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Master in Food Systems: Sustainable production (University of Hohenheim, University of Warsaw, Aarhus University)

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.

Overview

This track focuses on Sustainable production

Ensure sustainable food production across the all food chain via the use of new “green-methods” to make the best use of nature-based, technological, digital, and space-based solutions, to deliver better climate and environmental results, increase climate resilience and reduce and optimise the use of inputs (e.g. pesticides, fertilisers). In this respect agriculture 4.0 and rationalisation of resources would contribute positively to support sustainable food production.

Semester 1 – AgriFood Science and Engineering – University of Hohenheim
Semester 2 – Food System Management – University of Warsaw
Semester 3 – Future Foods – University of Aarhus
Semester 4 – Thesis – University of Hohenheim

Programme structure

Semester 1 – University of Hohenheim – AgriFood Science and Engineering

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. The module “AgFoodTech” provides an introduction and overview to the track, complemented by two electives from a pool of modules from the fields of food science or agricultural technology. IMPORTANT: students will be placed in elective modules by the UHOH team on the basis of availability, pedagogic fit and practicality of the combination.

Overarching module: SPOC Introduction to the Food System

Semester 2 – 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: Summer School Entrepreneurship and Innovation in the Food System

Semester 3 – University of Aarhus – Future Foods

This track will bring the student close to future foods on a molecular level. It will identify and characterize bioactive food components and the will further allow the student to specialise in novel animal-based foods or organic plant-based food coupled with project work in sensory science, consumer science and new product development.

Overarching module: Emerging Technologies Business Case Study

Semester 4 – University of Hohenheim – Thesis

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