|Study location||Stuttgart (Germany), Turin (Italy) & Aarhus (Denmark)|
|Type||Protein Diversification, full-time|
|Nominal duration||No duration set (120 ECTS)|
|Course code||UHOH-UNITO-AU (PD)|
|Tuition fee||€18,000 per year
Participation fees are due per semester (€9000 per semester).
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.
Bachelor diploma (or higher)
A prior degree from one of the following fields is required:
- Agrarian sciences
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.
Documented language level of B2 CEFR is required (see the page “Admission requirements”).
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 – AgriFood Science and Engineering – 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 – 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: 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