|Study location||Stuttgart (Germany), Turin (Italy) & Aarhus (Denmark)|
|Type||Innovative food processing, full-time|
|Nominal duration||(120 ECTS)|
|Course code||UHOH-UNITO-AU (IFP)|
|Tuition fee||€16,500 per year
The participation fee covers tuition fees for participating universities, mandatory travel during a semester (e. g. for off-site modules & activities) and participation in joint modules & activities (e. g. Summer School, Graduate Conference). It does not cover travel from one partner university to the next between semesters.
After being accepted by the programme, you will be offered to accept or decline the enrollment. When you accept the offer, you will be required to pay a deposit fee of 250 euro. The deposit fee will be deducted from the invoice for your first semester fee. If payment is not received within 7 days after accepting the offer, it is possible you will no longer be accepted within the programme.
Bachelor diploma (or higher)
A prior degree from one of the following fields is required:
- Agrarian sciences
The eligibility of additional degrees will be considered by the admission commitee.
The entry qualification documents are accepted in the following languages: English / German.
Often you can get a suitable transcript from your school. If this is not the case, you will need official translations along with verified copies of the original.
Documented language level of B2 CEFR is required (see the page “Admission requirements”).
This track focuses on Innovative food processing
A critical part of the sustainable transformation of our food system is the processing of agricultural raw materials into foods. Innovative novel technology and holistic process designs are the basis of producing foods that are more environmental-friendly with fewer sidestreams. Innovative food processing elevates food processing beyond the state-of-the-art operations to create an overall higher food quality for an enhanced and more sustainable consumer experience.
Semester 1 – AgriFood Science and Engineering – University of Hohenheim
Semester 2 – Functional food compounds from natural sources – University of Turin
Semester 3 – Future Foods – University of Aarhus
Semester 4 – Thesis – University of Hohenheim
Semester 1 – University of Hohenheim – AgriFood Science and Engineering
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.
Overarching module: SPOC Introduction to the Food System
Semester 2 – University of Turin – Functional food compounds from natural sources
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.
Overarching module: Summer School Entrepreneurship and Innovation in the Food System
Semester 3 – University of Aarhus – Future Foods
This track will bring the student close to future foods on a molecular level. It will identify and characterize bioactive food components and the will further allow the student to specialise in novel animal-based foods or organic plant-based food coupled with project work in sensory science, consumer science and new product development.
Overarching module: Emerging Technologies Business Case Study