 24)
❱ Transition time from previous location:
17 weeks 3 days from end of classes
(11 weeks 3 days from previous exam period) |
29th Jan 24 - 31st May 24
(exams until 22nd Jun 24)
❱ Transition time from previous location:
7 weeks 2 days from end of classes
( 2 days from previous exam period) |
|---|
| Lund University | Autonomous University of Madrid | Aarhus University | Lund University |
|---|
| Locale | Lund, Sweden | Madrid, Spain | Aarhus, Denmark | Lund, Sweden |
|---|
| Consumer driven sustainable food processing (fall/winter) | Functional Foods and Precision Nutrition | Future Foods | Thesis at Lund University |
|---|
| The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | 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 society, consumer, sensory and molecular level. It will give the student insigt in future sustainable food production of high value crops and novel animal-based food products including cell-based production, combined with food sensory science, innovation and product development in the food sector. | The Master thesis project can be academic in nature, or developed within industry. Examples of companies where students have performed their degree projects include Tetra Pak, Aventure, Orkla foods, Findus and Probi. |
Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | Basic knowledge in Food Science, Nutrition and/or Biology | A scientific, food, agricultural, technical-scientific or medical scientific bachelor degree with molecular biology or biochemistry at a level of 10-15 ECTS is recommended as well as basic knowledge of Food Science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
| |
| Project work in sensory science | obl. | 5 | | Innovative and organic production of fruits and vegetables | obl. | 7.5 | | Future animal-based food | obl. | 5 | | Food, consumer and innovation | obl. | 5 |
|
| Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Submitted thesis |
| Key for this path: 20_18_17 |
| Intended Learning Outcomes (ILOs) for the mobility path LUa ❱ UAM ❱ AUa ❱ LU | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | | AUa | -
Create food with novel technolgy
-
Create coherence between molecular nutrition and food technology on one side and socio-scientific analysis of food production and consumption on the other.
| |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | AUa | - Evaluate processes/strategies of product development of specific raw materials and production methods-
Discuss sensory characteristics according to societal relevance and the scientific literature
| |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | | AUa | - Suggests methods for production of future animal-based or plant-based products and identify challenges in production of new sustainable products | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | AUa | - Understand the use of sensory science to develop future foods | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path LUa ❱ UAM ❱ AUa ❱ LU | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | AUa | Transference of knowledge, ideas and novel technologies to develop a future food, including the choice of primary production method and technological processing for the final product. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | AUa | Students will be challenged to develop future food using their scientific and practical knowledge obtained in the program. The students will work in mixed, international groups.
| | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
| | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path LUa ❱ UAM ❱ AUa ❱ LU |
15 LUa
2.5 UAM
12.5 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 70Consumer practices and public engagement
15 LUa
10 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 65Targeted nutrition and health management
7.5 LUa
22.5 UAM
✔ Thesis +30
✔Summer School +5
Total 6522.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Food safety, transparency, traceability
22.5 LUa
✔ Thesis +30
✔Summer School +5
Total 57.57.5 LUa
6 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 53.5Innovative food processing
7.5 LUa
2.5 UAM
✔ Thesis +30
✔Summer School +5
Total 45Management of food system innovations
✔ Thesis +30
✔Summer School +5
Total 35Digitalisation and data management
7.5 UAM
✔Summer School +5
Total 12.5241: LUa ❱ QUB ❱ UW ❱ LU ◉ Circular foo...stems 64.5 ECTS Consumer pra...ment 66.5 ECTS Food safety,...ility 86 ECTS
| Path timeline | LUa ----3 weeks ----❱ QUB -------------------------------------27 weeks -------------------------------------❱ UW ❱ LU |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
1st Sep 22 - 16th Dec 22
(exams until 15th Jan 23)
|
6th Jan 23 - 27th Mar 23
(exams until 29th May 23)
⚠ indicative dates
❱ Transition time from previous location:
3 weeks from end of classes
(overlap of 1 week 2 days from previous exam period) |
2nd Oct 23 - 29th Jan 24
(exams until 9th Feb 24)
❱ Transition time from previous location:
27 weeks from end of classes
(18 weeks from previous exam period) |
29th Jan 24 - 31st May 24
(exams until 22nd Jun 24)
❱ Transition time from previous location:
from end of classes
(overlap of 1 week 4 days from previous exam period) |
|---|
| Lund University | Queen's University of Belfast | University of Warsaw | Lund University |
|---|
| Locale | Lund, Sweden | Belfast, United Kingdom | Warsaw, Poland | Lund, Sweden |
|---|
| Consumer driven sustainable food processing (fall/winter) | Food integrity of the supply chains. Applied and advanced systems for food control | Food System Management | Thesis at Lund University |
|---|
| The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | 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 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | The Master thesis project can be academic in nature, or developed within industry. Examples of companies where students have performed their degree projects include Tetra Pak, Aventure, Orkla foods, Findus and Probi. |
Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | | Basic knowledge about the food system | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
| |
| Advanced research skills | obl. | 5 | | Agri-food traceability and Fraud | obl. | 10 | | Entrepreneurship for Food | obl. | 7.5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
|
| Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Submitted thesis |
| Key for this path: 20_23_13 |
| Intended Learning Outcomes (ILOs) for the mobility path LUa ❱ QUB ❱ UW ❱ LU | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path LUa ❱ QUB ❱ UW ❱ LU | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | QUB | test | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
| | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path LUa ❱ QUB ❱ UW ❱ LU |
Food safety, transparency, traceability
22.5 LUa
22.5 QUB
1 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 86Consumer practices and public engagement
15 LUa
11.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 66.522.5 LUa
2 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 64.5Management of food system innovations
22.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.515 LUa
2 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 57Targeted nutrition and health management
7.5 LUa
✔ Thesis +30
✔Summer School +5
Total 42.5Innovative food processing
7.5 LUa
✔ Thesis +30
✔Summer School +5
Total 42.57.5 LUa
✔ Thesis +30
✔Summer School +5
Total 42.522.5 QUB
✔Summer School +5
Total 27.5Digitalisation and data management
0.5 UW
✔ ETBC +5
✔Summer School +5
Total 10.5242: LUa ❱ QUB ❱ UORa ❱ LU ◉ Food safety,...ility 89 ECTS Targeted nut...ment 67.5 ECTS
| Path timeline | LUa ----3 weeks ----❱ QUB ------------------------------------26 weeks ------------------------------------❱ UORa ----------7 weeks 3 days----------❱ LU |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
1st Sep 22 - 16th Dec 22
(exams until 15th Jan 23)
|
6th Jan 23 - 27th Mar 23
(exams until 29th May 23)
⚠ indicative dates
❱ Transition time from previous location:
3 weeks from end of classes
(overlap of 1 week 2 days from previous exam period) |
25th Sep 23 - 8th Dec 23
(exams until 19th Jan 24)
❱ Transition time from previous location:
26 weeks from end of classes
(17 weeks from previous exam period) |
29th Jan 24 - 31st May 24
(exams until 22nd Jun 24)
❱ Transition time from previous location:
7 weeks 3 days from end of classes
(1 week 3 days from previous exam period) |
|---|
| Lund University | Queen's University of Belfast | University of Reading | Lund University |
|---|
| Locale | Lund, Sweden | Belfast, United Kingdom | Reading, United Kingdom | Lund, Sweden |
|---|
| Consumer driven sustainable food processing (fall/winter) | Food integrity of the supply chains. Applied and advanced systems for food control | Personalised Nutrition and the Consumer | Thesis at Lund University |
|---|
| The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | 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. | The Master thesis project can be academic in nature, or developed within industry. Examples of companies where students have performed their degree projects include Tetra Pak, Aventure, Orkla foods, Findus and Probi. |
Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | | General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
| |
| Advanced research skills | obl. | 5 | | Agri-food traceability and Fraud | obl. | 10 | | Entrepreneurship for Food | obl. | 7.5 |
| |
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
|
| Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Submitted thesis |
| Key for this path: 20_23_16 |
| Intended Learning Outcomes (ILOs) for the mobility path LUa ❱ QUB ❱ UORa ❱ LU | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path LUa ❱ QUB ❱ UORa ❱ LU | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | QUB | test | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path LUa ❱ QUB ❱ UORa ❱ LU |
Food safety, transparency, traceability
22.5 LUa
22.5 QUB
4 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 89Targeted nutrition and health management
7.5 LUa
20 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 67.522.5 LUa
✔ Thesis +30
✔Summer School +5
Total 57.5Consumer practices and public engagement
15 LUa
2.5 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 57.515 LUa
✔ Thesis +30
✔Summer School +5
Total 50Innovative food processing
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.57.5 LUa
✔ Thesis +30
✔Summer School +5
Total 42.5Management of food system innovations
✔ Thesis +30
✔Summer School +5
Total 3522.5 QUB
✔ ETBC +5
✔Summer School +5
Total 32.5243: LUa ❱ QUB ❱ UNITOa ❱ LU ◉ Food safety,...ility 107.5 ECTS
| Path timeline | LUa ----3 weeks ----❱ QUB -------------------------------------27 weeks -------------------------------------❱ UNITOa -------5 weeks 3 days-------❱ LU |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
1st Sep 22 - 16th Dec 22
(exams until 15th Jan 23)
|
6th Jan 23 - 27th Mar 23
(exams until 29th May 23)
⚠ indicative dates
❱ Transition time from previous location:
3 weeks from end of classes
(overlap of 1 week 2 days from previous exam period) |
2nd Oct 23 - 22nd Dec 23
(exams until 29th Feb 24)
❱ Transition time from previous location:
27 weeks from end of classes
(18 weeks from previous exam period) |
29th Jan 24 - 31st May 24
(exams until 22nd Jun 24)
❱ Transition time from previous location:
5 weeks 3 days from end of classes
(overlap of 4 weeks 3 days from previous exam period) |
|---|
| Lund University | Queen's University of Belfast | University of Turin | Lund University |
|---|
| Locale | Lund, Sweden | Belfast, United Kingdom | Turin, Italy | Lund, Sweden |
|---|
| Consumer driven sustainable food processing (fall/winter) | Food integrity of the supply chains. Applied and advanced systems for food control | Food safety of the whole value chain | Thesis at Lund University |
|---|
| The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | 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. | The Master thesis project can be academic in nature, or developed within industry. Examples of companies where students have performed their degree projects include Tetra Pak, Aventure, Orkla foods, Findus and Probi. |
Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | | Basic knowledge of the food microbiology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
| |
| Advanced research skills | obl. | 5 | | Agri-food traceability and Fraud | obl. | 10 | | Entrepreneurship for Food | obl. | 7.5 |
| |
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
|
| Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | 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.
