Module Handbook - uni-kassel.de · 2017. 12. 12. · Module Handbook Examination regulations 2016. ... • F53: Post-harvest technology and food quality (6 Credits) Profile modules

Fulda University

of Applied Sciences

Nutritional, Food and

Consumer Sciences Kassel UniversityOrganic Agricultural

Sciences

Master of Science (MSc)International Food Business& Consumer Studies– joint degree programme –

Module HandbookExamination regulations 2016

MSc International Food Business and Consumer Studies page 1 of 24

IFBC course structure


Examination Regulations

Master of Science “International Food Business and Consumer Studies”

Module Descriptions Overview

Professional modules (compulsory)

• F31: International legislation on consumer protection and food (6 Credits) • F32: Marketing research (6 Credits) • F36: Food product development (6 Credits) • F23: Research methods (6 Credits) • F33: Food quality management (6 Credits) • F34: Recent developments in food and nutritional sciences (6 Credits) • F35: Consumer science and sustainable consumption (6 Credits) • F22: Project work (18 credits) • Master thesis incl. colloquium (30 credits)

WP I: Bridging modules (elective)

• F11: Management and management accounting (6 Credits) • F18: Nutritional and consumer behaviour (6 Credits) • F17: Principles of organic farming (6 Credits)

WP II: Business modules (elective)

• F43: Information systems for the food industry (6 Credits) • F44: Innovation management in the food industry (6 Credits) • F48: Responsible and sustainable food business in global context (6 Credits) • E15: Strategic management (6 Credits)

WP III: Food modules (elective)

• F42: Organic food processing and food quality (6 Credits) • F53: Post-harvest technology and food quality (6 Credits)

Profile modules (no final list)

• E36: Institutions and the food system (6 Credits) • F46: Quality management and certification for organic products (6 Credits)


Professional modules (compulsory)

Nummer/Code F31 Module Name International legislation on consumer protection and food Type of Module Professional module (compulsory) Educational Outcomes, Competencies, Qualifi-cation Objectives

Students will be able to • access appropriate documentation on legislation on consumer

protection and food; • discuss the role of the key institutions and related administrative

bodies in the EU; • describe the content of EU food law in major areas (e.g. labelling,

hygiene); • evaluate the impact of relevant legislation and case law to food

industry and consumers; • describe the role of risk management and risk communication for

food industry and consumers; discuss the role and effectiveness of consumer law protection.

Types of Courses Lecture (2 SWS), Seminar (2 SWS) Course Content • Key institutions and related administrative bodies in the EU

• The labelling of food products in the EU • Relevant legislation for production, distribution or sale of novel or

functional food and food containing genetically modified organisms • Risk management and risk communication / HACCP / food hygiene

in the EU • Barriers to the free flow of goods across national boundaries • Exemplary national food control systems in Europe • Basics and historical development of consumer protection and

consumer politics in the EU Course Title International legislation on food and consumer protection Teaching and Learning Methods (Types of Teaching and Learning)

Instructions, seminar

Module Applicability MSc International Food Business and Consumer Studies MSc Sustainable Food Systems

Duration of Module 1 Semester Frequency of Module Annually, winter term Language English Recommended (Con-tent) Prerequisites for Taking the Module

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Prerequisites for Taking the Module

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Students Workload 180 hours, of which 60 contact hours, 120 hours of independent study Course Projects - Prerequisites for Ad-mission to Examination

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Examination Oral examination Number of Credits for the Module

6

Teaching Unit Department of Nutritional, Food and Consumer Sciences, Fulda Uni-versity of Applied Sciences and Department of Social and Cultural Studies, Fulda University of Applied Sciences

Module Coordinator Prof. Dr. Johann Janssen, Fulda University of Applied Sciences Module Teacher Prof. Dr. Johann Janssen, Prof. Dr. Küster, Prof. Dr. Hans-Joachim

Reinhard, Types of Media - Literature See seminar manual on e-learning platform


Nummer/Code F32 Module Name Marketing research Type of Module Professional module (compulsory) Educational Outcomes, Competencies, Qualifi-cation Objectives

Students • are able to describe how marketing research relates to the

marketing concept • are able to outline the steps in the marketing research process and

show how the steps are interrelated • know the factors to consider in defining the marketing problem or

opportunity • are able to develop a research design • know all relevant methods and tasks for analysing consumer

markets, competitors and actors in a supply chain • are able to state the specific advantages of the most important

methods of data collection • know fundamentals of sampling theory • know the different types of statistical analysis techniques • acquire personal skills for oral and written presentations in

teamwork. Types of Courses Lecture (2 SWS), Seminar (2 SWS) Course Content • Tasks and management of marketing research

• Methods of data collection • Methods of data analysis • Presentation of market research results for decision support • Methods of development prognoses

