Module Handbook Semester 1 Fulda/Kassel

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1 Handbook Semester 1 Fulda/Kassel Module Introduction to sustainability Module coordination Angelika Ploeger (Kassel) Stud. Workload 150h, of which 50h online presence Frequency (WS / SS) Yearly, WS Felix Arion (USAMV Cluj-Napoca), Sara de Pelsmaeker (UGent), Angelika Ploeger (Kassel), Tonia Ruppenthal, Barbary Freytag-Leyer (Fulda), Lars Wiking (AarhusU), Valérie Demonte (ISARA-Lyon) Contents - Introduction to and definitions of sustainability - Characteristics of sustainable food production - Characteristics of sustainable nutrition - Characteristics of sustainable consumer behaviour and sustainable lifestyles - Life-cycle assessment - Food quality of sustainable products and associated challenges - Economics of sustainable food chains - Sustainable management and key performance indicators - Occupational health and social aspects of sustainability Qualification targets Students - can deal with environmental, economic and social aspects of food production and consumption - can assess food products/companies according to their environmental, economic and social impact - are able to identify and apply characteristics of sustainable supply chains - consider nutritional and health aspects of sustainability - can assess different aspects of food quality with regard to sustainability - are able to communicate and work in pairs or groups in an onlinebased setting - are able to use online-based learning tools - reflect on their own learning process Material provided on the learning platform Learning methods E-learning (50h contact time online) Examination type Portfolio Examination in form of written exam or paper 50%, onlinepresentation or discussion round 25%, reflective diary 25% according to 5 Examination Regulations MSc Sustainable Food

2 Entrepreneurship in the food industry: Management: Strategies and techniques in the food industry Module coordination Tonia Ruppenthal (Fulda) Stud. workload Frequency (WS / SS) 150h, of which 50h contact Yearly, WS Tonia Ruppenthal (Fulda) Contents - Definition of management and innovation Qualification targets Learning methods Requirements for granting the credits - School of Management Thought - The basic functions of management - The management and innovation process and its importance for the food industry - The toolbox of management techniques and their application Students are able to - understand the functions and elements of management in the food industry - assess the innovation types and potentials of an enterprise and analyse the factors affecting it - apply management tools and techniques to real-life situations in the food industry Lecture based materials on moodle Seminar (30h); exercises, case studies and presentations (20h) Presentations of management techniques and innovation strategies linked to real-life situations in the food industry. Examination type Written report (hand-out) or examination 100%

3 Intercultural communication: F21 Changing societies - Intercultural communication and management Module coordination Werner Troßbach (Kassel) Stud. workload Frequency (WS / SS) 150h, of which 50h contact Yearly, WS Werner Troßbach, Christian Herzig Contents - Culture and cultural patterns Qualification targets Learning methods - Processes of cross-cultural adaptation - Intercultural communication and dialogue - Leadership and personality in intercultural contexts - Management of change - Working with conflict and resistance - Patterns of change in western history - The Agricultural Revolution - Intertwining reforms of three nineteenth century: social and agrarian - History of the Organic Movement - Food supply and changing nutrition habits in history - Successful individual and collective performance in a growing number of scientific and entrepreneurial ventures is increasingly determined by the capability to adequately cope with situations marked by cultural difference. The module qualifies the students to successfully perform in contexts where intercultural communication, co-operation and management are in demand. This includes, amongst other things, a firm understanding of one s own cultural determination, a sensitivity and appreciation for cultural differences, and a keen awareness of synergetic potentials in intercultural contexts. To evaluate and to influence the role of organic agriculture in the process of accelerated change, characteristic of contemporary western societies students become acquainted with the history of agricultural systems and nutritional habits. A systematic survey of agents and patterns of change in history is to be combined with a detailed view on the development of European agriculture and food supply, beginning with the history of the early Agricultural Revolution in England. Augsburger I.D.W. 1992: Conflict Mediation Across Cultures. Louisville; Bennett, M. J. (ed.) 1998: Basic Concepts of Intercultural Communication. London; Hodgetts R. M. & Luthans F. 2000: International Management. Culture, Strategy and Behavior. Boston; Huntington S. 1996: The Clash of Civilizations. New York; Harris P. R. & Moran R. T. 1991: Managing Cultural Differences. Houston; Hall E. T. 1976: Beyond Culture. New York; Overton M. 1996: Agricultural Revolution in England. The Transformation of the Agrarian Economy Cambridge; Conford P. 2001: The Origins of the Organic Movement. Edinburgh; Thirsk J. 1978: Economic Policy and Projects. The Development of a Consumer Society in Early Modern England, Oxford Seminar (50h) Examination type Assignment 50%; paper presentation 50%

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5 Food legislation: Module coordination Johann Janssen (Fulda) Stud. workload Frequency (WS / SS) F31 International legislation on consumer protection and food 150h, of which 50h contact Yearly, WS Johann Janssen, Christian Schrader, Friedrich-Karl Lücke (Fulda) Contents - Key institutions and related administrative bodies in the EU Qualification targets Learning methods - 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 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) Examination type Oral test 100% - 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 Lecture based materials on moodle Instructions (20h), seminar (30h)

