Food innovation management: public health, nutrition and the consumer & sustainable food processing (UW-UOR-LU)
| Study location | Warsaw (Poland), Reading (United Kingdom) & Lund (Sweden) |
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| Type | Management of food system innovations, full-time |
| Nominal duration | No duration set (120 ECTS) |
| Study language | English |
| Course code | UW-UOR-LU (FSM) |
| 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 entry qualification documents are accepted in the following languages: English. 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. You must take the original entry qualification documents along with you when you finally go to the university. http://rekrutacja.uw.edu.pl/en/required-documents/ |
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| Language requirements | English see the page Admission requirements |
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| Other requirements | Prerequisites
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Overview
This path focuses on Management of food system innovations
Innovation management is key for those who want to invent and develop sustainable, innovative solutions for the food sector, and simultaneously have an impact on the commercialization process. The goal is to develop and enhance an entrepreneurial and responsible mindset, as well as the skill to identify market needs and opportunities, and provide new and significant value for customers. The profile addresses the theory and practice of management for all levels of previous expertise, and specifically aims at translating managerial skills into food system innovations.
Semester 1 – Food System Management – University of Warsaw
Semester 2 – Public Health Nutrition and the Consumer – University of Reading
Semester 3 – Consumer driven sustainable food processing – Lund University
Semester 4 – Thesis – University of Warsaw
Programme structure
Semester 1 – University of Warsaw – Food System Management
The track Food System Management is offered for those who want to invent and develop innovative solutions for the food sector, and simultaneously to have an impact on the commercialization process. The goal of the track is to educate people with entrepreneurial and responsible mindset who are able to identify market needs and opportunities, and manage projects generating values for customers.
The track is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development.
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 – Lund University – Consumer driven sustainable food processing
The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing and packaging to enable smart-food-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. The track also provides understanding on food packaging materials and development along with packaging logistics. Students will get an increased understanding of food processing with significant waste reduction along the food value chain. They will be able to understand and act according to future trends in sustainable food processing and packaging to fulfil consumers’ demands.
Overarching module: Emerging Technologies Business Case Study
Semester 4 – University of Warsaw – Thesis
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