MSc in Sustainable Food Systems with a major in Food Science

This Master’s program is ideal if your goal is to become an expert in sustainable food systems and strive to take on challenges throughout the food chain.

A degree of Master of Science (120 credits) with a major in food science is awarded to students who fulfill the course requirements (courses with a Pass grade) of 120 credits, of which at least 90 credits at the second-cycle level, according to the following:

• at least 30 credits of courses with specialized study in the main field of food science (A1N; A1F),
• at least 30 credits from an independent project (degree project) in the main field of 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.

Content

Students with academic backgrounds in the social and/or natural sciences are welcome to take courses included in this multidisciplinary program.

The courses are taught using a variety of methods. Students work together on case studies, seminars, report writing, and oral presentations. Teamwork and student-centered teaching are core components of the program.

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 program’s elective courses enable students to specialize 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 program.

The program prepares the students for continued studies or work with food companies, organizations, and authorities.

Program courses year 1

• Prospects and Challenges for Sustainable Food Systems (LV0103) 15 credits, autumn semester
• Management Perspectives for Sustainable Food Systems (FÖ0440), 15 credits, autumn semester
• Project Management for Innovation in Sustainable Food Systems (LV0102) 15 credits, spring semester
• Consumer Behaviour, Food Choice and Sustainable Food Consumption (FÖ0468) 15 credits, spring term

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
• Qualified Work Placement 2, 7.5 credits
• Qualified Work Placement 2, 15 credits

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 specialized 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 analyze, 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.

Judgment 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.

Several opportunities are available for graduates of this program. 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.