Master in Food Systems MA

Master in Food Systems is an integrated master's program offered by the Faculty of Management in cooperation with the partner universities mentioned above. The MFS program promotes  in-depth knowledge about value chain management in the food system. Students study consecutively at 3 universities in total, starting (and finishing) at the Faculty of Management at the University of Warsaw. Each academic institution offers semester blocks focused on distinctive areas of the food system. Modules are taught in a variety of formats, combining online and offline lectures with  case studies, co-creation and problem-solving activities, business plan development and master thesis. At each semester  students implement modules offered by a given university in situ  and one common module shared by students from all partner universities. The shared modules are as follows:

\t-  1st semester - the "Introduction to the food system" module (in the SPOC format - a specialized private online course) that will facilitate the selection of the mobility path.

 - 2^nd and 3^rd semesters  - off-site modules (several days) in the form of lectures and workshops. The 4th semester is entirely devoted to the master's thesis and research project for the master thesis.

As to acquired knowledge, the graduate:

1. has in-depth knowledge of the nature of the discipline of "management and quality sciences" and its place in the social sciences system and its objective and methodological connections with other scientific disciplines, including the discipline of food and nutrition technologies;

2. learns and understand the terminology and methodology of research in the discipline of “management  and quality sciences” as well as in the discipline of food and nutrition technologies;

3. knows and understands the fundamental dilemmas of modern civilization related to the food system, including management of innovations and new technologies, marketing as well as production and consumption;

4. knows the procedures and practices of effective food system organizations’ management.

In the field of skills, the graduate:

1. can use the theory of discipline in management and quality sciences, food and nutrition technologies and complementary sciences to recognize, diagnose and solve problems related to key functions in organization in food systems;

2. can  correctly interpret social, political, legal and economic phenomena and their impact on the functioning of food system organisations and the entire economy;

3. can independently and collectively prepare analyzes, diagnoses and reports on complex and unusual problems;

4. has an in-depth ability to prepare oral presentations and conduct debates with the use of basic theoretical approaches and various sources;

5. speaks a foreign language at B2 + level and  uses specialist terminology in written and oral presentations;

6. has the ability to interact, work and lead in a group;

7. understands the need to supplement and expand the acquired knowledge and skills. 

As to social competences, the graduate:

1. is able to critically assess complex situations and phenomena related to the functioning of  organizations, sector and the entire economy;

2. can think and act in an entrepreneurial way on a global scale;

3. shows sensitivity to ethical, social and cultural differences and is ready to develop industry ethical standards.

Potential job vacancies for graduates: marketing, production management and logistics, processes optimisation for production and logistics, new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The MFS promotes entrepreneurship and self-employment by enhancing  start-ups development.