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AgriFood production, Food safety and precision nutrition (UHOH, QUB or UNITO, UAM)

Tuition fee €16,500.00 per year

Overview

Semester 1 – AgriFood Science and Engineering – University of Hohenheim

Semester 2 – (still to be determined)

Either Food integrity of the supply chains. Applied and advanced systems for food control – Queen’s University of Belfast
OR
Functional food compounds from natural sources University of Torino

Semester 3 – Functional Foods and Precision Nutrition – Autonomous University of Madrid
Semester 4 – Thesis – University of Hohenheim

Please note that this study path may be subject to change before the programme starts.

Programme structure

Semester 1 – 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 2 – still 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
Functional food compounds from natural sources
University of Torino
In this track, the students will acquire knowledge related to the most important functional compounds in foods. Functionality will be referred to both the effect that those compounds can have to human health, but also to the food itself. As a matter of fact, foods (and food side streams) contain a number of functional compounds which can be used in food preparation to reach specific technological objectives (protection from oxidation, water retention, structure, etc.). The modules will focus on the description of those “active” components, their separation (extraction) from different sources (both raw and waste materials) and their valorization in the production of functional foods and towards human health.

Semester 3 – Functional Foods and Precision Nutrition – Autonomous University of Madrid
This track will allow the students to acquire knowledge and skills related to the action/s and effect/s of bioactive food compounds on human health status. The students will explore novel entrepreneurial venues through the application of functional foods specifically designed for precision nutrition, for both healthy individuals and chronic diseases patients. This objective will be pursued through training on cutting-edge methods and techniques within the area of Molecular Nutrition and Foodomics in order to understand the role of functional foods on maintaining/enhancing human health in a personalized manner. Concepts linked to genetics and genomics will be introduced so the students can immerse into the most recent aspects of precision nutrition and explore their relevance on consumer welfare.

Semester 4 – Thesis – University of Hohenheim

Career opportunities

Information about career opportunities

Apply now! Academic year 2019/20
Application deadline
May 15, 2019 23:59
Europe/Brussels time
Notes
Will open again as soon as 2nd partner university is determined
Studies commence
Oct 1, 2019

Application deadlines apply to citizens of: United States