modul descriptions master sustainable food systems · modul descriptions master sustainable food...

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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)


Language English

Credits 5

Stud. workload 150h, of which 50h contact time and 100h self-study


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


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%.

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4

Module Intercultural communication:

Intercultural communication and management

Module coordination Christian Herzig (Kassel)


Language English

Credits 5



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.


Learning methods Seminar (50h), i.e. a mix of individual reading, presentation, group work, and

plenary discussion

Requirements for


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%)

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5

Module Food legislation:

F31 International legislation on consumer protection and food

Module coordination Johann Janssen (Fulda)


Language English

Credits 5



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


Learning methods Instructions (20h), seminar (30h)

Requirements for


Oral test 100%

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6

Module Introduction to supply chain

Module Coordination Tonia Ruppenthal (Fulda)


Language English

Credits 5



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


Written examination 60%, assignments and presentations 40%

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7

Module Food economics:

F48 Responsible and sustainable food business in global contexts

Module coordination Christian Herzig (Kassel)


Language English

Stud. Workload 150h, of which 50h contact time and 100h self-study

Credits 5



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.


Learning methods Lectures (20 h), seminars (e.g. case studies, guest speakers) (30 h)

Requirements for


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



Language English

Credits 5



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.


- 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.


Learning methods Seminar (60h)

Requirements for


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)


Language English

Credits 5



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


- 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


Learning methods Instructions (incl. e-Learning) (45h), seminar. laboratory (5h)

Requirements for


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


Systems

10

Module Entrepreneurship in the food industry: Introduction to industrial management

Module coordination Xavier Gellynck (UGent)


Language English

Credits 5



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


Presentation 50%, written exam 50%

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11

Module International Communication: Food Marketing and Consumer Behaviour

Module coordination Wim Verbeke (UGent)


Language English

Credits 5



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


Written exam, of which 30% self-reliant study activities (exercise tasks) and 70%

written examination

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Module Food Legislation: Food and nutrition policies

12

Module coordination Wim Verbeke (UGent)


Language English

Credits 5



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


Written examination 50%, Work piece and presentation: 50%

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13

Module Introduction to Supply Chain: Clean Technology

Module coordination Steven de Meester (UGent)


Language English

Credits 5



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


Written exam 70%, non-period aligned examination (group work, presentation

and practical exercises) 30%

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14

Module Food Economics: Micro-economic theory and farm management

Module coordination Guido van Huylenbroeck (UGent)


Language English

Credits 5



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.


- 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


Written exam of theory 50%, written exam of exercises: 30%,

group work (presentation and paper): 20%

Study system

usability


Systems for students with the first semester spent at UGent

Entrance

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15

Module Nutrition: Human Nutrition

Module coordination John van Camp (UGent)


Language English

Credits 5



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


Written examination;

Theory: period aligned evaluation (60%), Exercises: period aligned (15%) and

non-period aligned (25%) evaluation

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16

Module Applied food science:

Formulation and structuring of food products

Module coordination Ashok Patel (UGent)


Language English

Credits 5



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


Evaluation of the theory: oral exam: 50%

Evaluation of the practical exercise: report + presentation: 50%

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17

Module Entrepreneurship in the food industry:

Principles of International Agribusiness Management

Module coordination Felix Arion (USAMV Cluj)


Language English

Credits 5



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


- 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


Written exam 100%

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Module Intercultural Communication: Principles of International Agribusiness Marketing

Module coordination Diana Dumitra (USAMV Cluj)


Language English

Credits 5



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


- 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


Written exam 100%

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19

Module Food Legislation: Comparative policies of rural development

Module coordination Cristina Pocol (USAMV Cluj)


Language English

Credits 5



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


Written exam 100%

Study system

usability


Systems

Entrance

requirements


Systems

20

Module Introduction to supply chain: Understanding the supply chain

Module coordination Marius Sabău (USAMV Cluj)


Language English

Credits 5



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


Written exam 100%

Study system

usability


Systems

Entrance

requirements


Systems

21

Module Food economics: Principles of Agri-Food Economy



Language English

Credits 5




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


- 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


Written exam 100%

Study system

usability


Systems for students with the first semester spent at USAMV Cluj

Entrance

requirements


Systems

22

Module Nutrition: Hygiene and nutrition in agri-food system

Module coordination Fitua Todoran (USAMV Cluj)


Language English

Credits 5



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


- 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.


