Master of Science (MSc)

International Food Business

& Consumer Studies
– joint degree programme –

Fulda University
of Applied Sciences
Nutritional, Food and
Consumer Sciences
Kassel University
Organic Agricultural
Sciences

Module Handbook
Examination regulations 2016
IFBC course structure

MSc International Food Business and Consumer Studies page 1 of 24

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)

MSc International Food Business and Consumer Studies page 2 of 24

Professional modules (compulsory)

Nummer/Code F31
Module Name International legislation on consumer protection and food
Type of Module Professional module (compulsory)
Educational Outcomes, Students will be able to
Competencies, Qualifi- • access appropriate documentation on legislation on consumer
cation Objectives 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 Instructions, seminar
Methods (Types of
Teaching and Learning)
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
Prerequisites for Taking -
the Module
Students Workload 180 hours, of which 60 contact hours, 120 hours of independent study
Course Projects -
Prerequisites for Ad- -
mission to Examination
Examination Oral examination
Number of Credits for 6
the Module
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

MSc International Food Business and Consumer Studies page 3 of 24

Nummer/Code F32
Module Name Marketing research
Type of Module Professional module (compulsory)
Educational Outcomes, Students
Competencies, Qualifi- • are able to describe how marketing research relates to the
cation Objectives 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 Lecture units and seminar
Methods (Types of
Teaching and Learning)
Module Applicability MSc International Food Business and Consumer Studies
MSc Sustainable International Agriculture
MSc Ökologische Agrarwissenschaften

Duration of Module 1 Semester

Frequency of Module Annually, winter term
Language English
Recommended (Con- -
tent) Prerequisites for
Taking the Module
Prerequisites for Taking -
the Module
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
Examination Oral examination (30 minutes) 100%
Number of Credits for 6
the Module
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.

MSc International Food Business and Consumer Studies page 4 of 24

Number/Code F36
Module Name Food product development
Type of Module Professional module (compulsory)
Educational Outcomes, Students
Competencies, Qualifi- • know the stages of food product development
cation Objectives • 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 Seminar/Lecture units, group work and laboratory work
Methods (Types of
Teaching and Learning)
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
Prerequisites for Taking -
the Module
Students Workload 180 hours, of which 60 contact hours, 120 hours of independent study
Course Projects Laboratory work, Project report
Prerequisites for Ad- Attendance seminar work and submission development project report
mission to Examination
Examination Written examination
Number of Credits for 6
the Module
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

MSc International Food Business and Consumer Studies page 5 of 24

Nummer/Code F23
Module Name Research methods
Type of Module Professional module (compulsory)
Educational Outcomes, The aims of the module are:
Competencies, Qualifi- • To understand the philosophical bases of research in the social
cation Objectives 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 Lectures and short lectures combined with facilitated group discussion,
Methods (Types of seminars and exercises
Teaching and Learning)
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
Prerequisites for Taking -
the Module
Students Workload 180 hours, of which 60 contact hours, 120 hours of independent study
Course Projects -
Prerequisites for Ad- -
mission to Examination
Examination Written report (8-10 pages) 50%, written examination (90 minutes)
50%
Number of Credits for 6
the Module
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

MSc International Food Business and Consumer Studies page 6 of 24

Nummer/Code F33
Module Name Food quality management
Type of Module Professional module (compulsory)
Educational Outcomes, Students will be able to
Competencies, Qualifi- • describe the role of quality management in the food industry and
cation Objectives 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 Instructions, seminar
Methods (Types of
Teaching and Learning)
Module Applicability MSc International Food Business and Consumer Studies
MSc Sustainable Food Systems

Duration of Module 1 Semester

Frequency of Module Annually, summer term
Language English
Recommended (Con- Module “International legislation on food and consumer protection”
tent) Prerequisites for
Taking the Module
Prerequisites for Taking -
the Module
Students Workload 180 hours, of which 60 contact hours, 120 hours of independent study
Course Projects
Prerequisites for Ad- -
mission to Examination
Examination Oral examination
Number of Credits for 6
the Module
Teaching Unit Department of Nutritional, Food and Consumer Sciences, Fulda Uni-
versity of Applied Sciences
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

