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Masters Degrees (Agriculture And Food)

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Our course provides specialist skills and knowledge about the most important issues related to the sustainability of agricultural production and food security. Read more

Course overview

Our course provides specialist skills and knowledge about the most important issues related to the sustainability of agricultural production and food security. Our MSc is suitable if you have an interest in sustainable agriculture and food security and want to develop a broad knowledge of the subject.

Sustainable agriculture and food security focuses on the availability of food now and in the future: a major concern of scientific and commercial communities world-wide.

The prominence of this subject is driven by an increasing global population, pressure on non-renewable or scarce resources and a need to increase food production whilst minimising the impact on the environment.

The course covers all aspects of food security as outlined by Global Food Security, a multi-agency programme involving the main UK public sector funders of research and training related to food.

Modules

For detailed module information see http://www.ncl.ac.uk/postgraduate/courses/degrees/sustainable-agriculture-food-security-msc/#modules

How to Apply

For course application information see http://www.ncl.ac.uk/postgraduate/courses/degrees/sustainable-agriculture-food-security-msc/#howtoapply

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This MSc combines the principles of sustainable development with an examination of the various systems of food production in the context of providing a secure supply to meet the ever-changing requirements of a growing world population. Read more
This MSc combines the principles of sustainable development with an examination of the various systems of food production in the context of providing a secure supply to meet the ever-changing requirements of a growing world population.

This course is ideal for those looking for a career in production, policy, and sustainable development focusing on food or resource consumption in agriculture.

The principal aim is to enable you to gain the specialised knowledge, understanding, and skills necessary to contribute effectively and ethically to strategic decision making, opinion forming and operational management for the sustainable development of agricultural and food supply systems.

The following themes underpin the course:
• Human exploitation of the Earth's resources and the global implications of human development
• The ecological basis for sustainable natural resource utilisation, including agriculture
• The role and function of local, national and global institutions, policies and conventions in relation to development, resource exploitation, social, cultural, ethical and inter-generation considerations
• The application of development paradigms, models and tools to build capacity within communities, institutions and individuals

Structure

The course may be studied full-time over 12 months or part-time over two years.

You will study five core modules and three elective modules, followed by the Research Project on a topic related to one of the key themes of the course. The Research Project is introduced in January to be carried out over the summer and submitted at the end of September. It will be presented as a review of the topic and as a research paper.

In addition to lectures, you will participate in case studies, seminars and management projects. This approach fosters teamwork and complements individual study and student learning.

You will gain a broader understanding of relevant issues through knowledge acquisition, intellectual enquiry, debate, and team/individual research. The course will provide a learning environment that encourages you to explore factors influencing sustainability while at the same time reflecting on your own actions and attitudes, and those of others. Furthermore, several team projects are developed throughout the course, which include: production of a magazine or podcast and organisation of a national conference.

There are two entry points to the programme, either in September or in January.

September entry

Students will study four modules in the autumn term followed by four modules in the spring term, and complete their Research Project by the end of September.

January entry

Students will study four modules in the spring term, complete their Research Project by the end of September, and study four modules in the autumn term.

Modules

• 4038a Integrated Agricultural Systems
• 4040 Sustainable Management of Soil and Water
• 4075 Research Project
• 4080 Development Project Management
• 4081 Agricultural and Rural Policy
• 4201 Poverty and Food Security

Plus choice of THREE elective modules:

• 4202 Sustainable Agricultural Intensification
• 4203 Small Scale Farming and Local Food Supply
• 4082 Natural Resource Management
• 4083 Climate Change and Development
• 4084 Tourism and Development
• 4238 Integrated Organic Systems

Modules will be taught in 10 week blocks.

Career prospects

MSc Sustainable Agriculture and Food Security graduates have gone on to enter production, policy, and research and consultancy careers in the agricultural and food quality sector, within:

• International organisations
• Government departments
• NGOs
• Research institutes
• Universities
• Commercial companies worldwide

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Our course provides specialist skills and knowledge about the most important issues related to the sustainability of agricultural production and food security. Read more

Course overview

Our course provides specialist skills and knowledge about the most important issues related to the sustainability of agricultural production and food security. Our MRes is suitable if you have a strong interest in a specific related topic and are confident that you want to pursue a career in research.

Sustainable agriculture and food security focuses on the availability of food now and in the future: a major concern of scientific and commercial communities world-wide.

The prominence of this subject is driven by an increasing global population, pressure on non-renewable or scarce resources and a need to increase food production whilst minimising the impact on the environment.

The course covers all aspects of food security as outlined by Global Food Security, a multi-agency programme involving the main UK public sector funders of research and training related to food.

Modules

For detailed module information see http://www.ncl.ac.uk/postgraduate/courses/degrees/sustainable-agriculture-food-security-mres/#modules

How to Apply

For course application information see http://www.ncl.ac.uk/postgraduate/courses/degrees/sustainable-agriculture-food-security-mres/#howtoapply

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The University of Birmingham is laying the foundations for brand new food programmes as part of the Food Advanced Training Partnership (Food ATP), a major scheme to ensure the agri-food industry has the key skills needed to meet the challenges posed by national and global food security. Read more
The University of Birmingham is laying the foundations for brand new food programmes as part of the Food Advanced Training Partnership (Food ATP), a major scheme to ensure the agri-food industry has the key skills needed to meet the challenges posed by national and global food security. The partnership joins leading UK institutions in food and agricultural research with the food industry.

