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Modul Descriptions
Master Sustainable Food Systems (version May 2015)
Compulsory modules in the first semester at the home universities of Fulda/Kassel, Gent und Cluj-
Napoca:
Introduction to sustainability (joint e-learning module by all partners)
Entrepreneurship in the food industry
Intercultural communication
Food legislation
Introduction to supply chain
Elective modules in the first semester at the home universities of Fulda/Kassel, Gent und Cluj-
Napoca:
Food economics
Nutrition
Applied food science
2
Module Introduction to sustainability
Module coordination Angelika Ploeger (Kassel)
Qualification level Master
Language English
Credits 5
Stud. Workload 150h, of which 50h online presence and 100h self-study
Frequency (WS / SS) Yearly, WS
Teachers Felix Arion (USAMV Cluj-Napoca), Sara de Pelsmaeker (UGent), Angelika Ploeger
(Kassel), Tonia Ruppenthal, Barbary Freytag-Leyer (Fulda), Lars Wiking
(AarhusU), Valérie Demonte (ISARA-Lyon)
Contents - Introduction to and definitions of sustainability
- Characteristics of sustainable food production
- Characteristics of sustainable nutrition
- Characteristics of sustainable consumer behaviour and sustainable
lifestyles
- Life-cycle assessment
- Food quality of sustainable products and associated challenges
- Economics of sustainable food chains
- Sustainable management and key performance indicators
- Occupational health and social aspects of sustainability
Qualification targets Students
- can deal with environmental, economic and social aspects of food
production and consumption
- can assess food products/companies according to their environmental,
economic and social impact
- are able to identify and apply characteristics of sustainable supply
chains
- consider nutritional and health aspects of sustainability
- can assess different aspects of food quality with regard to
sustainability
- are able to communicate and work in pairs or groups in an online-
based setting
- are able to use online-based learning tools
- reflect on their own learning process
Literature Material provided on the learning platform
Learning methods E-learning (50h contact time online)
Requirements for
granting the credits
Portfolio Examination in form of written exam or paper 50%, online-
presentation or discussion round 25%, reflective diary 25% according to §5
Examination Regulations MSc Sustainable Food Systems
Study system
usability
Compulsory module see § 7 (3) Examination Regulations MSc Sustainable Food
Systems
Entrance
requirements
Entrance requirements see § 6 Examination Regulations MSc Sustainable Food
Systems
3
Module Entrepreneurship in the food industry:
Management: Strategies and techniques in the food industry
Module coordination Tonia Ruppenthal (Fulda)
Qualification level Master
Language English
Credits 5
Stud. workload 150h, of which 50h contact time and 100h self-study
Frequency (WS / SS) Yearly, WS
Teachers Tonia Ruppenthal (Fulda)
Contents - Definition of management and innovation
- School of Management Thought
- The basic functions of management
- The management and innovation process and its importance for the
food industry
- The toolbox of management techniques and their application
Qualification targets Students are able to
- understand the functions and elements of management in the food
industry
- assess the innovation types and potentials of an enterprise and analyse
the factors affecting it
- apply management tools and techniques to real-life situations in the
food industry
Literature Lecture based materials on moodle
Learning methods Seminar (30h); exercises, case studies and presentations (20h)
Requirements for
granting the credits
Presentations of management techniques and innovation strategies linked to
real-life situations in the food industry. The examination consists of a written
report (hand-out) or examination 100%.
Study system
usability
Compulsory module see § 7 (3) Examination Regulations MSc Sustainable Food
Systems
Entrance
requirements
Entrance requirements see § 6 Examination Regulations MSc Sustainable Food
Systems
4
Module Intercultural communication:
Intercultural communication and management
Module coordination Christian Herzig (Kassel)
Qualification level Master
Language English
Credits 5
Stud. workload 150h, of which 50h contact time and 100h self-study
Frequency (WS / SS) Yearly, WS
Teachers Christian Herzig and staff
Contents - Various perspectives on culture;
- Culture, language and identity;
- Intercultural learning and teamwork;
- Globalization and intercultural teams;
- Expressions of culture in global organizations;
- Managing diversity in organizations;
- Leadership and personality in intercultural contexts.
Qualification targets The module aims to qualify students to successfully perform in contexts where
intercultural communication, collaboration and management are in demand.
This includes, amongst other things, a firm understanding of one’s own cultural
determination, a sensitivity and appreciation for cultural differences, and a keen
awareness of synergetic potentials in intercultural contexts.
The module also explores the cultural challenges that characterize the global
workplace and enables students to appreciate differences in political, economic
and socio-cultural systems in different parts of the world and to consider how
they impact on and are reflected in international food business activities.
Literature Material provided on the learning platform
Learning methods Seminar (50h), i.e. a mix of individual reading, presentation, group work, and
plenary discussion
Requirements for
granting the credits
Oral presentation (25%), other academic performance (50%, production/analysis
of visual material) according to § 5 (1) Examination Regulations MSc Sustainable
Food Systems, with written report (25%)
Study system
usability
Compulsory module see § 7 (3) Examination Regulations MSc Sustainable Food
Systems
Entrance
requirements
Entrance requirements see § 6 Examination Regulations MSc Sustainable Food
Systems
5
Module Food legislation:
F31 International legislation on consumer protection and food
Module coordination Johann Janssen (Fulda)
Qualification level Master
Language English
Credits 5
Stud. workload 150h, of which 50h contact time and 100h self-study
Frequency (WS / SS) Yearly, WS
Teachers Johann Janssen, Christian Schrader, Friedrich-Karl Lücke (Fulda)
Contents - Key institutions and related administrative bodies in the EU
- The labelling of food products in the EU
- Relevant legislation for production, distribution or sale of novel or
functional food and food containing genetically modified organisms
- Risk management and risk communication / HACCP / food hygiene in
the EU
- Barriers to the free flow of goods across national boundaries
- Exemplary national food control systems in Europe
- Basics and historical development of consumer protection and
consumer politics in the EU
Qualification targets Students will be able to
- access appropriate documentation on legislation on consumer
protection and food,
- discuss the role of the key institutions and related administrative
bodies in the EU,
- describe the content of EU food law in major areas (e.g. labelling,
hygiene),
- evaluate the impact of relevant legislation and case law to food
industry and consumers,
- describe the role of risk management and risk communication for food
industry and consumers,
- discuss the role and effectiveness of consumer law protection
Literature Lecture based materials on moodle
Learning methods Instructions (20h), seminar (30h)
Requirements for
granting the credits
Oral test 100%
Study system
usability
Compulsory module see § 7 (3) Examination Regulations MSc Sustainable Food
Systems
Entrance
requirements
Entrance requirements see § 6 Examination Regulations MSc Sustainable Food
Systems
6
Module Introduction to supply chain
Module Coordination Tonia Ruppenthal (Fulda)
Qualification level Master
Language English
Credits 5
Stud. workload 150h, of which 50h contact time and 100h self-study
Frequency (WS / SS) Yearly, WS
Teachers Tonia Ruppenthal, Michael Huth (Fulda)
Contents - Definition of supply chain management; determining factors for SCM in
the food sector; developments in SCM;
- The bullwhip effect in supply chains and its importance for food supply
chains; the importance of information for SCM;
- Process design in food-related supply chains; push vs. pull processes,
postponement; agile supply chains;
- Strategic alliances; contract logistics, retailer/supplier partnerships;
- Network planning in food-related supply chains; required data;
positioning of inventory within a supply chain;
- Distribution strategies and transportation chains in the food industry
Qualification targets The module aims that the students are able to
- describe the characteristics of supply chains and supply chain
management in the food sector
- apply concepts, methods and tools to real-life situations in supply chain
management in the food industry
Literature Chopra, S. & Meindl, P. (2013): Supply Chain Management – Strategy, Planning,
and Operation. 5th Edition, Prentice Hall/Pearson: Boston. Simchi-Levi, D.,
Kaminsky, P. & Simchi-Levi, E. (2012): Designing and Managing the Supply
Chain: Concepts, Stratgies & Case studies. 4th Edition, McGraw-Hill/Irwin:
Boston. Christopher, M. (2011): Logistics & Supply Chain Management. 4th
Edition, Financial Times, Prentice Hall: Harlow
Learning methods Seminar (30h); case studies and exercises (20h)
Requirements for
granting the credits
Written examination 60%, assignments and presentations 40%
Study system
usability
Compulsory module see § 7 (3) Examination Regulations MSc Sustainable Food
Systems
Entrance
requirements
Entrance requirements see § 6 Examination Regulations MSc Sustainable Food
Systems
7
Module Food economics:
F48 Responsible and sustainable food business in global contexts
Module coordination Christian Herzig (Kassel)
Qualification level Master
Language English
Stud. Workload 150h, of which 50h contact time and 100h self-study
Credits 5
Frequency (WS / SS) Yearly, WS
Teachers Christian Herzig and staff
Content - The process of globalisation and its impact on the agri-food sector;
- Corporate social responsibility, governance and accountability;
- The role of transparency of products and markets in the context of an
increasingly globalised world;
- International developments in and governance of environmental and
social reporting;
- The management of global value chains in the agri-food sector;
- Social and environmental responsibility in supply chain management;
- The management and reporting of environmental and social information
in complex organisational settings (such as multinational food
businesses);
- The contrasting perspectives in social responsibility and accountability
of business across borders.
Learning goals The aims of the module are:
- To deepen the students’ understanding of the role of food business in
society and the social responsibility and accountability issues that arise
in a global business setting;
- To familiarise students with the concepts and frameworks used in
responsible and sustainable food business, the development of business
principles for responsible food businesses, to meet stakeholders’
interests;
- To provide students with the knowledge and confidence to critically
reflect corporate practice;
- To raise awareness for different perspectives which provide contrasting
and competing ways of making sense of responsible food business
practices.
Literature Material provided on the learning platform
Learning methods Lectures (20 h), seminars (e.g. case studies, guest speakers) (30 h)
Requirements for
granting the credits
Written report (60%), oral presentation (40%)
Study system usability Elective module see § 7 (3) Examination Regulations MSc Sustainable Food
Systems for students with the first semester spent at Fulda/Kassel
Entrance requirements Entrance requirements see § 6 Examination Regulations MSc Sustainable Food
Systems – European Joint Degree Programme
8
Module Nutrition: F13 Sustainable nutrition
Module coordination Angelika Ploeger (Kassel)
Qualification level Master
Language English
Credits 5
Stud. Workload 150h, of which 60h contact time and 90h self-study
Frequency (WS / SS) Yearly, WS
Teachers Angelika Ploeger and staff
Contents - Analysis of international food systems and food consumption
patterns;
- the role of food for human health, environment and social parameters;
- instruments to measure the influence of different food systems on
natural resources;
- case studies for sustainable food systems.
Qualification targets Students are able to
- describe the role of nutrition for human health and a sustainable
development;
- describe the influence of nutrition (from farm to fork) on
environmental parameters (soil, water, atmosphere, biodiversity);
- understand tools to measure food habits;
- understand tools to measure “sustainability” in nutrition regimes;
- are able to write and give oral presentations in a team.
