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MSc Health Food Innovation Management

Course Description

Do you have a specific interest in nutrition and health? Are you interested in how a health-food product goes from being just an idea to being launched on the market? How you can create food that is beneficial to our health and enjoyable, while also being industrially profitable? Then Health Food Innovation and Management could be just the programme for you.

Merging academia with industry
Health Food Innovation Management prepares you to understand the process of innovation in the food and beverage industry, with a specific focus on improving health and healthy eating behaviour by developing commercially relevant novel dietary intak concepts. Through a multidisciplinary learning approach, you will be prepared to help transfer nutritional health science aspects into sound new product and marketing concepts. This programme thus fills the need for industry professionals who also have the expertise to properly interpret data and make food healthier in ways that are scientifically sound.

Why study Health Food Innovation Management at Campus Venlo?
World-wide unique programme which bridges the gap between scientific research and the food industry with a strong focus on business and management.
Truly multidisciplinary programme addressing biomedical sciences and nutrition, food regulation, consumer behaviour, entrepreneurship, business and marketing.
The programme spans the entire process of food innovation with a focus on improving consumer health and preventing disease.
Close interaction with (international) staff and guest lecturers from various European institutes as well as industry players such as Unilever, Friesland Campina and DANONE.
Regular site visits to international food fairs, the European Commission and partners in the Netherlands or elsewhere (e.g. NIZO Food Research, TNO and Dutch Bakery Centre NBC).
Excellent career prospects due to an extensive industry network.

Entry Requirements

1. a bachelor's degree issued by a Dutch or non-Dutch university in a relevant domain, e.g. food and nutrition, life sciences or biomedical sciences; 2. a bachelor's degree issued by an Institute of Higher Vocational Education or University of Applied Sciences in the Netherlands (240 ECTS), Belgium, Germany, Austria or Switzerland (180 ECTS) in a relevant domain, e.g. dietetics, nutrition, food technology or oecotrophology. Please note that additional requirements could apply depending on your nationality, educational background, etc.

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Recipient: Maastricht University
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