6 Introduction to supply chain Module Coordination Tonia Ruppenthal (Fulda) Stud. workload 150h, of which 50h contact Frequency (WS / SS) Yearly, WS Tonia Ruppenthal, Michael Huth (Fulda) Contents - Definition of supply chain management; determining factors for SCM in the food sector; developments in SCM; - The bullwhip effect in supply chains and its importance for food supply chains; the importance of information for SCM; - Process design in supply chains; push vs. pull processes, postponement; agile supply chains; - Strategic alliances; contract logistics, retailer/supplier partnerships; - Network planning in supply chains; required data; positioning of inventory within a supply chain; - Distribution strategies; transportation chains Qualification targets The module aims that the students are able to - describe the characteristics of supply chains and supply chain management in the food sector - apply concepts, methods and tools to real-life situations in supply chain management in the food industry Chopra, S. & Meindl, P. (2013): Supply Chain Management Strategy, Planning, and Operation. 5th Edition, Prentice Hall/Pearson: Boston. Simchi-Levi, D., Kaminsky, P. & Simchi-Levi, E. (2012): Designing and Managing the Supply Chain: Concepts, Stratgies & Case studies. 4th Edition, McGraw-Hill/Irwin: Boston. Christopher, M. (2011): Logistics & Supply Chain Management. 4th Edition, Financial Times, Prentice Hall: Harlow Learning methods Seminar (30h); case studies and exercises (20h) Examination type written examination 60%, assignments and presentations 40%

7 Food economics: F48 International management Module coordination Christian Herzig (Kassel) Stud. Workload 150hrs (50 contact hours) Frequency (WS / SS) Yearly, WS Christian Herzig and staff Content - The process of globalisation and its impact on the agri-food sector; - The role of transparency of products and markets in the context of an increasingly globalised world; - The scope, nature and types of international operations (and their managerial implications); - The concepts and frameworks used in international management; - The management of global value chains in the agri-food sector; - The management of stakeholder relations in an international context; - Theoretical and critical perspectives of the multinational company; - The management and reporting of information in complex organisational settings (such as multinational food businesses); - The role of environmental, social and governance issues that arise in a global food business setting; - The contrasting perspectives in social responsibility and accountability of business across borders. Learning goals The module aims to - deepen the students understanding of global perspectives in food business; - prepare students for operating and managing food businesses in an increasingly multinational business environment; - familiarise students with the key issues and topics in international food business, taking into account major drivers such as responsiveness and competitiveness; - enable students to appreciate differences in political, economic and socio-cultural systems in different parts of the world and to consider how they impact on and are reflected in international food business activities. Material provided on the learning platform Learning methods Lectures and short lectures combined with facilitated group discussion (20h), seminars including research based learning elements such as case studies and guest speakers (30h) Examination type Written report (60%), oral test (40%) Elective module see 7 (3) Examination Regulations MSc Sustainable Food for students with the first semester spent at Fulda/Kassel European Joint Degree Programme

8 Nutrition: F13 Sustainable nutrition Module coordination Angelika Ploeger (Kassel) Stud. Workload 150h, of which 60h contact Frequency (WS / SS) Yearly, WS Angelika Ploeger and staff Contents - Analysis of international food systems and food consumption patterns; - the role of food for human health, environment and social parameters; - instruments to measure the influence of different food systems on natural resources; - case studies for sustainable food systems. Qualification targets Students are able to - describe the role of nutrition for human health and a sustainable development; - describe the influence of nutrition (from farm to fork) on environmental parameters (soil, water, atmosphere, biodiversity); - understand tools to measure food habits; - understand tools to measure sustainability in nutrition regimes; - are able to write and give oral presentations in a team. Lecture based materials on moodle Learning methods Seminar (60h) Examination type Homework 100% Elective module see 7 (3) Examination Regulations MSc Sustainable Food for students with the first semester at Fulda/Kassel

9 Applied food science: Module coordination Oliver Hensel (Kassel) Stud. workload Frequency (WS / SS) F14 Food preservation, packaging, transportation 150h, of which 50h contact Yearly, WS Oliver Hensel, Alexander Quadt (Fulda) Contents - Post-harvest technology, with emphasis on tropical products Qualification targets Learning methods Students - Technology of food preservation - Packaging materials, technology and equipment - Interaction between packaging materials and food - Design of packaging processes - Problem solving in food packaging - Food transportation and logistics - understand the relevance of food preservation and packaging in international food trade - understand the factors affecting the shelf life and safety of processed food - understand the properties of packaging materials for foods - know the principles of food packaging technology and equipment - are able to assess and to select appropriate packaging materials, methods and equipment - are able to optimise the transportation of food Lecture based materials on moodle Instructions (incl. e-learning) (45h), seminar. laboratory (5h) Examination type Written examination (100%) Elective module see 7 (3) Examination Regulations MSc Sustainable Food for students with the first semester spent at Fulda/Kassel

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