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Food value chains: safety, processing and integrity

Tuition fee €16,500.00 per year

Overview

Semester 1 – Food safety of the whole value chain – University of Torino
Semester 2 – AgriFood Science and Engineering – University of Hohenheim
Semester 3 – to be determined
Either
Food integrity of the supply chains. Applied and advanced systems for food control – Queen’s University of Belfast
OR
Personalised Nutrition and the Consumer – University of Reading
Semester 4 – Thesis – University of Torino

Please note that this paths may be subject to change before the programme starts. If this affects your application, you will be notified.

Programme structure

Semester 1 – Food safety of the whole value chain – University of Torino
The main subjects covered in the track will be the food safety of the whole chain from production to consumption, with insights of foodborne pathogens physiology and virulence, food toxicology, food safety management systems. Problem solving exercise will be carried out in the field of food safety.

Semester 2 – AgriFood Science and Engineering – University of Hohenheim
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. Two new introductory modules – AgFoodTech 1 and 2 will provide students with an introduction and overview to the specific track.

Semester 3 – to be determined
Either
Food integrity of the supply chains. Applied and advanced systems for food control – Queen’s University of Belfast
This track will cover from the environment to the consumer with an emphasis on incorporating new innovations with emerging technologies and how to design those get approval and acceptance for implementation.
OR
Personalised Nutrition and the Consumer – University of Reading
The track will focus on an individual’s nutritional needs and requirements, considering how dietary interventions could be developed, based on knowledge of personalised data, such as phenotype (measurable physical and biological traits, e.g. BMI, cholesterol level) and genotype. The track will be taught from the viewpoint of the scientific evidence basis that links diet to health at a population level as well as an individual basis. It will provide students with an understanding of the physiological, biochemical and molecular genetic basis of chronic non-communicable diseases, such as metabolic and cardiovascular diseases, to provide them with an understanding of topical issues in nutritional sciences and how this relates to the consumer.

Semester 4 – Thesis – University of Torino

Apply now! Academic year 2019/20
Application deadline
Apr 30, 2019 23:59
Europe/Brussels time
Notes
Will open again as soon as 3rd partner university is determined
Studies commence
Sep 1, 2019

Application deadlines apply to citizens of: United States