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

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 EM Food of Life) 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 EM Food of Life 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. EM Food of Life 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 EM Food of Life 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

1.3 The programme’s employment prospects

The EM Food of Life programme provides the competence required to undertake independent professional functions within the national and international food production industries. Your competencies will cover the whole of the food chain, from primary production through to quality assurance, process control and product development in the food processing sector. You will gain a solid theoretical foundation, practical experience and technical skills in both animal science and food technology subjects, and you will obtain significant knowledge of the global challenges involved in providing safe, healthy and nutritious meat and milk products to feed our growing human population. When you graduate, you will be able to apply to high-level PhD programmes, pursue a management career in the primary production industries or food processing industries, work in consultancy, for private companies or for international and governmental agencies and NGOs such as FAO and WHO.

 

1.4 The programme’s competence profile
During the EM Food of LIFE programme students must obtain the knowledge, skills, and competences described below. These qualifications are obtained partly through participation in course work, fieldwork, and the preparation of a master’s thesis.

Common first year learning outcomes
Based on the European Qualifications Framework and the Dublin Descriptors, with focus on level 7 learning outcomes and second cycle qualifications, the first year programme provides opportunities for students to achieve and demonstrate the following specific learning outcomes: 
 

Knowledge (theoretical/factual):

• 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
• understanding of animal and environmental factors influencing safety in the food chain
• understanding of the role of animal-derived foods in global food security issues

Skills (cognitive/practical):

• Develop independent learning skills necessary for the foundation of lifelong learning
• Assess the possibilities and limitations of theories and methodologies
• Tackle problems by collecting, analysing and evaluating and interpreting appropriate qualitative and quantitative information and using it creatively and effectively
• Plan and execute research or development work, evaluate the outcomes and draw valid conclusions

Competencies:

• Display the competence, key skills, behaviour and attitudes required in an intercultural professional working life
• Communicate clearly, concisely and confidently in spoken and written format
• Understand the principles and processes that underpin purposeful sustainable tropical forestry development
• Write field based reports to meet the objectives of multitudinous stakeholders

Common second year learning outcomes
The EM Food of Life students spend their second study year at one of the four consortium institutions. The educational objectives in terms of subject specific knowledge, skills and competences of the five possible specialisations are listed below. In terms of skills and competences, the four study tracks have common learning outcomes:

• Critically apply relevant qualitative and quantitative data collection methods
• Appropriate use of standard analyses in relation to all aspects of the production of animal-derived foods
• Fieldwork design, empirical data collection, preparation of guidelines in relation to all aspects of the production of animal-derived foods
• for all aspects sustainable tropical forest management
• Participate in academic discussions of issues related to animal sciecne and food science
• Display the competences, key skills, behaviour and attitudes required in an interdisciplinary and intercultural professional working life
• Communicate clearly, concisely and confidently in spoken and written formats with both academic audiences and in public discussions with non-specialists
• Manage research, advisory and management activities in relation to all aspects of the production of animal-derived foods
• Carry out research, advisor and/or policy related activities in relation to all aspects of the production of animal-derived foods in international development organisations, government bodies, non-governmental organisations, development agencies, industry bodies and research institutions

Study track Copenhagen: Danish and International Animal Derived Food Production Systems
Specific educational objectives:
To provide graduates with a thorough understanding of modern animal-derived food production systems with focus on primary production (animal science), the quality of the raw material product (food science) and processing technologies (food technology). Emphasis at Copenhagen is on production systems prevailing in Denmark and their potential application to developed and developing countries around the world.

Knowledge:

• Advanced knowledge of the food production chain
• Detailed understanding of the relationships between muscle development and meat quality and between biological aspects of milk synthesis and milk product quality
• Advanced knowledge of interactions between animal health and product quality
• Knowledge of interactions between product quality and consumer health
• Account for and critically evaluate research and theories in relation to all aspects of the production of animal derived foods
• Familiarity and understanding of interdisciplinary and intercultural work

Skills:

• Critically apply relevant qualitative and quantitative data collection instruments
• Appropriate use of standard economic analyses to address sustainable production of animal derived foods
• Fieldwork design, empirical data collection, preparation of guidelines for all aspects of the production of animal derived foods
• Participate in academic discussions of issues related to all aspects of the production of animal derived foods

