Sustainable Food Systems
MSc with a major in Food Science
This Master’s programme is ideal if your goal is to become an expert in sustainable food systems and strive to take on challenges throughout the food chain.
Would you like to learn more about sustainable food systems and their opportunities and challenges, and marketing and managing perspectives along the entire food chain? Then this is the programme for you. This comprehensive programme will provide you with a broad knowledge of sustainable food systems; the raw produce through the primary production system, processing, distribution and consumption.
The 2-year interdisciplinary programme attracts students with a wide range of academic backgrounds from all over the world and is the perfect choice if you would like to broaden your knowledge within this field. The student-centred teaching approach focuses on collaborative learning and effective teamwork. You have the opportunity to choose from a broad selection of courses based on your academic background and future plans.
After graduation, your Master’s degree in food science will give you the knowledge and skills needed to work in public authorities, companies and organisations in the food industry, food retail, service providing organisations and governmental agencies, both in a national and international setting. The programme also provides you with an optimal base to continue your studies towards a PhD.
FACTS & REQUIREMENTS
Name:The Master's Programme Sustainable Food Systems
Level:Master
Language:English
Programme scope:2 year, 120 credits
Next start:Autumn semester 2025
Tuition Fees:Citizens of countries outside the EU/EEA and Switzerland are required to pay application and tuition fees.
First semester:SEK 70500
Total:SEK 282000
Application deadline for international students:2025-01-15
Application deadline for Swedish students:2025-04-15
Study location:Uppsala
Pace of study:Full-time
Teaching form:On-campus
Application code for Swedish students:81001
Application code for international students:81002
Requirements:
Admission to the Master’s programme Sustainable Food Systems requires a first-cycle qualification comprising 180 credits and including: - specialised studies comprising 90 credits within a single subject (e.g. Economics) within social science, and - an independent project or equivalent worth a minimum of 7.5 credits.
Alternatively:
- specialised studies comprising 90 credits within a single subject (e.g. Biology) within natural science, and - an independent project or equivalent worth a minimum of 7.5 credits.
Applicants with the equivalent qualifications obtained by means of a degree from another country, or with the equivalent knowledge obtained in some other way, may also be regarded as fulfilling the specific entry requirements.
This programme is taught in English. The applicant must further have a level of English equivalent to upper secondary school English, called English 6. An applicant with a first-cycle qualification from SLU comprising 180 credits automatically fulfils this requirement. Special rules apply for applicants with qualifications from one of the Nordic countries and some English-speaking countries.
Specific requirements apply for admission to the individual courses included in the programme.
Degree:
Degree awarded on completion of the programme
Upon completion of the programme, the degree of Master of Science is awarded. Other general qualifications may be awarded, provided that the requirements are fulfilled. More information can be found in SLU´s degree regulations.
Students who fulfil the qualification requirements for a degree will be issued a degree certificate upon request. The degree certificate will specify the qualification as Degree of Master of Science (120 credits) with a Major in Food Science.
Degree requirements
A degree of Master of Science (120 credits) with a major in food science is awarded to students who fulfil the course requirements (courses with a Pass grade) of 120 credits, of which at least 90 credits at second-cycle level, according to the following:
at least 30 credits of courses with specialised study in the main field food science (A1N; A1F),
at least 30 credits from an independent project (degree project) in the main field food science (A2E).
In addition, the student must hold a degree of Bachelor or professional qualification of at least 180 credits or an equivalent qualification.
Admission: There are two admission rounds for this Master's programme. The first admission round is open to all international applicants at www.universityadmissions.se. SLU strongly encourage all international students to apply in this first admission round.
CONTENT
Students with academic backgrounds in the social and/or natural sciences are welcome to take courses included in this multidisciplinary programme.
The courses are taught using a variety of methods. Students work together on case studies, seminars, report writing and oral presentations. Teamwork and student-centred teaching are core components of the programme.
The overall skills and previous experience of the students contribute to a deeper understanding of modern food systems and what is needed for the transition to more sustainable food systems in the future.
