Redesign of agrifood systems is urgent to mitigate the effects of climate change and fulfil sustainable development goals. This process requires that professionals involved in the food life cycle have a set of competencies currently not present in the curricula, such as the ability to assess the environmental impact and sustainability of the activities and processes in the agri-food systems or the most recent scientific and technological developments to increase resilience to the effects of climate change and the productivity in the agroindustry and food processing. The project aims to identify and fill those gaps in 5 universities from 3 countries in South America (Argentina, Bolivia, Brazil and Uruguay). The concrete goal is to modernise a wide range of food-related study programs on the participating IES, including agronomy, agroecology, bioprocesses and food technologies at undergraduate, master and doctorate levels. To achieve and sustain these curricular changes, teachers from all the participating HEIs will be trained in the new content by experienced professors and researchers from 4 HEIs in 3 European countries (Belgium, Spain and Portugal). A transdisciplinary approach involving teachers, students, and relevant societal actors (local/rural communities, farms, industry and commerce) will bring closer training, labour market and societal needs. The curricular changes will materialise in developing 18 courses to be incorporated into the existing programs, four new study programs, and nine modernised laboratories for practical. All the created material for students and teachers will be offered freely and openly through a series of MOOCs to maximise the project’s impact. We expect these changes will contribute to employability, sustainable growth, transition to a greener economy, and the empowerment of local communities by addressing how the degradation of natural resources and the deterioration of productive systems affects the local populations.