Overview Masters in Food systems 2019

Aim of the course

The Program “Master in Food Systems” (MFS) is an integrated graduate degree program organized by academic institutions and industrial partners from across EIT Food pan-European partner network. Its goal is to prepare students to drive a future transformation of the food system and increase the competitiveness of their future employing companies. The MFS program promotes a deep knowledge of the food system as an integrated value chain by providing students with the opportunity to study consecutively at three academic institutions which provide distinctly different semester blocks, each one of them focusing on specific areas of the food system. This is coupled with a partner-mentored project/thesis work and non-academic activities offered by industrial partners.


The seven participating universities have developed distinct in-depth blocks that cover specific areas of the food system. By combining three of these blocks or tracks, students gain an integrated knowledge on the food system through various tracks combinations (e.g. primary production + food processing + consumer sciences, or food production + logistics + digitization). In addition, pan-European activities at industrial partner sites will ensure bonding of the international cohort, and facilitate the creation of an international alumni network, with alumni activities offered by EIT Food. The program will create a class of students that covers the food system in its entirety, with graduates having a holistic systems-type knowledge along with skills sets, providing, at the same time, selective knowledge within the food system by being able to customize their particular Master Program.

For who?

The program targets an elite group of students across the EU that has previously obtained a degree in a related discipline, but providing a variety of disciplinary backgrounds. With personalized study plans, it allows for a unique integration of different aspects of the food system, becoming a new breed of food entrepreneurs. The MFS attracts excellent students with a wide variety of different academic backgrounds to the food sector to foster the transfer of cutting-edge knowledge from other disciplines. Students are expected to become creative leaders and team builders capable of bringing distinctive points of view along with novel solutions for tomorrow consumers and citizens. The program will accomplish this by allowing students to take a “learning and experimental” journey through EIT Food partnership network.

Which universities are part of the programme?

In September 2019 the following universities will offer the Master programme:

What will you learn?

  • You will learn how to identify short and long term future consequences of plans and decisions involving different components of the food system from an integrated scientific, ethical and inter-generational perspective, and merge this into a solution-focused approach, moving towards a sustainable society.
  • You will learn to translate innovations into feasible business solutions for the food sector.
  • You will learn to think beyond boundaries and systematically explore and generate new ideas, responding to current and future challenges within the food system.
  • You will learn to use knowledge, ideas and technology to create new or significantly improved products, services, processes, policies, new business models or jobs in the food sector.
  • You will learn how to use cutting-edge research methods, processes and techniques towards new venture creation and growth, and apply these in cross-disciplinary teams and contexts.
  • You will learn how to transform practical experiences in different areas of the food sector into research problems and challenges.
  • You will develop decision-making and leadership competencies, based on a holistic understanding of the contributions of Higher Education, research and business to value creation, in limited sized teams and contexts.

How will you learn?

Modules will be taught in a variety of formats, combining online and offline lectures with study cases, co-creation and problem-solving activities, business plan development, and experimental work in the form of a master thesis during the last semester of the Master program.

How is the course structured?

The duration of the program is 2 years. Students in all institutions offering the MFS will first enrol for the module “Introduction to the Food System” (held in the format of a SPOC – specialized private online course) as the first module on the first semester of the program, together with all students in the international cohort, where they will also learn about the network of partner institutions and the possibilities offered within the MFS. You will subsequently decide on a mobility path (to be approved by the local MFS coordinator). You will go through a semester-long study block at your "home institution" (the institution in which you enroll). In total, the first semester is credited with 30 ECTS. The second semester is spent at a second university of the Consortium (first host institution).


In the second semester, you take part in a joint Early Summer School, and follow the track offered by the chosen host institution. The second semester as a whole will be credited with 30 ECTS. For the third semester, you move to a second university of the Consortium (second host institution), where you take part in a semester-long Market Feasibility Study, and will obtain another 30 ECTS. All ECTS will be recognised at any partner university of the Consortium. The final semester is entirely dedicated to the Master thesis, credited with 30 ECTS, which you complete under the supervision of your Home institution. The thesis is to be mentored by a mixed team of EIT Food partners (industrial, academic and research organization).

What added value is offered?

You will gain a unique integrated knowledge of the food system across different European countries thanks to the international mobility component of the program. You will build up a specific customized pathway with a particular set of skills and the vision of certain segments of the food system. These pathways are mentored by both academic and industrial partners, therefore correlating with industry interests and needs in terms of future workforce, competencies and skills.

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