Study location	Warsaw (Poland), Turin (Italy) & Madrid (Spain)
Type	Management of food system innovations, full-time
Nominal duration	(120 ECTS)
Study language	English

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.

Entry qualification

Bachelor diploma (or higher) The diploma in the field of agricultural sciences (agricultural, biological / life, food, chemistry, food safety, nutrition, other fields of studies, including managemant, may also be considered individually ) Grade on the bachelor’s, master’s degree, engineer’s or equivalent degree. grade PL in words points in admission process 4,91 – 5,00 A 5! excellent 100 4,61 – 4,90 B 5 very good 80 4,21 – 4,60 C 4+ fairly good 60 3,81 – 4,20 D 4 good 40 3,41 – 3,80 E 3+ satisfactory 20 3,0 – 3,40 F 3 sufficient 0 max 100 points – weight 50% Experiences in the area of entrepreneurship (at 10% weighting) will include: (0-100 points for documented activities a-d; the number of points awarded for each activity will be determined by its relevance as an entrepreneurial experience) a. The exposure of the candidate to the food private sector either as work experience or as founding or managing a company (e.g. letters of references, certificates; commercial register extract) b. Academic achievements in the area of entrepreneurship; (statement of research or implementation, proof of project participation, transcript of records) c. Vocational training; (certificates of trainings, traineeships) d. The experience of the candidate to entrepreneurial venture or a family business, or the involved in managing a student society or some other organised form of activity. (letters of references, certificates; commercial register extract) The entry qualification documents are accepted in the following languages: English / Polish. 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. Required documents

Language requirements

English A list of documents certifying the knowledge of English, accepted in the process of recruitment: rekrutacja.uw.edu.pl/files/pdf/Documents-knowledge_of_English_EN.pdf IMPORTANT: Note that in order to apply for a UK visa, you will need to provide the certificate of successful completion of a Secure English Language Test (SELT – see a list of tests approved by UK Visa & Immigration). If you require a visa to study in the UK, but do not have the required test result yet, you can still apply for a path that includes a UK university. But note that full enrolment in this programme will only be possible once you have provided a SELT test result.

Other requirements	Prerequisites Semester 1: Basic knowledge about the food system Semester 2: Semester 3: Basic knowledge in Food Science, Nutrition and/or Biology

Overview

This track focuses on Management of food system innovations

Semester 1 – Food System Management – University of Warsaw
Semester 2 – Functional food compounds from natural sources – University of Turin
Semester 3 – Functional Foods and Precision Nutrition – Autonomous University of Madrid
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 Turin – Functional food compounds from natural sources

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.

Overarching module: Summer School Entrepreneurship and Innovation in the Food System

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

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.

Overarching module: Emerging Technologies Business Case Study

Semester 4 – University of Warsaw – Thesis