Course Title Marketing research Teaching and Learning Methods (Types of Teaching and Learning)

Lecture units and seminar

Module Applicability MSc International Food Business and Consumer Studies MSc Sustainable International Agriculture MSc Ökologische Agrarwissenschaften


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Students Workload 180 hours, of which 60 contact hours, 120 hours of independent study Course Projects Presentation in seminar part (oral and written) Prerequisites for Ad-mission to Examination

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Examination Oral examination (30 minutes) 100% Number of Credits for the Module

6

Teaching Unit Faculty of Organic Agricultural Sciences, University of Kassel Module Coordinator Prof. Dr. Ulrich Hamm, University of Kassel Module Teacher Prof. Dr. Ulrich Hamm Types of Media - Literature Aaker, D.A., Kumar, V., Leone, R.P., Day, G.S. (2013): Marketing re-

search. 11th ed., Hoboken: Wiley; Hair, J.F., Black, W.C., Babin, B.J., Anderson, R.E. (2014): Multivariate data analysis, 7th ed., Harlow: Pearson Education; Malhotra, N.K., Birks, D.F., Wills, P. (2012): Mar-keting research, 4th ed., Harlow: Pearson Education.


Number/Code F36 Module Name Food product development Type of Module Professional module (compulsory) Educational Outcomes, Competencies, Qualifi-cation Objectives

Students • know the stages of food product development • are able to generate and evaluate new product ideas • are able to develop and evaluate product concepts • are able to develop a prototype food product including labelling,

packaging and evaluation of shelf-life • are able to consider nutritional aspects and to apply functional food

ingredients in food product development • are able to consider factors beyond formulation and processing –

shelf -life requirements, food regulations Types of Courses Seminar (2 SWS), Seminar (N) (2 SWS) Course Content • Stages of product development

• product formulations • food chemistry • food regulations • product testing • shelf-life studies • factors affecting shelf-life

Course Title Food product development Teaching and Learning Methods (Types of Teaching and Learning)

Seminar/Lecture units, group work and laboratory work

Module Applicability MSc International Food Business and Consumer Studies Duration of Module 1 Semester Frequency of Module Annually, winter term Language English Recommended (Con-tent) Prerequisites for Taking the Module

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Students Workload 180 hours, of which 60 contact hours, 120 hours of independent study Course Projects Laboratory work, Project report Prerequisites for Ad-mission to Examination

Attendance seminar work and submission development project report

Examination Written examination Number of Credits for the Module

6

Teaching Unit Department of Nutritional, Food and Consumer Sciences, Fulda Uni-versity of Applied Sciences

Module Coordinator Prof. Dr. Jörg Hampshire, Fulda University of Applied Sciences Module Teacher Prof. Dr. Jörg Hampshire, Louisa Page, Dr. Alexander Quadt Types of Media Power Point Presentation, video Literature A reading list will be provided on the e-learning platform


Nummer/Code F23 Module Name Research methods Type of Module Professional module (compulsory) Educational Outcomes, Competencies, Qualifi-cation Objectives

The aims of the module are: • To understand the philosophical bases of research in the social

sciences; • To foster students’ understanding of key techniques for collecting

and analysing qualitative and quantitative data and their relative strengths and weaknesses;

• To be aware of the linkages between theory, data, analysis and interpretation and of the role and impact of the researcher in the research process;

• To improve accessibility of research material, such as, journal arti-cles;

• To provide more advanced skills in support of other modules and dissertation research involving quantitative and qualitative analysis.

Types of Courses Seminar (2 SWS), Seminar (N) (2 SWS) Course Content • Principles, practicalities and issues of using qualitative and quanti-

tative research methods typically found in the social sciences; • Concepts (e.g. ontology, epistemology and methodology) and how

these form research questions and data analysis; • Techniques for collecting and analysing qualitative data, e.g. inter-

views and focus groups, documentary analysis, ethnography, visu-al methods, discourse analysis and case study design;

• Techniques for collecting and analysing quantitative data, e.g. sta-tistics, hypothesis testing, sample design, multiple regression anal-ysis, multiple analysis of variance, discriminant analysis, factor analysis, cluster analysis, discrete choice analysis;

• Qualitative comparative analysis and mixed-method approaches. Course Title Research methods Teaching and Learning Methods (Types of Teaching and Learning)

Lectures and short lectures combined with facilitated group discussion, seminars and exercises


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Examination Written report (8-10 pages) 50%, written examination (90 minutes) 50%

Number of Credits for the Module

6

Teaching Unit Faculty of Organic Agricultural Sciences, Kassel University Module Coordinator Prof. Dr. Christian Herzig, Kassel University Module Teacher Dr. Thomas Krikser, Prof. Dr. Christian Herzig and staff, Prof. Dr. Ul-

rich Hamm and staff Types of Media Lectures, exercises Literature A reading list will be provided on the e-learning platform


