Is your programme the first of its kind?
Dr Fred Brouns: Yes. There are of course many other food-related studies dealing primarily with single topics such as food science, dietetics, human nutrition, food law etc, but there was no single programme in the world that includes the aspects of food and health, consumer insights, food law and entrepreneurship/innovation skills and technology in one extensive programme.
This is important because history has shown that the food and beverage industry needs employees that oversee these aspects, yet cannot find them. Often, nutritionists or dieticians are hired, who subsequently – on the job and with internal training – learn the required knowledge and the related skills. The current programme is, in this respect, unique and the first in its kind. The Dutch-Flamisch accreditation office also noticed us; they couldn’t find an equivalent programme.
Why did you create the programme?
Brouns: We did that to respond to the market need for schooled personnel. Also, because there’s a certain percentage of nutritionists and food scientists opting for an industrial career on the interface of R&D and business development. Since many food companies operate internationally, even globally, we decided to go for a two-year, international English-spoken study programme with a global focus.
What’s your background? Have you worked in the food and beverage industry yourself?
Brouns: I have an academic background in nutrition physiology and biomedical sciences. I’ve worked in the food industry for 25 years (Sandoz Nutrition, Novartis Consumer Sciences, Eridania Beghin Say, Cerestar, Cargill Inc) and continued with an academic guest research position at Maastricht University during the same time span.
Was it difficult to get so many well-known companies to support the programme? *(Companies associated with the programme include Kraft Foods, Unilever, Nestlé, DSM, Tate & Lyle, Danone, Coca-Cola and many more.)*
Brouns: No. They all see the value of the programme. They all have notified that too many products fail in the market due to:
The current programme mutually includes these aspects.
What sort of involvement do the companies have?
Brouns: They’re involved with teaching in the programme, with giving the students insight in how the companies work and deal with the science, compared to academia. A typical example of a presentation request from us to industry covers the following aspects: Title of lecture: ‘Heart Health: the View of company XY’. Topics for lecture inclusion:
Additionally, companies offer place for internships, which are a significant part of the programme. In the second year of the study, the student have to perform an internship lasting six months, during which they work on a research topic related to an innovation-relevant target of the company.
Has there been a lot of interest in the course from prospective students?
Brouns: We’ve recently started with a small group of students in September 2009 on extremely short notice after receiving accreditation in July 2009.
We’re now in a process of internationally notifying in EU countries with an additional focus on countries like Turkey, Poland, Baltic States but also to other regions (Japan, China, Korea, India). This may be highly attractive for companies that also have their business in these countries and would be in favour of getting highly qualified personnel through this programme, which includes an internship at the companies here in Europe, after which they go back to the country of origin to help develop the business there.
Dr Fred Brouns is programme leader of ‘Health Food Innovation Management’ at Maastricht University.
Shaun Weston is editor of FoodBev.com
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