Literature Lecture based materials on moodle
Learning methods Seminar (60h)
Requirements for
granting the credits
Homework 100%
Study system usability Elective module see § 7 (3) Examination Regulations MSc Sustainable Food
Systems for students with the first semester at Fulda/Kassel
Entrance requirements Entrance requirements see § 6 Examination Regulations MSc Sustainable Food
Systems
9
Module Applied food science:
F14 Food preservation, packaging, transportation
Module coordination Oliver Hensel (Kassel)
Qualification level Master
Language English
Credits 5
Stud. workload 150h, of which 50h contact time and 100h self-study
Frequency (WS / SS) Yearly, WS
Teachers Oliver Hensel, Alexander Quadt (Fulda)
Contents - Post-harvest technology, with emphasis on tropical products
- Technology of food preservation
- Packaging materials, technology and equipment
- Interaction between packaging materials and food
- Design of packaging processes
- Problem solving in food packaging
- Food transportation and logistics
Qualification targets Students
- understand the relevance of food preservation and packaging in
international food trade
- understand the factors affecting the shelf life and safety of processed
food
- understand the properties of packaging materials for foods
- know the principles of food packaging technology and equipment
- are able to assess and to select appropriate packaging materials,
methods and equipment
- are able to optimise the transportation of food
Literature Lecture based materials on moodle
Learning methods Instructions (incl. e-Learning) (45h), seminar. laboratory (5h)
Requirements for
granting the credits
Written examination (100%)
Study system
usability
Elective module see § 7 (3) Examination Regulations MSc Sustainable Food
Systems for students with the first semester spent at Fulda/Kassel
Entrance
requirements
Entrance requirements see § 6 Examination Regulations MSc Sustainable Food
Systems
10
Module Entrepreneurship in the food industry: Introduction to industrial management
Module coordination Xavier Gellynck (UGent)
Qualification level Master
Language English
Credits 5
Stud. Workload 135h, of which 60h contact time and 75h self-study
Frequency (WS / SS) Yearly, WS
Teachers Xavier Gellynck, Sas Benedikt (UGent)
Contents Each part covers theory and exercises/applications:
- Innovation and creativity
- Strategy and planning process
- R&D management
- Project management en portfolio management
- Market analysis
- Marketing plan and sales plan
- Financing
- Cost price calculation
- Operational management (incl. purchasing management)
- Investment analysis
- Human resources and leadership
- Development of a business plan
Qualification targets Knowledge of management principles and techniques used in enterprises.
Literature Waller, D.L. (2002), Operations management, a supply chain approach.
Thomson Learning, London.
Nelson, B. & Economy P. (2003). Managen. Addison Wesley – Pearson Education
Benelux.
Van Robaeys, N. (1997). Algemeen Beleid en ondernemingsstrategie:
Stapstenen. Acco: Leuven
Camps T.; Diederen, P.; Hofstede, G.J & Vos, B. (2004). The emerging world of
chains and Networks: Bridging Theory and Practice. Reed Business Information
bv: ’s Gravenhage
Davis, B. Lockwood, A. & Stone, S. (1998). Food and beverage management, 3rd
edition. Elsevier Butterworth-Heinemann: Oxford
Gellynck, X. (2003). The role of strategic management in studying the agri-
business sector. In G. Van Huylenbroeck, W. Verbeke, L. Lauwers, I.
Vanslembrouck & M. D’ Haese (Eds.). Importance of policies and institutions for
agriculture. Liber Amicorum Prof. L. Martens. Gent: Academia Press, pp.161-
176. ISBN: 90 382 0539 2
Learning methods Group work (20h), lecture (40h)
Requirements for
granting the credits
Presentation 50%, written exam 50%
Study system
usability
Compulsory module see § 7 (3) Examination Regulations MSc Sustainable Food
Systems
Entrance
requirements
Entrance requirements see § 6 Examination Regulations MSc Sustainable Food
Systems
11
Module International Communication: Food Marketing and Consumer Behaviour
Module coordination Wim Verbeke (UGent)
Qualification level Master
Language English
Credits 5
Stud. Workload 135h, of which 60h contact time and 75h self-study
Frequency (WS / SS) Yearly, WS
Teachers Wim Verbeke (UGent)
Contents - Introduction to marketing and marketing management
- Marketing environment
- Principles of consumer behaviour towards food: models of consumer
and purchasing behaviour; recent development in consumer behaviour
towards food; contemporary trends in consumer food choice: health and
convenience; acceptance of novel processing techniques and novel food
products
- Principles of marketing research: analysis of the marketing
environment, consumer research, market research methods
- Marketing strategy
- Product innovation and product management
- Communication management
- Price policy and price management
- Distribution and logistics management
Qualification targets Contents: Students know the principles and basic concepts with respect to
marketing of food products, as well as principles and concepts with respect to
consumer behaviour towards food.
Insights: Students are capable to translate and apply principles and concepts
into concrete applications as these will be discussed in the case studies, e.g.
developing a coherent marketing mix based on consumer research findings or
understanding factors influencing process or product acceptance.
Skills: Students understand the language and principles of marketing and sales
departments within a food and agribusiness context.
Attitude: Students are able to think and act market and consumer oriented,
independent
Literature Consumer behavior. Engel, Blackwell & Miniard (1995). Dryden Press. Food,
people and society: A European perspective of consumers’ food choices. Frewer,
Risvik & Schifferstein (eds.) (2001). Springer Verlag. Marketing management, de
essentie. Kotler, Robben & Geuens (2003). Pearson Education Benelux. Agro-
food marketing. Padberg, Ritson & Albisu (1997). CAB International Verbeke, W.
(2005). Consumer acceptance of functional foods: socio-demographic,cognitive
and attitudinal determinants. Food Quality and Preference, 16 (1), 45-57.
Verbeke, W. & Vackier, I. (2005). Individual determinants of fish consumption:
application of the theory of planned behaviour. Appetite, 44 (1), 67-82 Verbeke,
W. (2005). Agriculture and the food industry in the information age. European
Review of Agricultural Economics, 32 (3), 347-368
Learning methods Guided self-study (7h), lecture (30h), self-reliant study activities (15h), seminar:
coached exercises (8h)
Requirements for
granting the credits
Written exam, of which 30% self-reliant study activities (exercise tasks) and 70%
written examination
Study system
usability
Compulsory module see § 7 (3) Examination Regulations MSc Sustainable Food
Systems
Entrance
requirements
Entrance requirements see § 6 Examination Regulations MSc Sustainable Food
Systems
Module Food Legislation: Food and nutrition policies
12
Module coordination Wim Verbeke (UGent)
Qualification level Master
Language English
Credits 5
Stud. Workload 135h, of which 60h contact time and 75h self-study
Frequency (WS / SS) Yearly, WS
Teachers Wim Verbeke, Carl Lachat (UGent)
Contents The course is organised as a case-by-case presentation of selected topics,
including:
- Introduction to food and nutrition policies: characteristics of a good
food and nutrition policy; the environment for food and nutrition policy;
challenges when developing successful food and nutrition policies.
- Classification of food and nutrition policies: policies changing the
market environment versus policies fostering informed choice.
- Evaluating the effectiveness of food and nutrition policies: current
practice, success stories and challenges.
- Lessons from private marketing success stories to public food and
nutrition policies: identification and classification of key success factors.
- The role of food security in developing and monitoring food and
nutrition policies.
- Agricultural and water policy: links with food and nutrition and policies.
- Nutrition labelling, functional foods and foods with nutrition and health
claims.
- Capita selecta: breast feeding policy; Policy around the use of
biotechnology; Salt and fat reduction strategies; Risk and benefit
communication; Health and sustainability policies.
Qualification targets At the end of the course each student will be able to:
- Justify the theoretical bases for critical appraisal of food and nutrition
policy at national and regional level, within an international context.
- Contribute effectively to the planning (including implementation and
monitoring) of food and nutrition policies, taking into consideration
health and environmental issues.
- Make reasoned proposals for the implementation and monitoring of
food and nutrition policy, taking into consideration the broader societal,
political, economic and technological constraints.
- Make reasoned proposals for monitoring and evaluating food and
nutrition policy in line with state-of-the-art practices and
methodologies.
- Finally, the students are competent in advocacy in food and nutrition
policy planning.
Literature Provided on the learning platform
Learning methods Guided self-study (5h), group work (10h), lecture (20h), integration seminar
(10h), lecture: plenary exercises (15h)
Requirements for
granting the credits
Written examination 50%, Work piece and presentation: 50%
Study system
usability
Compulsory module see § 7 (3) Examination Regulations MSc Sustainable Food
Systems
Entrance
requirements
Entrance requirements see § 6 Examination Regulations MSc Sustainable Food
Systems
13
Module Introduction to Supply Chain: Clean Technology
Module coordination Steven de Meester (UGent)
Qualification level Master
Language English
Credits 5
Stud. Workload 135h, of which 60h contact time and 75h self-study
Frequency (WS / SS) Yearly, WS
Teachers Steven de Meester (UGent)
Contents - Technology & sustainability
- Effects of technology on the environment
- Changing technology through new concepts
o Clean technology
o Eco management and audit scheme
o Industrial ecology
- Changing technology at the process design
o Green chemistry
o Pollution prevention at the unit operations
- Changing technology through process Integration
- Assessing technology through LCA en EF
- Assessing technology through input/output analysis
- Assessing technology through energy analysis
Qualification targets Understanding how resource consumption and selection, process efficiency and
emission patterns affect the contribution of technology to environmental
sustainability. Also the importance of technology within industrial society has to
be understood.
Literature Anastas P.T. and Warner J.C. (1998) Green Chemistry: Theory and Practice.
Oxford University Press, New York, 135p
Graedel T.E. and Allenby B.R. (1996) Design for Environment. Prentice Hall, New
Jersey, 175p
Johansson A. (1992) Clean technology. Lewis Publishers, Boca Raton, 196p
Lowe E.A., Warren J.L. and Moran S.R. (1997) Discovering industrial ecology – An
executive briefing and sourcebook. Battelle Press, Columbus, 191p
Kotas T.J., The exergy method of thermal plant analysis, Butterwoods, London,
1985, 296p
Moran M.J., Availability analysis, a guide to efficient energy use, corrected
edition, The American Society of Mechanical Engineers, New York, 1989, 260p
Learning methods guided self-study (9h), group work (4h), integration seminar (5h), self-reliant
study activities (9), seminar: coached exercises (10h), lecture (23h)
Requirements for
granting the credits
Written exam 70%, non-period aligned examination (group work, presentation
and practical exercises) 30%
Study system
usability
Compulsory module see § 7 (3) Examination Regulations MSc Sustainable Food
Systems
Entrance
requirements
Entrance requirements see § 6 Examination Regulations MSc Sustainable Food
Systems
14
Module Food Economics: Micro-economic theory and farm management
Module coordination Guido van Huylenbroeck (UGent)
Qualification level Master
Language English
Credits 5
Stud. Workload 135h, of which 60h contact time and 75h self-study
Frequency (WS / SS) Yearly, WS
Teachers Guido van Huylenbroeck, Stihn Speelman (UGent)
Contents The objective of this course is to introduce to students in some managerial and
microeconomic theories explaining decisions of agricultural producers with
respect to production and input use. Focus is on the management of agricultural
and horticultural holdings. After an introduction on the definition of farm
management and farming systems the course consists of chapters on
production and cost theory, efficiency analysis and risk management,
transaction cost theory and financing.
