Food Innovation - Focus area
Food Innovation
There is a growing demand for expertise in the area of food innovation in order to ensure sustainable consumption and production patterns (Sustainable Development Goal 12). Within this focus area, you will obtain general competences in food technology and more specific competences in development and production of innovative, sustainable foods and ingredients.
Curriculum
Polytechnic foundation courses (10 ECTS)
The following courses are mandatory:
| 12100 | Quantitative Sustainability (Polytechnical Foundation) | 5 | point | F7 (Tues 18-22) and Spring F3B (Fri 13-17), E7 (Tues 18-22) and Autumn E3B (Fri 13-17) |
| 42500 | Innovation in Engineering (Polytechnical Foundation) | 5 | point | January |
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| 42504 | Innovation in Engineering (Polytechnical Foundation) | 5 | point | August |
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| 42501 | Innovation in Engineering (Polytechnical Foundation) | 5 | point | June |
Students with advanced innovation competences may take one of the following courses as an alternative to 42500/42501/42504:
| 42503 | Facilitating Innovation in Multidisciplinary Teams | 5 | point | June |
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| 42505 | Facilitating Innovation in Multidisciplinary Teams | 5 | point | August |
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| 42502 | Facilitating Innovation in Multidisciplinary Teams | 5 | point | January |
Programme specific courses (50 ECTS)
Innovation course II - choose 5 ECTS among the following courses:
| 23531 | Entrepreneurship in food and bio engineering | 5 | point | August |
| 23552 | Development of innovative future food: Ecotrophelia and Blue Dot course | 5 | point | F7 (Tues 18-22) |
| 38103 | X-Tech Entrepreneurship | 10 | point | Spring F3 (Tues 8-12, Fri 13-17), Autumn E3 (Tues 8-12, Fri 13-17) |
Core competence courses - mandatory (20 ECTS):
| 23101 | Introduction to food production chains | 10 | point | Autumn E1 (Mon 8-12, Thurs 13-17) |
| 23102 | Food safety in production chains | 10 | point | Spring F2 (Mon 13-17, Thurs 8-12) |
The following courses are proposals for the focus area:
| 23216 | Producing new sustainable food ingredients - processes and utilizations | 10 | point | Spring F5A (Wed 8-12) and Spring F5B (Wed 13-17) |
| 23302 | Food chemistry | 5 | point | Spring F3A (Tues 8-12) |
| 23360 | Practical green extraction and processing technologies | 5 | point | January |
| 23511 | Food production engineering basics | 10 | point | Autumn E4 (Tues 13-17, Fri 8-12) |
| 23521 | Hygienic design in the food industry | 5 | point | Autumn E2B (Thurs 8-12) |
| 23564 | Integrated product innovation in the food industry | 10 | point | Autumn E5 (Wed 8-17) |
Proposed study plan for Food Innovation - Autumn start
Master's thesis