Erasmus Mundus MSc Programme in Animal-Derived Foods, "Erasmus Mundus Food of Life" (EMFOL)

Erasmus Mundus is an EU-funded cooperation and mobility programme in the field of higher education that aims to enhance the quality of European higher education and to promote dialogue and understanding between people and cultures through cooperation with Third-Countries. The MSc programme “Erasmus Mundus Food of Life” (hereinafter referred to as EMFOL) functions according to the “Action 1A” of the agreement “Erasmus Mundus 2009-2013”)

(http://eacea.ec.europa.eu/erasmus_mundus/programme/action1_en.php)

 

The EMFOL programme is offered by a consortium of four European universities. The University of Copenhagen, Swedish University of Agricultural Sciences, Universitat Autònoma de Barcelona, University of Helsinki. EMFOL has been approved for EU-funding for the time period 2010-2016.

 

The programme is organized in accordance with Executive Order no. 815 of 29 June 2010. The programme refers to the Food Science Study Board. Graduation in the programme confers the degree “Master of Science in Animal-Derived Foods”.

 

 

Chapter 1. The programme’s objective and competence profile

1.1 The programme’s objective

The main objective of EMFOL is to provide an integrated cross-disciplinary and in-depth education in relevant animal science and food science topics focused on outputs relevant to the health of both the consumer and the production-animal. The teaching will be cutting-edge, provide a deep learning experience and have an international context that is relevant to emerging global food production issues. On this basis the intention is to:

• to qualify students to undertake independent professional functions on the basis of their scientific and technical knowledge
• to provide an insight into theoretical and experimental scientific methods
• to qualify students to participate in scientific development work

1.2 The programme’s general profile

The programme is offered in partnership between the University of Copenhagen (Faculty of Life Sciences) and the following three institutions:

• Swedish University of Agricultural Sciences
• Universitat Autònoma de Barcelona
• University of Helsinki

The programme is taught in English in an international environment and will provide a high-quality, cutting-edge education with learning outcomes that will equip the students for a fully qualified international career in the food production industries and/or associated research and advisory sectors. By the end of the first year the students will have a firm theoretical and practical foundation in the relevant sciences combined with an openness to and awareness of foreign cultures. Specialisations taken in the second year will provide a variety of career opportunities and will be tailored to cater both for students who have a specific objective in mind as well as those who wish to keep options open.

 

1.3 The programme’s employment prospects

The EMFOL programme provides the competence required to undertake independent professional functions within the national and international food industries with respect to quality assurance and control, process control and product development. The programme also provides the competence required to undertake independent functions within public food control, administration and the provision of advice on questions of food policy, and to participate in scientific development work.

 

1.4 The programme’s competence profile

During the Master’s programme students must obtain the knowledge, skills and competences described below.

 

Knowledge:

• understanding of diverse animal production systems and their impact on muscle development and milk synthesis
• understanding of the relationships between the physiology and pathophysiology of the animal and the quality of the primary product (meat, milk)
• understanding of diverse food processing technologies and their use in different circumstances
• understanding of the relationships between the quality of the primary product, its further processing and the quality of the final food product

Skills:

• development of individual learning skills necessary for the foundation of lifelong learning
• ability to tackle specific scientific problems by collecting, analyzing and evaluating appropriate qualitative and quantitative information and using it creatively
• planning and execution of research or development work, analysis and evaluation of outcomes, drawing valid conclusions

Competencies:

• ability to work alone and as part of local and international teams
• ability to communicate clearly, concisely and confidently in spoken and written format
• ability to organize, plan, prioritize, recognize rights and accept responsibilities
  

Chapter 2. Degree programme content

2.1 Content

The duration of the programme is two years – 120 credits. The first academic year is to be conducted at either University of Copenhagen or Swedish University of Agricultural Sciences. The second academic year must be conducted at one of the four institutions, different from the first year institution. Thus the mobility is mandatory. Student obtains their qualifications through participation in the required modules and creation of an individual competence profile by unique combinations of the academic strengths available at each partner institution. Furthermore, all students participate in the Introductory Module held before the beginning of the 1st academic year, and in the EMFOL Summer School held before the beginning of the 2nd academic year. Finally, students obtain a number of individual qualifications through the preparation of a master’s thesis.

 

2.1.1 First year

 

At Faculty of Life Sciences, University of Copenhagen, first year module

 

Year 1	Block 1	Advanced Mammalian Biology Lactic Acid Bacteria Microbiology International Food Legislation and Quality Management Introduction to Dairy Technology Meat Processing
	Block 2	Parasitic Zoo-noses Cheese Technology Chemical Food Safety Starter and Non-Starter Cultures for Dairy Products Control of Food-borne Microorganisms Quantitative Bio-spectroscopy
	Block 3	Meat Production
	Block 4	Thematic Course: Meat as a Raw Material

 

To fulfil the objectives of the first year module the student must comply with the following requirements:

 

30 credits must be covered by the 2 courses:

270021 Meat Production - 15 credits (first year, block 3)

270039 Thematic Course: Meat as a Raw Material – 15 credits (first year, block 4)

 