Learning methods Plenary discussion (28h), group work (14h), individual reading (14h)

Requirements for


Written exam 100%

Study system

usability



Entrance

requirements


Systems

23

Module Applied food science: Business Techniques and Ethics

Module coordination Mihai Cucerzan (USAMV Cluj)


Language English

Credits 5



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


- 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


LaRue Hosmer – The Ethichs of Management, 1998

Moore, G.E. – Principia ethica. Editura CEU Press, Bucureşti, 1997

Werhave Patricia – Business Ethics, 2005


Requirements for


Written exam 100%

Study system

usability



Entrance

requirements


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)


Language English

Credits 6


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


- 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”


Learning methods Instructions (20h), seminar (35h), exercises (5h)

Requirements for


Oral test 100%

Study system

usability


Systems eligible for students with focus on sustainable supply chain

Entrance

requirements


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)


Language English

Credits 6



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


- 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


Learning methods Instructions (20h), Seminar (20h) , case studies (8h), excursion (12h)

Requirements for


20 % Oral report visit, 40 % oral test, 40 % written report

Study system

usability



Entrance

requirements


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


Language English

Credits 6 ECTS




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.


Learning methods Lectures (20 h), seminars (e.g. case studies, guest speakers) (40 h)

Requirements for


Presentation (30%), written report (70%)

Study system

usability



Entrance

requirements


Systems

28

Module Innovative product development



Language English

Credits 6

Stud. workload 180h, of which 30h online presence, 30h laboratory work and 120h self-study


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


- 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


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



Entrance

requirements


Systems

29

Module Consumer science and sustainable consumption

Module coordination Barbara Freytag-Leyer (Fulda)


Language English

Credits 6


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.


- 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.


Learning methods Seminar (60h)

Requirements for


Written examination or presentation with hand-out 100%

Study system

usability


Systems for students with focus on sustainable supply chain

Entrance

requirements


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)


Language English

Credits 3



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


Oral examination 100%

Study system

usability


Systems eligible for students with focus on food technology and microstructure

Entrance

requirements


Systems

32

Module Food Processing

Module coordination Koen Dewettinck (UGent)


Language English

Credits 7



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


Written exam; theory (50%), exercises (30%), report and task (20%)

Study system

usability



Entrance

requirements


Systems

33

Module Sensory analysis

Module coordination Xavier Gellynck (UGent)


Language English

Credits 5



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


Project presentation 100%

Study system

usability



Entrance

requirements


Systems

35

Module Technology of vegetable products

Module coordination Koen Dewettinck (UGent)


Language English

Credits 5



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


Written exam 90%, evaluation of written exercises 10%

Study system

usability



Entrance

requirements


Systems

37

Module Packaging Technology

Module coordination Peter Ragaert (UGent)


Language English

Credits 5



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


Oral examination 100% including written preparation and group work

Study system

usability



38

Entrance

requirements


Systems

39

Module Functional Foods

Module coordination John van Camp (UGent)


Language English

Credits 5



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


Theory: written exam 60%,

Exercises: written exam (20%), group work (20%)

Study system

usability



Entrance

requirements


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)


Language English

Credits 8



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


- 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


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


Requirements for


Written exam 100%

Study system

usability


Systems eligible for students with focus on economics

Entrance

requirements


Systems

42

Module International Agribusiness Marketing

Module coordination Diana Dumitra (USAMV Cluj)


Language English

Credits 7



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


- 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


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


Requirements for


Written exam 100%

Study system

usability



Entrance

requirements


Systems

43

Module International policies and regulations

Module coordination Mugur Jitea (USAMV Cluj)


Language English

Credits 7



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


- 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


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


Requirements for


Written exam 100%

Study system

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Entrance

requirements


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44

Module Agri-Food Economy



Language English

Credits 8




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


- 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.


Taussig, F. W. (2013). Principles of economics (Vol. 2). Cosimo, Inc.

Learning methods Plenary discussion (28h), group work (14h), team projects (14h)

Requirements for


Written exam 50% and Evaluation of Team Projects 50%

Study system

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Entrance

requirements


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)


Language English

Credits 10



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


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


Systems eligible for students with focus on raw materials and processing

Entrance

requirements


Systems

47

Module Food structure and functionality

Module coordination Mette K. Larsen (AarhusU)


Language English

Credits 5



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.


- 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


Oral exam 100%

Prerequisites for examination participation: Participation in the exam require 2

reports are handed in.

Study system

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requirements


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48

Module Raw material quality and food technology II

Module coordination Jette Feveile Young (AarhusU)


Language English

Credits 10



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.


- 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


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



Entrance

requirements


Systems

Module Special nutrition

49

Module coordination Bjørn Richelsen (AarhusU)


Language English

Credits 5



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.


- 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


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



Entrance

requirements


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)


Language English

Credits 15

Stud. Workload 375h of which 130 contact time and 245h self-study


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


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


Systems

Entrance

requirements


Systems

52

Module Food processing and managerial innovation

Module coordination Valérie Demonte (ISARA-Lyon)


Language English

Credits 15



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


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


Systems

Entrance

requirements


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


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


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

modul descriptions master sustainable food systems · modul descriptions master sustainable food...

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