Nummer/Code F33 Module Name Food quality management Type of Module Professional module (compulsory) Educational Outcomes, Competencies, Qualifi-cation Objectives

Students will be able to • describe the role of quality management in the food industry and

understand major challenges to effective quality management • take measures to ensure product safety according to international

safety standards • take measures to ensure food chain traceability • implement an effective crisis management within the food

enterprise • implement a quality management system in the food business

Types of Courses Lecture (2 SWS), Seminar (N) (2 SWS) Course Content • Food safety and HACCP

• Process management • Statistical process control • Food chain traceability, crisis management • Quality management according to ISO 9001:2015 • Food quality standards • Quality management tools

Course Title Food quality management Teaching and Learning Methods (Types of Teaching and Learning)

Instructions, seminar


Duration of Module 1 Semester Frequency of Module Annually, summer term Language English Recommended (Con-tent) Prerequisites for Taking the Module

Module “International legislation on food and consumer protection”


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Students Workload 180 hours, of which 60 contact hours, 120 hours of independent study Course Projects Prerequisites for Ad-mission to Examination

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Module Coordinator Prof. Dr. Johann Janssen, Fulda University of Applied Sciences Module Teacher Prof. Dr. Johann Janssen Types of Media - Literature See seminar manual on e-learning platform


Nummer/Code F34 Module Name Recent developments in food and nutritional sciences Type of Module Professional module (compulsory) Educational Outcomes, Competencies, Qualifi-cation Objectives

Students • know the influence of food constituents on processing methods, on

quality of foods and on health benefits. • are able to evaluate various technologies for food processing and

their effects on food quality and safety • are able to assess the impacts of new results in food and nutritional

sciences on - the nutritional status of various target groups from different cul-

tures and settings - on the development of new products and their marketing to pri-

vate and institutional households in different cultures - on the sustainable development of agriculture and food industry

• are able to search the recent scientific literature (original data) for relevant information

• are able to work in groups to work out structured results, to evaluate and to present them.

Types of Courses Seminar (2 SWS), Seminar (N) (2 SWS) Course Content • Recent scientific results on food constituents, their physiological

effects, and their influence on the quality of raw material and processed foods

• Assessment of the impacts of traditional and novel processing technologies on food quality and safety, and on sustainability (environmental and social aspects, economic resilience)

Course Title Recent developments in food and nutritional sciences Teaching and Learning Methods (Types of Teaching and Learning)

Lecture, learning by explaining and presenting, self-organised learning, problem-based learning, seminars including case study-based group work and exercises

Module Applicability MSc International Food Business and Consumer Studies Duration of Module 1 Semester Frequency of Module Annually, summer term Language English Recommended (Con-tent) Prerequisites for Taking the Module

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Students Workload 180 hours, of which 60 contact hours, 120 hours of independent study Course Projects Seminar, presentation (15-20 min) Prerequisites for Ad-mission to Examination

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Module Coordinator Prof. Dr. Marc Birringer, Fulda University of Applied Sciences Module Teacher Prof. Dr. Marc Birringer, Prof. Dr. Rohtraud Pichner Types of Media Teaching material is made available on the e-learning platform Literature Will be announced at the beginning of the module


Number/Code F35 Module Name Consumer science and sustainable consumption Type of Module Professional module (compulsory) Educational Outcomes, Competencies, Qualifi-cation Objectives

Students will be able to • explain various relevant theories of sociology and lifestyle research

as well as the social and psychological basis for consumer behaviour;

• explain recent developments in consumption and to deduct future trends, with emphasis on sustainability;

• explain various micro- and macro-economic theories relevant to the market for consumer goods and the attitude of consumers;

• explain various theories of consumer and nutrition policy, the present status and future needs;

• develop novel concepts for the dialogue with the consumers. Types of Courses Seminar (4 SWS) Course Content Selected subjects from economic and social sciences focussing on

consumer, consumers’ lifestyle and nutrition behaviour. Course Title Consumer science and sustainable consumption Teaching and Learning Methods (Types of Teaching and Learning)

Seminar


Duration of Module 1 Semester Frequency of Module Annually, summer term Language English Recommended (Con-tent) Prerequisites for Taking the Module

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Presentation


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Teaching Unit Department of Nutritional, Food and Consumer Sciences, Fulda Uni-versity of Applied Sciences and Kassel University, Faculty of Organic Agricultural Sciences

Module Coordinator Prof. Dr. Christine Küster, Fulda University of Applied Sciences Module Teacher Prof. Dr. Christine Küster, Prof. Dr. Angelika Ploeger NN Types of Media E-learning platform, scientific data bases, books Literature Lecture based materials


