|Study location||Stuttgart (Germany), Warsaw (Poland) & Turin (Italy)|
|Type||Sustainable production, full-time|
|Nominal duration||No duration set (120 ECTS)|
|Course code||UHOH-UW-UNITO (SP)|
|Tuition fee||€18,000 per year|
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 Sustainable production
Ensure sustainable food production across the all food chain via the use of new “green-methods” to make the best use of nature-based, technological, digital, and space-based solutions, to deliver better climate and environmental results, increase climate resilience and reduce and optimise the use of inputs (e.g. pesticides, fertilisers). In this respect agriculture 4.0 and rationalisation of resources would contribute positively to support sustainable food production.
Semester 1 – AgriFood Science and Engineering – University of Hohenheim
Semester 2 – Food System Management – University of Warsaw
Semester 3 – Food safety of the whole value chain – University of Turin
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 Warsaw – Food System Management
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.
Overarching module: Summer School Entrepreneurship and Innovation in the Food System
Semester 3 – University of Turin – Food safety of the whole value chain
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.
Overarching module: Emerging Technologies Business Case Study