Food material science, circular food systems & consumer driven sustainable food processing (UHOH-UNITO-LU)

Master in Food Systems consortium
Belgium, Leuven

Study location	Stuttgart (Germany), Turin (Italy) & Lund (Sweden)
Type	Protein Diversification, full-time
Nominal duration	No duration set (120 ECTS)
Study language	English
Course code	UHOH-UNITO-LU (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:

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:

This path focuses on Circular Food Systems

A shift from our current linear model (make, use, dispose) to a circular food system is required. This implies reuse of resources, reduction and (re)-utilisation of side- and waste-streams to prevent food loss and waste and to allow nutrient recycling and reduction in GHG emissions as well as water and land use. This includes circular business models for sustainable Food Systems, and system thinking as a guide for the assessment of strengths and challenges of circularity processes.

Semester 1 – Food Material Science – University of Hohenheim
Semester 2 – Circular Food Systems – University of Turin
Semester 3 – Consumer driven sustainable food processing – Lund University
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 – 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: Emerging Technologies Business Case Study