Food material science, circular food systems & future foods (UHOH-UNITO-AU)

Master in Food Systems consortium
Belgium, Leuven

Study location	Stuttgart (Germany), Turin (Italy) & Aarhus (Denmark)
Type	Protein Diversification, full-time
Nominal duration	No duration set (120 ECTS)
Study language	English
Course code	UHOH-UNITO-AU (PD)

Tuition fee	€18,000 per year Participation fees are due per semester (€9000 per semester). (participation fee includes travel & hotel expenses for the Entrepreneurship & Innovation in the Food System module – estimated at €2500)
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.

Tuition fee

€18,000 per year

Participation fees are due per semester (€9000 per semester).
(participation fee includes travel & hotel expenses for the Entrepreneurship & Innovation in the Food System module – estimated at €2500)

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) A prior degree from one of the following fields is required: - Agrarian sciences - Agrarian Biology - Biology - Food Science - Chemistry - Food Chemistry - Food Security - Nutritional Science 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.

Entry qualification

Bachelor diploma (or higher)

A prior degree from one of the following fields is required:

- Agrarian sciences
- Agrarian Biology
- Biology
- Food Science
- Chemistry
- Food Chemistry
- Food Security
- Nutritional Science

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.

Language requirements	English see the page Admission requirements

Language requirements

English

see the page Admission requirements

Other requirements	Prerequisites Semester 1: Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. Semester 2: Semester 3: A scientific, food, agricultural, technical-scientific or medical scientific bachelor degree with a molecular biological content corresponding to a minimum of 60 ECTS. This includes a minimum of 10 ECTS within biochemistry and a further 50 ECTS within the subjects of chemistry, organic chemistry and analytical chemistry as well as molecular biology.

Other requirements

Prerequisites

Semester 1: Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering.
Semester 2:
Semester 3: A scientific, food, agricultural, technical-scientific or medical scientific bachelor degree with a molecular biological content corresponding to a minimum of 60 ECTS. This includes a minimum of 10 ECTS within biochemistry and a further 50 ECTS within the subjects of chemistry, organic chemistry and analytical chemistry as well as molecular biology.

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 – Food Material Science – University of Hohenheim
Semester 2 – Circular Food Systems – University of Turin
Semester 3 – Future Foods – University of Aarhus
Semester 4 – Thesis – University of Hohenheim

Semester 1 – University of Hohenheim – Food Material Science

This track covers primary production principles as well as conversion and processing to value added ingredients and innovative food products. The module “Food Product Development” provides an introduction and overview on food innovation and realization from ideation to implementation. The track is complemented by two electives from a pool of modules from the fields of food science or agricultural technology.

Overarching module: SPOC Introduction to the Food System

Semester 2 – University of Turin – Circular Food System

The track aims at providing an understanding of the circular system approach to food production to enable the reduction of natural resource consumption through a more efficient and respectful use of the planet’s resources. The track will introduce concepts related to the circular economy applied to production at macro, meso and micro level and will also provide knowledge on strategies that can bring ‘sustainable’ business ideas to the market, through knowledge of the fundamentals of value creation and the importance of long-term profitability. Students will also acquire a more specific insight of the microbiological approach to recycle and recover by-products and waste generated by food production in order to obtain new foods/ingredients/compounds. In particular, the recovery approach will be analysed, focusing on green extraction. Finally, the effects of the application of ‘new’ compounds/ingredients in production processes will be assessed, with reference to the formulation of foodstuffs capable of promoting the health of the end consumer.

Overarching module: Summer School Entrepreneurship and Innovation in the Food System

Semester 3 – University of Aarhus – Future Foods

This track will bring the student close to future foods on a molecular level. It will identify and characterize bioactive food components and the will further allow the student to specialise in novel animal-based foods or organic plant-based food coupled with project work in sensory science, consumer science and new product development.

Overarching module: Emerging Technologies Business Case Study