This Master’s programme offers an interdisciplinary pathway through the full food system, combining scientific, technological and socio-economic perspectives. Students rotate between three different European academic institutions, building thorough, system-wide knowledge while also developing specialised skills in particular subfields of food systems. The curriculum balances theory with applied learning so graduates understand how individual parts of the food chain connect and influence one another.
A distinctive element is the strong emphasis on entrepreneurship and industry collaboration. Mentored project work with partners from the EIT Food consortium and other companies gives students hands-on experience in real-world challenges, preparing them to contribute immediately in professional settings. This practical focus is designed to match the skill sets sought by employers across the spectrum — from innovative start-ups to large multinationals.
For international students, the programme’s multinational structure provides exposure to different academic cultures, industry networks and regulatory contexts across Europe — an advantage when pursuing careers in research, policy, business development, supply chain management or entrepreneurship within the food sector.
Key facts and requirements
The programme begins with an online, cross-cohort module called "Introduction to the Food System" that brings all international students onto the same conceptual footing. In the first semester on campus in Hohenheim you concentrate on the fundamentals of primary production and on conversion and processing methods that turn raw materials into value‑added ingredients and innovative food products. A core "Food Product Development" module guides you through the innovation process from ideation to implementation, and this semester is rounded out by two electives chosen from food science or agricultural technology.
In semesters two and three each has an overarching, integrative module plus host‑university–specific coursework tailored to your study path. Semester two centres on “Entrepreneurship and Innovation in the Food System,” while semester three features an “Emerging Technologies Business Case Study.” Both semesters combine theoretical learning with applied project work. The final semester is fully reserved for the Master’s thesis, during which many students develop and test their research or development project in depth.
Because entrepreneurial training and mentored projects with industry partners are embedded throughout the programme—drawing on the EIT Food consortium and other collaborators—students can often arrange to conduct the practical component of their Master’s thesis in cooperation with an industry partner. This close industry linkage supports real‑world application of skills and strengthens employability.
Key modules and learning outcomes (concise bullets)
You must hold a bachelor's degree (or a higher-level degree) to be eligible for this Master’s program. The program is primarily designed for applicants whose prior studies are in one of the specified life/food/agriculture-related fields.
The following undergraduate backgrounds are explicitly accepted:
If your degree is in a different subject, it will not be automatically excluded—the admissions committee will review and decide on the eligibility of additional degrees on a case-by-case basis. As part of the selection process, all applicants are required to complete an entrepreneurship test and take part in a selection interview; details about timing and format will be provided by the admissions office.
Concise checklist:
Winter Semester (International)
30 March 2026
Winter Semester (EU/EEA)
25 June 2026
Graduates are prepared for a wide range of roles throughout the food sector, including product development, innovation management, R&D, quality and process engineering, and positions in food-focused start-ups, scale-ups and multinational companies. The programme’s strong industry links and mentored projects also support pathways into consultancy, technology transfer, or entrepreneurship.
Because of the international mobility and multidisciplinary training, alumni are well positioned for jobs that require cross-cultural collaboration, systems thinking and the ability to translate scientific or technical knowledge into market-ready products and business solutions.