The first-year courses provide an overview of sustainable food systems, knowledge about the prerequisites for ongoing and future development, and skills to handle challenges linked to these areas.
The courses address:
developing an understanding of the perspectives of circular systems of production, processing and consumption of food;
identifying options and challenges related to the development of sustainable and innovative food products, processes and systems;
evaluating current and future food products and food systems from a sustainability perspective.
The programme’s elective courses enable students to specialise in various areas. It concludes with an independent (degree) project of either 30 or 60 credits.
Elective courses may be taken at SLU or at other universities. During the autumn semester of the second year, students have the opportunity to participate in an exchange programme.
The programme prepares the students for continued studies or work with food companies, organisations, and authorities.
Programme courses year 1
Prospects and Challenges for Sustainable Food Systems (LV0103) 15 credits, autumn semester
The Prospects and Challenges for Sustainable Food Systems course covers aspects of the entire food chain, including primary production, processing, distribution, consumption and waste management. The course focuses on the efficient use of resources throughout the chain.
Students will gain an in-depth understanding of current food systems and their challenges, analyse production chains from a life-cycle perspective, and evaluate improvement options that can increase sustainability. Students will also identify and assess the potential of lesser used and novel raw materials and foods.
Management Perspectives for Sustainable Food Systems (FÖ0440), 15 credits, autumn semester
The course focuses on sustainable development in management in the biobased industry, the food industry in particular. It is based on an understanding of value production in terms of the triple bottom line – financial, environmental and social dimensions.
The course serves as an introduction to key marketing concepts and theory, perceived customer value with regards to sustainable development, innovation management, stakeholder theory, social practice theory, relationship marketing, networks and corporate social responsibility (CSR) and the equivalent system-related concept of creating shared value (CSV).
The course includes lectures, guest lectures, seminars, exercises and a project, providing students with opportunities to expand epistemological development and vocabulary. In addition, the course helps students develop their analytical skills and evaluative competence.
Project Management for Innovation in Sustainable Food Systems (LV0102) 15 credits, spring semester
This course provides students with an understanding of the concept of innovation. The course explores how to manage innovation within the context of sustainable food systems. Project management and facilitation of innovation projects form a significant part of the course that also includes a deeper understanding of the dynamics of groups and organisations.
The course involves innovation projects where students work in groups and study a sustainable food system. It is possible to collaborate with industry, advisory services, farmers or other organisations within the field. Upon completion of the course, students will have obtained the practical skills and strategic ability for evaluating alternative development paths or scenarios for long-term visions for sustainability.
Consumer Behaviour, Food Choice and Sustainable Food Consumption (FÖ0468) 15 credits, spring term
The course covers in-depth theory in different thematic directions (consumer behaviour, quality experiences, learning, motivation, values and driving factors behind consumer choices and behaviours). Consumer studies of both a qualitative and quantitative nature form a specific theme, and methods for sensory analyses are included.
The course maintains a sustainability perspective throughout and includes an assessment of how new consumer behaviours and sustainable consumption influence those involved in the food value chain. It addresses how interactions in this chain can be altered, for example through new distribution channels, communication methods, processes for shared value creation and new pathways for encounters between producers and consumers.
Elective courses
Elective courses include:
Food Waste – Current Situation and Future Opportunities 7.5 credits
Sustainable Agri-food Value Chains and Bioeconomy 15 credits
Environmental Economics and Management 15 credits
Global Food Systems and Food Security, 15 credits
Interdisciplinary Practice, 15 credits
Food Ethics, 7.5 credits
Scientific Methods, Tools and Thesis Writing 15 credits
The Process of Research: Qualitative Methods, Data Analysis and Academic Writing, 15 credits
Research Methods for People and Environment Studies, 15 credits
Several opportunities are available for graduates of this programme. These include roles in primary production, the food industry, food retail, service providers, governmental agencies and working with policies in a national as well as an international setting.
Degree awarded
Degree of Master of Science (120 credits) with a Major in Food Science.
