Food Systems Master

Become a new breed of food entrepreneur

Improve nutrition and gain a sustainable food system

This Master’s program allows for a unique integration of different aspects of the food system. During the study at three separate European academic institutions, the students will acquire in-depth knowledge of the whole food system, supported by individual skills in its main subsections. By means of a strong integration of entrepreneurial elements and mentored project work with industry partners from the EIT Food consortium and beyond, the students will also build up practical skills that optimally match the employability criteria of businesses spanning from start-ups to large multinationals.

  • Precision Nutrition
  • Sustainable food system
  • Consecutive study at three different European academic institutions
  • Individual in-depth knowledge in subsections of the food system
  • Reasons to Choose Hohenheim

Master of Science (M.Sc.)
4 semesters
120 credits
University places

More information about the individual modules can be found in the module catalog module catalog.

Together with all students in the international cohort, you will start the program with a blocked module called “SPOC: Introduction to the Food System“ which is taught as an online course.

In your first semester in Hohenheim you will basically focus on AgriFood Science and Engineering, combining knowledge and skills from the fields of agrarian technology and food processing. You will enrol in the obligatory module “AgFoodTech”, and select two further modules from the pool of electives.

The second and third semester will each comprise an overarching module (the Summer School “Introduction to Entrepreneurship” in the 2nd semester, and the module “Emerging Technologies Business Case Study” in the 3rd), as well as the modules offered by the partner universities specified for your path.

The final semester is entirely dedicated to the Master’s Thesis, which you will complete in Hohenheim.

Owing to the strong integration of entrepreneurial elements and mentored project work with industry partners from the EIT Food consortium and beyond, the students have the opportunity to prepare the practical part of the Master’s Thesis in a cooperation with an industry partner. 

Graduates can identify short and long term future consequences of plans and decisions involving different components of the food system from an integrated scientific, ethical and intergenerational perspective. They are qualified to develop a solution-focused approach.

  • Product Development
  • Food System Management
  • Technologies and Services of the Food Sector
  • Precision Nutrition 
  • Food Safety

    EIT Food collects a participation fee of 9000 per academic year for EU students and 16.500 per academic year for non-EU students. The fee covers tuition fees for participating universities, mandatory travel during a semester (e. g. for off-site modules & activities) and participation in KIC-added-value modules & activities (e. g.  Summer School, Graduate Conference). It does not cover travel from one partner university to the next between semesters.

    EIT Food offers various scholarships to top talents.

    The students spend the 2nd and 3rd semester at two different partner universities. The partner universities themselves are determined by the path the students have been placed in. Each university in the EIT Food Consortium offers three distinct mobility paths. The modules offered by the partner universities are specified for your path. Both semesters will be credited with 30 ECTS each.

    All about Food Systems

    Semester fees, rent, costs of living - How much will studying cost you and how can you finance it? We have collected the most important information. more

    If you choose to study in Hohenheim, you will have to look for a room or an apartment in the region. We can help you with this. more

    Application deadlines
    1st subject-related semesterDeadline for N-EU applicants: 30 March
    Deadline for German and EU applicants: 25 June

    Higher subject-related semesters

    for the winter semester: -
    for the summer semester: -

    Formal requirements
    • Bachelor’s degree with a profile in natural or agricultural sciences or equivalent (180 ECTS) 
    • English language skills (level B2)
    • Participation at the selection interview
      Specific skills
      • Interest in research and development of food processes
      • Entrepreneurial spirit
      Language skillsEnglish B2
      Pre-study internshipno
      Selection procedure
      Selection criteria
      • Final grade of the undergraduate degree
      • Interview
      • Motivation letter
      Selection interviewyes

      Contact person

      Angela Schaffert
      +49 711 459 24319