Number/Code F22 Module Name Project work Type of Module Professional module (compulsory) Educational Outcomes, Competencies, Qualifica-tion Objectives

Students • are able to independently plan, perform, document, evaluate and

reflect complex projects, in particular in research and develop-ment related to international food business and consumer studies

• work on inter-disciplinary problems relevant to international food economics and consumer studies

• apply scientific methodology to solve these problems • are able to co-operate with enterprises and/or institutions related

to the international food industry. Types of Courses Seminar (N) (1 SWS), Project work (N) (7 SWS) Course Content • Intercultural communication and dialogue

• Working with conflicts and resistance • Project management • Advanced methods of social/basic research and development as

well as statistics • Marketing research, management research, communication tools

and scientific writing Course Title Project work Teaching and Learning Methods (Types of Teach-ing and Learning)

Lecture units, seminar, project seminar, working with external part-ners

Module Applicability MSc International Food Business and Consumer Studies

Duration of Module 2 Semester Frequency of Module Annually, summer term Language English Recommended (Content) Prerequisites for Taking the Module

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Students Workload 540h, of which 105h contact hours Course Projects Presentations, poster Prerequisites for Admis-sion to Examination

Participation in the seminars Intercultural Communication.

Examination Written report, presentation and poster Number of Credits for the Module

18 (6 credits in semester 2, and 12 credits in semester 3)

Teaching Unit Department of Nutritional, Food and Consumer Sciences, Fulda Uni-versity of Applied Sciences and Faculty of Organic Agricultural Sci-ences, University of Kassel

Module Coordinator Programme directors Module Teacher various lecturers Types of Media - Literature Project based materials


Number/Code 8910 Module Name Master thesis incl. colloquium Type of Module Professional module (compulsory) Educational Outcomes, Competencies, Qualifi-cation Objectives

Students are able to • independently realize a research project on a topic related to inter-

national food business and consumer studies with relevance to in-ternational research

• apply theories, concepts and methods acquired during the study programme, to document the application and reflexion of research methods as well as to generate and discuss own theses and reflect them within the international research context

• present and explain the planning and progress of the thesis and the methodological background

• present and defend the thesis in the colloquium. Types of Courses Master thesis Course Content Topic and contents shall be agreed upon with the supervisors.

Course Title Master thesis incl. colloquium Teaching and Learning Methods (Types of Teaching and Learning)

Independent project, research and data analysis, scientific writing

Module Applicability MSc International Food Business and Consumer Studies Duration of Module 1 Semester Frequency of Module Every semester Language English Recommended (Con-tent) Prerequisites for Taking the Module

Master of Science according to § 8 Examination Regulations Interna-tional Food Business and Consumer Studies


All, except 12 credits must have been successfully completed at the time of application for the Master thesis according to the § 9 (1) Exam-ination Regulations International Food Business and Consumer Stud-ies.

Students Workload 900h, contact hours may vary Course Projects - Prerequisites for Ad-mission to Examination

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Examination Written thesis (75%), colloquium (60 minutes) (25%) Number of Credits for the Module

30

Teaching Unit Department of Nutritional, Food and Consumer Sciences, Fulda Uni-versity of Applied Sciences and Faculty of Organic Agricultural Scienc-es, University of Kassel

Module Coordinator Programme directors Module Teacher A minimum of two and maximum of three supervisors Types of Media Literature Relevant scientific literature based on the topic chosen


WP I: Bridging modules (elective)

Number/Code F11 Module Name Management and management accounting Type of Module Bridging module (elective) Educational Outcomes, Competencies, Qualifi-cation Objectives

The main aim of the module is to acquaint students with the theory and practice of management and management accounting, and the role of environmental, social and governance issues therein. Further aims of the module include: • To provide students with insights into different theoretical perspec-

tives; an understanding of the implicit assumptions held by each perspective as well as the implications of these perspectives for management practice and research;

• To provide students with the conceptual and practical skills neces-sary to effectively understand and critically analyse manage-ment/corporate practice;

• To provide students with practical experience in and knowledge about “managing and accounting for sustainability”;

• To enable students to understand why traditional accounting and accountability do not serve managers and other corporate stake-holders well in the light of increasing demands for social account-ability, transparency and social responsibility.

Types of Courses Seminar (4 SWS) Course Content • The fundamentals of management practice, the roles and functions

undertaken by managers; • The development and evolution of management theory; • A critical reflection on the wider responsibilities of management

(incl. managing for sustainability); • An introduction to the traditional accounting and accountability

theory and practice; key management accounting systems and concepts; performance measurement and management;

• The developments in new accounting and accountability tools and their role (and limitations) in supporting managerial decision-making and increasing transparency on environmental, social and sustainability performance.

