Logo of Master in Food Systems consortium

Sustainable food processing, circular food systems & future foods (LU-UNITO-AU)

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 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 – Circular Food System – University of Turin
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 – University of Turin – Circular Food System



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

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