|Study location||Madrid (Spain), Lund (Sweden) & Stuttgart (Germany)|
|Type||Innovative food processing, full-time|
|Nominal duration||(120 ECTS)|
|Course code||UAM-ULU-UHOH (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)
BSc degree (at least 180 ECTS) in the following areas (or similar):
The entry qualification documents are accepted in the following languages: English / French / Spanish / Italian / Portuguese.
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.
The following documents must be sent by email to the Local Coordinator for the enrollment process:
Documented language level of B2 CEFR is required (see the page “Admission requirements”).
IMPORTANT: Note that in order to apply for a UK visa, you will need to provide the certificate of successful completion of a Secure English Language Test (SELT – see a list of tests approved by UK Visa & Immigration). If you require a visa to study in the UK, but do not have the required test result yet, you can still apply for a path that includes a UK university. But note that full enrolment in this programme will only be possible once you have provided a SELT test result.
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 – Functional Foods and Precision Nutrition – Autonomous University of Madrid
Semester 2 – *Consumer driven sustainable food processing * – Lund University
Semester 3 – AgriFood Science and Engineering – University of Hohenheim
Semester 4 – Thesis – Autonomous University of Madrid
Semester 1 – Autonomous University of Madrid – Functional Foods and Precision Nutrition
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.
Overarching module: SPOC Introduction to the Food System
Semester 2 – Lund University – Consumer driven sustainable food processing
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.
Overarching module: Summer School Entrepreneurship and Innovation in the Food System
Semester 3 – 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: Emerging Technologies Business Case Study