 | Submitted thesis |
| Key for this path: 20_23_14 |
| Intended Learning Outcomes (ILOs) for the mobility path LUa ❱ QUB ❱ UNITOa ❱ LU | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | | UNITOa | - Assess safety issues of the whole food chain | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | | UNITOa | - Solve specific safety challenges administered during the courses. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path LUa ❱ QUB ❱ UNITOa ❱ LU | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | QUB | test | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path LUa ❱ QUB ❱ UNITOa ❱ LU |
Food safety, transparency, traceability
22.5 LUa
22.5 QUB
22.5 UNITOa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 107.522.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Consumer practices and public engagement
15 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 5515 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 55Targeted nutrition and health management
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.5Innovative food processing
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.57.5 LUa
✔ Thesis +30
✔Summer School +5
Total 42.5Management of food system innovations
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 4022.5 QUB
✔ ETBC +5
✔Summer School +5
Total 32.5Digitalisation and data management
✔ ETBC +5
✔Summer School +5
Total 10244: LUa ❱ QUB ❱ UHOHa ❱ LU ◉ Circular foo...stems 77.5 ECTS Sustainable ...ction 77.5 ECTS Food safety,...ility 85 ECTS Innovative f...ssing 70 ECTS Protein dive...ation 70 ECTS
| Path timeline | LUa ----3 weeks ----❱ QUB ----------------------------------------29 weeks ----------------------------------------❱ UHOHa overlap of 5 days❱ LU |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
1st Sep 22 - 16th Dec 22
(exams until 15th Jan 23)
|
6th Jan 23 - 27th Mar 23
(exams until 29th May 23)
⚠ indicative dates
❱ Transition time from previous location:
3 weeks from end of classes
(overlap of 1 week 2 days from previous exam period) |
16th Oct 23 - 3rd Feb 24
(exams until 31st Mar 24)
❱ Transition time from previous location:
29 weeks from end of classes
(20 weeks from previous exam period) |
29th Jan 24 - 31st May 24
(exams until 22nd Jun 24)
❱ Transition time from previous location:
overlap of 5 days from end of classes
(overlap of 8 weeks 6 days from previous exam period) |
|---|
| Lund University | Queen's University of Belfast | University of Hohenheim | Lund University |
|---|
| Locale | Lund, Sweden | Belfast, United Kingdom | Stuttgart, Germany | Lund, Sweden |
|---|
| Consumer driven sustainable food processing (fall/winter) | Food integrity of the supply chains. Applied and advanced systems for food control | AgriFood Science and Engineering (fall/winter) | Thesis at Lund University |
|---|
| The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | 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. | 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 Master thesis project can be academic in nature, or developed within industry. Examples of companies where students have performed their degree projects include Tetra Pak, Aventure, Orkla foods, Findus and Probi. |
Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | | Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
| |
| Advanced research skills | obl. | 5 | | Agri-food traceability and Fraud | obl. | 10 | | Entrepreneurship for Food | obl. | 7.5 |
| |
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
|
| Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | 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). | Submitted thesis |
| Key for this path: 20_23_19 |
| Intended Learning Outcomes (ILOs) for the mobility path LUa ❱ QUB ❱ UHOHa ❱ LU | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | | UHOHa | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path LUa ❱ QUB ❱ UHOHa ❱ LU | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | QUB | test | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path LUa ❱ QUB ❱ UHOHa ❱ LU |
Food safety, transparency, traceability
22.5 LUa
22.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 8522.5 LUa
15 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 77.515 LUa
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 77.5Innovative food processing
7.5 LUa
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 707.5 LUa
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 70Consumer practices and public engagement
15 LUa
✔ Thesis +30
✔Summer School +5
Total 5022.5 QUB
15 UHOHa
✔ ETBC +5
✔Summer School +5
Total 47.5Targeted nutrition and health management
7.5 LUa
✔ Thesis +30
✔Summer School +5
Total 42.5Management of food system innovations
✔ Thesis +30
✔Summer School +5
Total 35Digitalisation and data management
7.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 17.5245: LUa ❱ QUB ❱ UAM ❱ LU ◉ Food safety,...ility 80 ECTS Targeted nut...ment 70 ECTS
| Path timeline | LUa ----3 weeks ----❱ QUB ---------------------------------23 weeks 5 days---------------------------------❱ UAM --------5 weeks 5 days--------❱ LU |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
1st Sep 22 - 16th Dec 22
(exams until 15th Jan 23)
|
6th Jan 23 - 27th Mar 23
(exams until 29th May 23)
⚠ indicative dates
❱ Transition time from previous location:
3 weeks from end of classes
(overlap of 1 week 2 days from previous exam period) |
9th Sep 23 - 20th Dec 23
(exams until 20th Jan 24)
⚠ indicative dates
❱ Transition time from previous location:
23 weeks 5 days from end of classes
(14 weeks 5 days from previous exam period) |
29th Jan 24 - 31st May 24
(exams until 22nd Jun 24)
❱ Transition time from previous location:
5 weeks 5 days from end of classes
(1 week 2 days from previous exam period) |
|---|
| Lund University | Queen's University of Belfast | Autonomous University of Madrid | Lund University |
|---|
| Locale | Lund, Sweden | Belfast, United Kingdom | Madrid, Spain | Lund, Sweden |
|---|
| Consumer driven sustainable food processing (fall/winter) | Food integrity of the supply chains. Applied and advanced systems for food control | Functional Foods and Precision Nutrition | Thesis at Lund University |
|---|
| The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | 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. | 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 Master thesis project can be academic in nature, or developed within industry. Examples of companies where students have performed their degree projects include Tetra Pak, Aventure, Orkla foods, Findus and Probi. |
Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | | Basic knowledge in Food Science, Nutrition and/or Biology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
| |
| Advanced research skills | obl. | 5 | | Agri-food traceability and Fraud | obl. | 10 | | Entrepreneurship for Food | obl. | 7.5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
|
| Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Submitted thesis |
| Key for this path: 20_23_18 |
| Intended Learning Outcomes (ILOs) for the mobility path LUa ❱ QUB ❱ UAM ❱ LU | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path LUa ❱ QUB ❱ UAM ❱ LU | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | QUB | test | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
| | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path LUa ❱ QUB ❱ UAM ❱ LU |
Food safety, transparency, traceability
22.5 LUa
22.5 QUB
✔ Thesis +30
✔Summer School +5
Total 80Targeted nutrition and health management
7.5 LUa
22.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 7022.5 LUa
✔ Thesis +30
✔Summer School +5
Total 57.515 LUa
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 57.5Consumer practices and public engagement
15 LUa
✔ Thesis +30
✔Summer School +5
Total 50Innovative food processing
7.5 LUa
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 507.5 LUa
✔ Thesis +30
✔Summer School +5
Total 42.5Management of food system innovations
✔ Thesis +30
✔Summer School +5
Total 3522.5 QUB
✔Summer School +5
Total 27.5Digitalisation and data management
7.5 UAM
✔ ETBC +5
✔Summer School +5
Total 17.5246: LUa ❱ QUB ❱ AUa ❱ LU ◉ Consumer pra...ment 65 ECTS Sustainable ...ction 67.5 ECTS Food safety,...ility 80 ECTS
| Path timeline | LUa ----3 weeks ----❱ QUB ------------------------------22 weeks ------------------------------❱ AUa ----------7 weeks 2 days----------❱ LU |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
1st Sep 22 - 16th Dec 22
(exams until 15th Jan 23)
|
6th Jan 23 - 27th Mar 23
