FOOD4S: INTERNATIONAL JOINT MASTER’S PROGRAMME

PROFESSOR IN FOCUS

The European Master of Science in Sustainable Food Systems Engineering, Technology and Business at the Ghent Technology Campus has been given a new look as of this academic year. An upgrade was needed, especially in a sector in which vital issues such as food production and safety, health and sustainability are in full development. Professor Jan Van Impe, Programme Director and recently awarded an honorary doctorate from the Université Libre de Bruxelles, gives more explanation.

What started modestly in 2005 as a partnership between the Hochschule Anhalt (Germany), the Universidade Católica Portuguesa and KU Leuven-Technology Campus in Ghent, has now grown into one of the show pieces of the Faculty of Engineering Technology. The number of new registrations tripled in three year’s time. Prof. Van Impe knows why: “To start with, we offer a fully-fledged master’s programme of 120 ECTS – thus internationally compatible – at a top university as KU Leuven. Moreover, our master’s programme is situated in a domain that is relevant worldwide. All aspects of food science and technology are covered, which means that our graduates can function in all parts of the food chain”.

“The ‘business component’ also contributes to the success. Courses such as Product Development and Product Management are very popular with students. The same can be said about the intensive cooperation with companies and research institutes”.

“Another advantage is undoubtedly the joint degree that the graduates receive. This has been a strategic choice right from the start. Students enrolling in our programme choose to learn while travelling. This not only contributes to their personal development and maturity, it also makes them popular in industry. What is important is that we keep the inflow under control. Because not everyone starts at the same level, we organize a crash course in chemistry, bio Prof. Jan Van Impe, Programme Director chemistry and technology to fill in any gap in prior knowledge”.

New consortium

FOOD4S stands for Sustainable Food Systems Engineering. “The new name is more than just a sign”, says Prof. Van Impe. “In first instance, it refers to a new curriculum with which we want to keep a close eye on developments in the field. For example, we have chosen to work with a new consortium with an even larger group of international partners. After all, nutrition is a global issue and with more partners involved we can offer a larger number of international internships and master’s theses”.

“In FOOD4S we follow a two-track route. A technological track and a more computational direction. Partners with the necessary expertise and know-how have been attracted for both tracks. We assume that 2/3 of the students opt for ‘innovative technology’ and 1/3 for the computational track. The possibility of switching during the study will also be provided for. What both tracks share with each other is the research orientation. After all, you are only full-fledged academic graduate if your education is based on research”.

Traineeship

What is already retained is the so-called ‘professional competence module’. This is a complete practical semester in industry. Prof. Van Impe is well aware of the organizational and practical consequences of this decision, especially if the number of students continues to increase. “Finding an internship that meets our high requirements for 50 or even more students is no mean feat, especially as the content of the internship has to be different from the subject of the master’s thesis. In addition, internships require an intensive and efficient follow-up and quality control. We know from experience that students learn more in a small company than in a big one. In the consortium, we now follow the rule: four to six months for the master’s thesis and as far as possible, the same duration for the internship”.

Scholarships

For sixteen years, the programme has been receiving European funding, which in itself is quite exceptional. After 2020, the consortium will itself provide scholarships for students. What is also retained in FOOD4S is the service to the students. “It has been agreed with our partners that we will continue to invest in competitive grants in order to maintain the attractiveness of our programme for non-EU students as well. FOOD4S will continue to be an international master par excellence in the coming years”, concludes Professor Van Impe.

www.iiw.kuleuven.be/english/biftec

Hilde Lauwereys, Yves Persoons