Course Title Management and management accounting Teaching and Learning Methods (Types of Teaching and Learning)

Lectures and short lectures combined with facilitated group discussion, seminars including case study-based group work and exercises

Module Applicability MSc International Food Business and Consumer Science MSc in Sustainable International Agriculture MSc Ökologische Agrarwissenschaften


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Students Workload 180h, of which 60 contact hours, 120 hours of independent study Course Projects - Prerequisites for Ad-mission to Examination

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Examination Oral presentation (15-20 minutes) 50%, written examination (60 minutes) 50%


6 Credits

Teaching Unit Faculty of Organic Agricultural Sciences, University of Kassel


Module Coordinator Prof. Dr. Christian Herzig, University of Kassel Module Teacher Prof. Dr. Christian Herzig and staff Types of Media Lecture slides, multimedia, case studies, guest lectures Literature A reading list will be provided on the e-learning platform


Number/Code F18 Module Name Nutritional and consumer behaviour Type of Module Bridging module (elective) Educational Outcomes, Competencies, Qualifi-cation Objectives

Students • are aware of the crucial impact of cultural, social and psychological

factors on the behaviour of consumers when they decide which food to buy and to eat

• Are qualified to identify these factors and to apply this knowledge in product development, marketing and similar fields

• take methods of empirical research on lifestyle and nutrition, socio-logical and psychological models for consumer behaviour as basis, and they

• are also able to modify nutritional and consumer behaviour and to reflect their own behaviour.

Types of Courses Seminar (4 SWS) Course Content • Cultural, social and psychological determinants of nutritional and

consumer behaviour • Research on and modification on lifestyles • Models for consumer behaviour • Models for nutritional behaviour

Course Title Nutritional and consumer behaviour Teaching and Learning Methods (Types of Teaching and Learning)

Seminar


Reading of recommended literature


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Students Workload 180 hours, of which 60 contact hours, 120 hours of independent study Course Projects Presentation, requirements for granting the credits Prerequisites for Ad-mission to Examination

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Module Coordinator Prof. Dr. Christine Küster, Fulda University of Applied Sciences Module Teacher Prof. Dr. Christine Küster Types of Media E-learning platform, scientific data bases, books Literature Lecture based materials


Number/Code F17 Module Name Principles of organic farming Type of Module Bridging module (elective) Educational Outcomes, Competencies, Qualifi-cation Objectives

• Various relevant theories of low-input-agriculture • Structures and functions of agricultural ecosystems in general • Development, evaluation and comparison of ecological crop man-

agement systems on the background of various natural, economic and socio-cultural circumstances

• Principles of pest management and fertilisation in low input agricul-tural systems

• Principles of animal husbandry in low-input agricultural systems Types of Courses Seminar (4 SWS) Course Content Students are able to

• describe the principles and structures as well as functions of agri-cultural ecosystems in general

• describe nutrient cycles and their management in agriculture • evaluate systems of land use and their ecological impact • describe principles of organic pest management • describe principles of animal husbandry in low-input agricultural

systems Course Title Principles of organic farming Teaching and Learning Methods (Types of Teaching and Learning)

Presentations, discussions and conclusions in form of closing sessions in plenum

Module Applicability MSc International Food Business and Consumer Science Duration of Module 1 Semester Frequency of Module Annually, winter term Language English Recommended (Con-tent) Prerequisites for Taking the Module

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Examination Oral examination and oral presentation (15-20 minutes) Number of Credits for the Module

6 Credits

Teaching Unit Faculty of Organic Agricultural Sciences, University of Kassel Module Coordinator Prof. Dr. Jürgen Heß, University of Kassel Module Teacher NN (e.g. Urs Niggli) Types of Media - Literature Lecture based materials


WP II: Business modules (elective)

Number/Code F43 Module Name Information systems for the food industry Type of Module Business module (elective) Educational Outcomes, Competencies, Qualifi-cation Objectives

Students • know the organisation of food processing enterprises • know the specific problems and economic constraints of the food

industry • are familiar with the essential features of information systems and

their components • know structures of data and processes and the interrelationship

between subsystems • know which data are relevant for successful operation of a food

business • know the interfaces between subsystems • are familiar with the basics of data processing and relevant

software • understand the procedures of system analysis and system

implementation • know details of comprehensive information systems for the food

industry and can apply this knowledge to solve problems, in particular in the fields of production and logistics

Types of Courses Seminar (4 SWS) Course Content • Models of organisation of food processing enterprises

• Problems specific to food industry • Information systems in food industry • Structure of information systems, hardware, software, data bases,

tools and add-ons • System analysis and system implementation • Components of comprehensive software packages of logistics,

production and quality management Course Title Information systems for the food industry Teaching and Learning Methods (Types of Teaching and Learning)