Birmingham’s Food team in the School of Chemical Engineering is developing the Food ATP programmes in conjunction with the University of Reading, funded by the Biotechnology and Biological Sciences Research Council (BBSRC), to develop highly skilled food industry leaders of tomorrow.

The University and its partners have developed formal postgraduate qualifications, and offer continuing professional development through taught modules, tailored programmes and active research. The Food ATP academic qualifications will be jointly awarded by the Universities of Birmingham and Reading.

The Food ATP will allow industry professionals to integrate learning from across the food chain from primary production to consumers, through bringing together expertise in a unique training partnership. More than 20 foremost industry partners from across the food industry including Kraft Foods, Waitrose, British Sugar and Sainsbury’s , are steering and shaping the training to ensure industry’s needs are met.

The programme delivers training that crosses traditional skill disciplines within the fields of food and agricultural science, and encourages critical reflection upon existing scientific literature and current state-of-the-art research findings within an original industry-based research project.

The MRes programme is taken on a part-time basis, typically over 2-3 years up to a maximum of six years. The taught modules may be taken in any order agreed with the Programme Director.

The total study requirement for an MRes consists of 6 one-week modules with directed study before and after each week (60 credits over 6 x 10 credit modules) combined with a substantial research project, based in the employing company, equivalent to approximately 12 months of research (120 credits).

About the School of Chemical Engineering

Birmingham has one of the largest concentrations of Chemical Engineering expertise in the UK, with an excellent reputation in learning, teaching and research.
Investment totalling over £3.5 million in our buildings has resulted in some of the best teaching, computing and laboratory facilities anywhere in the UK.
We have achieved an excellent performance in the Research Excellence Framework (REF) – the system for assessing the quality of research in UK higher education institutions. 87% of the research in the School was rated as world-leading or internationally excellent. It was ranked joint fourth overall in the UK for its research prowess and first nationally for research impact.
The enthusiasm that the academic staff have for their research comes through in their teaching and ensures that they and you are at the cutting edge of chemical engineering.

Funding and Scholarships

There are many ways to finance your postgraduate study at the University of Birmingham. To see what funding and scholarships are available, please visit: http://www.birmingham.ac.uk/pgfunding

Open Days

Explore postgraduate study at Birmingham at our on-campus open days.
Register to attend at: http://www.birmingham.ac.uk/pgopendays

Virtual Open Days

If you can’t make it to one of our on-campus open days, our virtual open days run regularly throughout the year. For more information, please visit: http://www.pg.bham.ac.uk

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The world’s climate is rapidly changing due to global warming, and will continue to do so for the decades and centuries ahead. This poses major challenges for future agricultural systems to provide food and other bioresources for the 9 billion people that will occupy the planet by 2050. Read more
The world’s climate is rapidly changing due to global warming, and will continue to do so for the decades and centuries ahead. This poses major challenges for future agricultural systems to provide food and other bioresources for the 9 billion people that will occupy the planet by 2050.

The 1 year MSc in Climate Change, Agriculture and Food Security (CCAFS) provides students with the skills and tools for developing agricultural practices, policies and measures addressing the challenge that global warming poses for agriculture and food security worldwide.

The MSc CCAFS programme is a partnership with the international CGIAR Research Programme on Climate Change, Agriculture and Food Security (CCAFS), which is led by the CGIAR and Future Earth, and currently involves over 700 partners worldwide http://www.ccafs.cgiar.org.

Graduates of the MSc CCAFS programme will be equipped to pursue roles associated with local, national and international efforts to promote sustainable agricultural production, global food security and climate change adaptation.

There is now a growing recognition of how different agriculture systems can contribute to climate change, past and present. Hence, the dual challenge of adapting future agricultural systems to climate change, must also include mitigation of the effects of agriculture on climate change.

The MSc in Climate Change, Agriculture and Food Security (CCAFS) is aimed at students who want to combine scientific, engineering, technical, social or policy skills so that they are better equipped to understand and make significant contributions regarding adaptation and mitigation of climate change impacts on global agriculture and food security.

As the climate change challenge for sustainable development and sustainable business on the planet intensifies, there will be a need in all organisations for personnel skilled in both climate change adaptation and mitigation strategies/approaches for the development of greener economies, agrifood systems and low-environmental footprint supply chains.

Graduates of the MSc CCAFS will be well positioned and competitive for positions in research, policy, enterprise, business, administration and other activities across a wide range of public and private sector institutions internationally. Career mentoring, advice, strategy and facilitation will be provided to all students on the MSc CCAFS to ensure that MSc CCAFS graduates rapidly enter employment in relevant institutions and activities where they can build from their interests, experience and training.

Weblinks:

http://www.plantagbiosciences.org/msc-ccafs
http://www.nuigalway.ie/ccafs/
https://twitter.com/MScCCAFS_NUIG

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- check at. http://www.unipd.it/en/biotecnologie-alimentazione. http://www.unipd.it/en/how-apply. Instructions in English. http://www.unipd.it/en/educational-offer/second-cycle-degrees/school-of-agricultural-sciences-and-veterinary-medicine?ordinamento2011&keyIF0362. Read more

Admission Notice now available

- check at
http://www.unipd.it/en/biotecnologie-alimentazione
http://www.unipd.it/en/how-apply

Instructions in English:
http://www.unipd.it/en/educational-offer/second-cycle-degrees/school-of-agricultural-sciences-and-veterinary-medicine?ordinamento=2011&key=IF0362
.

