Sustainable Food Systems Engineering, Technology and Business (M.Sc.)

Course content and objectives

The two-year European Master of Science in Sustainable Food Systems Engineering (FOOD4S “food force”) is jointly organized by four European partner institutions: KU Leuven in Gent, University Collage in Dublin, Anhalt University of Applied Sciences in Köthen/Bernburg and Catholic University of Portugal in Porto. This MSc programme is covering a broad range of topics concerning sustainable food production and processing, agri-business, including quantitative methods such as predictive modelling and risk assessment within a horizontal, methodological and multidisciplinary approach.

FOOD4S is also providing a vertical in-depth specialisation, with programme units focusing on state-of-the-art topics in Risk and Safety, Innovative Technology, Energy and Food Chains, and Sustainable Food Production, Business and Economics in food industry thus facilitating access to academic, governmental and industrial professional environments in these domains.

Course structure:

• Start: winter semester at KU Leuven (Belgium)
• Partial study at Anhalt University of Applied Science [HSA]: summer semester
• Internship and Master Thesis possible under supervision of Anhalt University

Compulsory modules:

• Food Science Fundamentals;
• Food Safety and Quality Fundamentals;
• Sustainable Food Product and Food Process Design Fundamentals;
• Computational Food Science, Technology and Engineering Fundamentals;
• Environmental Practices and Sustainability;
• Sustainable Production of Fats and Oils / Sustainable Wine Production;
• Materials, Systems and Technology for Food Packaging / Sustainable Production of Plant based Products: Fruits and Vegetables;
• Business and Economics in Food Industry;
• Sustainable Production of Food from Animal Origin: Meat and Dairy;
• Sustainable Production of Plant Based Food Products: Cereals;
• Predictive Modelling and Risk Assessment;
• Hyperspectral Imaging and Data Analysis;
• Waste to Energy Processes and Technology;
• Innovative Food Processing and Technology

Optional modules:

• Computational Food Science, Technology and Engineering Supplements;
• Sustainable Malting and Brewing

Master Thesis (30 ECTS = 4-6 months)
Professional Competence Module (12 ECTS = 3 months)