(exams until 29th May 23)
⚠ indicative dates
❱ Transition time from previous location:
3 weeks from end of classes
(overlap of 1 week 2 days from previous exam period) |
28th Aug 23 - 9th Dec 23
(exams until 27th Jan 24)
❱ Transition time from previous location:
22 weeks from end of classes
(13 weeks from previous exam period) |
29th Jan 24 - 31st May 24
(exams until 22nd Jun 24)
❱ Transition time from previous location:
7 weeks 2 days from end of classes
( 2 days from previous exam period) |
|---|
| Lund University | Queen's University of Belfast | Aarhus University | Lund University |
|---|
| Locale | Lund, Sweden | Belfast, United Kingdom | Aarhus, Denmark | Lund, Sweden |
|---|
| Consumer driven sustainable food processing (fall/winter) | Food integrity of the supply chains. Applied and advanced systems for food control | Future Foods | Thesis at Lund University |
|---|
| The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | 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. | This track will bring the student close to future foods on society, consumer, sensory and molecular level. It will give the student insigt in future sustainable food production of high value crops and novel animal-based food products including cell-based production, combined with food sensory science, innovation and product development in the food sector. | The Master thesis project can be academic in nature, or developed within industry. Examples of companies where students have performed their degree projects include Tetra Pak, Aventure, Orkla foods, Findus and Probi. |
Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | | A scientific, food, agricultural, technical-scientific or medical scientific bachelor degree with molecular biology or biochemistry at a level of 10-15 ECTS is recommended as well as basic knowledge of Food Science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
| |
| Advanced research skills | obl. | 5 | | Agri-food traceability and Fraud | obl. | 10 | | Entrepreneurship for Food | obl. | 7.5 |
| |
| Project work in sensory science | obl. | 5 | | Innovative and organic production of fruits and vegetables | obl. | 7.5 | | Future animal-based food | obl. | 5 | | Food, consumer and innovation | obl. | 5 |
|
| Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Submitted thesis |
| Key for this path: 20_23_17 |
| Intended Learning Outcomes (ILOs) for the mobility path LUa ❱ QUB ❱ AUa ❱ LU | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | | AUa | -
Create food with novel technolgy
-
Create coherence between molecular nutrition and food technology on one side and socio-scientific analysis of food production and consumption on the other.
| |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | | AUa | - Evaluate processes/strategies of product development of specific raw materials and production methods-
Discuss sensory characteristics according to societal relevance and the scientific literature
| |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | | AUa | - Suggests methods for production of future animal-based or plant-based products and identify challenges in production of new sustainable products | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | | AUa | - Understand the use of sensory science to develop future foods | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path LUa ❱ QUB ❱ AUa ❱ LU | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | AUa | Transference of knowledge, ideas and novel technologies to develop a future food, including the choice of primary production method and technological processing for the final product. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | QUB | test | | AUa | Students will be challenged to develop future food using their scientific and practical knowledge obtained in the program. The students will work in mixed, international groups.
| | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path LUa ❱ QUB ❱ AUa ❱ LU |
Food safety, transparency, traceability
22.5 LUa
22.5 QUB
✔ Thesis +30
✔Summer School +5
Total 8015 LUa
12.5 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 67.5Consumer practices and public engagement
15 LUa
10 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 6522.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.57.5 LUa
6 AUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 53.5Targeted nutrition and health management
7.5 LUa
✔ Thesis +30
✔Summer School +5
Total 42.5Innovative food processing
7.5 LUa
✔ Thesis +30
✔Summer School +5
Total 42.5Management of food system innovations
✔ Thesis +30
✔Summer School +5
Total 3522.5 QUB
✔Summer School +5
Total 27.5247: LUa ❱ AUb ❱ UW ❱ LU 2022◉2 Circular foo...stems 64.5 ECTS Consumer pra...ment 69 ECTS Sustainable ...ction 77 ECTS Food safety,...ility 63.5 ECTS
| Path timeline | LUa ---------6 weeks 3 days---------❱ AUb ---------------------------19 weeks 2 days---------------------------❱ UW ❱ LU |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
1st Sep 22 - 16th Dec 22
(exams until 15th Jan 23)
|
30th Jan 23 - 20th May 23
(exams until 30th Jun 23)
❱ Transition time from previous location:
6 weeks 3 days from end of classes
(2 weeks 1 day from previous exam period) |
2nd Oct 23 - 29th Jan 24
(exams until 9th Feb 24)
❱ Transition time from previous location:
19 weeks 2 days from end of classes
(13 weeks 3 days from previous exam period) |
29th Jan 24 - 31st May 24
(exams until 22nd Jun 24)
❱ Transition time from previous location:
from end of classes
(overlap of 1 week 4 days from previous exam period) |
|---|
| Lund University | Aarhus University | University of Warsaw | Lund University |
|---|
| Locale | Lund, Sweden | Aarhus, Denmark | Warsaw, Poland | Lund, Sweden |
|---|
| Consumer driven sustainable food processing (fall/winter) | Food structure and quality | Food System Management | Thesis at Lund University |
|---|
| The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | The track focus on the linkage between primary production, raw material and the impact on final food product quality inclusive sensory quality. It aims to elucidate the genetic and the production factors in the primary production that are of significance for the quality of the raw material and its suitability for further processing of food and food products. Furthermore the track elucidate the relations between the structure and the functional characteristics of foods, and give the student knowledge of enzymatically catalyzed processes of significance for food production, and the interaction between food enzymes and the resulting food structure and texture. | 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 is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development. | The Master thesis project can be academic in nature, or developed within industry. Examples of companies where students have performed their degree projects include Tetra Pak, Aventure, Orkla foods, Findus and Probi. |
Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | Molecular Biology or Biochemistry at a level of 10-15 ECTS is recommended as well as a basic knowledge of Food Science | Basic knowledge about the food system | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
| |
| Food structure and enzymes | obl. | 10 | | Food quality and technology | obl. | 10 | | Project work in sensory science | obl. | 2.5 |
| |
| Leadership in Food System | obl. | 7,5 | | Marketing in Food System | obl. | 7,5 | | Management in Food System | obl. | 7,5 |
|
| Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Management in Food System
Individual and team assignments accompanying regular classes and homeworks
Final written exam
Marketing in Food System
Attendance
Group assignments/ Homework
Final written exam
Leadership in Food System
Individual essay,
Classroom active participation, presentation ,
Final written exam . | Submitted thesis |
| Key for this path: 20_26_13 |
| Intended Learning Outcomes (ILOs) for the mobility path LUa ❱ AUb ❱ UW ❱ LU | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | | UW | - Design a value chain for a selected/imaginary enterprise operating in the food system (S).- Design marketing tools for specific market situations based on the knowledge of the food system (S). | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | AUb | -
Explain at molecular level how various raw materials, and process parameters affect the overall quality, structures and nutrients of foods.
-
Evaluate the raw material and processing that are most suited to obtain a given food product.