Biotechnologies for Food Science

In the 2016-2017 academic year, the University of Padova inaugurated a new curriculum of the Master Degree “Biotechnology applied to Food Security and Nutrition” (Second Cycle Degree) entitled “Biotechnologies for Food Science " to be entirely taught in English.
The “Biotechnologies for Food Science " Master degree (MSc) is an interdisciplinary and research-oriented Master of Science Programme and explores how to produce healthier and safer food following a cross-cutting, farm/field-to-fork approach. It is focused on the application of advanced biotechnologies in food production and safety and it is the ideal trait-d’union between the requests of consumers, of producers in the agro-food sector and research applied to production and food-safety.
The course has a strong component on cutting-edge methods, such as genomics, bioinformatics, proteomics, metabolomics, nanotechnologies, all in the context of animal and crop production as well as food quality and safety. Theoretical lessons are mixed with practical training, offering hands-on experience in advanced DNA, RNA, and protein analysis together with substantial lab sessions in bioinformatics. Lectures will deal with food production, hygiene and quality, molecular methods of agro-food analyses, effects of agro-biotech products on human beings and environments. Moreover environmental stresses, disease mechanisms, pathogens and pests will be treated as essential to understand how to protect crop and farm animals and how food might impact on human health: the lectures move across animal infectious disease, immunology, microbiology, plant pests and pathogens as well as abiotic stresses to show how biotechnology might help preventing disease and improve food production. As consumers are increasingly worried about the presence of contaminants in food and on the real origin of what they eat; the Programme includes a course in food toxicology and regulation, and one on traceability for food authentication.
Our Programme is based at the Agripolis campus, where are located four departments of the School of Agriculture and Veterinary Medicine of the University of Padova, all of which contribute to the MSc course, offering the best opportunities for a rich, cross-disciplinary experience in a highly qualified scientific environment.

Who is the MSc candidate?

This programme is open to Italian and foreign students from the EU and abroad, interested in learning and implementing effective value-added practices for the production of high-quality food products both in the EU and in international markets. English knowledge must be minimum at B2 level (CEFR). Applying students might possibly have a three-year Bachelor’s degree in a field connected with the Master’s curriculum. Good background in molecular biology, biochemistry, and microbiology is requested.

How is the programme organised?

Biotechnologies for Food Science is a 2-year Master programme (120 ECTS, equivalent to a Master of Science). Requirements for graduation include courses and preparation and defense of the Master thesis. Students will be encouraged to spend a period of their studies abroad, through Erasmus+ or other local programmes and agreements. Financial support to meet part of the cost for thesis work is granted to best students.
Visit the MSc “Biotechnologies for Food Science” page on the Università di Padova web-site (http://www.unipd.it/en/biotecnologie-alimentazione) for more details.

Teaching methods

Teaching takes place in an international environment and includes lectures and laboratory activities, practical exercises and seminars by experts; opportunities for intensive tutoring and for master thesis-related stages of at least six months duration will be available with outstanding companies in the sector of the food industry or with other relevant organisations in the private or public sphere. The Programme assists students to find suitable internship opportunities with qualified laboratories in Italy and abroad.
Examinations are written or oral and assess students’ participation also through reports, presentations, and group work.

Course structure

During the two-years MSc course students attend the following 12 course units

Applied genomics for animal and crop improvement
Applied Bionformatics
Food Microbiology and Food Microbial Biotechnology
Molecular basis of disease, immunology, and transmissible diseases
Laboratory of advanced DNA, RNA, and protein analysis
Biotechnology for crop production
Epidemiology and risk analysis
Traceability tools for species authentication  
Advanced technologies for the agrifood sector (nanotechnologies, proteomics, metabolomics)
Biotechnology for plant protection
Food toxicology and food regulation
Foreign language (English)

First year
During the first year of the programme the student will acquire knowledge on animal and crop genomics, focusing on the most advanced methods for high throughput genomic analysis (transcriptomics, genome-wide SNP analysis, epigenomics) and on the most recent approaches for selective breeding (genomic selection, genomic prediction). In parallel, the student will learn how bioinformatics tools might be applied to manage large sets of data, how biological data bases are organized and how to link different types of data. Extensive practical training in bioinformatics will be offered with various sessions in a dedicated lab. Food-borne pathogens and the positive role of microorganisms in food processes will be examined in an integrated microbiology course, while the molecular basis of pathology, host-response to infection, epidemiology, and diagnostics of transmissible diseases will form the basis of two courses. A course on biotechnology for crop production will introduce the molecular and physiological basis of crop production. Biotechnological approaches to improve crop yield, with particular attention to fruit production, and to reduce impact of abiotic stresses will examined. Molecular tools for food traceability and an intensive practical lab in DNA/RNA/protein analysis applied to food control will conclude the first year.

Second year
In the second year, the first semester have three courses. One will focus on novel technologies (proteomics, metabolomics, nanotechnology) and their application to food production. A second one will extend knowledge on plant biotechnology exploring advanced technologies for crop disease and pest management. A third one will deal with contaminants in food and food legislation. The second semester is completely dedicated to lab internship. It is possible to join a research lab in the campus or to have a working stage in the private sector.
link to the Campus descriptions:
http://youtu.be/gR4qcWUXvGg

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Discover how to change the food system for the better on this unique MSc in Food Policy at City. From artisanal bakeries to Ministries of Agriculture and the Food and Agriculture Organization of the United Nations. Read more
Discover how to change the food system for the better on this unique MSc in Food Policy at City.

Who is it for?

From artisanal bakeries to Ministries of Agriculture and the Food and Agriculture Organization of the United Nations. Our students come to study the MSc in Food Policy from around the world, across the food landscape and go on to develop their careers in a variety of ways once they graduate.

