At the Faculty of Agriculture and Food Sciences, University of Sarajevo, on October 26, 2020, a new study program of the second cycle of studies in the field of "Sustainable Food Production Systems" began. The total number of enrolled students is seven (7).

The new study program addresses some of the most important challenges facing today's mankind. These undoubtedly include the nutrition issues of the fast-growing human population regarding resource scarcity and additional food production with availability uncertainties (climate change, degradation of non-renewable resources, economic and political impacts on the unfair distribution of food produced, food safety, etc.).

The study program "Sustainable food production systems" was established with the participation of the University of Sarajevo, ie its Faculty of Agriculture and Food Scinces in the implementation of the Erasmus+ project "MSc in Sustainable Food Production Systems / STEPS" (Project No 598963-EPP-1-2018-1-AL-EPPKA2- CBHEJP). The project, like many other Erasmus+ projects, is being implemented through the combined efforts of several universities in the Western Balkan countries (Bosnia and Herzegovina, Albania, Kosovo) and partner universities in the EU member states (Greece, Czech Republic, Romania).

The proposed study program has defined general learning outcomes identified for the study cycle (2nd cycle, master) and specific learning outcomes identified for the study program itself. The well-known general learning outcomes for the second cycle (master) of university education

are:

-          knowledge and understanding based on the extended and deepened knowledge gained in the first cycle of university education, which are the basis for the ability of an original approach to the development or application of ideas in a research context;

-          the ability to apply knowledge and understanding and to solve problems in a new, unknown and multidisciplinary environment related to the field of study;

-          the ability to integrate knowledge and make judgments in the analysis of complex situations, including situations with incomplete or limited information;

-          developed social and ethical responsibility for the application of knowledge and the presentation of judgments;

-          ability to argue, convey views and make clear, unambiguous reasoning in both specialist and lay environments (communication); and

-          skills and learning habits developed to a very high degree.

With the completion of the study program "Sustainable Food Production Systems", the master will, with a high level of competence, be able to:

-          critically perceive and interpret the concept of sustainability in food production systems;

-          communicate and promote the sustainability of the food production system as a complex matrix of values and goals directly related to the environment, economy and society;

-          determine and functionally position all segments of the food production and distribution chain (from farm to table);

-          identify and control factors that threaten the sustainability of the food production and distribution system;

-          critically compare alternative and conventional food production systems from environmental, economic and social sustainability perspectives;

-          analytically interpret the functioning of the agri-food company and the role of its various departments (research and development, production, sales, marketing) in solving the problem of sustainable food production;

-          in an engineering way establish and lead food production in food processing systems; and

-          establish and operate a quality management and quality assurance systems in food manufacturing or food companies.

Upon completion of the proposed study program, students will be able to independently design and organize the implementation of simple vocational and research programs and projects in the field of food engineering and management in the food industry and independently prepare reports and present the results of such programs and projects. For these general competences, students will be prepared through all subjects of the study program, and especially through the preparation of their final - master's work. In this way, students will develop the abilities that should lead to his / her competence for:

-          an analytical and synthetic approach in creation and using problem-solving strategies in different contexts;

-          assessment of practice requirements and application of acquired knowledge and skills in practice;

-          deepening knowledge in the field of sustainability of the food production system;

-          teamwork and independent evaluation; and

-          application of basic information technologies in the field of study.

These general and specific learning outcomes through knowledge, skills and competences correspond to the 4th (analyze), 5th (evaluate) and partly 6th (create) levels of cognitive abilities according to the revised Bloom's taxonomy of cognitive abilities and educational goals.