15 credits must be chosen among the following core courses (First year, block 1):

260035 Advanced Mammalian Biology – 7.5 credits

270017 Lactic Acid Bacteria Microbiology – 7.5 credits

270064 International Food Legislation and Quality Management - 7.5 credits

270088 Introduction to Dairy Technology - 7.5 credits

270098 Meat Processing – 7.5 credits

 

15 credits must be chosen within the following core courses (First year, block 2):

240034 Parasitic Zoo-noses - 7.5 credits

270003 Cheese Technology – 7.5 credits

270004 Chemical Food Safety – 7.5 credits

270031 Starter and Non-Starter Cultures for Dairy Products – 7.5 credits

270051 Control of Food-borne Microorganisms - 7.5 credits

270103 Quantitative Bio-spectroscopy - 7.5 credits

 

At Swedish University of Agricultural Sciences, first year module

 

To fulfil the objectives of the first year module the student must complete a total of 60 credits among the following courses:

Advanced Feed Science – 10 credits

Animal Food Product – 15 credits

Animal Nutrition and Health – 5 credits

Applied Animal Behaviour - 10 credits

Basic Nutrition - 10 credits

Biology of Lactation – 10 credits

Cattle Production - 15 credits

Comparative Nutrition – 10 credits

Industrial Microbiology – 5 credits

Protection and Welfare of Animals – 10 credits

Tropical Livestock Production – 5 credits

 

2.1.2 Second year

 

At Faculty of Life Sciences, University of Copenhagen, second year module

 

Year 2	Block 1	Advanced Mammalian Biology Lactic Acid Bacteria Microbiology International Food Legislation and Quality Management Introduction to Dairy Technology Meat Processing
	Block 2	Parasitic Zoo-noses Cheese Technology Chemical Food Safety Starter and Non-Starter Cultures for Dairy Products Control of Food-borne Microorganisms Quantitative Bio-spectroscopy
	Block 3	Thesis
	Block 4

 

To fulfil the objectives of the second year module the student must complete a total of 30 credits

 

7.5 credits must be covered by:

EMFOL Summer School – 7.5 credits

 

7.5 credits must be chosen among the following core courses (First year, block 1):

260035 Advanced Mammalian Biology – 7.5 credits

270017 Lactic Acid Bacteria Microbiology – 7.5 credits

270064 International Food Legislation and Quality Management - 7.5 credits

270088 Introduction to Dairy Technology - 7.5 credits

270098 Meat Processing – 7.5 credits

 

15 credits must be chosen within the following core courses (First year, block 2):

240034 Parasitic Zoo-noses - 7.5 credits

270003 Cheese Technology – 7.5 credits

270004 Chemical Food Safety – 7.5 credits

270031 Starter and Non-Starter Cultures for Dairy Products – 7.5 credits

270051 Control of Food-borne Microorganisms - 7.5 credits

270103 Quantitative Bio-spectroscopy - 7.5 credits

 

Furthermore, the student must submit a thesis of 30 credits related to food science, animal science or combined discipline.

 

At Swedish University of Agricultural Sciences, second year module

 

To fulfil the objectives of the second year module the student must complete a total of 30 credits among the following courses:

EMFOL Summer School – 5 credits

Animal Food Products – 15 credits

Applied Animal Behaviour - 10 credits

Basic Nutrition - 10 credits

Biology of Lactation – 10 credits

Comparative Nutrition – 10 credits

Protection and Welfare of Animals – 10 credits

 

Furthermore, the student must submit a thesis of 30 credits related to food science, animal science or combined discipline.

 

At University of Helsinki, second year module

 

To fulfil the objectives of the second year module the student must complete a total of 20 credits among the following courses:

EMFOL Summer School – 5 credits

Feed Technology and Hygiene – 5 credits

Meat Science, theoretical – 5 credits

Meat Science, laboratory – 5 credits

Meat Microbiology, theoretical – 5 credits

Meat Microbiology, laboratory – 5 credits

Meat Technology I – 5 credits

Meat Technology II – 10 credits

Raw Milk Microbiology – 3 credits

Research Process II – 5 credits

Laboratory starters – 3 credits

Milk science and technology I – 2 credits

Milk science and technology II – 2 credits

 

Furthermore, the student must submit a thesis of 40 credits related to food science, animal science or combined discipline.

 

At Universitat Autònoma de Barcelona, second year module

 

To fulfil the objectives of the second year module the student must complete a total of 30 credits among the following courses:

Mediterranean Animal Production Systems and Food Products – 15 credits (including 5 credits from EMFOL Summer School)

Feed for Food Safety and Traceability – 15 credits

 

Furthermore, the student must submit a thesis of 30 credits related to food science, animal science or combined discipline.

 

Chapter 3. Admission requirements and admission

3.1 Admission requirements

Students holding a BSc degree in Food Science, Animal Science or related BSc, with a GPA above average are qualified for admission.

 

The candidate’s application is jointly assessed by academic staff from all four partner institutions.

 

3.2 Admission

Students are admitted to the Erasmus Mundus master’s programme in Food Science and Technology once a year (1 September).