The course is for students who are passionate about food policy and are open to challenging their own assumptions. We want you to graduate from this Masters with a more disciplined and rigorous approach so you can be more effective in pursuing your passions within the food domain.

Objectives

How does a coconut growing in Malaysia become a coconut drink in the UK? On this programme we explore how policy influences the trajectory of food not just from field to fork but across time and territory.

The MSc in Food Policy is about analysing, researching and informing the future of food policy from the local to global scale. It is run by the Centre for Food Policy, which has pioneered an integrated approach to food policy since 1994.

The ways in which we produce, process, distribute, market, prepare and consume food have important consequences for our health and that of the planet. We look at the positive and negative impacts of food, from the health, environmental, political, socio-economic and cultural perspective.

This Masters promotes genuine interdisciplinary because we think you need to look at the subject from all angles to make the most holistic evaluation. It draws on social sciences (sociology, politics, economics, anthropology, psychology) as well as health sciences and epidemiology. We look at the latest food policy debates and place them in a historical context.

You will be taught by a team of specialist food policy specialists who are leaders in the field. Our academic staff are actively involved in research and in policy-making on the local, national and global stage. Our teaching reflects this engagement.

Students are exposed to conflicting narratives about the problems facing the food system and the best ways to resolve them. We address important questions of our time, such as:
-Are we producing too much or too little food to feed the world population?
-How have we ended up living in a world where there are more overweight and obese people than under-nourished people?
-Why is a third of the food produced globally lost or wasted?
-How can we deal with the massive impact of agriculture on climate change?
-How do lobbyists and the media influence what we eat?

Academic facilities

As a food policy student at City, University of London you can learn from experts at leading institutions across the UK through the Innovative Food Systems Teaching and Learning (IFSTAL) initiative.

Created for postgraduate students, the initiative aims to address an urgent skills shortage in the food industry and tackle systematic failings in the food system by combining resources and knowledge. The network, which is made up of five leading higher education institutions including City and the University of Oxford, gives you the opportunity to take part in research and internship placements during your degree.

When it comes to studying food policy, London is an amazing location. Giving you one of the most sociologically diverse laboratories, it offers a wide range of accessible resources. From the myriad centres of policy and media to the endless range of public events, at City you can become a researcher in a global city and hone your focus towards your own area of interest and/or expertise. As part of the University of London, you can also become a member of Senate House Library for free with your student ID card.

Teaching and learning

We are a passionate and engaged team who will help you understand how to change the food system for the better. You will learn through a mixture of lectures, small group activities, whole class discussions, workshops and independent study. There are a lot of group discussions in class. We encourage you to ask questions, contribute your own experiences and apply your own perspectives to the issues we explore. The programme also encourages a strong peer-to-peer community through social media.

For the distance-learning mode you will be able to watch the lectures online, which are supplemented with written exercises and one-to-one Skype tutorials with the teaching staff.

Assessment

Each taught module is assessed by two pieces of written work. The first is handed in during the middle of term so that you receive useful feedback before moving on to the second assignment. In each case you will choose the topic. You will also be asked to write different kinds of documents (briefing papers, memos, reports as well as essays) that correspond to those you would have to write in policy-making organisations. Then you work on your dissertation, which is a longer (15,000 word) piece of work, enabling you to delve into a food policy topic of your choice in depth. You will gain support from a personal supervisor who is a senior academic from the Centre for Food Policy.

Modules

The course consists of four core taught modules (worth 30 credits each) and a dissertation (worth 60 credits). The dissertation gives you the opportunity to undertake research on a topic of your choice that is relevant to food policy. The course has been designed to enable you to pursue your own interests and passions. In every assignment you have the opportunity to engage with the issues you care about.

The course is flexible to fit in with your work commitments so you can study this Masters on a full-time (one year), part-time (two years) or on a distance-learning basis (two years). The taught modules take place in the first and second terms, and the dissertation starts in the third term and continues until September (December for part-time students). For each taught module there are approximately 10 three-hour teaching sessions. In addition you are expected to undertake around 270 hours of independent study. For the whole programme, you should expect to study for around 1800 hours (35 hours per week for full-time students, 17.5 hours for part-time students).

Taught modules
-FPM001 - Food and public policy (30 credits)
-FPM003 - Food, culture and society (30 credits)
-FPM002 The political economy of food (30 credits)
-FPM004 Food, public health and the environment (30 credits)

Career prospects

We are very proud of our alumni. Our employability stats – the highest within the School – reflect the range of opportunities available to our graduates. For example, our alumni run NGOs and progressive food businesses, work in government and UN agencies, and have established great careers in health advocacy, journalism and academia.

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Cattolica’s Cremona campus (part of Piacenza-Cremona campus) boasts one of the world’s most renowned teams of Agriculture academics, scientists and researchers; a team at the forefront of food innovation and technology, whose expertise extends to developing tracking systems for any product transported across the European Union. Read more
Cattolica’s Cremona campus (part of Piacenza-Cremona campus) boasts one of the world’s most renowned teams of Agriculture academics, scientists and researchers; a team at the forefront of food innovation and technology, whose expertise extends to developing tracking systems for any product transported across the European Union. If you would like to study for a graduate qualification in the world’s fastest growing industry, then a beautiful city in the heart of the Italian food valley will open your doors to the world.