- Evaluate the significance of enzymatic processes and storage conditions for the functional characteristics and shelf life of various foods. | | UW | - Formulate research problems related to the food market and propose appropriate research methods for these problems using information provided in case study materials (S).- Determine their own leadership competences and the potential style of managing and leading the team for a given project (S). | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | AUb | - Analyze production concepts that satisfy specific requirements for quality characteristics inclusive sensory quality- Demonstrate ability in analysing and interpreting objective and/or affective sensory data | | UW | - Analyze an exemplary logistic chain in the food system using information provided in case study materials (S-Skill) | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | | AUb | - Describe the most probable sources of error for at given quality issue and suggest methods of analysis for verifying this.-
Explain and use different analytical methods for evaluating quality, specific enzymes, structures, and functionality relationships in food.
| | UW | - Apply basic project management tools and IT programs to design an example project (S). | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | UW | - Explain the assumptions of quality management systems, ecological orientation and CSR in the food system (K). | |
| Remember | UW | - Show examples of innovations in the food system and explain their impact on changes in the industry (K-Knowledge)- Identify factors affecting consumers' attitudes and behavior in the food market (K). | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path LUa ❱ AUb ❱ UW ❱ LU | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UW | The module "Management in Food System" provides tools to create business models for innovation, start-ups and to design value and supply chain.
The module "Marketing in Food System" teaches how to recognize consumers needs and desires, and then how to organize an innovative process by treating it as a project.
| | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | AUb | Project work towards new product development | | UW | The module "Marketing in Food System" provides tools for recognizing the needs of consumers and managing an innovative process, including familiarizing with design thinking approach, and project management techniques and IT tools.
The module "Management in Food System" builds skills in management of innovation and technology as well as in designing business models for the commercialization of innovation.
| | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UW | The module "Marketing in Food System" familiarizes students with design thinking methods for creating product innovations, including the methods of generating ideas.
The module "Management in Food System" stimulates the creation of innovative solutions for the food sector, both product and business models.
The module "Leadership in Food System" developes teamwork skills, including techniques to stimulate creativity and search for solutions to unusual situations. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | UW | The modue "Leadership in Food System" allows to gain general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | AUb | The whole food chain is essential here - and the importance of a holistic approach is transferred | | UW | The module "Marketing in Food System" helps to understand consumers, their attitudes and behaviours and from this perspective the consequences of marketing decision and activities of food system entities.
The module "Management in Food System" prepares for making responsible decisions related to both the functioning of the supply chain and the creation and introduction of innovation.
The module "Leadership in Food System" shapes responsible and ethical attitudes of future leaders and entrepreneurs. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
| | UW | The module "Leadership in Food System" specifically focuses on developing the skills needed for responsible leadership, e. g. predicting the short- and long-term consequences of decisions as well as working in teams with various personalities and of different cultural customs. |
|
| Focus areas addressed by the mobility path LUa ❱ AUb ❱ UW ❱ LU |
15 LUa
20 AUb
2 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 77Consumer practices and public engagement
15 LUa
2.5 AUb
11.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 6922.5 LUa
2 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 64.5Food safety, transparency, traceability
22.5 LUa
1 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 63.5Management of food system innovations
22.5 UW
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.57.5 LUa
5 AUb
✔ Thesis +30
✔Summer School +5
Total 47.5Innovative food processing
7.5 LUa
✔ Thesis +30
✔Summer School +5
Total 42.5Targeted nutrition and health management
7.5 LUa
✔ Thesis +30
✔Summer School +5
Total 42.5Digitalisation and data management
0.5 UW
✔ ETBC +5
✔Summer School +5
Total 10.5248: LUa ❱ AUb ❱ UORa ❱ LU ◉ Sustainable ...ction 70 ECTS Food safety,...ility 66.5 ECTS Targeted nut...ment 67.5 ECTS
| Path timeline | LUa ---------6 weeks 3 days---------❱ AUb -------------------------18 weeks 2 days-------------------------❱ UORa ----------7 weeks 3 days----------❱ LU |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
1st Sep 22 - 16th Dec 22
(exams until 15th Jan 23)
|
30th Jan 23 - 20th May 23
(exams until 30th Jun 23)
❱ Transition time from previous location:
6 weeks 3 days from end of classes
(2 weeks 1 day from previous exam period) |
25th Sep 23 - 8th Dec 23
(exams until 19th Jan 24)
❱ Transition time from previous location:
18 weeks 2 days from end of classes
(12 weeks 3 days from previous exam period) |
29th Jan 24 - 31st May 24
(exams until 22nd Jun 24)
❱ Transition time from previous location:
7 weeks 3 days from end of classes
(1 week 3 days from previous exam period) |
|---|
| Lund University | Aarhus University | University of Reading | Lund University |
|---|
| Locale | Lund, Sweden | Aarhus, Denmark | Reading, United Kingdom | Lund, Sweden |
|---|
| Consumer driven sustainable food processing (fall/winter) | Food structure and quality | Personalised Nutrition and the Consumer | Thesis at Lund University |
|---|
| The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | The track focus on the linkage between primary production, raw material and the impact on final food product quality inclusive sensory quality. It aims to elucidate the genetic and the production factors in the primary production that are of significance for the quality of the raw material and its suitability for further processing of food and food products. Furthermore the track elucidate the relations between the structure and the functional characteristics of foods, and give the student knowledge of enzymatically catalyzed processes of significance for food production, and the interaction between food enzymes and the resulting food structure and texture. | 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. | The Master thesis project can be academic in nature, or developed within industry. Examples of companies where students have performed their degree projects include Tetra Pak, Aventure, Orkla foods, Findus and Probi. |
Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | Molecular Biology or Biochemistry at a level of 10-15 ECTS is recommended as well as a basic knowledge of Food Science | General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
| |
| Food structure and enzymes | obl. | 10 | | Food quality and technology | obl. | 10 | | Project work in sensory science | obl. | 2.5 |
| |
| Understanding and Influencing Consumer Behaviour | obl. | 2.5 | | Nutrition Concepts | el. | 10 | | Lifestyle, Nutrigenetics and Personalised Nutrition | el. | 10 | | Microbes in Health and Disease | el. | 10 |
|
| Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Understanding and Influencing Consumer Behaviour
Oral assessment and presentation 60%
Set exercise 20%
Class test administered by School 20%
Microbes in Health and Disease
Written exam 50%
Written assignment including essay 25%
Oral assessment and presentation 25%
Nutrition Concepts
Written assignment including essay 70%
Oral assessment and presentation 30%
Lifestyle, Nutrigenetics and Personalised Nutrition
Presentations given by individual students. Submission Deadline: End of Autumn Term (weeks 7-9))
Non-lab based practical class test on Statistical Genetics. Submission Deadline: End of Autumn Term (weeks 10-11) | Submitted thesis |
| Key for this path: 20_26_16 |
| Intended Learning Outcomes (ILOs) for the mobility path LUa ❱ AUb ❱ UORa ❱ LU | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | AUb | -
Explain at molecular level how various raw materials, and process parameters affect the overall quality, structures and nutrients of foods.
-
Evaluate the raw material and processing that are most suited to obtain a given food product.
- Evaluate the significance of enzymatic processes and storage conditions for the functional characteristics and shelf life of various foods. | | UORa | - Evaluate the combined impact of genes, measurable traits and lifestyle on nutritional outcomes in order to formulate recommendations for personalised nutrition plans- Investigate the associations between diet and disease risk | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | AUb | - Analyze production concepts that satisfy specific requirements for quality characteristics inclusive sensory quality- Demonstrate ability in analysing and interpreting objective and/or affective sensory data | | UORa | - Analyse a range of important factors which influence consumer decision making and purchase behaviour- Assess dietary intake and evaluate diets against dietary requirements and recommendation | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | | AUb | - Describe the most probable sources of error for at given quality issue and suggest methods of analysis for verifying this.-
Explain and use different analytical methods for evaluating quality, specific enzymes, structures, and functionality relationships in food.
