Sustainable food processing, functional food design & future foods (LU-UAM-AU)
| Study location | Lund (Sweden), Madrid (Spain) & Aarhus (Denmark) |
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| Type | Sustainable production, full-time |
| Nominal duration | No duration set (120 ECTS) |
| Study language | English |
| Course code | LU-UAM-AU (SP) |
| Tuition fee | €18,000 per year Participation fees are due per semester (€9000 per semester). |
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| Deposit | €4,500 one-time 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. 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. The deposit fee is non-refundable. In case you receive a scholarship, the deposit fee will be adjusted accordingly to 50% of your first semester fee, with 225€ as a minimum. |
| Entry qualification | Bachelor diploma (or higher) The students willing to attend the Master course in Food Science and Technology, (Food Systems curriculum), must possess a three years University level degree or a similar degree recognized by the regulations in force. BSc from these fields are eligible:: • Agricultural Sciences The entry qualification documents are accepted in the following languages: English / Italian. 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. |
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| Language requirements | English Documented language level of B2 CEFR is required (see the page “Admission requirements”) |
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| Other requirements | Prerequisites
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| More information |
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Overview
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 – Consumer driven sustainable food processing – Lund University
Semester 2 – Functional Foods and Precision Nutrition – Autonomous University of Madrid
Semester 3 – Future Foods – Aarhus University
Semester 4 – Thesis – Lund University
Programme structure
Semester 1 – 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: SPOC Introduction to the Food System
Semester 2 – 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: Summer School Entrepreneurship and Innovation in the Food System
Semester 3 – Aarhus University – Future Foods
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.
Overarching module: Emerging Technologies Business Case Study
Semester 4 – Lund University – Thesis
Europe/Brussels time
Deadline applies to applicants who are citizens of a country outside the European Union (non-EU) or United Kingdom
Europe/Brussels time
Deadline applies to applicants who are citizens of a country outside the European Union (non-EU) or United Kingdom