Learning objectives

The Agricultural and Food Economics program will prepare students to analyze the Agri-food system and to operate in the various functional areas of businesses and organizations. The program will develop your professional knowledge and skills with regards to:
● Analyzing traditional problems relating to agricultural markets and food, evaluating the implications of Agri-food and commercial policies

● Managing the liberalization processes and rules of free competition also within an international context

● Analyzing the behavior of final consumers with respect to agricultural and food products

● Understanding the different sectors of the Agri-food system, the vertical relations and the coordination of the various phases of the system (e.g. agriculture, food processing, and food retailing)

● Managing emerging issues in agricultural and food production, including the safety of foodstuffs and the environmental impact of agricultural activities, the role of quality, information and traceability, the management of technical innovations, in particular biotechnology, and of the industrialization of agriculture

● Dealing with corporate and logistical problems that affect business functions according to the peculiarities of agri- business companies.

Career opportunities & professional recognition

Graduates from the Agricultural and Food Economics program have various professional openings in:
● Agri-food corporations (multinational food companies, Small and Medium-Sized Enterprises (SMEs), retail chains)

● Professional associations of agricultural and food companies service and consultancy firms for agricultural and food companies

● Entrepreneurial activities

● Academic or applied research

● International organizations

Curriculum

First year credits
● Management basics (8 ECTS/CFU)

● Technology for food health and safety:
○ Principles of food protection (5 ECTS/CFU)
○ Principles of food hygiene (5 ECTS/CFU)

● Economic fundamentals of the Agri-food system:
○ Economics of the Agri-food system (6 ECTS/CFU)
○ Agricultural and food legislation (4 ECTS/CFU)

● Quantitative methods:
○ Applied statistics for the Agri-food system (6 ECTS/CFU)
○ Applied agricultural and food economics (6 ECTS/CFU)

● Industrial organization (8 ECTS/CFU)

● Financial accounting and business evaluation (6 ECTS/ CFU)

● Optional courses* (8 ECTS/CFU)

● Seminars (1 ECTS/CFU)

Second year credits
● Agricultural and food market institutions (6 ECTS/CFU)

● Agricultural and food marketing (6 ECTS/CFU)

● Economics of agricultural and food markets (8 ECTS/CFU)

● Business planning and control (6 ECTS/CFU)

● Strategy and leadership (6 ECTS/CFU)

● Final dissertation (25 ECTS/CFU)

*Suggested optional courses:

● Topics in Agricultural and Food Economics I (4 ECTS/CFU)

● Topics in Agricultural and Food Economics II (4 ECTS/CFU)

● Cultura e Lingua Italiana (Italian Culture and Language) (only for non-Italian students) (2 ECTS/CFU)

Selected students can attend one or two semesters in the following partner universities:
● Technische Universität München

● University of California, Davis

● University of Connecticut

● North Dakota State University

● Iowa State University

● Wageningen University

Location

Cremona is located in the Lombardy Region, which in itself has over 53,000 agricultural businesses and contributes €113 billion to the Agri-food industry revenue. It is also the most advanced region in Italy with regards to biotechnology, with 78 companies operating in the sector.

The school

The course is organized by SMEA Postgraduate School at Università Cattolica. The School has almost 30 years of experience in graduate education, advanced scientific research and extension, in the field of agricultural and food economics and business.

Job ready

Studying Agricultural and Food Econom- ics in Cremona will give you the precious opportunity to combine the high stan- dard education delivered by our faculty and the managerial approach developed during internships and seminars with distinguished agribusiness company managers.

Global perspective

Università Cattolica offers its students the opportunity to study abroad, both during regular terms and the summer. Our exchange and summer programs allow students to earn credits while studying abroad in one of Cattolica’s prestigious partner institutions.

Candidates need to satisfy the English language proficiency requirement in order to submit their application.

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The "Italian Food and Wine" MSc degree will focus on the understanding, management, promotion and protection of high-value food products, including wine. Read more

MSc Italian FOOD & WINE (ItF&W)

The "Italian Food and Wine" MSc degree will focus on the understanding, management, promotion and protection of high-value food products, including wine.

Programme Summary

In this MSc course, the internationally-recognised Italian food production system is analysed as a model for defining and characterising the individual elements that contribute to the unique value of food products that are inextricably linked to place (terroir) through historic, social and cultural ties. These elements also include more recent developments in technology, nutrition, food safety, diet and health, and sensory science that are at the heart of a growing international demand for terroir-related high-value foods.

The specific learning outcome is a deep understanding of the multi-faceted characteristics that distinguish these foods from others in the marketplace and that can be exploited in products’ valorisation and consumer information strategies both in the EU and international markets. The ultimate objective of this multi-disciplinary program is to train professionals who are well-versed in the complex system of producing high-value foods and wines whose quality is profoundly linked to tradition and place of origin.

Who is the MSc candidate?

This programme is open to Italian and foreign students interested in learning and implementing effective actions for the valorisation of high-quality food products and wines.

What career opportunities does the MSc provide?

Graduates will be expert in the technical and economical management, valorisation and protection of high quality agro-food products - in an export and territorial development-oriented perspective - by using the Italian system as the reference model. He/she will find employment opportunities in quality-oriented agro-food companies, in producers' organizations, and in public and private consultancy companies involved in the protection, valorisation, marketing, consulting, training and communication activities for high-quality agro-food products.
The most relevant positions concern: ii) marketing of high-quality foods and wines, on both the EU and international market; ii) design and implementation of promotion and protection strategies for these products; iii) management of producers' organizations; iv) 'off-trade' and 'on-trade' buying activities, mainly in the international market; v) information on high-quality foods and wines management; vi) planning and management of territorial development strategies based on 'terroir-related' quality agro-food products.