| |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | UORa | - Outline the interaction of diet with gastrointestinal function and health- Understand the basic principles of metabolism and regulation of metabolic pathways | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path LUa ❱ AUb ❱ UORa ❱ LU | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UORa | Utilising knowledge of the discipline in a real-world context to tackle challenges in the food industry. Application of skills and techniques to help improve food systems. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | AUb | Project work towards new product development | | UORa | Critically appraising and evaluating current research methods in the area of nutrition and investigating how this can influence dietary recommendations and policy. Understanding of novel processes and how these can be used to improve the nutritional value of foods and diets. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UORa | Using creative thinking to explore how microbial communities in the human gut can be manipulated through food and diet. Concepts of pro- and pre-biotics will be discussed and their impact on human health considered. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | UORa | Proposing strategies for implementing personalised nutrition and developing functional foods based on nutrigenetics findings. Understanding the role of the gut microbiota on human health. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | AUb | The whole food chain is essential here - and the importance of a holistic approach is transferred | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path LUa ❱ AUb ❱ UORa ❱ LU |
15 LUa
20 AUb
✔ Thesis +30
✔Summer School +5
Total 70Targeted nutrition and health management
7.5 LUa
20 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 67.5Food safety, transparency, traceability
22.5 LUa
4 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 66.5Consumer practices and public engagement
15 LUa
2.5 AUb
2.5 UORa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 6022.5 LUa
✔ Thesis +30
✔Summer School +5
Total 57.5Innovative food processing
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.57.5 LUa
5 AUb
✔ Thesis +30
✔Summer School +5
Total 47.5Management of food system innovations
✔ Thesis +30
✔Summer School +5
Total 35
✔ ETBC +5
✔Summer School +5
Total 10249: LUa ❱ AUb ❱ UNITOa ❱ LU ◉ Sustainable ...ction 75 ECTS Food safety,...ility 85 ECTS
| Path timeline | LUa ---------6 weeks 3 days---------❱ AUb ---------------------------19 weeks 2 days---------------------------❱ UNITOa -------5 weeks 3 days-------❱ LU |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
1st Sep 22 - 16th Dec 22
(exams until 15th Jan 23)
|
30th Jan 23 - 20th May 23
(exams until 30th Jun 23)
❱ Transition time from previous location:
6 weeks 3 days from end of classes
(2 weeks 1 day from previous exam period) |
2nd Oct 23 - 22nd Dec 23
(exams until 29th Feb 24)
❱ Transition time from previous location:
19 weeks 2 days from end of classes
(13 weeks 3 days from previous exam period) |
29th Jan 24 - 31st May 24
(exams until 22nd Jun 24)
❱ Transition time from previous location:
5 weeks 3 days from end of classes
(overlap of 4 weeks 3 days from previous exam period) |
|---|
| Lund University | Aarhus University | University of Turin | Lund University |
|---|
| Locale | Lund, Sweden | Aarhus, Denmark | Turin, Italy | Lund, Sweden |
|---|
| Consumer driven sustainable food processing (fall/winter) | Food structure and quality | Food safety of the whole value chain | Thesis at Lund University |
|---|
| The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | The track focus on the linkage between primary production, raw material and the impact on final food product quality inclusive sensory quality. It aims to elucidate the genetic and the production factors in the primary production that are of significance for the quality of the raw material and its suitability for further processing of food and food products. Furthermore the track elucidate the relations between the structure and the functional characteristics of foods, and give the student knowledge of enzymatically catalyzed processes of significance for food production, and the interaction between food enzymes and the resulting food structure and texture. | 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. | The Master thesis project can be academic in nature, or developed within industry. Examples of companies where students have performed their degree projects include Tetra Pak, Aventure, Orkla foods, Findus and Probi. |
Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | Molecular Biology or Biochemistry at a level of 10-15 ECTS is recommended as well as a basic knowledge of Food Science | Basic knowledge of the food microbiology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
| |
| Food structure and enzymes | obl. | 10 | | Food quality and technology | obl. | 10 | | Project work in sensory science | obl. | 2.5 |
| |
| Microbiological risks in the food system | obl. | 8 | | Food safety management systems | obl. | 8 | | Food Toxicology | obl. | 8 |
|
| Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | 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.
 | Submitted thesis |
| Key for this path: 20_26_14 |
| Intended Learning Outcomes (ILOs) for the mobility path LUa ❱ AUb ❱ UNITOa ❱ LU | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | AUb | -
Explain at molecular level how various raw materials, and process parameters affect the overall quality, structures and nutrients of foods.
-
Evaluate the raw material and processing that are most suited to obtain a given food product.
- Evaluate the significance of enzymatic processes and storage conditions for the functional characteristics and shelf life of various foods. | | UNITOa | - Assess safety issues of the whole food chain | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | AUb | - Analyze production concepts that satisfy specific requirements for quality characteristics inclusive sensory quality- Demonstrate ability in analysing and interpreting objective and/or affective sensory data | | UNITOa | - Solve specific safety challenges administered during the courses. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | | AUb | - Describe the most probable sources of error for at given quality issue and suggest methods of analysis for verifying this.-
Explain and use different analytical methods for evaluating quality, specific enzymes, structures, and functionality relationships in food.
| |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | UNITOa | - Understand causes and solutions to control or avoid specific food safety risks.- Understand mitigation strategies in specific segments of the food chain to reduce safety risks. | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path LUa ❱ AUb ❱ UNITOa ❱ LU | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UNITOa | Ideation of a systemic approch to face a microbiolocal or chemical risk in the food chain that could be translated into the market. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | AUb | Project work towards new product development | | UNITOa | Develop the ability to propose innovative solutions to mitigate the microbiological and chemical risk in the food system evaluating, also, the unintended consequences of the new solution adoptions. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UNITOa | Systematically identify innovative solutions able to mitigate the microbial and chemical risk to inspire their adoption by the food companies. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | AUb | The whole food chain is essential here - and the importance of a holistic approach is transferred | | UNITOa | Evaluate the main microbiological and chemical control measures to be adopted to mitigate the risks in the food chain, with innovative and sustainable approaches. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path LUa ❱ AUb ❱ UNITOa ❱ LU |
Food safety, transparency, traceability
22.5 LUa
22.5 UNITOa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 8515 LUa
20 AUb
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 7522.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Consumer practices and public engagement
15 LUa
2.5 AUb
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 57.5Innovative food processing
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.57.5 LUa
5 AUb
✔ Thesis +30
✔Summer School +5
Total 47.5Targeted nutrition and health management
7.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 47.5Management of food system innovations
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 40
✔ ETBC +5
✔Summer School +5
Total 10Digitalisation and data management
✔ ETBC +5
✔Summer School +5
Total 10250: LUa ❱ AUb ❱ UHOHa ❱ LU ◉4 Circular foo...stems 77.5 ECTS Sustainable ...ction 97.5 ECTS Innovative f...ssing 70 ECTS Protein dive...ation 75 ECTS
| Path timeline | LUa ---------6 weeks 3 days---------❱ AUb -----------------------------21 weeks 2 days-----------------------------❱ UHOHa overlap of 5 days❱ LU |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
1st Sep 22 - 16th Dec 22
(exams until 15th Jan 23)
|
30th Jan 23 - 20th May 23
(exams until 30th Jun 23)
❱ Transition time from previous location:
6 weeks 3 days from end of classes
(2 weeks 1 day from previous exam period) |
16th Oct 23 - 3rd Feb 24
(exams until 31st Mar 24)
❱ Transition time from previous location:
21 weeks 2 days from end of classes
(15 weeks 3 days from previous exam period) |
29th Jan 24 - 31st May 24
(exams until 22nd Jun 24)
❱ Transition time from previous location:
overlap of 5 days from end of classes
(overlap of 8 weeks 6 days from previous exam period) |
|---|
| Lund University | Aarhus University | University of Hohenheim | Lund University |
|---|
| Locale | Lund, Sweden | Aarhus, Denmark | Stuttgart, Germany | Lund, Sweden |
|---|
| Consumer driven sustainable food processing (fall/winter) | Food structure and quality | AgriFood Science and Engineering (fall/winter) | Thesis at Lund University |
|---|
| The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | The track focus on the linkage between primary production, raw material and the impact on final food product quality inclusive sensory quality. It aims to elucidate the genetic and the production factors in the primary production that are of significance for the quality of the raw material and its suitability for further processing of food and food products. Furthermore the track elucidate the relations between the structure and the functional characteristics of foods, and give the student knowledge of enzymatically catalyzed processes of significance for food production, and the interaction between food enzymes and the resulting food structure and texture. | 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 Master thesis project can be academic in nature, or developed within industry. Examples of companies where students have performed their degree projects include Tetra Pak, Aventure, Orkla foods, Findus and Probi. |
Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | Molecular Biology or Biochemistry at a level of 10-15 ECTS is recommended as well as a basic knowledge of Food Science | Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
| |
| Food structure and enzymes | obl. | 10 | | Food quality and technology | obl. | 10 | | Project work in sensory science | obl. | 2.5 |
| |
| AgFoodTech (fall/winter) | obl. | 7,5 | | Plant Quality | el. | 6 | | Computational Thinking | el. | 7.5 | | Advanced Meat Science and Technology Lecture Series | el. | 6.0 | | Global Agri-food Systems: Conventional, Organic, and Beyond | el. | 6 | | Food Product Development: From Concept Ideation to Product Launch | el. | 7,5 | | Online –Soft Matter Science I –Food Rheology and Structure | el. | 5 | | Portfolio-Modul | el. | 1-7,5 | | Soil Fertility and Fertilisation in Organic Farming | el. | 6 | | Molecular Aspects of Plant Protection | el. | 6 | | Integrated Bioprocess Engineering & Bioseparation Process Science (Downstream Processing) | el. | 7,5 | | Free Project Work | el. | 7.5 | | Soft Matter Science I - Food Rheology and Structure | el. | 7,5 | | Agricultural Production and Residues | el. | 6 | | Microbiological Safety within the Feed and Food Production Chain | el. | 6 | | Agricultural Production of Biobased Resources | el. | 6 | | Natural Science Concepts | el. | 6 | | Food Process Design I - Efficient Processing and Transport Phenomena, Exercise | el. | 7,5 | | Advanced Meat Science and Technology | el. | 7,5 | | Encapsulation of Functional Food Components Lecture Series | el. | 6 | | Internship (Industrial placement 6 weeks) | el. | 7.5 | | Global Nutrition and Food Security | el. | 7.5 |
|
| Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | 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). | Submitted thesis |
| Key for this path: 20_26_19 |
| Intended Learning Outcomes (ILOs) for the mobility path LUa ❱ AUb ❱ UHOHa ❱ LU | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | | UHOHa | - Design new agri-food value chains and innovative food products. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | AUb | -
Explain at molecular level how various raw materials, and process parameters affect the overall quality, structures and nutrients of foods.