MSc International Food Business and Consumer Studies page 7 of 24

Nummer/Code F34
Module Name Recent developments in food and nutritional sciences
Type of Module Professional module (compulsory)
Educational Outcomes, Students
Competencies, Qualifi- • know the influence of food constituents on processing methods, on
cation Objectives 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 Lecture, learning by explaining and presenting, self-organised learning,
Methods (Types of problem-based learning, seminars including case study-based group
Teaching and Learning) 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
Prerequisites for Taking -
the Module
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
Examination Written examination
Number of Credits for 6
the Module
Teaching Unit Department of Nutritional, Food and Consumer Sciences, Fulda Uni-
versity of Applied Sciences
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

MSc International Food Business and Consumer Studies page 8 of 24

Number/Code F35
Module Name Consumer science and sustainable consumption
Type of Module Professional module (compulsory)
Educational Outcomes, Students will be able to
Competencies, Qualifi- • explain various relevant theories of sociology and lifestyle research
cation Objectives 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 Seminar
Methods (Types of
Teaching and Learning)
Module Applicability MSc International Food Business and Consumer Studies
MSc Sustainable Food Systems
Duration of Module 1 Semester
Frequency of Module Annually, summer term
Language English
Recommended (Con- -
tent) Prerequisites for
Taking the Module
Prerequisites for Taking -
the Module
Students Workload 180 hours, of which 60 contact hours, 120 hours of independent study
Course Projects -
Prerequisites for Ad- Presentation
mission to Examination
Examination Written examination
Number of Credits for 6
the Module
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

MSc International Food Business and Consumer Studies page 9 of 24

Number/Code F22
Module Name Project work
Type of Module Professional module (compulsory)
Educational Outcomes, Students
Competencies, Qualifica- • are able to independently plan, perform, document, evaluate and
tion Objectives 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 Lecture units, seminar, project seminar, working with external part-
Methods (Types of Teach- ners
ing and Learning)
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
Prerequisites for Taking -
the Module
Students Workload 540h, of which 105h contact hours
Course Projects Presentations, poster
Prerequisites for Admis- Participation in the seminars Intercultural Communication.
sion to Examination
Examination Written report, presentation and poster
Number of Credits for the 18 (6 credits in semester 2, and 12 credits in semester 3)
Module
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

MSc International Food Business and Consumer Studies page 10 of 24

Number/Code 8910
Module Name Master thesis incl. colloquium
Type of Module Professional module (compulsory)
Educational Outcomes, Students are able to
Competencies, Qualifi- • independently realize a research project on a topic related to inter-
cation Objectives 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 Independent project, research and data analysis, scientific writing
Methods (Types of
Teaching and Learning)
Module Applicability MSc International Food Business and Consumer Studies
Duration of Module 1 Semester
Frequency of Module Every semester
Language English
Recommended (Con- Master of Science according to § 8 Examination Regulations Interna-
tent) Prerequisites for tional Food Business and Consumer Studies
Taking the Module
Prerequisites for Taking All, except 12 credits must have been successfully completed at the
the Module 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
Examination Written thesis (75%), colloquium (60 minutes) (25%)
Number of Credits for 30
the Module
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

MSc International Food Business and Consumer Studies page 11 of 24

WP I: Bridging modules (elective)

Number/Code F11
Module Name Management and management accounting
Type of Module Bridging module (elective)
Educational Outcomes, The main aim of the module is to acquaint students with the theory and
Competencies, Qualifi- practice of management and management accounting, and the role of
cation Objectives 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 Lectures and short lectures combined with facilitated group discussion,
Methods (Types of seminars including case study-based group work and exercises
Teaching and Learning)
Module Applicability MSc International Food Business and Consumer Science
MSc in Sustainable International Agriculture
MSc Ökologische Agrarwissenschaften

