Study location	Reading (United Kingdom), Aarhus (Denmark) & Hohenheim (Germany)
Type	Protein Diversification, full-time
Nominal duration	No duration set (120 ECTS)
Study language	English
Course code	UOR-AU-UHOH (PD)

Tuition fee

€18,000 per year Participation fees are due per semester (€9000 per semester)

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 250€ as a minimum.

Entry qualification

Bachelor diploma (or higher) Applicants are typically required to have at least a lower second-class honours degree (2.2) in a pure or applied science (or equivalent from a university outside the UK). The entry qualification documents are accepted in the following languages: English. 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.

Language requirements

English Accepted proof of proficiency: FCE, CAE or CPE, IELTS 6.5+ or TOEFL 90+ An overall score of 6.5 in the International English Language Test Score (IELTS) with no individual element scoring less than 5.5 If you have taken an alternative test, or are not able to take an IELTS test, please visit our acceptable English language qualifications page for information on the range of tests that we accept as evidence of English language ability

Other requirements

Prerequisites Semester 1: General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science. Semester 2: Molecular Biology or Biochemistry at a level of 10-15 ECTS is recommended as well as a basic knowledge of Food Science Semester 3: Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering.

Overview

This path focuses on Protein diversification

Protein is an important part of a healthy human diet, but the overproduction of animal-based protein is damaging to the environment. If we’re going to feed our fast-growing global population, then we need to find sustainable ways of producing new, high-quality, safe, and healthy proteins, such as plant-based proteins, cultivated meat, and insect protein.

Semester 1 – Personalised Nutrition and the Consumer – University of Reading
Semester 2 – Food structure and quality – Aarhus University
Semester 3 – AgriFood Science and Engineering – University of Hohenheim
Semester 4 – Thesis – University of Reading

Programme structure

Semester 1 – University of Reading – Personalised Nutrition and the Consumer

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.

Overarching module: SPOC Introduction to the Food System

Semester 2 – Aarhus University – Food structure and quality

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.

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

Semester 4 – University of Reading – Thesis