-
Evaluate the raw material and processing that are most suited to obtain a given food product.
- Evaluate the significance of enzymatic processes and storage conditions for the functional characteristics and shelf life of various foods. | | UHOHa | - Select appropriate technological agrifood methods and approaches.- Examine and critically assess existing agrifood technologies and products, | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | AUb | - Analyze production concepts that satisfy specific requirements for quality characteristics inclusive sensory quality- Demonstrate ability in analysing and interpreting objective and/or affective sensory data | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | | AUb | - Describe the most probable sources of error for at given quality issue and suggest methods of analysis for verifying this.-
Explain and use different analytical methods for evaluating quality, specific enzymes, structures, and functionality relationships in food.
| |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | UHOHa | - Define and understand individual elements and identify critical elements within the agrifood tech subsector of the food system | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path LUa ❱ AUb ❱ UHOHa ❱ LU | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | AUb | Project work towards new product development | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UHOHa | The track specifically fosters the creation of new approaches by an interdisciplinary study program that employs a variety of learning experiences that go beyond frontal instructions | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | AUb | The whole food chain is essential here - and the importance of a holistic approach is transferred | | UHOHa | The track takes an integrative systems approach to the AgriFood subsegment of the food system, from the combined perspectives of agrarian technology and food science, requiring students to take a systemic-integrative perspective on this subsegment of the food system | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path LUa ❱ AUb ❱ UHOHa ❱ LU |
15 LUa
20 AUb
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 97.522.5 LUa
15 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 77.57.5 LUa
5 AUb
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 75Innovative food processing
7.5 LUa
22.5 UHOHa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 70Food safety, transparency, traceability
22.5 LUa
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 62.5Consumer practices and public engagement
15 LUa
2.5 AUb
✔ Thesis +30
✔Summer School +5
Total 52.5Targeted nutrition and health management
7.5 LUa
✔ Thesis +30
✔Summer School +5
Total 42.5Management of food system innovations
✔ Thesis +30
✔Summer School +5
Total 3515 UHOHa
✔ ETBC +5
✔Summer School +5
Total 25Digitalisation and data management
7.5 UHOHa
✔ ETBC +5
✔Summer School +5
Total 17.5251: LUa ❱ AUb ❱ UAM ❱ LU ◉ Sustainable ...ction 77.5 ECTS Targeted nut...ment 70 ECTS
| Path timeline | LUa ---------6 weeks 3 days---------❱ AUb ----------------------16 weeks ----------------------❱ UAM --------5 weeks 5 days--------❱ LU |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
1st Sep 22 - 16th Dec 22
(exams until 15th Jan 23)
|
30th Jan 23 - 20th May 23
(exams until 30th Jun 23)
❱ Transition time from previous location:
6 weeks 3 days from end of classes
(2 weeks 1 day from previous exam period) |
9th Sep 23 - 20th Dec 23
(exams until 20th Jan 24)
⚠ indicative dates
❱ Transition time from previous location:
16 weeks from end of classes
(10 weeks 1 day from previous exam period) |
29th Jan 24 - 31st May 24
(exams until 22nd Jun 24)
❱ Transition time from previous location:
5 weeks 5 days from end of classes
(1 week 2 days from previous exam period) |
|---|
| Lund University | Aarhus University | Autonomous University of Madrid | Lund University |
|---|
| Locale | Lund, Sweden | Aarhus, Denmark | Madrid, Spain | Lund, Sweden |
|---|
| Consumer driven sustainable food processing (fall/winter) | Food structure and quality | Functional Foods and Precision Nutrition | Thesis at Lund University |
|---|
| The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | The track focus on the linkage between primary production, raw material and the impact on final food product quality inclusive sensory quality. It aims to elucidate the genetic and the production factors in the primary production that are of significance for the quality of the raw material and its suitability for further processing of food and food products. Furthermore the track elucidate the relations between the structure and the functional characteristics of foods, and give the student knowledge of enzymatically catalyzed processes of significance for food production, and the interaction between food enzymes and the resulting food structure and texture. | 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 Master thesis project can be academic in nature, or developed within industry. Examples of companies where students have performed their degree projects include Tetra Pak, Aventure, Orkla foods, Findus and Probi. |
Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | Molecular Biology or Biochemistry at a level of 10-15 ECTS is recommended as well as a basic knowledge of Food Science | Basic knowledge in Food Science, Nutrition and/or Biology | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
| |
| Food structure and enzymes | obl. | 10 | | Food quality and technology | obl. | 10 | | Project work in sensory science | obl. | 2.5 |
| |
| Functional foods: design and validation | obl. | 7,5 | | Omics Technologies | obl. | 7,5 | | Personal Nutrition and Chronic diseases | obl. | 7,5 |
|
| Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Personal Nutrition and Chronic Diseases
Exams 60% - 80%
Practical sessions 20% - 40%
Functional Food Development
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40%
Omics technologies
Exams 40% - 70%
Reports / team work 20% - 50%
Practical sessions 10% - 40% | Submitted thesis |
| Key for this path: 20_26_18 |
| Intended Learning Outcomes (ILOs) for the mobility path LUa ❱ AUb ❱ UAM ❱ LU | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | | UAM | - Integrate genetic/genomic personalized data into the development of novel functional foods to drive food industry into the next food revolution through precision nutrition.- Design hypothetical functional foods that can help/ameliorate certain chronic diseases by conceptually developing a putative personalized functional food product targeting a determined chronic disease of their choosing. | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | AUb | -
Explain at molecular level how various raw materials, and process parameters affect the overall quality, structures and nutrients of foods.
-
Evaluate the raw material and processing that are most suited to obtain a given food product.