Instructions (including e-learning), seminar, exercises


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Module Coordinator Prof. Dr. Anton Auer, Fulda University of Applied Sciences Module Teacher Prof. Dr. Anton Auer Types of Media E-learning platform Literature Lecture based materials


Number/Code F44 Module Name Innovation management in the food industry Type of Module Business module (elective) Educational Outcomes, Competencies, Qualifi-cation Objectives

Students will be enabled to • describe the role, types and models of innovations; • understand the management and innovation process; • assess innovation types and potentials within a food company and

analyse the factors affecting it; • apply (innovation) management tools and techniques to real-life

situations in the food industry. Types of Courses Seminar (2 SWS), Seminar (N) (2 SWS) Course Content • Definitions, concept and types of innovation management

• Innovation potential and factors affecting it • Models of innovation • Management and innovation process • Benefits and barriers towards innovation • (Innovation) Management tools and techniques, incl. idea genera-

tion and creativity techniques Course Title Innovation management in the food industry Teaching and Learning Methods (Types of Teaching and Learning)

Instructions (including e-learning), seminar, group work and exercises



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Students Workload 180 hours, of which 60 contact hours, 120 hours of independent study Course Projects A presentation linked to real-life situations in the food industry. Prerequisites for Ad-mission to Examination

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Module Coordinator Prof. Dr. Tonia Ruppenthal, Fulda University of Applied Sciences Module Teacher Prof. Dr. Tonia Ruppenthal Types of Media E-learning platform Literature Lecture based materials


Number/Code F48 Module Name Responsible and sustainable food business in global context Type of Module Business module (elective) Educational Outcomes, Competencies, Qualifi-cation Objectives

The aims of the module are: • To deepen the students’ understanding of the role of food business

in society and the social responsibility and accountability issues that arise in a global business setting;

• To familiarize students with the concepts and frameworks used in responsible and sustainable food business, to meet stakeholders’ interests;

• To provide students with the knowledge and confidence to critically reflect corporate practice;

• To raise awareness for different perspectives which provide con-trasting and competing ways of making sense of responsible food business practices.

Types of Courses Seminar (2 SWS), Seminar (N) (2 SWS) Course Content • Corporate social responsibility, governance and accountability;

• International developments in and governance of environmental and social reporting;

• The management of global value chains in the agri-food sector; • Social and environmental responsibility in supply chain manage-

ment; • The management and reporting of environmental and social infor-

mation in complex organisational settings (such as multinational food businesses);

• The contrasting perspectives in social responsibility and accounta-bility of business across borders.

Course Title Responsible and sustainable food business in global context Teaching and Learning Methods (Types of Teaching and Learning)

Lectures and short lectures combined with facilitated group discussion, seminars including case study-based group work and exercises

Module Applicability MSc International Food Business and Consumer Studies MSc Sustainable Food Systems MSc Sustainable International Agriculture MSc Ökologische Landwirtschaft


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Examination Oral presentation (15-20 minutes) 50%, written report (15-25 pages) 50%


6 Credits

Teaching Unit Unit “Management in the International Food Industry” and Faculty of Organic Agricultural Science, University of Kassel

Module Coordinator Prof. Dr. Christian Herzig, University of Kassel Module Teacher Prof. Dr. Christian Herzig and staff Types of Media Lecture slides, multimedia, case studies, guest lectures Literature A reading list will be provided on the e-learning platform


Number/Code E15 Module Name Strategic management Type of Module Business module (elective) Educational Outcomes, Competencies, Qualifi-cation Objectives

The aims of the module are: • To deepen the students’ understanding of the unique aspects of

food and agricultural production, processing, distribution, wholesal-ing and markets and their relationships with strategy;

• To familiarize students with the development of strategies within a changing environment, to meet stakeholders’ interests;

• To provide students with the knowledge and confidence to make strategic business decisions;

• To raise critical awareness of strategic decision-making in agri-food organisations.

Types of Courses Seminar (2 SWS), Seminar (N) (2 SWS) Course Content • The contents and framework of strategic management;

• An introduction to organisational & business strategies; • The importance of values and purpose in defining organisation’s

strategic goals; • The management of stakeholder relations; • Performance management and strategic control; • The management of strategic change; • Strategy-as-practice.

