Food — Innovation and Market

What are the challenges in developing new food products? Which are the future desirable food product properties (health, sustainability, fair trade animal welfare)? Why do certain products succeed and others fail ?

Food production, processing and distribution are associated with adding values. The stakeholders in a supply chain, local, national and international actors, face the same challenges in meeting consumer needs. These needs are, for example, related to expectations of production methods, product properties and corporate social responsibility (CSR).

The key program objective is to develop students´ abilities to carry out product and business development in a systematic way and with a global perspective, based on an inter-disciplinary awareness of environment, health and ethics.

Future

The quality of food can be described in sensory characters but the potential for opening up information on product properties such as sustainability, health and ethics is considerable because it is of great importance for the consumer and thus for the food sector. Practical problems related to these aspects are integrated in the courses.

The job prospects, after finalizing this programme, are related to product and business development in private or public organizations, for example as a manager, researcher, consultant, entrepreneur or civil servant. During the programme students will do projects in the food sector which will enhance student motivation, employability and generic skills. The programme will also give opportunities in teaching, journalism and for a career in the developing world.

Distance studies

The programme is based on distance learning with four compulsory physical meetings (residency sessions) in Sweden during the two year programme (three meetings the first year and one meeting at the end of the last year). Distance learning refers to students working from a local home base.

The teaching material, except for course books, is made available in this virtual learning environment. A virtual learning environment, for this particular program- Fronter - is the learning platform at Internet that provides access to material and a channel for communication (Fronter is more closely presented below). Studying at distance requires self-discipline. It requires commitment and study routines much the same way that on-campus studies do.

Courses included:

• General introduction to food science
• Management of Innovation
• Management of Technology
• Applied Business Management and Product Development
• Sensory Analysis

Equivalent to Bachelor's degree of 180 credits including 90 credits in one of the following subjects: BiologyFood ScienceFood and NutritionChemistryBusiness AministrationIf the subject is Biology or Chemistry knowledge equivalent to at least 15 credits in Food Science must be included in the education. Knowledge equivalent to English B from upper secondary school. English Language Requirements IELTS band: 6.5 TOEFL paper-based test score : 575 TOEFL iBT® test: 90

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Want to improve your English level for admission?

Prepare for the program requirements with English Online by the British Council.

• ✔️ Flexible study schedule
• ✔️ Experienced teachers
• ✔️ Certificate upon completion

📘 Recommended for students with an IELTS level of 6.0 or below.

Enroll in the course

Scholarships

Scholarships are available for fee-paying students admitted to Master's programmes. The scholarships are granted by both SLU and the Swedish Institute (SI). Scholarships offered by SLU cover tuition fees only (not the cost of living). The number of scholarships awarded changes from year to year. Information about scholarships at SLU, including how to apply, is sent out to all applicants applying in time.

Accreditation

Nature, environment, climate and man's use of natural resources are subject that influence people's daily lives and are the sources of lively public debate. The mission of the Faculty of Natural Resources and Agricultural Sciences is to advance and impart knowledge that will lead to management of our natural resources in an ecologically, socially and economically sustainable manner.

With 1,900 students and 1,100 employees, the Faculty of Natural Resources and Agricultural Sciences (NJ) is the largest of the four faculties at the Swedish University of Agricultural Sciences (SLU).

The faculty encompasses a wide range of disciplines and is divided into 15 departments within 4 clusters. Alongside the departments are a number of collaborative centres.