Sustainable food processing, Public Health Nutrition and the Consumer & future foods (LU-UOR-AU)
| Study location | Lund (Sweden), Reading (United Kingdom) & Aarhus (Denmark) |
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| Type | Consumer practices and public engagement, full-time |
| Nominal duration | No duration set (120 ECTS) |
| Study language | English |
| Course code | LU-UOR-AU (CP&PE) |
| Tuition fee | €18,000 per year Participation fees are due per semester (€9000 per semester). |
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| 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) The students willing to attend the Master course in Food Science and Technology, (Food Systems curriculum), must possess a three years University level degree or a similar degree recognized by the regulations in force. BSc from these fields are eligible:: • Agricultural Sciences The entry qualification documents are accepted in the following languages: English / Italian. 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. |
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| Language requirements | see the page Admission requirements |
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| Other requirements | Prerequisites
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Overview
This path focuses on Consumer Practices & Public Engagement
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 – Public Health Nutrition and the Consumer – University of Reading
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 Reading – Public Health Nutrition and the Consumer
The track will focus on the scientific background of public health nutrition and consumer choice, in particular the associations between diet and disease, the methods of nutritional epidemiology and public health nutrition interventions. The track will provide an understanding of the factors that influence food choice and behaviour in individuals, groups and populations. In addition, the specific issues associated with situations in which food choice is limited or controlled such as in hospitals and schools will be explored, plus the influence of commercial advertising and of healthy eating and other campaigns will be explored. The track will also include a food product re-formulation project to increase the nutritional quality of food product and assess how nutritional information is communicated to the general public.
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
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