Course Title Strategic management Teaching and Learning Methods (Types of Teaching and Learning)

Lectures and short lectures combined with facilitated group discussion, seminars including activity based learning elements such as case stud-ies

Module Applicability MSc International Food Business and Consumer Studies MSc Sustainable Food Systems MSc Sustainable International Agriculture MSc Ökologische Landwirtschaft

Duration of Module 1 Semester, Frequency of Module Annually, summer term Language English Recommended (Con-tent) Prerequisites for Taking the Module

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Examination Oral presentation (15-20 minutes) 50%, written examination (60 minutes) 50%


6 Credits

Teaching Unit Faculty of Organic Agricultural Sciences, University of Kassel Module Coordinator Prof. Dr. Christian Herzig, University of Kassel Module Teacher Prof. Dr. Christian Herzig and staff Types of Media Lecture slides, multimedia, case studies, guest lectures Literature A reading list will be provided on the e-learning platform


WP III: Food modules (elective)

Number/Code F42 Module Name Organic food processing and food quality Type of Module Food module (elective) Educational Outcomes, Competencies, Qualifi-cation Objectives

Students will be able to • define food quality and quality systems in agriculture and food in-

dustry • discuss principles of organic food production (agriculture, pro-

cessing) according to EU- regulations or relating worldwide regula-tions for organic food

• discuss and evaluate food processing techniques and quality as-sessment methods.

Types of Courses Seminar (4 SWS) Course Content • European and international legislation for organically produced ag-

ricultural commodities (quality standards, product handling), princi-ples and implementation into practise

• Quality standard setting and the Organic Guarantee System • Certification systems for organic and conventional products (over-

view, principles, concept, certification) • Certification and Accreditation • Process and product orientated food quality concepts and assess-

ments; • Processing techniques for organic food processing (different prod-

uct groups) • Quality assessment methods for small and medium-size enterpris-

es Course Title Organic food processing and food quality Teaching and Learning Methods (Types of Teaching and Learning)

Seminar, case studies

Module Applicability MSc International Food Business and Consumer Studies Duration of Module 1 Semester Frequency of Module Annually, summer term Language English Recommended (Con-tent) Prerequisites for Taking the Module

Obligatory: knowledge of the food chain, basics of quality manage-ment; recommended: Food quality, international food law


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Students Workload 180 hours, of which 60 contact hours, 120 hours of independent study Course Projects Discussion paper (2 pages) and presentation (10 to 15 minutes) or

written report (approx. 15 pages); taking part in case studies during the seminar

Prerequisites for Ad-mission to Examination

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Examination Written report (approx. 15 pages) 100% or oral presentation with short paper (15-20 minutes) 100%


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Teaching Unit Faculty of Organic Agricultural Sciences, University of Kassel Module Coordinator Prof. Dr. Angelika Ploeger NN, University of Kassel Module Teacher NN Types of Media Lecturing, discussion, case studies Literature Lecture based materials e-learning platform


Number/Code F53 Module Name Post-harvest technology and food quality Type of Module Food module (elective) Educational Outcomes, Competencies, Qualifi-cation Objectives

• Students know about process- and product-orientated food quality parameters based e.g. on EU-regulations for organic food.

• They have knowledge on influencing factors within the agricultural production system on food quality (e.g. grain, apples, and carrots) and appropriate post-harvest conditions and conservation tech-niques for plant produce.

• Critical Control Points of Quality (QACCP) along the value chain are known and can be evaluated by different physical, chemical and sensory methods.

Types of Courses Seminar (2 SWS), Seminar (N) (2 SWS) Course Content EU regulation for organic food and limitations for post-harvest treat-

ments as well as processing additives and - technologies; Conserva-tion techniques (e.g. drying of fruits, pasteurisation) and quality param-eters (physical, chemical and sensory attributes). What is QACCP for different foods along the value chain. innovation in post-harvest treat-ments

Course Title Post-harvest technology and food quality Teaching and Learning Methods (Types of Teaching and Learning)

Basic knowledge on food quality, influencing factors on quality and nutrients as well as an overview about post-harvest treatments is pre-sented by lecturers; group work on given thematic fields is required as well as practical experience in lab work.


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Students Workload 180 hours, of which 80 contact hours in lecture and lab, 100 hours of independent study

Course Projects report of practical work (group work) Prerequisites for Ad-mission to Examination

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Examination Written examination (60 minutes) 50% and report of group 50% Number of Credits for the Module

6

Teaching Unit Faculty of Organic Agricultural Sciences, University of Kassel Module Coordinator Prof. Dr. O. Hensel, University of Kassel Module Teacher Prof. Dr. O. Hensel , NN (Nachfolge Ploeger) Types of Media - Literature E-learning platform


Profile modules (no final list)

Nummer/Code E36 Module Name Institutions and the food system Type of Module Profile module Educational Outcomes, Competencies, Qualifi-cation Objectives

Students • will become familiar with the role of institutions and governance in

the food system; • will be familiar with public choice and political science approaches

to the analysis of constitutions and policies and their change; • will be familiar with theories of decentral and central institutional

change in the traditions of economics, political science and sociol-ogy;

• will apply this conceptual knowledge concerning the role, perfor-mance and change of institutions and governance of a variety of aspects of food systems in different countries in and outside Eu-rope;

• will review global divers of change of food and agricultural produc-tion systems.