Duration of Module 1 Semester

Frequency of Module Annually, winter term
Language English
Recommended (Con- -
tent) Prerequisites for
Taking the Module
Prerequisites for Taking -
the Module
Students Workload 180h, of which 60 contact hours, 120 hours of independent study
Course Projects -
Prerequisites for Ad- -
mission to Examination
Examination Oral presentation (15-20 minutes) 50%, written examination (60
minutes) 50%
Number of Credits for 6 Credits
the Module
Teaching Unit Faculty of Organic Agricultural Sciences, University of Kassel

MSc International Food Business and Consumer Studies page 12 of 24

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

MSc International Food Business and Consumer Studies page 13 of 24

Number/Code F18
Module Name Nutritional and consumer behaviour
Type of Module Bridging module (elective)
Educational Outcomes, Students
Competencies, Qualifi- • are aware of the crucial impact of cultural, social and psychological
cation Objectives 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 Seminar
Methods (Types of
Teaching and Learning)
Module Applicability MSc International Food Business and Consumer Studies
Duration of Module 1 Semester
Frequency of Module Annually, winter term
Language English
Recommended (Con- Reading of recommended literature
tent) Prerequisites for
Taking the Module
Prerequisites for Taking -
the Module
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
Examination Oral examination
Number of Credits for 6
the Module
Teaching Unit Department of Nutritional, Food and Consumer Sciences, Fulda Uni-
versity of Applied Sciences
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

MSc International Food Business and Consumer Studies page 14 of 24

Number/Code F17
Module Name Principles of organic farming
Type of Module Bridging module (elective)
Educational Outcomes, • Various relevant theories of low-input-agriculture
Competencies, Qualifi- • Structures and functions of agricultural ecosystems in general
cation Objectives • 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 Presentations, discussions and conclusions in form of closing sessions
Methods (Types of in plenum
Teaching and Learning)
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
Prerequisites for Taking -
the Module
Students Workload 180h, of which 60 contact hours, 120 hours of independent study
Course Projects -
Prerequisites for Ad- -
mission to Examination
Examination Oral examination and oral presentation (15-20 minutes)
Number of Credits for 6 Credits
the Module
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

MSc International Food Business and Consumer Studies page 15 of 24

WP II: Business modules (elective)

Number/Code F43
Module Name Information systems for the food industry
Type of Module Business module (elective)
Educational Outcomes, Students
Competencies, Qualifi- • know the organisation of food processing enterprises
cation Objectives • 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 Instructions (including e-learning), seminar, exercises
Methods (Types of
Teaching and Learning)
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
Prerequisites for Taking -
the Module
Students Workload 180 hours, of which 60 contact hours, 120 hours of independent study
Course Projects -
Prerequisites for Ad- -
mission to Examination
Examination Written examination
Number of Credits for 6
the Module
Teaching Unit Department of Nutritional, Food and Consumer Sciences, Fulda Uni-
versity of Applied Sciences
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

MSc International Food Business and Consumer Studies page 16 of 24

Number/Code F44
Module Name Innovation management in the food industry
Type of Module Business module (elective)
Educational Outcomes, Students will be enabled to
Competencies, Qualifi- • describe the role, types and models of innovations;
cation Objectives • 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 Instructions (including e-learning), seminar, group work and exercises
Methods (Types of
Teaching and Learning)
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
Prerequisites for Taking -
the Module
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
Examination Written examination
Number of Credits for 6
the Module
Teaching Unit Department of Nutritional, Food and Consumer Sciences, Fulda Uni-
versity of Applied Sciences
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

MSc International Food Business and Consumer Studies page 17 of 24

Number/Code F48
Module Name Responsible and sustainable food business in global context
Type of Module Business module (elective)
Educational Outcomes, The aims of the module are:
Competencies, Qualifi- • To deepen the students’ understanding of the role of food business
cation Objectives 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 Lectures and short lectures combined with facilitated group discussion,
Methods (Types of seminars including case study-based group work and exercises
Teaching and Learning)
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, winter term
Language English
Recommended (Con- -
tent) Prerequisites for
Taking the Module
Prerequisites for Taking -
the Module
Students Workload 180h, of which 60 contact hours, 120 hours of independent study
Course Projects -
Prerequisites for Ad- -
mission to Examination
Examination Oral presentation (15-20 minutes) 50%, written report (15-25 pages)
50%
Number of Credits for 6 Credits
the Module
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

