Food innovation management: food material science & future foods (UW-UHOH-AU)
| Study location | Warsaw (Poland), Stuttgart (Germany) & 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 | UW-UHOH-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 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 – Food material science – University of Hohenheim
Semester 3 – Future Foods – Aarhus 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 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: 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 – University of Warsaw – Thesis
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