Types of Courses Seminar (4 SWS) Course Content Institutions are core elements structuring economic exchange in the

food system. The course starts out with a discussion of what institu-tions are and what roles a stratified, multi-disciplinary concept of insti-tutions has in food and agricultural systems and their change. Ap-proaches will cover the study of institutions in classical and new institu-tional economics, in evolutionary economics, in economic sociology and in political sciences. Subsequently, discussions will be organized along public choice and constructivist approaches to understanding centrally driven institutional change on the one hand and economic and constructivist approaches to understanding decentral institutional change on the other. Discussions of the role of institutions for perfor-mance of the food and agricultural sectors and their change will be illustrated through ample recourse to examples drawn from studies of the food and agricultural production systems in and outside of Europe. That way, principal drivers of the change of food systems will be re-viewed. In this regard, as far as possible examples will be drawn from one particular cultural, national or regional context. Ending the module, potentials and limits of researching the role of institutions in the food and agricultural sectors will be evaluated and corresponding research designs will be discussed.

Course Title Institutions and the food system Teaching and Learning Methods (Types of Teaching and Learning)

Lecture, discussion, excursion, presentation (learning through teach-ing), group work

Module Applicability MSc International Food Business and Consumer Studies; MSc Sustainable International Agriculture; MSc Ökologischer Landbau


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Students Workload 180 hours, of which 60 contact hours, 120 hours of independent study Course Projects four oral and written literature discussions (not graded, max 2 pages, 5

minutes) Prerequisites for Ad-mission to Examination

Participation in excursion or thematic day


Examination Oral examination (25 minutes) 60% and written report (15 pages) 40% Number of Credits for the Module

6

Teaching Unit Section “International Agricultural Policy and Environmental Govern-ance” and Faculty of Organic Agricultural Sciences, University of Kas-sel

Module Coordinator Prof. Dr. Andreas Thiel, University of Kassel Module Teacher Prof. Dr. Andreas Thiel & N.N. Types of Media In correspondence with instruction type Literature Literature and seminar papers will be circulated to students at the be-

ginning of term


Number/Code F46 Module Name Quality management and certification for organic products Type of Module Profile module Educational Outcomes, Competencies, Qualifi-cation Objectives

The students know • the principles of Quality Management systems and the regulations • to apply these principles along the food chain • about the legal requirements for certification of organic foods and

commodities • difficulties in management of commodities and are able to find solu-

tions for applying certification regulations along the whole value chain

Types of Courses Seminar with excursion to Biofach (Blockcourse in February) (4 SWS) Course Content Experts dealing with QM in food companies as well as experts being

engaged in the certification/accreditation process for organic foods share their knowledge with students, presenting principles regarding legal requirements for QM and certification and practical examples. To apply the gained knowledge students (in groups) work on case studies visiting the world biggest fair on Organic Food (Biofach).

Course Title Quality management and certification for organic products Teaching and Learning Methods (Types of Teaching and Learning)

Lecturing, case studies, working in groups, excursion

Module Applicability MSc International Food Business and Consumer Studies Duration of Module 1 Semester Frequency of Module Annually, winter term as a block course Language English Recommended (Con-tent) Prerequisites for Taking the Module

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Students Workload 180 hours, of which 60 contact hours, 120 hours of independent study Course Projects Case studies; participation in group work Prerequisites for Ad-mission to Examination

Examination Type Written examination (questions (90 minutes, 50%) and report (10 pag-es, 50%)


6

Teaching Unit Faculty of Organic Agricultural Sciences, University of Kassel Module Coordinator Prof. Dr. Angelika Ploeger (NN), University of Kassel Module Teacher Different experts from practice, NN (Nachfolge Ploeger) Types of Media Lectures and discussion rounds Literature Will be presented e-learning platform

IFBC Module Handbook - Examination Regulations 2016IFBC course structureModule OverviewProfessional modules (compulsory)International legislation on consumer protection and foodMarketing researchFood product developmentResearch methodsFood quality managementRecent developments in food and nutritional sciencesConsumer science and sustainable consumptionProject workMaster thesis incl. colloquium

Bridging modulesManagement and management accountingNutritional and consumer behaviourPrinciples of organic farming

Business modulesInformation systems for the food industryInnovation management in the food industryResponsible and sustainable food business in global contextStrategic management

Food modulesOrganic food processing and food qualityPost-harvest technology and food qualityProfile modulesInstitutions and the food systemQuality management and certification for organic products

Documents

Module Handbook - uni-kassel.de · 2017. 12. 12. · Module Handbook Examination regulations 2016. ... • F53: Post-harvest technology and food quality (6 Credits) Profile modules