How is the programme organised?

During the two-years MSc course students choose 12 course units – according to their individual background and interest - among the following:

Plant biodiversity and food
Animal biodiversity and food
Quality, processing and sensorial analysis of Italian food
Quality, processing and sensorial analysis of Italian wine
Food microbiology and quality
Food safety and hygiene
Food traceability for food quality
Food, wine and nutrition

Value adding quality schemes and consumer demand
Food and Wine-based territorial valorization and rural development
Quality-oriented Food and Wine management and governance

Consumer behavior
Food, wine and society
Food and Wine history and anthropology
Food and wine: perspectives from abroad

Foreign language (Italian or English)

Teaching includes lectures, laboratory and field activities, practical exercises, and seminars by outside experts that feature a rich variety of relevant case studies of Italian foods and wines. Opportunities for intensive tutoring and for master thesis-related stages of at least six months duration will be available with outstanding companies in this sector of the food industry or with other relevant organisations in the private or public sphere.

Visit the MSc “Italian food and wine” page on the Università di Padova web-site (http://www.unipd.it/en/italian-food-and-wine) for more details.

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MPhil and PhD supervision covers a number of topics supported by research active academic staff. We conduct research in all areas of food and society, including subjects which require collaboration between the social and natural sciences, and translate research into policy recommendations. Read more

Course Description

MPhil and PhD supervision covers a number of topics supported by research active academic staff. We conduct research in all areas of food and society, including subjects which require collaboration between the social and natural sciences, and translate research into policy recommendations.

Our research primarily involves food systems, food consumption and food marketing:
•consumer studies in food, food provisioning and behaviour change
•perceived risk associated with food and food production
•food supply chains and territorial development
•international political economy of food and agriculture
•risk-benefit communication
•acceptance of novel food and technologies within the value chain

Opportunities are available for postgraduate research in the following areas.

Understanding and measuring societal and individual responses to risks and benefits
•food, nutrition and healthy dietary choices
•sustainable consumption and the reduction of food waste
•food safety and authenticity throughout the supply chain
•emerging food technologies

Developing new methodologies for assessing socio-economic impacts of food risks and communication strategies and other public health interventions related to food choice
•systematic review
•evidence synthesis
•systems thinking
•Bayesian networks
•rapid evidence assessment

Employing qualitative and quantitative methodologies to understand attitudes and behaviours related to food
•microbiological food hazards
•personalised nutrition
•food authenticity
•societal and consumer responses to emerging food production technologies
•behaviour change in relation to food
•food waste

Stakeholder analysis and effectiveness of public engagement
•research agenda setting
•policy and governance, in the area of emerging food technologies
•food and agricultural policy issues

Integrating social and natural science into the development of predictive models of food security to provide evidence for policy translation in the agrifood sector.
•Bayesian networks
•systems thinking

Find out more about the work of the Agr-Food and Society research group.

Modules

See our Prospectus online.

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Food is a fundamental human necessity, essential to the sustenance of the human body. At the same time, food may be associated with pleasure, passion, even luxury. Read more
Food is a fundamental human necessity, essential to the sustenance of the human body. At the same time, food may be associated with pleasure, passion, even luxury. Food is also essential to the social body. Who eats what, who eats with whom, and whose appetites are satisfied and whose denied, are all profoundly social dynamics through which identities, relationships, and hierarchies are created and reproduced.

The SOAS MA programme in the Anthropology of Food offers students the opportunity to explore historically and culturally variable foodways, from foraging to industrial agriculture, from Europe and North America to Africa, Asia and South America. The programme asks students to trace the passage of food from plant to palate, and to examine who benefits, and who suffers, from contemporary modes of food production, exchange, preparation, and consumption. Students examine food policy at national and international levels, as well as the role played in its formation by the food industry.

Focus is given to the study of famine and the controversial role of food aid in securing food supplies. Debates over the impact of agricultural biotechnology on agrarian livelihoods and knowledge systems, as well as on the natural environment, are assessed. Movements toward organic agriculture, fair trade, and slow food are also analysed.

An anthropological approach to the study of food draws upon and challenges the perspectives of other disciplines, whether agronomy or nutritional science, economics or law, history or literature. Dependent upon individual interests and experiences, graduates of the programme may pursue research degrees in any number of academic disciplines, or find employment in food-related government ministries, international organizations, development agencies, or non-governmental associations, as well as in the fields of public health, education, and media, or in the catering industry.

Click here for a last of past Dissertation Titles (http://www.soas.ac.uk/anthropology/programmes/maanthoffood/ma-anthropology-of-food-dissertation-titles-2006---present.html)

Click here for Alumni Profiles (http://www.soas.ac.uk/foodstudies/studentprofiles/)

Course teachers Johan Pottier, Harry G. West, and Jakob Klein were awarded the 2009 Excellence in Instruction Award by the Agriculture, Food, and Human Values Society. West was named joint runner-up for the SOAS Director’s Teaching Prize in 2011-2012. The SOAS MA in the Anthropology of Food was named a Finalist in the Best Food Initiative category in the BBC Food & Farming Awards in 2015.

Scholarships:
Applicants for the MA Anthropology of Food may be eligible to apply for Scholarships and Bursaries (http://www.soas.ac.uk/registry/scholarships/).

Visit the website http://www.soas.ac.uk/anthropology/programmes/maanthoffood/

Programme Structure Overview

The programme consists of four units in total: three units of examined courses and a one unit dissertation of 10,000 words.

Core Courses:
- The Anthropology of Food - 15PANC013 (1.0 unit).