Programme Code: NM032
Finalized by: Utbildningsnämnden, 2021-05-21 Revised: 2024-01-12 Revised By: Programnämnden för utbildning inom naturresurser och jordbruk SLU ID: SLU.ua.2024.3.1.1-93 Education plan valid from: Autumn 2024 Responsible programme board: The programme board for education in natural resources and agriculture
Entry Requirements
Admission to the Master’s programme Sustainable Food Systems requires a first-cycle qualification comprising 180 credits and including:
specialised studies comprising 90 credits within a single subject (e.g. Economics) within social science, and
an independent project or equivalent worth a minimum of 7.5 credits.
Alternatively:
specialised studies comprising 90 credits within a single subject (e.g. Biology) within natural science, and
an independent project or equivalent worth a minimum of 7.5 credits.
Applicants with the equivalent qualifications obtained by means of a degree from another country, or with the equivalent knowledge obtained in some other way, may also be regarded as fulfilling the specific entry requirements.
This programme is taught in English. The applicant must further have a level of English equivalent to upper secondary school English, called English 6. An applicant with a first-cycle qualification from SLU comprising 180 credits automatically fulfils this requirement. Special rules apply for applicants with qualifications from one of the Nordic countries and some English-speaking countries.
Specific requirements apply for admission to the individual courses included in the programme.
Content
Programme description
The overall objective for the programme is to provide understanding of and skills for sustainable development in food systems in light of challenges in local and global contexts. Food systems ranges from primary production, processing, packaging, distribution, marketing, sales, cooking and consumption to waste treatment. Sustainable development solutions require multi-disciplinary perspectives in a resource-based view of circular systems. Hence, this programme includes students with both science and social science backgrounds.
Teaching approaches aim to develop dialogue and networks involving students, lecturers and guest lecturers. The overall competence in the group and the previous experience of the students, contributes to a deeper understanding of today’s food systems and what is needed for transition to a more sustainable food systems for the future. The pedagogic methods are therefore based on interaction and collaboration between the students through collaboration on case studies, seminars, report writing and oral presentations. Teamwork, collaborative and student-centred teaching are central to the courses. Opportunity to collaborate with stakeholders representing authorities, corporations and organisations is offered in interactive course modules based on cases, fieldwork and commissioned projects on current issues.
A central part of the programme has to do with product, process and system innovation and the role that development may play in sustainable development. Students gain understanding of resource needs as well as how they may serve as promotors in various roles in these food systems. Students on this programme are trained to initiate, organise and lead processes that are aimed at sustainable development in food systems. These skills include the capacity to asses and evaluate risks and handling conflicts of interest among stakeholders in various contexts. During the course of the programme, students face complex problems that offer training grounds for critically reviewing data, working independently as well as in groups, identifying key issues, reviewing, evaluating and arguing possible alternative solutions. The programme integrates contemporary approaches and research findings with food system related needs for sustainable development.
During the first year, courses are offered to provide an overview of sustainable development in food systems, knowledge about the prerequisites for ongoing and future development and skills to handle challenges linked to these areas. The content of these courses focuses on:
developing an understanding of system perspectives on circular systems of production, processing and consumption of food,
identifying options and challenges related to the development of sustainable and innovative food products, processes and systems,
evaluating current and future food products and food systems from a sustainability perspective. In the fourth course students get either a deeper knowledge of consumer behaviour, consumer food choices and food culture, and experiences of food or the can study global food systems and food security.
In the second year the programme includes elective courses which offer students the opportunity to specialize in an area of their choice. For example, can students focus on food waste, food ethics, sustainable agri-food value chains, chose a course in scientific methods and writing or focus more on qualitative methods. It is also possible to do an internship in a company, authority or NGO. Other elective courses may be taken at SLU or at other universities, (a semester exchange program is possible for the fall semester, the second year of the program). The program concludes with an independent project (degree project) corresponding to 30 credits.
The programme prepares the students for continued academic studies or work in food companies, organisations or authorities.