In the practicals, management tools such as profitability and cost calculation,
investment analysis, budgeting, financial planning are introduced and learned
through applications and case studies.
Qualification targets Students
- Understand micro-economic theory
- Uderstand farm management approaches
- Are ble to apply farm management techniques (depreciation; cost price
and profitability analysis, investment analysis, efficiency analysis, farm
planning, ...)
Literature Boehlje and Eidman (1994) Farm management. John Wiley (0-471-04688-4)
Kay and Edwards (1999) Farm management. WBC/McGraw Hill (0-07-092035-4)
Ray (1999) Agricultural management economics. Activity analysis and decision
making. CAB (0-85198-768-0)
Turner and Taylor (2000) Applied Farm Management (0-632-03603-6)
Ruedi Baumgartner and Ruedi Högger (eds) (2004) In search of sustainable
livelihood systems: managing resources and change New Delhi: Sage, 382 p.
Ronald D. Kay, William E. edwards (1999) Farm management Edition 4th Boston
(Mass.): WCB/McGraw-Hill, 494 p.
Kenneth L. Casavant, Craig L. Infanger (1999) Agricultural economics and
management/ Deborah E. Bridges. Upper Saddle River (N.J.): Prentice-Hall, 434
p.
Learning methods Guided self-study (5h), group work (15h), lecture (25h), seminar: coached
exercises (15h)
Requirements for
granting the credits
Written exam of theory 50%, written exam of exercises: 30%,
group work (presentation and paper): 20%
Study system
usability
Elective module see § 7 (3) Examination Regulations MSc Sustainable Food
Systems for students with the first semester spent at UGent
Entrance
requirements
Entrance requirements see § 6 Examination Regulations MSc Sustainable Food
Systems
15
Module Nutrition: Human Nutrition
Module coordination John van Camp (UGent)
Qualification level Master
Language English
Credits 5
Stud. Workload 135h, of which 60h contact time and 75h self-study
Frequency (WS / SS) Yearly, WS
Teachers John van Camp (UGent)
Contents Basic information is given on the principles of microbial and endogenous
digestion and on the role of nutrients in metabolism. The information given is
mainly directed towards humans, but also differences with animal nutrition are
highlighted. Techniques to determine the requirements for energy, protein and
water are discussed. An overview is given of the role of oligo-nutrients and
vitamins in human nutrition. An introduction to nutrition epidemiology is given.
Theory:
- Introduction
- Food, nutrition and health
- Digestion
- Metabolism
- Energy, protein, water
- Inorganic nutrients
- Vitamins
Practica:
Several applied exercises to be solved classically, in group or at individual basis.
Also a work is made on food consumption (individual) and on food balance
sheets (in group)
Qualification targets The student will have a basic knowledge in the digestion and metabolism of
nutrients (proteins, carbohydrates, fats, minerals, trace elements, vitamins) in
the human body.
The basic principles for determination of nutrient requirements are understood,
and a general introduction to nutrition epidemiology has been followed.
Literature Gibney, M.J., Lanham-New, S.A., Cassidy, A. & Vorster, H.H. (2009). Introduction
to human nutrition. The Nutrition Society Textbook Series. Wiley-Blackwell
Publishing, Oxford, 371 p.
Frayn, K.N. (2003). Metabolic regulation. A human perspective. 2nd edition.
Blackwell Publishing, Oxford, 339p
Learning methods Guided self-study (5h), lecture (25h), self-reliant study activities (20h), seminar:
coached exercises (10h)
Requirements for
granting the credits
Written examination;
Theory: period aligned evaluation (60%), Exercises: period aligned (15%) and
non-period aligned (25%) evaluation
Study system
usability
Elective module see § 7 (3) Examination Regulations MSc Sustainable Food
Systems for students with the first semester spent at UGent
Entrance
requirements
Entrance requirements see § 6 Examination Regulations MSc Sustainable Food
Systems
16
Module Applied food science:
Formulation and structuring of food products
Module coordination Ashok Patel (UGent)
Qualification level Master
Language English
Credits 5
Stud. Workload 135h, of which 60h contact time and 75h self-study
Frequency (WS / SS) Yearly, WS
Teachers Ashok Patel, Koen Dewettinck (UGent)
Contents - Food rheology
- Hydrocolloids: thickening and gelling agents
- Emulsions and foams
- Fat crystallization
- State of water and glass transition theory
- Encapsulation
Qualification targets The student has gained insight in the functionality of most important
ingredients and additives and the role they play in the formation of a food
microstructure.
He masters the knowledge of most important formulation techniques applied in
the food industry. He is able to link this knowledge to the technological aspects
of product innovation of foods.
Literature AGUILERA, J.M. & STANLEY, D.W. (1999) Microstructural Principles of Food
Processing and Engineering, Aspen Publishers Inc., 432 p
DICKINSON, E (1995) New physico-chemical techniques for the characterization
of complex food systems, Blackie Academic & Professional, 356p.
DICKINSON, E (2005) Food colloids: interactions, microstructure and processing.
The royal society of chemistry, Cambridge, 497p.
GARTI, N. & SATO, K. (2001). Crystallization processes in fats and lipid systems,
Marcel Dekker, New York, 533p.
McCLEMENTS, D.J (1999) Food emulsions: Principles, Practice and Techniques,
CRC press LLC, 378 p.
McCLEMENTS, D.J (2007) Understanding and controlling the microstructure of
complex foods. Woodhead Publishing, CRC press, Boca Raton, Florida, USA,
772p.
SJOBLOM, J. (2001) Encyclopedic handbook of emulsion technology, Marcel
Dekker, New York, 736p.
Learning methods lecture (20h), project (30h), guided self-study (10h)
Requirements for
granting the credits
Evaluation of the theory: oral exam: 50%
Evaluation of the practical exercise: report + presentation: 50%
Study system
usability
Elective module see § 7 (3) Examination Regulations MSc Sustainable Food
Systems for students with the first semester spent at UGent
Entrance
requirements
Entrance requirements see § 6 Examination Regulations MSc Sustainable Food
Systems
17
Module Entrepreneurship in the food industry:
Principles of International Agribusiness Management
Module coordination Felix Arion (USAMV Cluj)
Qualification level Master
Language English
Credits 5
Stud. Workload 150h, of which 56h contact time and 94h self-study
Frequency (WS / SS) Yearly, WS
Teachers Felix Arion (USAMV Cluj)
Contents - The Business of Agribusiness
- Managing Agribusiness Organizations
- Business Ownership
- Marketing Management for Agribusiness
- Management Decision
- Human Resource Management for Agribusiness
Qualification targets Students will be able to
- Identify and describe the concepts, principles, basic theorems and
methods of international agribusiness management.
- Describe and define the concepts, theories, basic methods and
principles of international agribusiness management leading processes.
- Description and definition of concepts, theories, basic methods and
principles companies
Literature Lecture based materials
Baker, Gregory A.; Grunewald, Orlen; Gorman, William D., 2002, Introduction to
Food and Agribusiness Management, Prentice Hall, USA
Beierlein, James G.; Schneeberger, Kenneth C.; Osburn, Donald D., 2003,
Principles of Agribusiness Management, 3rd Ed., Waveland Press, Inc., USA
Erickson, Steven P.; Akridge, Jay T.; Barnard, Freddie L.; Downey; W. David,
2002, Agribusiness Management, 3rd Ed., McGraw Hill, USA
Learning methods Instructions 28h, seminar 28h
Requirements for
granting the credits
Written exam 100%
Study system
usability
Compulsory module see § 7 (3) Examination Regulations MSc Sustainable Food
Systems
Entrance
requirements
Entrance requirements see § 6 Examination Regulations MSc Sustainable Food
Systems
18
Module Intercultural Communication: Principles of International Agribusiness Marketing
Module coordination Diana Dumitra (USAMV Cluj)
Qualification level Master
Language English
Credits 5
Stud. Workload 150h, of which 56h contact time and 94h self-study
Frequency (WS / SS) Yearly, WS
Teachers Diana Dumitra (USAMV Cluj)
Contents - Environment of International Marketing
- Consumer behaviour in the international context
- Planning for international marketing
- Marketing research and information systems
- Marketing strategy tools and techniques
Qualification targets Students will be able to
- Apply principles, norms and values of professional ethics in achieving
the tasks and identifying the objectives, the available resources, the
work stages, the time of execution, the deadlines and the risks related
to marketing;
- identify of roles and responsibilities in a team and application of
communication techniques and effective work within the team
Literature Dibb, S., L. Simkin, W.M. Pride, O.C.Ferrel, 2006, Marketing. Concepts and
Startegies, 5th Edition, Houghton Mifflin, USA
Kohls, R. and J. Uhl, 2002, Marketing of Agricultural Products, 9th edition, Upper
Saddle River, NJ: Prentice-Hall
Kotler, P., K.L. Keller, 2009, Marketing Management, 13th Edition, Pearson
Education International
Onkvisit, S., J.J. Shaw, 2009, International Marketing. Strategy and theory, 5th
edition, Routledge, US
Learning methods Instructions 28h, seminar 28h
Requirements for
granting the credits
Written exam 100%
Study system
usability
Compulsory module see § 7 (3) Examination Regulations MSc Sustainable Food
Systems
Entrance
requirements
Entrance requirements see § 6 Examination Regulations MSc Sustainable Food
Systems
19
Module Food Legislation: Comparative policies of rural development
Module coordination Cristina Pocol (USAMV Cluj)
Qualification level Master
Language English
Credits 5
Stud. Workload 150h, of which 56h contact time and 94h self-study
Frequency (WS / SS) Yearly, WS
Teachers Cristina Pocol (USAMV Cluj)
Contents - Definition of "rural"
- Introduction to rural policies
- Rural policies in the history
- Comparative theories of rural development policies
- Methods for evaluate rural development policies
- Role of the Public Institutions in rural development policies
- Actual issues of rural development policies
- Case studies
Qualification targets - Students will be able to:
- Describe the role of public policies for the rural development;
- Use the appropriate methodology in order to evaluate rural
development policies;
- Identify the contemporary issues of rural development policies.
- Compare the European Union Countries' policies of rural development
with policies of other states
Literature Cloke, P. (Ed.). (2013). Policies and plans for rural people: an international
perspective. Routledge.
Green, G. P. (Ed.). (2013). Handbook of Rural Development. Edward Elgar
Publishing.
Hill, B., & Davidova, S. (2012). Understanding the common agricultural policy.
London: Earthscan.
Johnson, T. G. (2013). 3. Rural policy. Handbook of Rural Development, 42.
Singh, K. (2009). Rural development: principles, policies and management. Sage
Publications.