- Dissertation in Anthropology and Sociology - 15PANC999 (1.0 unit). This is a 10,000 word dissertation on a topic agreed with the Programme Convenor of the MA Anthropology of Food and the candidate’s supervisor.

- Additionally all MA Anthropology students 'audit' the course Ethnographic Research Methods during term 1 - this will not count towards your 4 units.

Foundation Course:
- Theoretical Approaches to Social Anthropology - 15PANC008 (1.0 unit). This is compulsory only for students without a previous anthropology degree.

Option Courses:
- The remaining unit(s) of your programme, either 1 unit of option courses (if taking Theoretical Approaches to Social Anthropology) or 2 units (if exempted from Theoretical Approaches to Social Anthropology), may then be selected from the Option Courses list below.

- Your 1 or 2 total units may be made up of any combination of 0.5 or 1 unit option courses.

- However, courses without a "15PANxxxx" course code are taught outside of the Anthropology Department. No more than 1 unit in total of these courses may be selected.

- Alternatively, one language course may be taken from the Faculty of Languages and Cultures.

Programme Specification 2012/2013 (pdf; 147kb) - http://www.soas.ac.uk/anthropology/programmes/maanthoffood/file39766.pdf

Destinations

For more information about Graduate Destinations from this department, please visit the Careers Service website (http://www.soas.ac.uk/careers/graduate-destinations/).

Find out how to apply here - http://www.soas.ac.uk/admissions/pg/howtoapply/

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In this century, food security and the need to develop sustainable agriculture will become dominant issues affecting the whole world. Read more
In this century, food security and the need to develop sustainable agriculture will become dominant issues affecting the whole world. The global population is projected to increase dramatically from 7 to 9 billion in the next 30 years, causing an unprecedented demand for food and increased pressure on land. The aim of this Food Security Degree is to provide you with knowledge and skills relating to the broad topic of food security, incorporating socio-economic, animal and crop aspects.

Why this programme

-This exciting Food Security MSc is taught through collaboration between academics with world class expertise in diverse aspects of food security.
-It discusses the demographic, social and economic issues, the challenges of achieving sustainable agriculture and presents the factors affecting food production from crops and animal sources.
-The programme will include guest lectures on a range of topics and site visits.
-Students will acquire knowledge of technology transfer and commercialisation.
-Students will gain practical laboratory skills in molecular biology and in genetic modification.
-Students will undertake a project that will develop their investigative skills and their ability to critically appraise and integrate information from different sources.
-A key feature of this Food Security Degree is that it provides a very broad perspective on Food Security.

Programme structure

We welcome students from diverse educational backgrounds and we anticipate that many will be unfamiliar with all the topics in this programme. Therefore the courses will provide a general introduction to each topic and, in addition, we offer optional lectures to bring students with different backgrounds ‘up to speed’ in subjects they may not have encountered previously.

The programme starts with a discussion of fundamental issues in food security and subsequently expands on key topics, including animal food, crop improvement and the importance of insects in agriculture. You will acquire practical laboratory skills as well as the ability to critically evaluate publications and will learn about commercial issues relating to food production. Finally, you will undertake an investigative project.

The Programme comprises 11 courses:
-Introduction to Food Security
-Food Security Fundamentals: food of animal origin
-Food Security Fundamentals: crops
-Role of Insects in Food Security
-Molecular Lab Skills
-Global Animal Production
-Quantitative Methods
-Plant Genetic Engineering
-Crop Biotechnology Applications
-Technology Transfer and Commercialisation
-Food Security Project

Teaching Methods
Most courses are taught through lectures and tutorials, in which there will be discussion of key concepts and training in the critical appraisal of published information. In addition, some courses include guest lectures and site visits. The course on Technology Transfer and Commercialisation of Bioscience Research will include workshop sessions. Two courses provide training in laboratory skills: Molecular Lab Skills and Plant Genetic Engineering. The project will involve an independent investigation of a selected topic in food security under supervision from an expert in the field.

Career prospects

Food security is a major challenge of this century and hence there will be opportunities to develop careers in several areas. Career prospects includeworking in Agri-industry, research institutes, government advisory, international advisory, media and research positions.

The breadth of knowledge, understanding and skills you will acquire in this Masters Programme will help you obtain employment or undertake research in the food security sector.

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This course embraces the implications of food safety and quality management against the backdrop of food authenticity and sustainability within an increasingly globalised food industry. Read more
This course embraces the implications of food safety and quality management against the backdrop of food authenticity and sustainability within an increasingly globalised food industry. You will gain an in-depth understanding of regional, national, and international standards in regulatory processes, and the role of public institutions and policy makers in delivering safe, quality foods to consumers.

This course is designed for graduates and those working in the agri-food industries who are seeking to advance their knowledge and understanding of food safety and quality management, and progress their professional careers.

Structure

The course may be studied full-time over 12 months or part-time over two years.

You will study eight modules, followed by the Research Project, carried out over the summer to be submitted in September. It will be presented as a review paper and as a research paper.

If you do not wish to undertake the Research Project may choose to take a Postgraduate Diploma following successful completion of eight modules.

You will learn through a combination of lectures, guest speakers, group workshops and seminars, case studies, individual and student-led research, group projects, and field studies

Students are encouraged to participate in the RAU Enterprise Scheme where they can develop their entrepreneurial skills towards starting their own business.

This course is available to start in either September or January.

September entry

Students will study four modules in the autumn term followed by four modules in the spring term, and complete their Research Project by the end of September.