Competences:

• Display the competences, key skills, behaviour and attitudes required in an interdisciplinary and intercultural professional working life
• Communicate clearly, concisely and confidently in spoken and written formats with both academic audiences and in public discussions with non-specialists
• Manage research, advisory and management activities in relation to all aspects of the production of animal derived foods
• Carry out practical activities in all aspects of the management of the production of animal derived foods within primary production units and/or at the level of food processing plants
• Carry out research, advisor and/or policy related activities in all aspects of the production of animal derived foods, in international development organisations, government bodies, non-governmental organisations, development agencies, industry bodies and research institutions

Study track Helsinki: North European Animal Derived Food Production Systems
Specific educational objectives:
To provide graduates with a thorough understanding of modern animal-derived food production systems with focus on primary production (animal science), the quality of the raw material product (food science) and processing technologies (food technology). Emphasis at Helsinki is on production systems prevailing in northern Europe and their potential application to developed and developing countries around the world.

Knowledge:

• Advanced knowledge of the food production chain
• Advanced knowledge of meat and milk processing technologies
• Advanced knowledge of techniques employed in food research
• Account for and critically evaluate research and theories in relation to all aspects of the production of animal derived foods
• Familiarity and understanding of interdisciplinary and intercultural work

Skills:

• Critically apply relevant qualitative and quantitative data collection instruments
• Appropriate use of standard economic analyses to address sustainable production of animal derived foods 
• Fieldwork design, empirical data collection, preparation of guidelines for all aspects of the production of animal derived foods
• Participate in academic discussions of issues related to all aspects of the production of animal derived foods

Competences:

• Display the competences, key skills, behaviour and attitudes required in an interdisciplinary and intercultural professional working life
• Communicate clearly, concisely and confidently in spoken and written formats with both academic audiences and in public discussions with non-specialists
• Manage research, advisory and management activities in relation to all aspects of the production of animal derived foods
• Carry out practical activities in all aspects of the management of the production of animal derived foods within primary production units and/or at the level of food processing plants
• Carry out research, advisor and/or policy related activities in all aspects of the production of animal derived foods, in international development organisations, government bodies, non-governmental organisations, development agencies, industry bodies and research institutions

Study track Barcelona: Southern European Animal Derived Food Production Systems
Specific educational objectives:
To provide graduates with a thorough understanding of modern animal-derived food production systems with focus on primary production (animal science), the quality of the raw material product (food science) and processing technologies (food technology). Emphasis at Barcelona is on production systems prevailing in southern Europe, including niche product production, and their potential application to developed and developing countries around the world.

Knowledge:

• Advanced knowledge of the food production chain with emphasis on small ruminants and niche products
• Advanced knowledge of meat and milk processing technologies applied in Southern Europe
• Advanced knowledge of techniques employed in food research
• Account for and critically evaluate research and theories in relation to all aspects of the production of animal derived foods
• Familiarity and understanding of interdisciplinary and intercultural work

Skills:

• Critically apply relevant qualitative and quantitative data collection instruments
  • Appropriate use of standard economic analyses to address sustainable production of animal derived foods
• Fieldwork design, empirical data collection, preparation of guidelines for all aspects of the production of animal derived foods
• Participate in academic discussions of issues related to all aspects of the production of animal derived foods

Competences:

• Display the competences, key skills, behaviour and attitudes required in an interdisciplinary and intercultural professional working life
• Communicate clearly, concisely and confidently in spoken and written formats with both academic audiences and in public discussions with non-specialists
• Manage research, advisory and management activities in relation to all aspects of the production of animal derived foods
• Carry out practical activities in all aspects of the management of the production of animal derived foods within primary production units and/or at the level of food processing plants
• Carry out research, advisor and/or policy related activities in all aspects of the production of animal derived foods, in international development organisations, government bodies, non-governmental organisations, development agencies, industry bodies and research institutions

Study track SLU: Swedish and International Animal Derived Food Production Systems
Specific educational objectives
To provide graduates with a thorough understanding of modern animal-derived food production systems with focus on primary production (animal science), the quality of the raw material product (food science) and processing technologies (food technology). Emphasis at SL:U Uppsala is on production systems prevailing in Sweden, and especially their potential application to developing countries around the world.