Prospects and challenges of sustainable food systems, 15 cr, LV, A1N
Marketing for sustainable development in fibre- and food systems, 15 cr, BEM, A1N
Innovation management for sustainable food systems, 15 cr, LV, A1F
Global food systems and food security, 15 cr, LU, A1N
Consumer behaviour and sustainable food consumption, 15 cr, FÖ/LV, A1F
Year 2
Food waste – current situation and future opportunities, 7,5 cr, LV/MX, A1N
Food ethics, 7,5 cr, LV/HVE, A1N
The process of research: qualitative methods, data analysis and academic writing, 15 cr, LU/MX, A1N
Sustainable agri-food value chains and bioeconomy, 15 cr, FÖ/TD, A1N
Environmental economics and management, 15 cr, FÖ/LB, A1N
Research methods for people and environment studies, 15 cr, LK/MP, A1N
Master thesis in food science, A2E, 30 cr, LV, A2E
Master thesis in food science, A2E, 60 cr, LV, A2E
The courses offered may change during the course of the programme. Decisions on the courses offered are taken well in advance of the next academic year.
For each course, there is a course syllabus providing more detailed course information. Information on when courses are offered is available on the SLU student web.
Objectives
General objectives
The general objectives for first- and second-cycle courses and programmes are specified in the Swedish Higher Education Act (Chapter 1, Sections 8–9).
Objectives for a Degree
In accordance with the annex to the Ordinance for the Swedish University of Agricultural Sciences, for a degree of Master (120 credits) the student shall:
Knowledge and understanding
demonstrate knowledge and understanding in the main field of study, including both broad knowledge of the field and a considerable degree of specialised knowledge in certain areas of the field as well as insight into current research and development work, and
demonstrate specialized methodological knowledge in the main field of study.
Competence and skills
demonstrate the ability to critically and systematically integrate knowledge and analyse, assess and deal with complex phenomena, issues and situations even with limited information
demonstrate the ability to identify and formulate issues critically, autonomously and creatively as well as to plan and, using appropriate methods, undertake advanced tasks within predetermined time frames and so contribute to the formation of knowledge as well as the ability to evaluate this work
demonstrate the ability in speech and writing both nationally and internationally to clearly report and discuss his or her conclusions and the knowledge and arguments on which they are based in dialogue with different audiences, and
demonstrate the skills required for participation in research and development work or autonomous employment in some other qualified capacity.
Judgement and approach
demonstrate the ability to make assessments in the main field of study informed by relevant disciplinary, social and ethical issues and also to demonstrate awareness of ethical aspects of research and development work
demonstrate insight into the possibilities and limitations of research, its role in society and the responsibility of the individual for how it is used, and
demonstrate the ability to identify the personal need for further knowledge and take responsibility for his or her ongoing learning.
Qualification Requirements
Degree awarded on completion of the programme
Upon completion of the programme, the degree of Master of Science is awarded. Other general qualifications may be awarded, provided that the requirements are fulfilled. More information can be found in SLU´s degree regulations.
Students who fulfil the qualification requirements for a degree will be issued a degree certificate upon request. The degree certificate will specify the qualification as Degree of Master of Science (120 credits) with a Major in Food Science.
Degree requirements
A degree of Master of Science (120 credits) with a major in food science is awarded to students who fulfil the course requirements (courses with a Pass grade) of 120 credits, of which at least 90 credits at second-cycle level, according to the following:
at least 30 credits of courses with specialised study in the main field food science (A1N; A1F),
at least 30 credits from an independent project (degree project) in the main field food science (A2E).
In addition, the student must hold a degree of Bachelor or professional qualification of at least 180 credits or an equivalent qualification.
OtherInformation
General regulations for first- and second-cycle courses and programmes
For more information on semester dates, examination and credit transfer, see the Regulations for education at Bachelor´s and Master´s level available on the SLU student web.
Possibilities for further studies
Students who complete the programme and are awarded a degree of Master have the option to continue their studies at doctoral level.
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