Learning methods Plenary discussion (28h), group work (10h), team presentation (10h), individual
presentations (8h)
Requirements for
granting the credits
Written exam 100%
Study system
usability
Compulsory module see § 7 (3) Examination Regulations MSc Sustainable Food
Systems
Entrance
requirements
Entrance requirements see § 6 Examination Regulations MSc Sustainable Food
Systems
20
Module Introduction to supply chain: Understanding the supply chain
Module coordination Marius Sabău (USAMV Cluj)
Qualification level Master
Language English
Credits 5
Stud. Workload 150h, of which 56h contact time and 94h self-study
Frequency (WS / SS) Yearly, WS
Teachers Marius Sabău (USAMV Cluj)
Contents - The supply chain definition
- Objectives of the supply chain
- Analyse the profitability of the supply chain
- The management of the supply chain
- Supply chain strategies
- Examples of supply chains
Qualification targets Students will be able to:
- Understand the supply chain
- Describe the main components of the supply chain
- Identify strategies in order to increase the profitability of the supply
chain
Literature Hugos, M. H. (2011). Essentials of supply chain management (Vol. 62). John
Wiley & Sons.
Handfield, R. B., & Bozarth, C. (2012). Introduction to Operations and Supply
Chain Management. Pearson Higher Ed.
Rushton, A., Croucher, P., & Baker, P. (2014). The Handbook of Logistics and
Distribution Management: Understanding the Supply Chain. Kogan Page
Publishers.
Cohen, S., & Roussel, J. (2004). Strategic Supply Chain. McGraw Hill Professional
Learning methods Plenary discussion (28h), group work (14h), individual reading (14h)
Requirements for
granting the credits
Written exam 100%
Study system
usability
Compulsory module see § 7 (3) Examination Regulations MSc Sustainable Food
Systems
Entrance
requirements
Entrance requirements see § 6 Examination Regulations MSc Sustainable Food
Systems
21
Module Food economics: Principles of Agri-Food Economy
Module coordination Cristina Pocol (USAMV Cluj)
Qualification level Master
Language English
Credits 5
Stud. Workload 150h, of which 56h contact time and 94h self-study
Frequency (WS / SS) Yearly, WS
Teachers Cristina Pocol (USAMV Cluj)
Contents - Introduction to Agri-Food Economy
- Food security, health and nutrition
- The efficient use of natural resources and the protection of the
environment
- The economic viability of Agri-Food system
- The improvement of farmers and consumers' life
- The innovation of Agri-Food system
Qualification targets Students will be able to:
- Identify the main principles of Agri-Food Economy
- Apply the principles in order to ensure the sustainability of Agri-Food
chain
- Use the principles of Agri-Food Economy in order to optimize the
production and minimize the waste
- promote a healthy and sustainable Agri-Food system
Literature Conway, G. R., & Barbier, E. B. (2013). After the green revolution: sustainable
agriculture for development. Routledge.
Herforth, A., & Harris, J. (2013). From Agriculture to Nutrition: Pathways and
Principles. Presentation at the Feed the Future Agriculture-Nutrition Global
Learning and Evidence Exchange (AgN-GLEE).
Nestle, M. (2013). Food politics: How the food industry influences nutrition and
health (Vol. 3). Univ of California Press.
Tansey, G., & Worsley, A. (2014). The food system. Routledge.
Taussig, F. W. (2013). Principles of economics (Vol. 2). Cosimo, Inc.
Learning methods Plenary discussion (28h), group work (10h), team presentation (10h), individual
presentations (8h)
Requirements for
granting the credits
Written exam 100%
Study system
usability
Elective module see § 7 (3) Examination Regulations MSc Sustainable Food
Systems for students with the first semester spent at USAMV Cluj
Entrance
requirements
Entrance requirements see § 6 Examination Regulations MSc Sustainable Food
Systems
22
Module Nutrition: Hygiene and nutrition in agri-food system
Module coordination Fitua Todoran (USAMV Cluj)
Qualification level Master
Language English
Credits 5
Stud. Workload 150h, of which 56h contact time and 94h self-study
Frequency (WS / SS) Yearly, WS
Teachers Fitua Todoran (USAMV Cluj)
Contents - Good practices in agricultural production
- Good practices in processing
- The safety control procedure in agri-food system
- HACCP system
- Public health benefits of hygiene in agri-food system
Qualification targets Students will be able to:
- Understand the importance of hygiene in agri-food system
- Analyse the safety control procedures
- Identify the interdependence between the good practices in agri-food
system and public health
Literature FAO, J., & FOODS, M. H. I. (2004). Food and Agriculture organization of the
United Nations. Rome, URL: http://faostat. fao. org.
Hobbs, J. E., Fearne, A., & Spriggs, J. (2002). Incentive structures for food safety
and quality assurance: an international comparison. Food Control, 13(2), 77-81.
Pinstrup-Andersen, P. (2012). The food system and its interaction with human
health and nutrition. Edited by Shenggen Fan and Rajul Pandya-Lorch, 21.
Tansey, G., & Worsley, A. (2014). The food system. Routledge.
Learning methods Plenary discussion (28h), group work (14h), individual reading (14h)
Requirements for
granting the credits
Written exam 100%
Study system
usability
Elective module see § 7 (3) Examination Regulations MSc Sustainable Food
Systems for students with the first semester spent at USAMV Cluj
Entrance
requirements
Entrance requirements see § 6 Examination Regulations MSc Sustainable Food
Systems
23
Module Applied food science: Business Techniques and Ethics
Module coordination Mihai Cucerzan (USAMV Cluj)
Qualification level Master
Language English
Credits 5
Stud. Workload 150h, of which 56h contact time and 94h self-study
Frequency (WS / SS) Yearly, WS
Teachers Mihai Cucerzan (USAMV Cluj)
Contents - The fundaments of Business Ethics
- Ethics and morals. Ethics and law
- Structure of social morality
- Social morality. Values, norms and precepts of moral ideal, feelings and
experiences
- Moral responsibility
- Individual morality. "Cultural model" of the businessman
- Principles of internal moral action
- The consequences of moral acts
- The moral sanctions
- The moral virtues. Personality of businessman
- Ethical aspects of the business and shareholders
- Ethical aspects of relationships between businesses and consumers
- The relationship-between business ethics and employee
- Justice as a moral issue. Encoding business ethics
- International Business Ethics
- Ethics and management
- Ethics business success. Ethics techniques and management strategies
Qualification targets Students will be able to
- Analyse and synthesize specific ethic problems in business; ability to
explain ethical phenomena and processes, improving the ability to
investigate the various ethical phenomena in business.
- Know how to support good ethics in business, how to act ethic in
business, understand the moral responsibilities, understand the
responsibility for company assets, know how to seek guidance on ethics
issues in business
Literature Lecture based materials
LaRue Hosmer – The Ethichs of Management, 1998
Moore, G.E. – Principia ethica. Editura CEU Press, Bucureşti, 1997
Werhave Patricia – Business Ethics, 2005
Learning methods Instructions (28h), seminar (28h)
Requirements for
granting the credits
Written exam 100%
Study system
usability
Elective module see § 7 (3) Examination Regulations MSc Sustainable Food
Systems for students with the first semester spent at USAMV Cluj
Entrance
requirements
Entrance requirements see § 6 Examination Regulations MSc Sustainable Food
Systems
24
Modules in the second semester at Hochschule Fulda and Universität Kassel:
Focus on „Sustainable supply chain“
Food quality management
Food quality and organic food processing
Strategic management
Innovative product development
Consumer science and sustainable consumption
25
Module F33 Food quality management
Module coordination Johann Janssen (Fulda)
Qualification level Master
Language English
Credits 6
Stud. workload 180h, of which 60h contact time and 120h self-study
Frequency (WS / SS) Yearly, SS
Teachers Johann Janssen
Contents - Product flow in the food supply chain
- Business processes in the contemporary food industry
- Public conception of risk and product safety in the food chain
- Food chain traceability
- HACCP and other QM tools
- Relevant food safety and food quality standards
- Case studies for implementation of a QM-system in various branches
of the food industry
Qualification targets Students will be able to
- describe the role of quality management in the food industry and
understand major challenges to effective quality management
- take measures to ensure food chain traceability
- take measures to ensure product safety according to international
safety standards
- implement an effective crisis management within the food supply
chain
- implement a process based quality management system (QM-System)
in the food chain
- understand that in fighting international competition it is not
“company against company” but “supply chain against supply chain”
Literature Lecture based materials on moodle
Learning methods Instructions (20h), seminar (35h), exercises (5h)
Requirements for
granting the credits
Oral test 100%
Study system
usability
Compulsory module see § 7 (3) Examination Regulations MSc Sustainable Food
Systems eligible for students with focus on sustainable supply chain
Entrance
requirements
Entrance requirements see § 6 Examination Regulations MSc Sustainable Food
Systems
Recommended: Knowledge of the food chain, basics of quality management;
food quality; international food law
26
Module Food quality and organic food processing
Module coordination Nicolaas Busscher (Kassel)
Qualification level Master
Language English
Credits 6
Stud. workload 180h, of which 60h contact time and 120h self-study
Frequency (WS / SS) Yearly, SS
Teachers Nicolaas Busscher, Johannes Kahl
Contents - European and international legislation for organically produced
agricultural commodities (focussing : Annex II, Annex VI EEC 2092/91;
contracting, quality standards, product handling)
- Quality standard setting and the Organic Guarantee System
- Certification systems for organic and conventional products (overview,
principles, concept, certification)
- Accreditation and accreditation agencies
- Process and product orientated food quality concepts and
assessments; “holistic” quality definitions
- Processing techniques for organic food processing (different product
groups)
- Quality assessment methods for small and medium-size enterprises
Qualification targets Students will be able to
- define food quality and quality systems in agriculture and food
industry
- discuss principles of organic food production (agriculture, processing)
according to EEC 2092/91 or relating worldwide regulations for
organic food
- discuss and evaluate food processing techniques and quality
assessment methods
Literature Lecture based materials on moodle
Learning methods Instructions (20h), Seminar (20h) , case studies (8h), excursion (12h)
Requirements for
granting the credits
20 % Oral report visit, 40 % oral test, 40 % written report
Study system
usability
Compulsory module see § 7 (3) Examination Regulations MSc Sustainable Food
Systems eligible for students with focus on sustainable supply chain
Entrance
requirements
Entrance requirements see § 6 Examination Regulations MSc Sustainable Food
Systems;
Recommended: Knowledge of the food chain, basics of quality management;
Food quality, international food law
27
Module F47 Strategic management
Module coordination Christian Herzig
Qualification level Master
Language English
Credits 6 ECTS
Stud. workload 180h, of which 60h contact time and 120h self-study
Frequency (WS / SS) Yearly, SS
Teachers Christian Herzig and staff
Content - The concepts and frameworks used in strategic management;
- The importance of values and purpose in defining an organisation’s
strategic goals;
- The analysis of the complex environment of agri-food organisations and
how it shapes the strategic behaviour of members of the value chain and
an organisation’s competitive environment;
- A critical review of strategic frameworks (e.g. Porter’s five forces, life cycle
analysis);
- The analysis of the internal environment (value creating activities,
capabilities and resources);
- An introduction to organisational and business strategies;
- The management of stakeholder relations;
- The relationship between organisation and strategy;
- The management of strategic change and the role of strategic leadership.