- Evaluate the significance of enzymatic processes and storage conditions for the functional characteristics and shelf life of various foods. | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | AUb | - Analyze production concepts that satisfy specific requirements for quality characteristics inclusive sensory quality- Demonstrate ability in analysing and interpreting objective and/or affective sensory data | | UAM | - Determine bioactive and functional compounds to be integrated into novel foods. | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | | AUb | - Describe the most probable sources of error for at given quality issue and suggest methods of analysis for verifying this.-
Explain and use different analytical methods for evaluating quality, specific enzymes, structures, and functionality relationships in food.
| | UAM | - Apply the most recent cutting-edge tools in the “omics” era to the generation of novel food products designed to cover specific nutritional and health-related needs.- Apply the appropriate technical tools to extract, identify and characterize bioactive and functional compounds | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path LUa ❱ AUb ❱ UAM ❱ LU | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | UAM | Ideation of solutions to challenges within the functional foods/precision nutrition sector, and exposure to practical cases of business creation through research-driven innovations. | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | AUb | Project work towards new product development | | UAM | Transference of knowledge, ideas and novel technologies to create or improve novel foods and provide new services in precision nutrition. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | UAM | Use of novel techniques and research methods to discover bioactive compounds to be integrated and exploited as novel foods. Ideation of novel foods through reformulation with alternative compounds. Ideation of new services/applications using novel techniques/methods. | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | UAM | This track is delivered as an onsite course at UAM international campus, enabling the participants to be exposed and establish connections with various cultures. The track is delivered in English so participants from different countries can undertake it. The cohorts are multicultural, open to participants from countries all over the world. | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | AUb | The whole food chain is essential here - and the importance of a holistic approach is transferred | | UAM | Evaluation of nutritional content of novel foods, and adaptation to consumers' specific needs when reformulating or creating novel foods following a precision nutrition approach. Analysis of "omic"-derived data to deliver personalised nutrition. Analysis of alternative solutions to comply with sustainability requirements. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
| | UAM | Development of leadership skills through team-work activities, and acquisition of competencies to deliver the work/reports resulting from these tasks. |
|
| Focus areas addressed by the mobility path LUa ❱ AUb ❱ UAM ❱ LU |
15 LUa
20 AUb
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 77.5Targeted nutrition and health management
7.5 LUa
22.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 70Food safety, transparency, traceability
22.5 LUa
✔ Thesis +30
✔Summer School +5
Total 57.522.5 LUa
✔ Thesis +30
✔Summer School +5
Total 57.5Consumer practices and public engagement
15 LUa
2.5 AUb
✔ Thesis +30
✔Summer School +5
Total 52.5Innovative food processing
7.5 LUa
2.5 UAM
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 507.5 LUa
5 AUb
✔ Thesis +30
✔Summer School +5
Total 47.5Management of food system innovations
✔ Thesis +30
✔Summer School +5
Total 35Digitalisation and data management
7.5 UAM
✔ ETBC +5
✔Summer School +5
Total 17.5252: LUa ❱ AUb ❱ QUB ❱ LU ◉ Sustainable ...ction 70 ECTS Food safety,...ility 85 ECTS
| Path timeline | LUa ---------6 weeks 3 days---------❱ AUb -------------------------18 weeks -------------------------❱ QUB ---------6 weeks 5 days---------❱ LU |
| Semester 1 (fall/winter 2022/2023) | Semester 2 (spring/summer 2023) | Semester 3 (fall/winter 2023/2024) | Semester 4 (spring/summer 2024) |
| Semester schedules |
1st Sep 22 - 16th Dec 22
(exams until 15th Jan 23)
|
30th Jan 23 - 20th May 23
(exams until 30th Jun 23)
❱ Transition time from previous location:
6 weeks 3 days from end of classes
(2 weeks 1 day from previous exam period) |
23rd Sep 23 - 13th Dec 23
(exams until 29th May 24)
⚠ indicative dates
❱ Transition time from previous location:
18 weeks from end of classes
(12 weeks 1 day from previous exam period) |
29th Jan 24 - 31st May 24
(exams until 22nd Jun 24)
❱ Transition time from previous location:
6 weeks 5 days from end of classes
(overlap of 17 weeks 1 day from previous exam period) |
|---|
| Lund University | Aarhus University | Queen's University of Belfast | Lund University |
|---|
| Locale | Lund, Sweden | Aarhus, Denmark | Belfast, United Kingdom | Lund, Sweden |
|---|
| Consumer driven sustainable food processing (fall/winter) | Food structure and quality | Food integrity of the supply chains. Applied and advanced systems for food control | Thesis at Lund University |
|---|
| The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers' demands. | The track focus on the linkage between primary production, raw material and the impact on final food product quality inclusive sensory quality. It aims to elucidate the genetic and the production factors in the primary production that are of significance for the quality of the raw material and its suitability for further processing of food and food products. Furthermore the track elucidate the relations between the structure and the functional characteristics of foods, and give the student knowledge of enzymatically catalyzed processes of significance for food production, and the interaction between food enzymes and the resulting food structure and texture. | 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 Master thesis project can be academic in nature, or developed within industry. Examples of companies where students have performed their degree projects include Tetra Pak, Aventure, Orkla foods, Findus and Probi. |
Prior-degree requirements
Undergraduate degree certificate & transcript of records for BSc degree from these fields or the equivalent:
Agricultural Sciences
Agricultural Biology
Biology
Biotechnology
Chemistry
Food chemistry
Food Technology/ engineering
Food security
Nutritional Science
Language requirements
Most Lund University degree programmes and courses require what is called English Level 6 (advanced level) language proficiency, which is most often demonstrated in one of the following ways:
IELTS (Academic) total score 6.5 (with no section less than 5.5)
TOEFL paper-based score of 4.5 (scale 1-6) in written test and a total score of 575
TOEFL internet-based score of 20 (scale 0-30) in written test and a total score of 90
Note - TOEFL ITP results are not accepted. | Molecular Biology or Biochemistry at a level of 10-15 ECTS is recommended as well as a basic knowledge of Food Science | | |
| SPOC Introduction to the Food System | Summer School Entrepreneurship and Innovation in the Food System | Emerging Technologies Business Case Study | Graduate conference |
|
| Sustainable food processing and packaging | obl. | 7.5 | | Packaging Technology and Development | obl. | 7.5 | | Food engineering | el. | 7.5 | | Packaging logistics | el. | 7.5 | | Packaging Material Science | el. | 7.5 | | Food Chemistry and Nutrition | el. | 7.5 |
| |
| Food structure and enzymes | obl. | 10 | | Food quality and technology | obl. | 10 | | Project work in sensory science | obl. | 2.5 |
| |
| Advanced research skills | obl. | 5 | | Advanced Food Bioanalysis | obl. | 10 | | Food Safety, Health and Disease | obl. | 7.5 |
|
| Assessment at LU depends on each course, assessment evaluates how well the students have achieved the learning outcomes. It usually consists of a written exam and graded assignments, being lab reports or project reports. Some courses have also oral assessments. For example, the course Sustainable Processing and Packaging follows this assessment:
Examination details
The examination is aimed to evaluate the fulfilment of the course learning objectives under three
The examination consists of two parts: A written exam and the presentation of the case studies (written and oral presentation)
Written exam* 30 p (approved >14)
Case studies 30 p (approved >14)
Max 60 points
To pass the course you need to have the two examination parts approved
*Written exam has two parts, sustainable food processing (20p) and sustainable food packaging (10p). To pass the exam, you need to get approval grades on both sections
The grades will be 3 (approved), 4 (>39 p in the examination) and 5 (>49 p in the examination) or not passed.
| The modules are assessed by either oral, close-book written, open-book written, or home-assignment. The modules are graded by 7-point grading scale or passes/not passed. The exam uses external or internal examiners.
The modules are specifically assessed as defined in the module catalogue (written exam/oral exam, home assignment). | Entrepreneurship for Food
The link between biosciences and the development of food industries (Essay 1,500 words) 80%
Business Plan Development in the Food Industry (Group Presentation) 20%
Agri-food traceability and Fraud
The geographical origin of coffee (1000 words Essay) 25%
Sample Preparation (500word report) 25%
Instrumental Methods (500word report) 25%
Results and discussion (1000word report) 25%
Advanced Research Skills
Project Performa (1500 word performa) 20%
Presentation (15 minutes) 20% Food Integrity of the supply chains.
Applied and advanced systems for food control. Scientific Report (3000 words) 60% | Submitted thesis |
| Key for this path: 20_26_23 |
| Intended Learning Outcomes (ILOs) for the mobility path LUa ❱ AUb ❱ QUB ❱ LU | | Complexity level | Track or overarching module | At the end of this track or module, students will be able to... | | Create | SPOC | - Model their own career in the food system by reflecting on existing competencies and the potential for knowledge and skill development in the chosen study path of the Masters programme | | EIFS | - Develop effective risk management strategies for new ventures- Develop and perform an effective pitch to an audience of diverse stakeholders | | ETBC | - Develop a commercialisation strategy for a specific emerging technology- Pitch the strategy to potential investors | | Thesis | - Produce a text that demonstrates the ability to work independently, under academic supervision and with industry mentorship, on a topic in the field of food systems within a fixed period of time by applying scientific methods | | LUa | - Create/Design sustainable food and packaging prototypes | |
| Evaluate | SPOC | - Critically evaluate different responses to current challenges in food systems | | EIFS | - Evaluate their own motivation and skills as they relate to entrepreneurship, and assess the extent to which different types of ventures are a good fit for their skills, mindset and willingness to take risk | | ETBC | - Articulate the market opportunity | | LUa | - Assess options and challenges related to the development of sustainable and innovative food products, processes and systems- Evaluate current and future food products and food systems from a sustainability perspective- Evaluate how different raw materials or ingredients can be used to develop sustainable and healthy foods- Evaluate different packaging solutions based on product requirements, customer requirements and sustainability aspects | | AUb | -
Explain at molecular level how various raw materials, and process parameters affect the overall quality, structures and nutrients of foods.