January entry

Students will study four modules in the spring term, complete their Research Project by the end of September, and study four modules in the autumn term.

Modules

• 4014 Food Chain
• 4075 Research Project
• 4206 Fundamentals of Food Science
• 4207 Systems for Food Safety Management
• 4209 Sustainability and the Food industry
• 4228 New Product Development (NPD) in the Agri-Food Industry
• 4237 The Politics and Policies of Food Assurance

Plus choice of TWO modules, selected from:

• 4040 Sustainable Management of Soil and Water
• 4084 Tourism and Development
• 4110 Fisheries and Aquaculture Management
• 4201 Poverty and Food Security
• 4211 Global Red Meat Chains
• 4212 Global White Meat Chains
• 4213 Global Dairy Food Chain
• 4238 Integrated Organic Systems

Modules will be taught in 10 week blocks.

Assessment

Modules are assessed through written examinations and coursework, including case study analysis, essay writing, oral and poster presentations, and assessed seminars. For the new product development (NPD) module, students are assessed against a food product which they develop and produce in small teams. To complete this module, students are given training in the CIEH Level 2 Award in Food Safety for Manufacturing, which is beneficial to them post-graduation.

Career prospects

Graduates will be equipped with the education and industry experience to progress their career and become food safety and quality management professionals within:

• An international institution – UN (World Food Programme), IFAD, FAO, IFPRI etc.
• Government and statutory bodies – Defra, DflD, FSA etc.
• Business and industry – major agricultural and food supply companies, consultancy
• NGOs – local food associations, aid and development organisations
• Academia and research – lecturer, PhD

How to apply

For information on how to apply, please follow this link: https://www.rau.ac.uk/STUDY/POSTGRADUATE/HOW-APPLY

Funding

For information on funding, please view the following page: https://www.rau.ac.uk/study/postgraduate/fees-and-funding/funding

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The Food Science Program offers opportunities for advanced study and research leading to M.Sc. and Ph.D. degrees in the areas of Food Chemistry and Biochemistry, Food Process Science, Food Microbiology, Food Safety and Toxicology, Food Biotechnology, Food Quality Evaluation and Wine Biotechnology. Read more
The Food Science Program offers opportunities for advanced study and research leading to M.Sc. and Ph.D. degrees in the areas of Food Chemistry and Biochemistry, Food Process Science, Food Microbiology, Food Safety and Toxicology, Food Biotechnology, Food Quality Evaluation and Wine Biotechnology.

Graduate training in Food Science normally involves a combination of courses in both basic and applied sciences, with research leading to a thesis. Students are encouraged to publish their research results in refereed journals.

Coursework is selected in consultation with the student’s supervisory committee and includes graduate courses in food science and from other disciplines relevant to each student’s research area.

Quick Facts

- Degree: Master of Science
- Specialization: Food Science
- Subject: Agriculture and Forestry
- Mode of delivery: On campus
- Program components: Coursework + Thesis required
- Faculty: Faculty of Land and Food Systems

Research focus

Opportunity for advanced study and research in food chemistry and biochemistry, food process science, food microbiology, food safety and toxicology, food biotechnology, food quality evaluation and wine biotechnology.

Career Prospects

Graduates of our program have gone on to pursue successful careers in academia and research at universities, colleges and government research centres, or as quality assurance and research & development scientists or managers in the food industry, analytical testing laboratories and consulting companies.

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Taught in both English and French over two years, this course develops in-depth knowledge of European local and regional food production, its economic and environmental impact and how these foods can be marketed to a global consumer. Read more
Taught in both English and French over two years, this course develops in-depth knowledge of European local and regional food production, its economic and environmental impact and how these foods can be marketed to a global consumer. Students learn how to develop and market food products whose typical features are the result of various factors such as geographical origin, history and the culture of a country or region. Students will acquire scientific and technical knowledge to develop these food products as well as skills to promote and market them.

The course

Harper Adams has been involved in the education and training of food industry undergraduates and graduates for many years. Selected by a European consortium of universities to be their UK partner institution Harper Adams offers a PgC in Agricultural Management for the Food Supply Industries to students enrolled on the European Masters in regional Food Production and Global Marketing and spending a proportion of their studies at Harper Adams. This PgC award forms part of the European MSc programme which is awarded and managed by ESA University in Angers, France. Harper Adams is very proud to be part of the European Masters in Regional Food Production Global Marketing course to its portfolio. Based on extensive food industry experience across Europe and current industry contact, this course addresses many of the contemporary issues facing the European food industry. It is designed to meet the requirements of those wishing to join the food industry at management level with accelerated career progression.

Taught in both English and French over two years, this course develops in-depth knowledge of European local and regional food production, its economic and environmental impact and how these foods can be marketed to a global consumer. Students learn how to develop and market food products whose typical features are the result of various factors such as geographical origin, history and the culture of a country or region. Students will acquire scientific and technical knowledge to develop these food products as well as skills to promote and market them. The learning method builds upon close links between the teaching staff of partner universities and the food industry to design a course addressing the challenges of marketing local and regional products on a global scale.

How will it benefit me?

The course aims to develop student knowledge of food production through sustainable agriculture, sourcing, manufacturing and marketing across many different food product categories in relation to country specific considerations and the global market. In so doing it produces students with specialist knowledge who learn to apply this through industry case studies and a professional project. Students are placed in production companies, trading companies, consultancy firms, technical or research institutions, laboratories or certification bodies in the final semester. The combination of in-depth knowledge and practical application makes for highly employable individuals.

To find out more visit http://www.masterfoodidentity.com

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