Learning goals The aims of the module are to
- deepen the students’ understanding of the unique aspects of food and
agricultural production, processing, distribution, wholesaling and markets
and their relationship with strategy;
- familiarise students with the development of strategies within a changing
environment, to meet stakeholders’ interests;
- provide students with the knowledge and confidence to make strategic
business decisions;
- raise critical awareness of strategic decision-making in agri-food
organisations.
Literature Material provided on the learning platform
Learning methods Lectures (20 h), seminars (e.g. case studies, guest speakers) (40 h)
Requirements for
granting the credits
Presentation (30%), written report (70%)
Study system
usability
Compulsory module see § 7 (3) Examination Regulations MSc Sustainable Food
Systems eligible for students with focus on sustainable supply chain
Entrance
requirements
Entrance requirements see § 6 Examination Regulations MSc Sustainable Food
Systems
28
Module Innovative product development
Module coordination Angelika Ploeger (Kassel)
Qualification level Master
Language English
Credits 6
Stud. workload 180h, of which 30h online presence, 30h laboratory work and 120h self-study
Frequency (WS / SS) Yearly, SS
Teachers Angelika Ploeger (Kassel),
Louisa Page (Fulda)
Contents - Special aspects of innovation and product development process (e.g.
sustainability)
- Special aspects of sensory consumer studies
- Characteristics of sustainable food production
- Case studies in the different stages of product development
- Case studies on different criteria of sustainable food production and
development
- Training on multivariate analysis (MVA) and design of software for
designing experiments
- Project work in laboratory
Qualification targets Students are able to
- apply innovative methods to develop sustainable food products
- consider and reflect nutritional, environmental, economic and social
aspects during product development process
- classify problems at the different stages of product development
- consider food legislation during product development process
- design and conduct appropriate sensory tests at the different stages of
product development process
- use actual software for design, development and optimization process
- evaluate the needs of different consumer groups and apply them for the
product development
- apply methods how to measure emotions and motivation of consumers
for purchase decisions
- classify effects of contextual settings on food choice
- work in project teams during the process of product development
- present and evaluate product concepts
- reflect their working process
Literature MacFie, H. 2007: Consumer-led food product development. Boca Raton, CRC
Press. Boston, New York, Washington;
Moskowitz, H.; Becklay, J.; Ressurreccion, A.V.A. 2006: Sensory and Consumer
Research in Food Product Design and Development. Blackwell Pub. Ames, Iowa.
Learning methods Enriched-virtual: e-learning (30 contact hours) and final laboratory work (30h)
Requirements for
granting the credits
Participation at the laboratory part is compulsory for being admitted to the
examination. The examination consists of a report 50% and poster presentation
50%.
Study system
usability
Compulsory module see § 7 (3) Examination Regulations MSc Sustainable Food
Systems eligible for students with focus on sustainable supply chain
Entrance
requirements
Entrance requirements see § 6 Examination Regulations MSc Sustainable Food
Systems
29
Module Consumer science and sustainable consumption
Module coordination Barbara Freytag-Leyer (Fulda)
Qualification level Master
Language English
Credits 6
Stud. workload 180h, of which 60h contact time and 120h self-study
Frequency (WS / SS) yearly, SS
Teachers Barbara Freytag-Leyer,
Angelika Ploeger and staff (Kassel)
Contents Selected subjects from economic and social sciences focussing on the
consumer.
Qualification targets Students are able to
- explain various relevant theories of sociology and lifestyle research as
well as the social and psychological basis for consumer behaviour
- explain recent developments in consumption and to deduct future
trends, with emphasis on sustainability
- explain various micro- and macro-economic theories relevant to the
market for consumer goods and the attitude of consumers
- explain various theories of consumer policy, the present status and
future needs
- develop novel products and services for various target groups
- develop novel concepts for the dialogue with the consumers.
Literature Lecture based materials on moodle
Learning methods Seminar (60h)
Requirements for
granting the credits
Written examination or presentation with hand-out 100%
Study system
usability
Compulsory module see § 7 (3) Examination Regulations MSc Sustainable Food
Systems for students with focus on sustainable supply chain
Entrance
requirements
Entrance requirements see § 6 Examination Regulations MSc Sustainable Food
Systems
30
Modules in the second semester at Universiteit Gent:
Focus „Food technology and microstructure“
Food legislation
Food processing
Sensory analysis
Technology of vegetable products
Packaging technology
Functional foods
31
Module Food Legislation
Module coordination Johan Hallaert (UGent)
Qualification level Master
Language English
Credits 3
Stud. Workload 75h, of which 30h contact time and 45h self-study
Frequency (WS / SS) Yearly, SS
Teachers Johan Hallaert (UGent)
Contents - Introduction
- European food law
o Introduction to European food law
o Additives / Flavours
o Contaminants
o Hygiene
o Novel Foods / GMO’s
o Labelling / Nutritional labelling
o Other
- The national (Belgian) context (General framework, structures, non-
harmonized legislation)
- The international context (Codex Alimentarius, WTO)
- Future perspectives
Qualification targets The student has a general knowledge of the structure of Food Law. He is
capable of finding, interpreting and applying the food legislation concerning
specific aspects of foodstuffs.
Literature Provided on the learning platform
Learning methods Lecture (30h)
Requirements for
granting the credits
Oral examination 100%
Study system
usability
Compulsory module see § 7 (3) Examination Regulations MSc Sustainable Food
Systems eligible for students with focus on food technology and microstructure
Entrance
requirements
Entrance requirements see § 6 Examination Regulations MSc Sustainable Food
Systems
32
Module Food Processing
Module coordination Koen Dewettinck (UGent)
Qualification level Master
Language English
Credits 7
Stud. Workload 202h, of which 90h contact time and 112h self-study
Frequency (WS / SS) Yearly, SS
Teachers Koen Dewettinck, Nathalie de Clerq, Peter Ragaert (UGent)
Contents - Food microstructure in relation to food quality
- Reception and preparation of raw materials: Cleaning, sorting, grading,
peeling, other techniques
- Processes based on heat transfer: Introduction, heat production, heat
transfer in food processing, applications of steady-state heat transfer,
unsteady-state heat transfer, influence of heat on foodstuff, blanching,
pasteurization, sterilization, UHT, cooling, freezing
- Processes based on heat and mass transfer: Evaporation, drying, frying,
baking, extrusion, agglomeration
- Processes based on mechanical separation: Centrifugation, filtration,
membrane separation
- Processes based on electromagnetic radiation: Microwave and dielectric
heating, infrared heating, irradiation
- Food packaging: Introduction: Function of packaging, packaging
materials, packaging systems, modified atmosphere packaging, safety
of packaging materials
Qualification targets The student has acquired knowledge concerning the most important unit
operations applied in food industry.
The student has gained insight in the impact of these unit operations on the
quality of food products in a wide sense.
Literature Food Processing:
HELDMAN D.R. & LUND D.B. (2007). Handbook of food engineering (second
edition), Boca Raton, CRC Press, 1023p.
PASSOS, M.L., RIBEIRO, C.P. (2010). Innovation in Food Engineering. New
techniques and products. CRC Press, 721p. ISBN 978-1-4200-8606-5
SINGH, R.P. & HELDMAN, D.R. (2001). Introduction to food engineering. San
Diego, Academic Press Inc., 499 p. ISBN 0-12-646384-0
VALENTAS, K.J., ROTSTEIN, E. & SINGH, R.P. (1997). Handbook of Food
Engineering Practice. Boca Raton, CRC Press, 718 p. ISBN 0-8493-8694-2.
Learning methods Guided self-study (19h), excursion (4h), group work (5h), lecture (30h),
practicum (2h), seminar: coached exercises (25h)
Requirements for
granting the credits
Written exam; theory (50%), exercises (30%), report and task (20%)
Study system
usability
Compulsory module see § 7 (3) Examination Regulations MSc Sustainable Food
Systems eligible for students with focus on food technology and microstructure
Entrance
requirements
Entrance requirements see § 6 Examination Regulations MSc Sustainable Food
Systems
33
Module Sensory analysis
Module coordination Xavier Gellynck (UGent)
Qualification level Master
Language English
Credits 5
Stud. Workload 135h, of which 60h contact time and 75h self-study
Frequency (WS / SS) Yearly, SS
Teachers Xavier Gellynck, Nathalie de Clerq, Koen Dewettinck (UGent)
Contents - Introduction: Introduction to sensory science; The five senses; Flavour;
Outline of sensory methodology; Factors influencing sensory
perception; Role of sensory science
- Consumer sensory evaluation: Introduction; Importance sensory
attributes in Food choice and purchase; Preference tests: Overview;
Acceptance testing; Consumer field tests and questionnaire design;
Qualitative consumer research methods
- Discriminative and descriptive analysis: Principles of good practice;
Discrimination testing; Descriptive analysis; Choice of method;
Guidelines for reporting
- Instrumental measurement: Analysis of appearance; Analysis taste
components; Analysis of flavour and aroma; Analysis of texture;
Complexity of correlating sensory with instrumental measurements
- Introduction to Sensometrics: Sensometrics; Scales and types of
variables; Overview statistical analyses; Statistical Software Packages;
Getting started with SPSS
- Descriptive statistics: Introduction; Frequencies; Descriptive
characteristics (mean, sum, dispersion and distribution) ; Graphs, plots
and charts
- Univariate statistics: Introduction; One sample; Two independent
samples; Two dependent samples; K independent samples; K dependent
samples
- Multivariate statistics Introduction; Exploratory factor analysis; Cluster
analysis; Correspondence analysis
Qualification targets The student should be able to understand the basics of sensory science, to
identify a sensory problem and to tackle it in term of research method, data
collection and analysis, and reporting.
34
Literature Stone, H. & Sidel J.L. (2004). Sensory Evaluation Practices. Third Edition, Elsevier
Academic Press: San Diego
Resurreccion A.V.A. (1998). Consumer sensory testing for product development.
Maryland: Aspen Publishers Inc
Gellynck, X. & Viaene, J. (2002). Market-oriented positioning of on-farm
processed foods as a condition for successful farm diversification. Journal of
Agricultural Economics, 53(3), 531-548
Janssens W., Wijnen K., De Pelsmacker P. & Van Kenhove P (2008). Marketing
Research with SPSS. 1st ed. Prentice Hall
Food Packaging:
AHAVENAINEN, R. (2003). Novel food packaging technologies. Woodhead
Publishing Limited, Cambridge, ISBN 1-85573-675-6
Air Products. A fresh approach to modified atmosphere packaging (MAP).
BOSSET, J.O., GALLMANN, P.U., SIEBER, R. (1994).Influence of light transmittance
of packaging materials on the shelf-life of milk and dairy products - a review.
