Logo of University of Hohenheim

AgriFood Technology, Food System Management and Functional Foods (UHOH, UWAR, UAM)

Tuition fee €16,500 per year

The participation fee covers tuition fees for participating universities, mandatory travel during a semester (e. g. for off-site modules & activities) and participation in joint modules & activities (e. g. Summer School, Graduate Conference). It does not cover travel from one partner university to the next between semesters.
The participation fee will be charged per semester (8250 euro per semester).

Deposit €250 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 of 250 euro. 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.

More information

uni-hohenheim.de/en/food-systems-masters 

Overview

Contact person at University of Hohenheim
Angela Schaffert
angela.schaffert@uni-hohenheim.de
+49 711 459 24319



Semester 1 – AgriFood Science and Engineering – University of Hohenheim
Semester 2 – Food business management – University of Warsaw
Semester 3 – Functional Foods Precision Nutrition – Universidad Autonoma de Madrid
Semester 4 – Thesis – University of Hohenheim

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. A new module “AgFoodTech” will provide students with an introduction and overview to the specific track.

Semester 2 – Food business management – University of Warsaw
The track Food System Management: Building Responsible, Consumer-Centric Organisations and Value Chains is offered for those who want to not only invent and develop innovative solutions for the food sector, but they are also determined to have an impact on the development and commercialization of them. It can be treated either as the main profile of education or a perfect complement to any other profile. The goal of the track is to educate a person with an entrepreneurial and responsible mindset who can identify market needs and opportunities, and manage projects generating customer value.

The track has been prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, were 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 first module will even out the level of students’ knowledge of management methods and techniques and will provide opportunity to broaden the knowledge in the area of innovation management and supply chain management. The second module will bring the customers’ perspective to the students, so that the innovations created by them would reflect the needs of their future users and would successfully be commercialized. The third module focuses on managerial skills and a teamwork. This is where the profile of a responsible leader would be shaped; somebody capable of predicting the consequences of his decisions and flexible to find himself in a team work with various personalities.

Key words: management, marketing, leadership

Other key words: business, supply chain, value chain, logistics, consumer behaviour, entrepreneurial skills, leadership, team building, project management

Semester 3 – Functional Foods Precision Nutrition – Universidad Autonoma de 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

Not available for applying at the moment

Application deadlines apply to citizens of: United States

Not available for applying at the moment

Application deadlines apply to citizens of: United States