Knowledge:

• Advanced knowledge in production animal welfare with specialization in dairy cattle
• Advanced knowledge in interactions between animal health and product quality
• Advanced knowledge in modern and future dairy production strategies and technologies
• Advanced knowledge in global food production and food supply
• Advanced knowledge of techniques employed in animal research
• Account for and critically evaluate research and theories in relation to all aspects of the production of animal derived foods
• Familiarity and understanding of interdisciplinary and intercultural work

Skills:

• Critically apply relevant qualitative and quantitative data collection instruments
• Appropriate use of standard economic analyses to address sustainable production of animal derived foods
• Fieldwork design, empirical data collection, preparation of guidelines for all aspects of the production of animal derived foods
• Participate in academic discussions of issues related to all aspects of the production of animal derived foods

Competences:

• Display the competences, key skills, behaviour and attitudes required in an interdisciplinary and intercultural professional working life
• Communicate clearly, concisely and confidently in spoken and written formats with both academic audiences and in public discussions with non-specialists
• Manage research, advisory and management activities in relation to all aspects of the production of animal derived foods
• Carry out practical activities in all aspects of the management of the production of animal derived foods within primary production units and/or at the level of food processing plants
• Carry out research, advisor and/or policy related activities in all aspects of the production of animal derived foods, in international development organisations, government bodies, non-governmental organisations, development agencies, industry bodies and research institutions
  

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 EM Food of Life 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 Fermented Food and Beverages International Food Legislation and Quality Management Introduction to Dairy Technology Animal Biotechnology applied to Agriculture
	Block 2	Parasitic Zoonoses Cheese Technology Chemical Food Safety Starter and Non-starter Cultures for Dairy Products Control of Food-borne Microorganisms Quantitative Bio-spectroscopy Experimental Animal Nutrition and Physiology Animals in Society
	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:

37.5 credits must be covered by the 3 courses: 

 

LLEK10287	Animal Biotechnology applied to Agriculture	7.5 credits
LLEK10189	Meat Production	15 credits
LLEK10207	Thematic Course: Meat as a Raw Material	15 credits

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

LLEK10256	Introduction to Dairy Technology	7.5 credits
LLEA10280	Fermented Food and Beverages	7.5 credits

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

LHUA10150	Experimental Animal Nutrition and Physiology	7.5 credits
290077	Animals in Society	7.5 credits
LBIK10151	Parasitic Zoonoses	7.5 credits
LLEK10171	Cheese Technology	7.5 credits
LLEF10172	Chemical Food Safety	7.5 credits
LLEF10199	Starter and Non-starter Cultures for Dairy Products	7.5 credits
LLEK10219	Control of Food-borne Microorganisms	7.5 credits
LLEF10271	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	5 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 Fermented Food and Beverages International Food Legislation and Quality Management Introduction to Dairy Technology Animal Biotechnology applied to Agriculture
	Block 2	Parasitic Zoonoses Cheese Technology Chemical Food Safety Starter and Non-starter Cultures for Dairy Products Control of Food-borne Microorganisms Quantitative Bio-spectroscopy Animals in Society Experimental Animal Nutrition and Physiology
	Block 3	Thesis
	Block 4

 

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

15 credits must be covered by the following course:

LLEA10285	EM Food of Life Summer School (second year, outside block structure)	7.5 credits
LLEK10287	Animal Biotechnology applied to Agriculture	7.5 credits

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

 

LLEK10256	Introduction to Dairy Technology	7.5 credits
LLEA10280	Fermented Food and Beverages	7.5 credits

 

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

 

LHUA10150	Experimental Animal Nutrition and Physiology	7.5 credits
290077	Animals in Society	7.5 credits
LBIK10151	Parasitic Zoonoses	7.5 credits
LLEK10171	Cheese Technology	7.5 credits
LLEF10172	Chemical Food Safety	7.5 credits
LLEF10199	Starter and Non-starter Cultures for Dairy Products	7.5 credits
LLEK10219	Control of Food-borne Microorganisms	7.5 credits
LLEF10271	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:

 

EM Food of Life 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:

 

EM Food of Life 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 EM Food of Life 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 Animal-Derived Foods (EM Food of Life) once a year (1 September).