Master in Food Systems

Food System Management: Building Responsible, Consumer-Centric Organisations and Value Chain

Key words: management, marketing, leadership


other key words: business, supply chain, value chain, logistics, consumer behaviour,  entrepreneurial skills, team building, project management


After completing the track students will be able to: (K-Knowledge, S-Skill)

1. understand innovative process, give examples of innovations in the food system and explain their impact on changes in the industry (K)

2. analyze an exemplary logistic chain in the food system using information provided in case study materials (S)

3. design a value chain for a selected/imaginary enterprise operating in the food system (S)

4. identify factors affecting consumers' attitudes and behaviour in the food market (K) 

5. formulate research problems related to the food market and propose appropriate research methods for these problems (S)

6. design marketing tools for specific market situations based on the knowledge of the food system (S)

7. apply basic project management tools and IT programs to design an exemplary project (S)

8. explain the assumptions of CSR in the food system (K) 

9. determine their own leadership competences and work out a unique managing and leading style for a given project (S)


Track description

The track Food System Management is offered for those who want to not only invent and develop innovative solutions for the food sector, but they are also determined to have an impact on the development and commercialization of them. It can be treated either as the main profile of education or a perfect complement to any other profile. The goal of the track is to educate a person with an entrepreneurial and responsible mindset who can identify market needs and opportunities, and manage projects generating customer value.

The track has been prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, were able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.


Module title: Management in Food System


The first module will even out the level of students' knowledge of management methods and techniques and will provide opportunity to broaden the knowledge in the area of innovation management and supply chain management.


Courses within the module:


1. Management (Lecture: 15 h) - The teaching content of the subject covers issues in the field of organization management. The course aims to discuss the essence and functions of management,  planning principles, organizing, motivating and controlling, as well as issues related to strategic, operational and international management.


2. Management of Innovation & Technology (Lecture: 15 h) - The content of the subject cover  the processes of creating innovations and technological solutions and launching them on the market. The course aims to discuss  theoretical concepts and to review  empirical studies relating to the importance of innovation for the organization, their formation and diffusion, as well as mechanisms of technologies  development and improvement.  The models of sectoral, regional and national innovation systems are also tackled.


3 Supply Chains for Food System (Conversation lab: 15 h)- The content of the subject cover logistics and supply chain management. Based on the theory of management, innovation management and logistics, the lessons will be used to train skills related to integrating enterprises into  the food system supply chain.


4. Food System Logistics  (Workshop: 15 h) - The content of the subject covers logistics and supply chain management. The course aims to discuss the basic logistic processes, as well as the methods of their analysis and logistic management functions from the perspective of integrating enterprises into  the food system supply chain.


Module title: Marketing in Food System


The second module will bring the customers' perspective to the students, so that the innovations created by them would reflect the needs of their future users and would successfully be commercialized.


Courses within the module:


1. Food System Marketing  (Lecture: 30 h) - The content of the subject covers the field of marketing with particular emphasis on food market perspective. The course explains and discusses the idea of marketing orientation,  basic issues related to market research and segmentation,  as well as a detailed characterization of marketing tools and related strategies in relation to the food market.


2. Consumer Behavior (Class: 15 h) - The content of the subject cover  the field of consumer behaviour. The course discusses  issues related to the decision-making process of the consumer  and the external and internal determinants of the consumer in which the decision-making processes take place. The course focuses also on the impact of marketing activities on consumer behaviour.


3. Project management-New Product Development for Food System (Workshop: 15 h) - The content of the subject cover the field of project management executed in projects of a marketing nature, such as  the development and launching of the product on the market. The course discusses the basics of project management. The course aims at giving the students the opportunity to design  projects related to the development and launch of a new product on the food market, building upon the  knowledge from the relevant subjects of Marketing and Consumer behaviours, and with the usage of the software dedicated to management support.


Module title: Leadership in Food System


The third module focuses on managerial skills and a teamwork. This is where the profile of a responsible leader would be shaped; somebody capable of predicting the consequences of his decisions and flexible to find himself in a team work with various personalities.


Courses within the module:


1. Business Ethics / CSR  (Lecture: 30 h) – Introduction to the main themes of Business Ethics in an explicitly multicultural and international context and examining the critical discussions of the scope of CSR in general as well as many specific ethical issues of international business. In specific the main goals of the lecture is to clarify two themes: (1) the relationship between ethics and effectiveness in business and corporations (2) the role of

ethics as one of the crucial social competencies of managers.(3) presentation of various approaches to moral dilemma in business and world.


2. Social Skills and Team Building (Workshop: 15 h) - Classes aimed to improve social and communication skills in course of interactive exercises . Classes will be carried out by interactive and activating methods that allow participants to practice  and improve their social skills. The other objective is to facilitate problem-solving skills, reflective thinking, awareness, understanding of group dynamics and gain deeper insight into the functioning of teams. Workshops will be based on theory of social psychology, positive psychology and neurolinguistic programming (NLP).  


3. Intercultural Communication (Conversation lab: 15 h) - Classes aimed to provide general knowledge about different cultures in the world using a case studies approach, based on authentic situations or extensive cultural research, cultural differences, methods of avoiding of misunderstandings and conflicts in the business context, solving problems, consequences of lack of intercultural competence in business and in various situations of professional and private life.


EFMD Global
Uniwersytet Warszawski
HR Excellence in Research
Eduniversal ranking
Ministerstwo Nauki
Polska Komisja Akredytacyjna

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