-
Evaluate the raw material and processing that are most suited to obtain a given food product.
- Evaluate the significance of enzymatic processes and storage conditions for the functional characteristics and shelf life of various foods. | | QUB | - Perform a critical evaluation of different forms of testing and apply this knowledge in food related applications | |
| Analyze | SPOC | - Analyze the principal components of the food system and describe their systemic interactions and dependencies | | EIFS | - Appraise the likely financial needs and other resources for a new venture | | ETBC | - Appraise the business environment in the food system- Devise and conduct a due diligence analysis on a specific food sector idea- Devise and conduct a competitor analysis and industry assessment | | LUa | - Analyze consumer experienced values and how they influence the product development- Analyze the responsibility of the food industry in relation to the wellbeing of consumers, society and the environment. | | AUb | - Analyze production concepts that satisfy specific requirements for quality characteristics inclusive sensory quality- Demonstrate ability in analysing and interpreting objective and/or affective sensory data | | QUB | - Assess the risks associated with a range of biological and chemical contaminants within the food chain - Assess potential impacts which incidents related to intentional and unintentional compromising of food chain integrity have on consumer confidence and food company survival- Identify ways to mitigate against and monitor for compromised food integrity | |
| Apply | EIFS | - Employ strategies for idea generation, design thinking and project management, and appraise ideas for their potential to create entrepreneurial opportunities to solve food systems challenges | | LUa | - Apply system perspectives on sustainable production, processing and consumption of food | | AUb | - Describe the most probable sources of error for at given quality issue and suggest methods of analysis for verifying this.-
Explain and use different analytical methods for evaluating quality, specific enzymes, structures, and functionality relationships in food.
| | QUB | - Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings | |
| Understand | SPOC | - Demonstrate the importance of a food system approach and its relevance for system innovation- Discuss key principles of system science, in particular those relevant for food systems | | EIFS | - Appreciate the importance of teams and team dynamics, and understand how managerial challenges vary across the entrepreneurial life cycle | | LUa | - Understand properties of different materials or formulations can be used to develop sustainable healthy foods- Understand the role of packaging for sustainable development both with regard to the choice of packaging material and the influence of the packaging system on sustainability in the supply chain.- Understand rules and legislation about novel foods, health claims and food safety | | QUB | - Demonstrate an understanding of the principles behind a range of analytical tools used in food analysis;- To gain an understanding as to what tools are available in relation to horizon scanning and traceability to detect and prevent food fraud | |
| Remember | QUB | - Demonstrate knowledge on topical issues linking food consumption, food safety and human health risks- Demonstrate knowledge of the various forms of food fraud prevalent at a local and global level | |
|
| Overarching Learning Outcomes (OLOs) for the mobility path LUa ❱ AUb ❱ QUB ❱ LU | | EIT Overarching Learning outcome | Track or overarching module | How is this OLO addressed? | | EIT OLO 1Entrepreneurship skills and competencies
| | EIFS | Entrepreneurship skills and competencies are direct learning outcomes: e. g. idea generation and appraisal, design thinking and project management, as well as idea pitching. The entrepreneurship content follows the Entrecomp framework to ensure comprehensive and effective skill development | | ETBC | Entrepreneurship skills and competencies taught in the preceding module "Entrepreneurship and Innovation in the Food System", such as design thinking and project management, as well as idea pitching are being deepened and honed | | LUa | Facilitating students' insight in the opportunities and limitations of food production in relation to sustainability | | EIT OLO 2Innovation skills and competencies | | EIFS | Addressed through the requirement to come up with a novel idea for a business venture to solve an existing challenge in the food system | | ETBC | Addressed through the activities in the module focusing on emerging technologies in the food system | | SPOC | Addressed through a specific section on the role of innovation in the food system | | LUa | Transference of knowledge, ideas and novel technologies to develop a more sustainable food processing industry, including the choice of materials for both food and packaging, to be integrated in novel food products, concepts and services. | | AUb | Project work towards new product development | | QUB | Collate data obtained from a range of analytical techniques and communicate this information in a meaningful format to facilitate the assessment of findings. Critically evaluate different forms of testing and apply this knowledge in food related applications. | | EIT OLO 3Creativity skills and competencies
| | EIFS | Addressed through idea generation and design-thinking activities | | ETBC | Addressed through the hands-on creation of a commercialisation strategy | | SPOC | Addressed through the requirement for students to model their own career in the food system | | LUa | Use of novel techniques and research methods, reflect and think critically on how to develop sustainable food processing through the whole production chain, including environmental and energy aspects. | | QUB | Understand the process of accessing scientific literature and gain subject-specific knowledge' Read, comprehend, interpret and integrate scientific literature; organise a scientific topic under a series of sub-headings or categories; and report in writing on a scientific topic | | EIT OLO 4Intercultural skills and competencies | | EIFS | Addressed through the requirement to work in multiple international teams across universities, and specific reflective tasks focusing on language use, mutual expectations and communicative behaviour in team activities | | ETBC | Addressed through the requirement to work in an international team located at a specific university, and tasks for reflecting mutal expectations during the team project | | LUa | Facilitating interculturality, students are exposed to a very international environment, mingle with peers from different nationalities and cultures, through their training and studies they develop the ability to work effectively with people from different backgrounds | | QUB | test | | EIT OLO 5Making value judgments and sustainability competencies | | ETBC | Addressed through an appraisal of ethics in connection with emerging technologies | | SPOC | Directly addressed through the central emphasis on taking a systems approach to solving global challenges in the food system, and appreciation of systemic interactions and dependencies | | EIFS | Addressed through a section on the role of innovation and entrepreneurship in society | | LUa | Facilitating knowledge students train their ability to make value judgements, creating and to take decisions to improve food systems in all aspects of sustainability (i.e., environmental, economic and social) | | AUb | The whole food chain is essential here - and the importance of a holistic approach is transferred | | QUB | Understand the diverse routes by which discoveries and inventions can be taken to market and be exploited for profit. This includes the framework for the development of a business plan in the bioscience industries. Gain additional enhanced skills relevant to employment in the food sciences. Critically evaluate the contents of research papers. | | EIT OLO 6Leadership skills and competencies
| | Thesis | The requirement to establish and independently work on a thesis project under academic and non-academic supervision, and discuss the conclusions, knowledge and arguments advanced in the thesis at a thesis defence. | | EIFS | Addressed through direct focus on team dynamics activities, and the requirement to engage in all activities in small teams | | ETBC | Addressed through the requirement to engage in all activities in small teams | | LUa |
Facilitating students' insights, limitations and opportunities of the present and future food systems and encouraging a holistic understanding to be able to take decisions be a leader.
|
|
| Focus areas addressed by the mobility path LUa ❱ AUb ❱ QUB ❱ LU |
Food safety, transparency, traceability
22.5 LUa
22.5 QUB
✔ Thesis +30
✔ ETBC +5
✔Summer School +5
Total 8515 LUa
20 AUb
✔ Thesis +30
✔Summer School +5
Total 7022.5 LUa
✔ Thesis +30
✔Summer School +5
Total 57.5Consumer practices and public engagement
15 LUa
2.5 AUb
✔ Thesis +30
✔Summer School +5
Total 52.57.5 LUa
5 AUb
✔ Thesis +30
✔Summer School +5
Total 47.5Innovative food processing
7.5 LUa
✔ Thesis +30
✔Summer School +5
Total 42.5Targeted nutrition and health management
7.5 LUa
✔ Thesis +30
✔Summer School +5
Total 42.5Management of food system innovations
✔ Thesis +30
✔Summer School +5
Total 3522.5 QUB
✔ ETBC +5
✔Summer School +5
Total 32.5