MASTER PROGRAM

FOODI MSc Programme includes only both technical (engineering, science, nutrition, health) and business (entrepreneurial/intrapreneurial, innovation, business strategy) aspects. The FOODI MSc Programme vision and values statement and programme outcomes, together with the target audience and desirable skills had also been agreed. The FOODI MSc Programme contains 90 credits, delivered over three semesters, with 72 core and 18 elective credits.

The core of the FOODI MSc Programme is a cross-disciplinary project with an allocation of 30 credits, with a major focus on creativity and innovation, including an industry internship and culminating in a report presented in a traditional thesis format. Flexibility was afforded in the array of elective courses, albeit a choice of only three elective courses, each carrying the standard six credits, can be chosen.

FOODI Programme outcomes

  • Integrate knowledge of food science/technology/entrepreneurship principles for transformation of the food industry to produce quality, safe, sustainable, healthy food
  • Critically evaluate and apply innovative technologies for positive disruption and development of the food industry
  • Conduct research and adhere to legal, ethical and professional practices in food innovation
  • Demonstrate the ability to perform and effectively communicate original research in interdisciplinary areas of food science, technology and entrepreneurship
  • Implement standard analytical and innovative methods including digital technologies, statistical software to monitor the risks and hazards influencing food quality.
  • Demonstrate responsibility in planning, resource management, supervision, problem solving and managing work within a team and collaboratively with other teams.
  • Analyse the main economic and strategic issues concerning food markets and consumer preferences, creating effective marketing plans for the food industry

Plan or lead an entrepreneurial venture/ “start-up” or apply intrapreneurial intervention in the food domain.

Purpose Be able to demonstrate advanced knowledge and skills in the interdisciplinary field of food science and technology with strong technical capability to contribute in the transformation of the food industry through creative, innovative and professional approach

 

Education and discipline values The programme will expose students to core and elective courses which will enable them to critically analyze, synthesize, evaluate, interpret and communicate aspects of the food business sector in a professional and ethical manner to foster creativity and innovation and thereby enhance development and resolve challenges.

 

The nature of the learning environment for students The learning will be transnational, diverse, adaptive, innovative blended learning environment using a variety of methodologies and tools including traditional classroom lectures, laboratory work, field trips, case studies and simulations, team-based learning and project work, self-directed and autonomous learning, workshops, seminars, professional industry internships as well as webinars, on-line tutorials and include the auspices of FOODI Centres of Excellence for vocations training courses and digital learning (MOOCs).

 

The key approaches to teaching, learning and assessment Academia-industry collaboration, diverse learning, critical thinking, projects, presentation, design thinking and prototype development, teamwork, collaboration, discourse and debate, group-based project learning, assignment, mentorship, case studies aligned to regional challenges but with a national and international context.