The course is delivered over four semesters, starting in September/October (depending on the home university). Teaching is organised on a module-credit basis and is delivered over three semesters. The fourth semester is dedicated to the completion of the Master's thesis.
Students choose one home university out of three in the first semester. (Kassel/Fulda, Gent, Cluj). Focus topics of the first semester are: Introduction to Sustainability, Entrepreneurship in the food industry, Intercultural Communication, Food Legislation, Introduction to Supply Chain.
In the second semester, students choose their educational institute for a specialisation. Cluj: Economics, Aarhus: Raw Material and Nutrition, Gent: Food Technology, Kassel/Fulda: Sustainable Supply Chain.
During the third semester, all students go to ISASA/Lyon: Intrapreneurship and sustainable development in food industries and food processing, managerial innovation
During the fourth semester, students write their theses at a partner institution of their choice, with the exception of Aarhus.
A module overview and more detailed information on all subjects is available on the website.
Learning methods include lectures, workshops and seminars as well as practical and project work.
Each course module is assessed individually, generally on the quality of written or visual presentation work and on oral presentations. Assessment methods may include reports, seminar papers, formal written examinations, project work, visual and verbal presentations, workshops, simulations, and practical exercises. The majority of the assessments are based on individual assignments, but group work is also assessed.
Study abroad unit(s)
Sustainable Food Systems is offered as a joint degree by a consortium of six universities. All students study at least at two different universities. The university where students are accepted in the first semester is referred to as the home university. University of Kassel and Fulda University of Applied Sciences are to be considered as one home university.
For the second semester, students can choose to stay at the home university or study at one of the other partner universities (host universities). It is obligatory for all students enrolled in this programme to spend the third semester at ISARA Lyon. Students can choose between all partners except Aarhus University for their fourth semester.
There is no compulsory internship. Programme advisers may assist students in finding appropriate internships. There are good opportunities to find internships in every partner country with the assistance of the partner universities.
Forms of assessment
Practical collaborative/group projects, written assignments, presentations and written/oral
examinations, reflective diary, and Master's thesis
Upon graduation, the MSc graduates in Sustainable Food Systems will:
- have gained a strong basis within the field of sustainable food products, combined with integrated competences and soft skills such as communication, presenting, organising, problem-solving, and management skills
- have achieved a profound understanding of the whole food chain and products in the chain, enabling them to integrate sustainability issues at every step
- be able to think systematically and have the know-how to operate new technologies
- have an increased awareness of sustainability efforts in the various departments of an enterprise
- be able to work in international environments and to manage intercultural teams