Master in Food Systems

Description

Master in Food Systems, Full-time

Master in Food Systems
Character: 2nd level – master, regular, full-time studies (paid)
Profile: academic
Language of instruction: English
Duration: 2 years (4 semesters)

General information about Program – Master in Food Systems

Master in Food Systems (MFS) studies are conducted in the discipline of Management and Quality Sciences (leading discipline, Social Sciences) and Food and Nutrition Technology (supplementary discipline, Agricultural Sciences).

The studies cover 4 semesters. Classes will be conducted according to the following schedule:
– 1st and 4th semester – at the Faculty of Management at the University of Warsaw, ul. Szturmowa 1/3
– 2nd and 3rd semester – at two of the selected by student partner universities (according to the study profile chosen by the candidate): University of Reading, University of Studi di Torino, Universität Hohenheim or Universidad Autónoma de Madrid, Aarhus University.

Master in Food Systems is an integrated master’s program offered by the Faculty of Management in cooperation with the partner universities mentioned above. The MFS program promotes in-depth knowledge about value chain management in the food system. Students study consecutively at 3 universities in total, starting (and finishing) at the Faculty of Management at the University of Warsaw. Each academic institution offers semester blocks focused on distinctive areas of the food system. Modules are taught in a variety of formats, combining online and offline lectures with case studies, co-creation and problem-solving activities, business plan development and master thesis. At each semester students implement modules offered by a given university in situ and one common module shared by students from all partner universities.

The overarching, common modules are as follows:

– 1st semester – the “Introduction to the food system” module (in the SPOC format – a specialized private online course) that will facilitate the selection of the mobility path.
– 2^ndsemester – Summer School – an off-site module (several days) in the form of lectures and workshops, which ends up with a project presentation and induvidual reflective essay
– 3^rd semester – Emerging Technology Business Case – an off-site module (over the semester) in the form of lectures and workshops, which ends up with a project presentation and induvidual report

The 4th semester is entirely devoted to the master’s thesis and research project for the master thesis.
Students receive master degree diplomas of the University of Warsaw with a supplement specifying with path description.

More information about the studies can be found on the following websites.

Students achieve learning outcomes in the area of knowledge, skills and competences resulting in the following graduate profile:

As to acquired knowledge, the graduate:

has in-depth knowledge of the nature of the discipline of “management and quality sciences” and its place in the social sciences system and its objective and methodological connections with other scientific disciplines, including the discipline of food and nutrition technologies;
learns and understand the terminology and methodology of research in the discipline of “management and quality sciences” as well as in the discipline of food and nutrition technologies;
knows and understands the fundamental dilemmas of modern civilization related to the food system, including management of innovations and new technologies, marketing as well as production and consumption;
knows the procedures and practices of effective food system organizations’ management.

In the field of skills, the graduate:

can use the theory of discipline in management and quality sciences, food and nutrition technologies and complementary sciences to recognize, diagnose and solve problems related to key functions in organization in food systems;
can correctly interpret social, political, legal and economic phenomena and their impact on the functioning of food system organisations and the entire economy;
can independently and collectively prepare analyzes, diagnoses and reports on complex and unusual problems;
has an in-depth ability to prepare oral presentations and conduct debates with the use of basic theoretical approaches and various sources;
speaks a foreign language at B2 + level and uses specialist terminology in written and oral presentations;
has the ability to interact, work and lead in a group;
understands the need to supplement and expand the acquired knowledge and skills.

As to social competences, the graduate:

is able to critically assess complex situations and phenomena related to the functioning of organizations, sector and the entire economy
can think and act in an entrepreneurial way on a global scale;
shows sensitivity to ethical, social and cultural differences and is ready to develop industry ethical standards.

Potential job vacancies for graduates:

Our graduates can apply for a job in the following areas: marketing, production management and logistics, processes optimisation for production and logistics, new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The MFS promotes entrepreneurship and self-employment by enhancing start-ups development.

Modules

Food System Management

After completing the track students will be able to: (K-Knowledge, S-Skill)

understand innovative process, give examples of innovations in the food system and explain their impact on changes in the industry (K)
analyze an exemplary logistic chain in the food system using information provided in case study materials (S)
design a value chain for a selected/imaginary enterprise operating in the food system (S)
identify factors affecting consumers’ attitudes and behaviour in the food market (K)
formulate research problems related to the food market and propose appropriate research methods for these problems (S)
design marketing tools for specific market situations based on the knowledge of the food system (S)
apply basic project management tools and IT programs to design an exemplary project (S)
explain the assumptions of CSR in the food system (K)
determine their own leadership competences and work out a unique managing and leading style for a given project (S)

Track description

The track Food System Management is offered for those who want to not only invent and develop innovative solutions for the food sector, but they are also determined to have an impact on the development and commercialization of them. It can be treated either as the main profile of education or a perfect complement to any other profile. The goal of the track is to educate a person with an entrepreneurial and responsible mindset who can identify market needs and opportunities, and manage projects generating customer value.

