Logo of Master in Food Systems consortium

Personalized nutrition, food structure, quality & agFood tech (UOR-AU-UHOH)

Tuition fee €18,000 per year

Participation fees are due per semester (€9000 per semester)

In case of a scholarship awarded, the following fees will be applicable:
Type A: €0 per academic year / €0 per semester (for a maximum duration of 2 years)
Type B: €1800 per academic year / €900 per semester (for a maximum duration of 2 years)
Type C: €3600 per academic year / €1800 per semester (for a maximum duration of 2 years)

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.

Overview

This track focuses on Targeted nutrition and health management

Healthy nutrition devotes to reduce Non-Communicable Diseases (NCD), reduce child and adult obesity and to provide the necessary nutrients depending on the citizen group and/or community is an important area of the Food Systems. Targeted and healthy nutrition should embrace sustainable production and circularity of food systems to deliver an impact in the sector. It synergies with the consumer-centric vie of the food systems.

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

Not available for applying at the moment
Not available for applying at the moment