International Food Business and Consumer Studies (IFBC)

The food business is a complex and ever-changing landscape, with numerous stakeholders involved at every stage of the supply chain. Our students are equipped with the essential skills and knowledge to navigate this landscape, from producers and retailers to consumers and health professionals. They are trained to innovate and market food products and related services tailored to the diverse needs of different consumer groups with a clear focus on sustainability. If you want to work closely with fellow students and academic staff, our programme is for you. Our facilities offer a vibrant postgraduate community, professionally accredited courses, and a supportive learning and research environment, all of which make us an excellent choice for your postgraduate studies. Compulsory modules are: The International Legislation on Consumer Protection and Food module introduces the key institutions and related bodies in the EU as well as the food labelling, the legislation on the production, distribution or sale of novel or functional foods, risk management and risk communication, the barriers to the free movement of goods, and the national food control systems in Europe. International Organic Food Markets and Marketing provides a framework for developing a marketing strategy and marketing concept on international markets. Students gain an understanding of international organic regulations. Food Product Development explores stages of product development, quality function deployment, processing and product formulations, food regulations, food additives, product testing, shelf-life studies, and factors affecting shelf life. The Advanced Research Project module gives you the opportunity to develop advanced skills in managing research and development projects. In cooperation with external partners, you will work on interdisciplinary problems relevant to international food economics and consumer studies. Quality Management in Food Business addresses the product flow in the food supply chain, business processes in the food industry, conception of risk and product safety, traceability, and implementation. Trends in Food Sciences and Sustainable Consumption covers recent scientific results on food constituents and processing, their physiological effects within various nutritional patterns, and their influence on the quality of raw material and final food products. Consumer Behaviour and Consumer Science facilitates an understanding of the social and psychological impact on consumer behaviour, the recent developments in consumption, and the deduction of future trends with an emphasis on sustainability. From a catalogue of business and food modules such as Assessing Food Quality, Digital Transformation in the Food Sector, Innovative Product Development, Innovation Management in the Food Sector, Quality Management and Certification for Organic Foods, Strategic Management, or Sustainable Food Systems and Management, three elective modules will be chosen. The Master's thesis is an individual research study. It enables students to generate and publish scientific data independently. Students usually work in cooperation with external partners.