In: Mathlouthi, M. Food Packaging and preservation. Blackie Academic &
Professional, London. ISBN 0-7514-0182-X.
COLES, R., McDOWELL, D., KIRWAN, M.J.(2003). Food Packaging Technology,
Blackwell Publishing, Oxford. ISBN 1-84127-220-5.
KERRY, J.P., O'GRADY, M.N., HOGAN, S.A. (2006). Past, current and potential
utilisation of active and intelligent packaging systems for meat and muscle-
based products: a review. Meat Science 74, 113-130.
OZDEMIR, M. & FLOROS, J.D. (2004). Active Food Packaging Technologies.
Critical Review in Food Science and Nutrition, 44, 185-193.
Packaging Europe, 2007. Volume 2.2, 2.3 and 2.5.
ROBERTSON, G.L. (2006). Food Packaging. Principles and Practice. Second
edition. Taylor & Francis, Boca Raton. ISBN 0-8493-3775-5
Soft Drinks international. May 2007.
VICKERS, F.G. & MEDLING, J. (2005). Filling equipment. In: Senior, D. & Dege, N.
Technology of bottled water. Blackwell Publishing, Oxford. ISBN 1-4051-2038-
X.
Learning methods Guided self-study (6h), lecture (24h), practicum (15h), project (15h)
Requirements for
granting the credits
Project presentation 100%
Study system
usability
Compulsory module see § 7 (3) Examination Regulations MSc Sustainable Food
Systems eligible for students with focus on food technology and microstructure
Entrance
requirements
Entrance requirements see § 6 Examination Regulations MSc Sustainable Food
Systems
35
Module Technology of vegetable products
Module coordination Koen Dewettinck (UGent)
Qualification level Master
Language English
Credits 5
Stud. Workload 135h, of which 60h contact time and 75h self-study
Frequency (WS / SS) Yearly, SS
Teachers Koen Dewettinck, Nathalie de Clercq, Ashok Patel (UGent)
Contents - Fats and oils
- From wheat to bread
- Sweeteners
- From corn to starch
- Fruit and vegetable processing
- Gums and hydrocolloids
- Workshop cocoa processing
- Workshop soybean processing
- Workshop minimally processed vegetables
- Workshop fat modification
- Workshop bread making
Qualification targets The student gained insight in the processing of vegetable source material into
food products.
The studens are able to perform calcuations related to fat modification.
Literature AGUILERA, J.M. & STANLEY, D.W. (1999) Microstructural Principles of Food
Processing and Engineering, Aspen Publishers Inc., 432 p. BECKETT, S.T. (2009).
Industrial chocolate manufacture and use. Wiley-Blackwell, West Sussex, UK,
720p. BeMILLER, J. & WHISTLER, R. (2009) Starch: chemistry and technology.
Academic Press, Burlington, USA, 879p. BOCKISCH, M. (1998). Fats and oils
handbook. AOCS press, Champaign, illinois, USA, 838 p. DAUTHY, M.E. (1995).
Fruit and vegetable processing. FAO Agricultural service bulletins, 382p
DICKINSON, E (2005) Food colloids: interactions, microstructure and processing.
The royal society of chemistry, Cambridge, 497p. GARTI, N. & SATO, K. (2001).
Crystallization processes in fats and lipid systems, Marcel Dekker, New York,
533p. HAMM, W. AND HAMILTON, R.J. (eds.) (2000). Edible oil processing.
Sheffield Academic Press, Sheffield, 281p. KULP, K and Ponte, J.G. (2000).
Handbook of cereal science and technology. Marcel Dekker Inc., NY, USA, 790p.
LIU, K. (1997). Soybeans. Chemistry, technology and utilization. Chapman Hall,
Florence, USA, 532p McClements, D.J (1999) Food emulsions: Principles, Practice
and Techniques, CRC press LLC, 378 p. McCLEMENTS, D.J (2007) Understanding
and controlling the microstructure of complex foods. Woodhead Publishing, CRC
press, Boca Raton, Florida, USA, 772p. NABORS, L.O.'B. (2001). Alternative
sweeteners. Third edition. Marcel Dekker Inc., New York, 553p O'DONNELL, K. &
KEARSLY, M. (2012). Sweeteners and Sugar Alternatives in Food Technology.
Wiley-Blackwell, 484 p. SJOBLOM, J. (2001) Encyclopedic handbook of emulsion
technology, Marcel Dekker, New York, 736p.
ELIASSON, A.-C. (1996). Carbohydrates in Food. Marcel Dekker Inc., 561p.
Learning methods Guided self-study (10h), demonstration (4h), excursion (4h), seminar: coached
exercises (4h), lecture (22h), practicum (14h), self-reliant study activities (2h)
Requirements for
granting the credits
Written exam 90%, evaluation of written exercises 10%
Study system
usability
Compulsory module see § 7 (3) Examination Regulations MSc Sustainable Food
Systems eligible for students with focus on food technology and microstructure
Entrance
requirements
Entrance requirements see § 6 Examination Regulations MSc Sustainable Food
Systems
37
Module Packaging Technology
Module coordination Peter Ragaert (UGent)
Qualification level Master
Language English
Credits 5
Stud. Workload 135h, of which 60h contact time and 75h self-study
Frequency (WS / SS) Yearly, SS
Teachers Peter Ragaert (UGent)
Contents - Introduction: role of packaging in today’s society
- Packaging engineering
o Barrier technology: High barrier: barrier materials, plasma
technology, nanotechnology, scavenging technology; Low
barrier: filling agents, microperforations
o Temperature resistance technology: susceptor technology,
kristallisation technology (e.g. nucleating agents)
- Printing processes – Adhesive processes
- Sealing technology: Sealing systems (conductance, induction,
ultrasonic), on-line seal quality systems, leak detection technology
- Active and intelligent packaging:
o Active packaging: Gas, water, volatile absorbers, anti-oxidative
and anti-microbial packaging
o Intelligent packaging: Time-Temperature Indicators (TTI’s), gas
indicators, quality indicators, RFID
- Sustainability and packaging
o 4 R’s: reduce, re-use, recycle, renewable
o Bioplastics: classes, functionality, challenges, waste
management
o Environmental impact packaging
- Quality control of packaging materials
o Performance
o Safety: Packaging material legislation, migration models, case:
migration of inks and adhesives
- Packaging design
Qualification targets Insights on the multidisciplinary packaging chain, aiming to combine elaborated
functionality of packaging materials with sustainability and safety.
Literature Ahvenainen, R. (Ed.). (2003). Novel food packaging technologies. Woodhead
Publishing Limited, Cambridge. ISBN 1-85573-675-6. Morris, S.A. (Ed.). (2011).
Food and package engineering. Wiley-Blackwell, West Sussex. ISBN 978-0-
8138-1479-7. Robertson, G.L. (2006). Food Packaging. Principles and Practice.
Second Edition. Taylor & Francis, Boca Raton. ISBN 0-8493-3775-5 ten Klooster,
K., Dirken, J.M., Lox, F., Schilperoord, A.A. (Ed.) (2008). Zakboek Verpakkingen.
Reed Business, Doetinchem. ISBN 978-90-6228-605-8. Thielen, M. (Ed.) (2012).
Bioplastics – Basics, applications, markets. Polymedia Publisher GmbH, Mön-
chengladbach. ISBN 978-3-9814981-1-0 Yam, K.L. (Ed.) (2009). The Wiley En-
cyclopedia of Packaging Technology. Wiley, Hoboken. ISBN 978-0-470-08704-
6.
Learning methods Guided self-study (9h), excursion (11h), group work (11h), lecture (24h),
seminar: coached exercises (5h)
Requirements for
granting the credits
Oral examination 100% including written preparation and group work
Study system
usability
Compulsory module see § 7 (3) Examination Regulations MSc Sustainable Food
Systems eligible for students with focus on food technology and microstructure
38
Entrance
requirements
Entrance requirements see § 6 Examination Regulations MSc Sustainable Food
Systems
39
Module Functional Foods
Module coordination John van Camp (UGent)
Qualification level Master
Language English
Credits 5
Stud. Workload 135h, of which 60h contact time and 75h self-study
Frequency (WS / SS) Yearly, SS
Teachers John van Camp (UGent)
Contents - Introduction
- The nutritional status in Belgium and Europe: general overview,
methods for determination of body composition
- The nutritional requirements (for energy, protein, vitamins and
anorganic nutrients)
- The world hunger: current situation, causes, interventions
- Functional foods: definition, legislation, claims
- Vegetable products, dairy products, oils and fats, meat- and meat
products, stimulants: nutritional composition and effects on human
health
- Alternative nutrition, nutrition for atletes
Qualification targets The student has knowledge in the nutritional value of foods. The presence of
bio-active compounds in foods, as well as the mechanisms by which they
influence human health, is understood. More knowledge is obtained about the
nutrient recommendations for humans. Techniques to evaluate the nutritional
status in humans are understood.
Literature Human Energy Requirements. W.P.T. James and E.C. Scholield (eds.). Oxford
University Press, Oxford, 1990
Human Nutrition and Dietetics. J.S. Garrow and W.P.T. James (eds.). 9th edition,
Churchill Livingstone, London, 1994
Present Knowledge in Nutrition. E.E. Ziegler and L.J. Filer, Jr. (eds.). 7th edition,
Ilsi Press, Washington, 1996
Functional foods: biochemical and processing aspects. Mazza, G. (ed.)
Technomic Publishing Company, Inc., 1998
Learning methods Guided self-study (5h), group work (15h), lecture (25h), seminar: coached
exercises (15h)
Requirements for
granting the credits
Theory: written exam 60%,
Exercises: written exam (20%), group work (20%)
Study system
usability
Compulsory module see § 7 (3) Examination Regulations MSc Sustainable Food
Systems eligible for students with focus on food technology and microstructure
Entrance
requirements
Entrance requirements see § 6 Examination Regulations MSc Sustainable Food
Systems
40
Modules in the second semester at Universitatea de Stiinte Agricole si Medicina Veterinara din
USAMV Cluj-Napoca: Focus „Economics“
International agribusiness management
International agribusiness marketing
International policies and regulations
Agri-food economy
41
Module International Agribusiness Management
Module coordination Felix Arion (USAMV Cluj)
Qualification level Master
Language English
Credits 8
Stud. Workload 240h, of which 56h contact time and 184h self-study
Frequency (WS / SS) Yearly, SS
Teachers Felix Arion (USAMV Cluj)
Contents - Financial Management for Agribusiness
- Budgeting Process
- Evaluation of Agribusiness Management
- Evaluation of Decision
- Operations Management for Agribusiness
- Logistics Management
- Performance Appraisals for Agribusiness
Qualification targets Students will be able to
- use basic knowledge for explanation and interpretation of various types
of management decisions in the international agribusiness management
of retail supply units.
- apply basic principles and methods specific to supply units’
management in order to solve problems / situations well defined,
having qualified assistance.