The track has been prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, were able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.

Module title: Marketing in Food System

The first module will even out the level of students’ knowledge of management methods and techniques and will provide opportunity to broaden the knowledge in the area of innovation management and supply chain management.

Courses within the module:

Management (Lecture: 15 h) – The teaching content of the subject covers issues in the field of organization management. The course aims to discuss the essence and functions of management, planning principles, organizing, motivating and controlling, as well as issues related to strategic, operational and international management.
Management of Innovation & Technology (Lecture: 15 h) – The content of the subject cover the processes of creating innovations and technological solutions and launching them on the market. The course aims to discuss theoretical concepts and to review empirical studies relating to the importance of innovation for the organization, their formation and diffusion, as well as mechanisms of technologies development and improvement. The models of sectoral, regional and national innovation systems are also tackled.
Supply Chains for Food System (Conversation lab: 15 h)- The content of the subject cover logistics and supply chain management. Based on the theory of management, innovation management and logistics, the lessons will be used to train skills related to integrating enterprises into the food system supply chain.
Food System Logistics (Workshop: 15 h) – The content of the subject covers logistics and supply chain management. The course aims to discuss the basic logistic processes, as well as the methods of their analysis and logistic management functions from the perspective of integrating enterprises into the food system supply chain.

Module title: Marketing in Food System

The second module will bring the customers’ perspective to the students, so that the innovations created by them would reflect the needs of their future users and would successfully be commercialized.

Courses within the module:

Food System Marketing (Lecture: 30 h) – The content of the subject covers the field of marketing with particular emphasis on food market perspective. The course explains and discusses the idea of marketing orientation, basic issues related to market research and segmentation, as well as a detailed characterization of marketing tools and related strategies in relation to the food market.
Consumer Behavior (Class: 15 h) – The content of the subject cover the field of consumer behaviour. The course discusses issues related to the decision-making process of the consumer and the external and internal determinants of the consumer in which the decision-making processes take place. The course focuses also on the impact of marketing activities on consumer behaviour.
Project management for new product development (Workshop: 15 h) – The content of the subject cover the field of project management executed in projects of a marketing nature, such as the development and launching of the product on the market. The course discusses the basics of project management. The course aims at giving the students the opportunity to design projects related to the development and launch of a new product on the food market, building upon the knowledge from the relevant subjects of Marketing and Consumer behaviours, and with the usage of the software dedicated to management support.

Module title: Leadership in Food System

The third module focuses on managerial skills and a teamwork. This is where the profile of a responsible leader would be shaped; somebody capable of predicting the consequences of his decisions and flexible to find himself in a team work with various personalities.

Courses within the module:

Business Ethics / CSR (Lecture: 30 h) – Introduction to the main themes of Business Ethics in an explicitly multicultural and international context and examining the critical discussions of the scope of CSR in general as well as many specific ethical issues of international business. In specific the main goals of the lecture is to clarify two themes: (1) the relationship between ethics and effectiveness in business and corporations (2) the role of ethics as one of the crucial social competencies of managers.(3) presentation of various approaches to moral dilemma in business and world.
Social Skills and Team Building (Workshop: 15 h) – Classes aimed to improve social and communication skills in course of interactive exercises . Classes will be carried out by interactive and activating methods that allow participants to practice and improve their social skills. The other objective is to facilitate problem-solving skills, reflective thinking, awareness, understanding of group dynamics and gain deeper insight into the functioning of teams. Workshops will be based on theory of social psychology, positive psychology and neurolinguistic programming (NLP).
Intercultural Communication (Conversation lab: 15 h) – Classes aimed to provide general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life.

Information for students

Student ID

Student ID is one of the two essential student documents in Poland.
Electronic student ID card, called ELS in Polish, is a chip card of a uniform layout in use at all universities in Poland. An ELS features your details, photo, student number and residence. Information about your student status and programme is also stored on the card. As all documents in Poland, student ID card is issued in Polish.
You will be requested to return your ID as you graduate from the program.

The main purpose of the student ID is to confirm your student status and identity. It secures your access to dorms, university libraries, computer facilities, laboratories, etc.
In Warsaw, students may encode their public transportation travelcards on ELS. ELS may also be used to cover parking fees in the city centre as well.

ELS entitles holder to various discounts, the most known of which are the public transportation reductions on:
– domestic railway tickets (37% reduction on domestic rails apart from express/IC trains for students of 26 years and under)
– urban transportation (50% discount in Warsaw regardless of age).
Yet, if you fail to present your student ID during ticket control on board, or if it is invalid or damaged, your ticket will be considered void and you will be fined.