MSc International Food Business and Consumer Studies page 18 of 24

Number/Code E15
Module Name Strategic management
Type of Module Business module (elective)
Educational Outcomes, The aims of the module are:
Competencies, Qualifi- • To deepen the students’ understanding of the unique aspects of
cation Objectives 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 Lectures and short lectures combined with facilitated group discussion,
Methods (Types of seminars including activity based learning elements such as case stud-
Teaching and Learning) 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
Prerequisites for Taking -
the Module
Students Workload 180h, of which 60 contact hours, 120 hours of independent study
Course Projects -
Prerequisites for Ad- -
mission to Examination
Examination Oral presentation (15-20 minutes) 50%, written examination (60
minutes) 50%
Number of Credits for 6 Credits
the Module
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

MSc International Food Business and Consumer Studies page 19 of 24

WP III: Food modules (elective)

Number/Code F42
Module Name Organic food processing and food quality
Type of Module Food module (elective)
Educational Outcomes, Students will be able to
Competencies, Qualifi- • define food quality and quality systems in agriculture and food in-
cation Objectives 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 Seminar, case studies
Methods (Types of
Teaching and Learning)
Module Applicability MSc International Food Business and Consumer Studies
Duration of Module 1 Semester
Frequency of Module Annually, summer term
Language English
Recommended (Con- Obligatory: knowledge of the food chain, basics of quality manage-
tent) Prerequisites for ment; recommended: Food quality, international food law
Taking the Module
Prerequisites for Taking -
the Module
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
Examination Written report (approx. 15 pages) 100% or oral presentation with short
paper (15-20 minutes) 100%
Number of Credits for 6
the Module
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

MSc International Food Business and Consumer Studies page 20 of 24

Number/Code F53
Module Name Post-harvest technology and food quality
Type of Module Food module (elective)
Educational Outcomes, • Students know about process- and product-orientated food quality
Competencies, Qualifi- parameters based e.g. on EU-regulations for organic food.
cation Objectives • 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 Basic knowledge on food quality, influencing factors on quality and
Methods (Types of nutrients as well as an overview about post-harvest treatments is pre-
Teaching and Learning) sented by lecturers; group work on given thematic fields is required as
well as practical experience in lab 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
Prerequisites for Taking -
the Module
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
Examination Written examination (60 minutes) 50% and report of group 50%
Number of Credits for 6
the Module
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

MSc International Food Business and Consumer Studies page 21 of 24

Profile modules (no final list)

Nummer/Code E36
Module Name Institutions and the food system
Type of Module Profile module
Educational Outcomes, Students
Competencies, Qualifi- • will become familiar with the role of institutions and governance in
cation Objectives 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 Lecture, discussion, excursion, presentation (learning through teach-
Methods (Types of ing), group work
Teaching and Learning)
Module Applicability MSc International Food Business and Consumer Studies;
MSc Sustainable International Agriculture;
MSc Ökologischer Landbau
Duration of Module 1 Semester
Frequency of Module Annually, winter term
Language English
Recommended (Con- -
tent) Prerequisites for
Taking the Module
Prerequisites for Taking -
the Module
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- Participation in excursion or thematic day
mission to Examination

MSc International Food Business and Consumer Studies page 22 of 24

Examination Oral examination (25 minutes) 60% and written report (15 pages) 40%
Number of Credits for 6
the Module
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

MSc International Food Business and Consumer Studies page 23 of 24

Number/Code F46
Module Name Quality management and certification for organic products
Type of Module Profile module
Educational Outcomes, The students know
Competencies, Qualifi- • the principles of Quality Management systems and the regulations
cation Objectives • 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 Lecturing, case studies, working in groups, excursion
Methods (Types of
Teaching and Learning)
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
Prerequisites for Taking -
the Module
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%)
Number of Credits for 6
the Module
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

MSc International Food Business and Consumer Studies page 24 of 24