- appropriate use of standard assessment criteria and methods to assess
the quality, advantages and limitations of methods of international
agribusiness management, of retail and supply units
Literature Lecture based materials
Baker, Gregory A.; Grunewald, Orlen; Gorman, William D., 2002, Introduction to
Food and Agribusiness Management, Prentice Hall, USA
Beierlein, James G.; Schneeberger, Kenneth C.; Osburn, Donald D., 2003,
Principles of Agribusiness Management, 3rd Ed., Waveland Press, Inc., USA
Erickson, Steven P.; Akridge, Jay T.; Barnard, Freddie L.; Downey; W. David,
2002, Agribusiness Management, 3rd Ed., McGraw Hill, USA
Learning methods Instructions (28h), seminar (28h)
Requirements for
granting the credits
Written exam 100%
Study system
usability
Compulsory module see § 7 (3) Examination Regulations MSc Sustainable Food
Systems eligible for students with focus on economics
Entrance
requirements
Entrance requirements see § 6 Examination Regulations MSc Sustainable Food
Systems
42
Module International Agribusiness Marketing
Module coordination Diana Dumitra (USAMV Cluj)
Qualification level Master
Language English
Credits 7
Stud. Workload 210h, of which 56h contact time and 154h self-study
Frequency (WS / SS) Yearly, SS
Teachers Diana Dumitra (USAMV Cluj)
Contents - Environment of International Marketing
- Consumer behaviour in the international context
- Planning for international marketing
- Marketing research and information systems
- Marketing strategy tools and techniques
Qualification targets Students will be able to
- Apply principles, norms and values of professional ethics in achieving
the tasks and identifying the objectives, the available resources, the
work stages, the time of execution, the deadlines and the risks related
to marketing
- identify of roles and responsibilities in a team and application of
communication techniques and effective work within the team
Literature Lecture based materials
Dibb, S., L. Simkin, W.M. Pride, O.C.Ferrel, 2006, Marketing. Concepts and
Startegies, 5th Edition, Houghton Mifflin, USA
Kohls, R. and J. Uhl, 2002, Marketing of Agricultural Products, 9th edition, Upper
Saddle River, NJ: Prentice-Hall
Kotler, P., K.L. Keller, 2009, Marketing Management, 13th Edition, Pearson
Education International
Onkvisit, S., J.J. Shaw, 2009, International Marketing. Strategy and theory, 5th
edition, Routledge, US
Learning methods Instructions (28h), seminar (28h)
Requirements for
granting the credits
Written exam 100%
Study system
usability
Compulsory module see § 7 (3) Examination Regulations MSc Sustainable Food
Systems eligible for students with focus on economics
Entrance
requirements
Entrance requirements see § 6 Examination Regulations MSc Sustainable Food
Systems
43
Module International policies and regulations
Module coordination Mugur Jitea (USAMV Cluj)
Qualification level Master
Language English
Credits 7
Stud. Workload 210h, of which 56h contact time and 154h self-study
Frequency (WS / SS) Yearly, SS
Teachers Mugur Jitea (USAMV Cluj)
Contents - Agriculture in the world economy
- Food problem worldwide
- Technical aspects of world agriculture (surfaces, machineries, labour)
- World agri-food production
- International trade regulations with agri-food products
- Institutionalization of world economy
- Gaps of world agriculture and food products and consume
- World agriculture integration
- Common Agriculture Policies of European Union
- Main trends of the world’s national and international policies
Qualification targets Students will be able to
- know deeper the place sand the role of agriculture in world economy;
- understand the global problem of food worldwide;
- understand and to analyse the technical international databases related
to legislation and indices of agricultural food products;
- use the issues related to production and trade of agri-food products;
- be able to use CAP policies into the advances of companies
Literature Lecture based materials
Bowler, I.R., (1985), Agriculture under the Common Agricultural Polic,
Manchester University Press, United Kingdom;
Cardwell, M, Margaret Grossman,C Rodger, (2003), Agriculture and
international trade: law, policy and The WTO, CABI Publishing, Cambridge,
United Kingdom;
Hill, B., (1984), The common agricultural policy: past, present and future,
Methuen and CO, New York , USA;
Jitea I.M. (2011). Metode simulative folosite în analiza efectelor unor schimbări
de politică agricolă la nivel de fermă. Editura DigitalData. USAMV Cluj-Napoca.
Swinbank, A. and R.B. Tranter, (2004), A bond scheme for common agricultural
policy reform, CABI Publishing, Cambridge, USA
Learning methods Instructions (28h), seminar (28h)
Requirements for
granting the credits
Written exam 100%
Study system
usability
Compulsory module see § 7 (3) Examination Regulations MSc Sustainable Food
Systems eligible for students with focus on economics
Entrance
requirements
Entrance requirements see § 6 Examination Regulations MSc Sustainable Food
Systems
44
Module Agri-Food Economy
Module coordination Cristina Pocol (USAMV Cluj)
Qualification level Master
Language English
Credits 8
Stud. Workload 240h, of which 56h contact time and 184h self-study
Frequency (WS / SS) Yearly, SS
Teachers Cristina Pocol (USAMV Cluj)
Contents - The Agri-Food Economy - a comprehensive overview
- The chain: an important feature for agri-food economy (concept, main
components and actors)
- The competitiveness of Agri-Food Economy
- The dynamics of Agri-Food systems in an uncertain world
- Case studies
Qualification targets Students will be able to:
- Understand the Agri-Food system
- Describe the main components of Agri-Food economy
- Identify solutions for improving the competitiveness of Agri-Food
economy
- Promote a sustainable Agri-Food economy
Literature Hediger, W. (2013). From Multifunctionality and Sustainability of Agriculture to
the Social Responsibility of the Agri-food System. Yearbook of Socioeconomics
in Agriculture, 6(1), 59-80. Conway, G. R., & Barbier, E. B. (2013). After the
green revolution: sustainable agriculture for development. Routledge.
Herforth, A., & Harris, J. (2013). From Agriculture to Nutrition: Pathways and
Principles. Presentation at the Feed the Future Agriculture-Nutrition Global
Learning and Evidence Exchange (AgN-GLEE).
Nestle, M. (2013). Food politics: How the food industry influences nutrition and
health (Vol. 3). Univ of California Press.
Tansey, G., & Worsley, A. (2014). The food system. Routledge.
Taussig, F. W. (2013). Principles of economics (Vol. 2). Cosimo, Inc.
Learning methods Plenary discussion (28h), group work (14h), team projects (14h)
Requirements for
granting the credits
Written exam 50% and Evaluation of Team Projects 50%
Study system
usability
Compulsory module see § 7 (3) Examination Regulations MSc Sustainable Food
Systems eligible for students with focus on economics
Entrance
requirements
Entrance requirements see § 6 Examination Regulations MSc Sustainable Food
Systems
45
Modules in the second semester at Aarhus Universitet:
Focus „Raw materials and nutrition“
Advanced molecular nutrition
Special nutrition
Food structure and functionality
Raw material quality and food technology
46
Module Advanced molecular nutrition
Module coordination Bjørn Richelsen, (AarhusU)
Qualification level Master
Language English
Credits 10
Stud. Workload 250h, of which 56h contact time and 194h self-study
Frequency (WS / SS) Yearly, SS
Teachers Bjørn Richelsen, Per Bendix Jeppesen, Steen B. Pedersen and staff (AarhusU)
Contents Most lifestyle diseases are attributable to food-related conditions. Food has
large bearing on health all through life, and food changes can be used both as
preventive measures against lifestyle diseases and in direct treatment of a
number of diseases.
In this course we will discuss the effect of food on human health and disease at
the molecular level. The course will deal with a number of main issues such as
appetite regulation, malnutrition, obesity and cardiovascular diseases, metabolic
syndrome, diabetes, food and cancer, food and chronic inflammation, food
allergy and intolerance.
Qualification targets It is the aim of the course to give the student a detailed introduction to the
significance of food for the human state of health at the molecular level. This
includes the effect of food on development of e.g. lifestyle diseases such as
cardiovascular diseases and cancer.
The course will qualify the student to:
- Explain the background and subject matter in a number of main issues
regarding the significance of food for development of lifestyle diseases.
- Evaluate the potentials and limitations of the significance of food for
the state of health at individual and population levels.
- Describe the background and framework of a number of existing food
intervention studies.
- Analyse the underlying molecular mechanisms in human nutrition.
- Search for details in scientific literature and use them in oral
presentations of pre-defined subjects within the area of the course.
Literature Introduction to Human Nutrition, 2nd Edition. Michael J. Gibney,Susan A.
Lanham-New, Aedin Cassidy, Hester H. Vorster. ISBN: 978-1-4051-6807-6
Nutrition and Metabolism Michael J. Gibney, Ian A. MacDonald, Helen M. Roche.
ISBN: 978-0-632-05625-5 Clinical Nutrition Michael J. Gibney, Marinos Elia,
Olle Ljunggvist, Julie Dowsett. ISBN: 978-0-632-05626-2
Learning methods Lecture (56h); a combination of lectures, student seminars, discussions and
student presentations
Requirements for
granting the credits
Written PC exam
Notes: The student must bring their own PC, printer and paper for the exam in
accordance with AU's rules regarding PC exam. The assignment must be
submitted to USB stick which is issued together with the assignment. It is the
teacher, who will ensure that there is USB stick. The students are encouraged to
bring a USB stick, if problems should arise. It is not permitted to use the Internet
and it is the student's responsibility that the equipment works.
Study system
usability
Compulsory module see § 7 (3) Examination Regulations MSc Sustainable Food
Systems eligible for students with focus on raw materials and processing
Entrance
requirements
Entrance requirements see § 6 Examination Regulations MSc Sustainable Food
Systems
47
Module Food structure and functionality
Module coordination Mette K. Larsen (AarhusU)
Qualification level Master
Language English
Credits 5
Stud. Workload 125h, of which 46h contact time and 79h self-study
Frequency (WS / SS) Yearly, SS
Teachers Mette K. Larsen, Lars Wiking, Marianne Hammershøj and staff (AarhusU)
Contents The food industry focuses on a number of processes for modification of the
functionality of the raw material and on the use of functional ingredients. The
effect on the quality of foods is based on experience and empirical knowledge.
The future will bring much more focus on the production of tailor-made
products, which necessitates an understanding of the relations between the
molecular structure and the functionality.
The course is based on a chemical/biophysical approach for understanding
these relations and includes
- Description of the macromolecular food structures including i.a.
emulsions, gels, foams and colloids.
- Analytical methods to describe the structure and functional
characteristics of lipids, proteins and carbohydrates.
- Relations between structure and sensory experience.
- Thermic influence of lipids, proteins and carbohydrates - effect on
structure and macromolecular characteristics.
- Modification of proteins (cross-binding, Maillard, Schiff bases), lipids
and carbohydrates and its significance for functionality.
Qualification targets The aim of the course is to elucidate the relations between the structure and the
functional characteristics of food products, including the function of the various
molecules as structure agents in foods.
The course will qualify the student to:
- Evaluate details in scientific literature and use it in presentations of
predefined issues within the field of the course.
- Estimate analytical methods used to describe the structure and
functional characteristics of lipids, proteins and carbohydrates
- Define the various structures of foods.
