Marc's post Master in Food Systems Programme notable journey, with cherry on the cake, crafting Kasoda, a beverage born from the coffee cherry. Transforming a waste product into valuable raw material, creating positive ecological and social impact.
The Master in Food Systems is quite an academic and experience-packed adventure. But what happens after graduation?
Marc, can you share with us your journey after graduating from the Master in Food Systems. How did the programme shape your career path?
Marc Steger from Germany: ‘Following my graduation from the University of Hohenheim in Stuttgart, I started my own company, 'Kasoda’, together with a colleague, based on my newfound knowledge of coffee byproducts. We are producing a drink crafted from the coffee cherry. While my own business is gaining traction, I'm also working in my father's company for financial stability. It's a lot of work but progressing quite well.’
Looking back at the Master programme, how instrumental was it in your entrepreneurial journey?
‘The programme was a significant catalyst for my current business. The MFS experience sparked the idea of utilising coffee cherry byproducts. While I was uncertain about my direction before the Master, the programme gave clarity and purpose to my entrepreneurial aspirations.’
Would you recommend the Master in Food Systems Programme to other students?
‘Absolutely, and I've already done so! The programme offers a fascinating opportunity to connect with diverse individuals, exchange ideas, and explore different paths. Whether you want to become an entrepreneur or work as an employee after graduation, the diversity of experiences is a major asset of the programme.’
“The MFS Summer school provided invaluable insights that laid the groundwork for my entrepreneurial adventure. But most of all, the EIT Food network has proved invaluable.”
Have you found yourself moving in the direction you originally planned?
Yes, I'm precisely on the path I envisioned. Entrepreneurship runs in the family, and the MFS Programme helped me discover my passion. Starting 'Kasoda' from scratch, experimenting with flavours, and developing an innovative food product has been a rewarding journey.’
What are your future plans?
‘Kasoda is still in its start-up phase. The next step is to scale up, reaching more customers and find some investors. This expansion will also enable me to devote myself fully to growing my own business.’
Can you apply the knowledge gained from the MFS Programme in your business?
‘Of course. Summer school provided invaluable insights that laid the groundwork for my entrepreneurial adventure. But most of all, the EIT Food network has proved invaluable. My master's thesis on coffee byproducts, for which I travelled to El Salvador, was co-advised by the lecturer Steffen Schwarz who owns a coffee company in Germany. This led to the creation of my coffee cherry lemonade after graduation. Even today, I can count on the support and expertise of Steffen Schwarz. For food analyses, I can turn to the laboratories at the University of Hohenheim, and my questions about food regulations can be addressed to my co-supervisor Dr. Lachenmeier.’