- Explain how the various process parameters affect the molecular
structures in foods.
- Explain how modification of lipids, proteins and carbohydrates affects
the functional characteristics of foods.
- Put into perspective the significance of the process factors for the
functional characteristics of the foods.
Literature Compendium in "Food Structure and Functionality"
Learning methods Lecture, class room instruction (28h), exercises (18h)
Requirements for
granting the credits
Oral exam 100%
Prerequisites for examination participation: Participation in the exam require 2
reports are handed in.
Study system
usability
Compulsory module see § 7 (3) Examination Regulations MSc Sustainable Food
Systems eligible for students with focus on raw materials and processing
Entrance
requirements
Entrance requirements see § 6 Examination Regulations MSc Sustainable Food
Systems
48
Module Raw material quality and food technology II
Module coordination Jette Feveile Young (AarhusU)
Qualification level Master
Language English
Credits 10
Stud. Workload 250h, of which 83h contact time and 167h self-study
Frequency (WS / SS) Yearly, SS
Teachers Jette Feveile Young, Lotte Bach Larsen, Marianne Hammershøj, Lars Wiking, Niels
Oksbjerg, Merete Edelenbos and Ulla Kidmose (AarhusU), guest teachers from
the industry
Contents The course includes an introduction of the concept raw material quality of
vegetables, meat, milk and eggs, respectively, and how this concept is
understood and defined by the various links in the chain from primary producer
to consumer. The course is based on a description of the chemical composition
of the products and their structure.
- Content of macro components: protein, fat and carbohydrate and
variations of these.
- Content of micro components: flavour components, pigments, vitamins
and minerals.
- Chemical changes during harvest/slaughter/milking/storage and further
processing and the effect of such changes on quality and waste in the
food chain.
Furthermore, the course covers a description of:
- The influence of genotype/breed/sort and of health status.
- Product specific effects of e.g. oxidation and enzymatically catalysed
changes.
- The most important processing technologies, specific for each of the
product areas and the influence of these technologies on product
quality.
- Health-related consequences.
Qualification targets It is the aim of the course to elucidate the genetic and production factors in the
primary production that are of significance for the quality of the raw material
and its suitability for further processing.
The course will qualify the student to:
- Explain the most significant changes in quality characteristics at the
molecular level.
- Estimate the raw material and processing that are most suited to obtain
a given food product.
- Analyse production concepts that satisfy specific requirements for
quality characteristics.
- Describe the most probable sources of error for at given quality issue.
Literature Food Chemistry by Belitz, Grosch and Schieberle (latest edition), compendium
Papers
Learning methods Lecture +Classroom instruction (56h), practical laboratory exercises (23h), oral
presentation (4h)
Requirements for
granting the credits
Oral exam (30 min) 100%, of which 10 min oral presentation.
Prerequisites for examination participation: Participation in the examination is
subject to approval of one report.
Study system
usability
Compulsory module see § 7 (3) Examination Regulations MSc Sustainable Food
Systems eligible for students with focus on raw materials and processing
Entrance
requirements
Entrance requirements see § 6 Examination Regulations MSc Sustainable Food
Systems
Module Special nutrition
49
Module coordination Bjørn Richelsen (AarhusU)
Qualification level Master
Language English
Credits 5
Stud. Workload 125h, of which 28h contact time and 97h self-study
Frequency (WS / SS) Yearly, SS
Teachers Bjørn Richelsen, Per Bendix Jeppesen, Steen B. Pedersen and staff (AarhusU)
Contents Nutritional requirements and optimal nutrition depend on a number of factors,
such as age, energy requirements, physical activity and general state of health.
This course includes a description of the special nutritional conditions and
problematics that apply for e.g. babies, expectant mothers, children, elderly
people and athletes as well as solutions for efficient nutrition in developing
countries. Likewise, the course includes a presentation of the different
strategies and treatments within clinical nutrition of e.g. surgically or sepsis-
treated patients.
Qualification targets It is the aim of the course to give the student an introduction to the specific
nutritional requirements and problematics related to e.g. age, state of health
and physical activity.
The course will qualify the student to:
- Explain age-related nutritional requirements and problematics.
- Explain the use and effect of clinical nutrition in the treatment of
various diseases.
- Evaluate the significance of food for optimal physical performance by
e.g. athletes.
- Analyse the underlying molecular mechanisms in the above.
- Search for details in scientific literature and use them in short, oral
presentations of pre-defined subjects within the area of the course.
Literature Introduction to Human Nutrition (The Nutrition Society Textbook) by Michael J.
Gibney et al. Nutrition and Metabolism (The Nutrition Society Textbook) by
Michael J. Gibney et al. Public Health Nutrition (The Nutrition Society Textbook)
by Michael J. Gibney et al. Clinical Nutrition (The Nutrition Society Textbook) by
Michael J. Gibney and original literature
Learning methods Lecture+ journal clubs (28h)
Requirements for
granting the credits
Written PC exam (3h) 100% according to § 5 Examination Regulations MSc
Sustainable Food Systems.
Notes: The student must bring their own PC, printer and paper for the exam in
accordance with AU's rules regarding PC exam. Internet is NOT allowed and it is
the student's responsibility that the equipment works. The assignment must be
submitted to USB stick which is issued together with the assignment.
It is the teacher, who will ensure that there is USB stick. The students are
encouraged to bring a USB stick, if problems should arise.
Study system
usability
Compulsory module see § 7 (3) Examination Regulations MSc Sustainable Food
Systems eligible for students with focus on raw materials and processing
Entrance
requirements
Entrance requirements see § 6 Examination Regulations MSc Sustainable Food
Systems
50
Modules in the third semester at ISARA-Lyon:
Intrapreneurship and sustainable development in food industries
Food processing and managerial innovation
51
Module Intrapreneurship and sustainable development in food industries
Module coordination Valérie Demonte (ISARA-Lyon)
Qualification level Master
Language English
Credits 15
Stud. Workload 375h of which 130 contact time and 245h self-study
Frequency (WS / SS) Yearly, WS
Teachers Valérie Demonte, Pascal Boulon, Gwenaële Lecomte (all ISARA-Lyon),
Loïc Lafon (Nerive consulting), Gilles Cavalli advisor (Alternative), Genevieve
GIROD
Contents - Strategic management, efficiency of the organizations
- Project management, prospective, evaluation/assessment methods
- Management accounting
- Transversal management
- Sustainable development, stakeholders and continuous improvement
- Analysis of the main food chains and the challenges of sustainable
development at global level
- Sustainable development: certification and assessment tools
- Ecoconception
Qualification targets - Understand the stakes of sustainable development and apply them to
the food company's strategy
- Analyse the sustainability of the food chain in an international context.
- Be a creative force and a proactive / leading stakeholder in his/her
organization (intrapreneurship)
- Be able to design, implement and assess development projects
- Understand and implement the strategic management items at various
levels of the organization, and translate them into operational action
plans.
Literature Material provided on the learning platform, selected books available on
scolarvox online library.
François Deneux ; Steeve Louzoun 2010 Incubators of the world / Daniel Rouach
243 pp
Meric Gertler ; David Wolfe, 2002 Innovation and social learning , 258 pp
Maxwell, Ian E.2010, Managing Sustainable Innovation : the Driver for Global
Growth 154 pp
Jeffrey Unerman 2007Sustainability accounting and accountability,362 pp
Learning methods Lectures (55h), tutorials (16h), study trips (8h), supervised work (51h)
Requirements for
granting the credits
Poster and oral report on a selected book (30%), written report on a business
creation case study (30%) group work “negotiation meeting” (40%)
Study system
usability
Compulsory module see § 7 (3) Examination Regulations MSc Sustainable Food
Systems
Entrance
requirements
Entrance requirements see § 6 Examination Regulations MSc Sustainable Food
Systems
52
Module Food processing and managerial innovation
Module coordination Valérie Demonte (ISARA-Lyon)
Qualification level Master
Language English
Credits 15
Stud. Workload 375h, of which 137h contact time and 238h self-study
Frequency (WS / SS) Yearly, WS
Teachers Valérie Demonte, Yan Soubourou, Caroline Leroy (all ISARA-Lyon)
Bertrand Humeau (advisor, Mac Kinsey), Nocolas Duffez (TOBIEX)
Félicien Poncelet (advisor Innovertis)
Contents - Creativity methods and problem solving
- Industrial management
- Personal development and human resource management
(communication, negotiations...)
- Development of a production line in the pilot plant taking into account
the economic, legal, social and environmental constraints applicable to
the food sector.
- Analysis of varied food production situations
Qualification targets - Acquire creativity skills and problem-solving tools
- Understand food production and its context
- Be able to manage teams and organizations in an international context
and from the perspective of continuous improvement
Literature Material provided on the learning platform as well as
M. Dudbridge, 2011, Handbook of lean manufacturing in the food industry,
Wiley-blackwell,231 pages
F Giraud and P Zarlowski , 2011, Fundamentals of Management control ,
Pearson, 329 pages
E. M. Goldratt, 2004, The Goal , Gower, 384 pages
F Robert Jacobs and al ,2011, Manufacturing planning and control for supply
chain management Mc Graw Hill, 544 pages
M. L. Stamm, TQM, TPM, TOC, Lean and Six Sigma – Evolution of manufacturing
methodologies under the paradigm shift Taylorism/Fordism to Toyotism?
Learning methods Courses and lectures (50h), practicals (10h), tutorials (25h), supervised work
(10h), study trip (42h)
Requirements for
granting the credits
Written report and oral presentation on a case study provided by an external
client (50%), practical work and oral presentation (20%), written examination
(30%)
Study system
usability
Compulsory module see § 7 (3) Examination Regulations MSc Sustainable Food
Systems
Entrance
requirements
Entrance requirements see § 6 Examination Regulations MSc Sustainable Food
Systems
53
Module of the fourth semester: Master thesis and colloquium
Module Master thesis and colloquium
Coordination Study Secretariat of Faculty of Organic Agriculture, Kassel University
Qualification level Master
Language English
Credits 30
Stud. Workload 900h, contact hours may vary
Frequency (WS / SS) Every semester
Supervisors A minimum of 2 and maximum of 3 supervisors
Contents Topic and contents shall be agreed upon with the supervisors
Qualification targets - Independent realisation of a research project on a topic related to
sustainability in food supply chains, with relevance to international
research
- Ability to apply the theories, concepts and methods acquired during the
study programme, to document the application and reflexion of
research methods, as well as to generate own theses and reflect them
within the international research context.
- Ability to present and explain the planning and progress of the thesis
and the methodological background
- Ability to present and defense of the thesis in the colloquium
Literature Relevant scientific literature based on the topic chosen
Learning methods Independent project, research and data analysis
Requirements for
granting the credits
Written thesis 70%, colloquium (60 min) 30%
Study system usability Master of Science according to § 9 Examination Regulations MSc Sustainable
Food Systems
Entrance requirements Minimum of 75 Credits according to § 9 Examination Regulations MSc
Sustainable Food Systems
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