• Xi’an Jiaotong-Liverpool University Featured Masters Courses
  • Northumbria University Featured Masters Courses
  • University of Derby Online Learning Featured Masters Courses
  • Birmingham City University Featured Masters Courses
  • University of Bristol Featured Masters Courses
  • University of Surrey Featured Masters Courses
  • Ulster University Featured Masters Courses
London Metropolitan University Featured Masters Courses
Cranfield University Featured Masters Courses
Nottingham Trent University Featured Masters Courses
University of Leicester Featured Masters Courses
University of Bath Featured Masters Courses
"dairy"×
0 miles

Masters Degrees (Dairy)

We have 45 Masters Degrees (Dairy)

  • "dairy" ×
  • clear all
Showing 1 to 15 of 45
Order by 
Changes and innovations in the international dairy sector. The Master IDCM focuses on farms delivering milk of sufficient quantity and excellent quality in a profitable manner while adhering to quality and safety requirements of the chain. Read more

Changes and innovations in the international dairy sector

The Master IDCM focuses on farms delivering milk of sufficient quantity and excellent quality in a profitable manner while adhering to quality and safety requirements of the chain. IDCM is suitable for candidates interested in modern and highly developed dairy chains, and the Netherlands’ dairy industry is used as example for innovations. It also focuses on milk processing from the perspective of processing companies, collaborating with stakeholders in the chain or supporting the chain. “Innovative” stands for creativity in dealing with complex situations such as: developing scenarios for farms and the sector as a whole for uncertainties as opposed to traditional advisory services; developing strategies for changing circumstances; innovative technologies in production, processing and in chain governance; and the establishment of farms in new countries or new areas.

The educational programme will make use of cases from dairy countries with a high reputation as well as from countries in transition. It is all about the international dairy industry and providing a reliable and sufficient volume of quality milk. The programme is primarily aimed at mid-career dairy professionals involved in management or co-ordination.

Competences

Upon graduating, you will be able to:

• identify innovative needs in (inter)national dairy chain projects and processes

• advise on dairy business development

• facilitate dairy chain governance towards sustainability and efficiency

• mainstream policy development for inclusive dairy value chains

• manage quality assurance in the dairy chain

• conduct applied research in a dairy value chain

• communicate effectively and convincingly in a varying multicultural sector

• apply an independent and creative learning attitude in a continuously changing international business environment

Career opportunities

The programme offers career opportunities through dairy production and chain innovations as well as capacity to facilitate processes of change in the international dairy sector. Both qualities are essential for the three job profiles for which this Master is intended: the dairy farm manager, who is responsible for overall management and supervision of employees and communication with experts; the dairy farm advisor, who advises on innovations that lead to increased governance, efficiency and sustainability of a company in the chain or of the entire chain; the dairy chain facilitator, who works for a processing enterprise. The enterprise is huge and in control of collecting quality milk from farmers and process milk for the market.

Scholarships

Our Master programmes are eligible for the Orange Knowledge Programme (OKP), formerly the Netherlands Fellowship Programme. The Orange Knowledge Programme (OKP) is targeted at professionals from selected developing countries who, after their studies in the Netherlands, will be able to further develop and strengthen the organisations at which they work. Master of Innovative Dairy Chain Management (MSc) is taught at our VHL location in Leeuwarden. The language of instruction is English.



Read less
University College Cork (UCC), in association with Teagasc, has developed a part-time, blended-learning Postgraduate Certificate in Dairy Technology and Innovation. Read more
University College Cork (UCC), in association with Teagasc, has developed a part-time, blended-learning Postgraduate Certificate in Dairy Technology and Innovation. This level 9 qualification is part-time and is tailored to dairy industry needs and delivered online and by block-release to suit the seasonal nature of the dairy industry. The programme runs from September - December and January-March.

Visit the website: http://www.ucc.ie/en/ckp16/

Course detail

Applicants will be BSc graduates with a food science, nutritional sciences or biological/life sciences background, ideally who are currently working in the dairy industry, or dairy industry personnel with UCC’s Level 7 Diploma in Food Science and Technology.

All students must have access to a high-speed broadband internet connection and basic computing skills, including access to and some proficiency in Microsoft Excel. This is an intensive Level 9 programme and considerable commitment from students is expected.

Format

The Postgraduate Certificate in Dairy Technology and Innovation is a blended-learning part-time programme running for one academic year.

Students take modules to the value of 30 credits as follows:

FS6201 Milk production and quality (5 credits)
FS6202 Dairy chemistry (5 credits)
FE6502 Trends and dynamics across dairy markets (5 credits)
FS6203 Dairy processing technology (5 credits)
MB6201 Dairy microbiology (5 credits)
FE6501 Business processes across the supply chain (5 credits)

Assessment

In addition to formal end-of-semester exams, students will be assessed on a continuous basis throughout the year through in-class tests and various assignments

Careers

In line with the development of a knowledge economy this qualification will enable and empower dairy industry personnel and those wishing to join the industry to implement best practice, embrace new technological developments in dairy processing.

Jobs include: production, quality control, quality assurance, R&D.

How to apply: http://www.ucc.ie/en/study/postgrad/how/

Funding and Scholarships

Information regarding funding and available scholarships can be found here: https://www.ucc.ie/en/cblgradschool/current/fundingandfinance/fundingscholarships/

Read less
Project title. Residency and Masters Programme in Dairy Herd Health. Principal supervisor. Professor Martin Green. Other supervisors. Read more

Project title: Residency and Masters Programme in Dairy Herd Health

Principal supervisor: Professor Martin Green

Other supervisors: Supervisors will be drawn from our team of specialist researchers and clinicians, dependent on the clinical and research interests of the successful applicant. Potential applicants are encouraged to contact Professor Martin Green ( or John Remnant () in the first instance.

Background: The School of Veterinary Medicine and Science (SVMS) undertakes research on many key aspects of companion animals and livestock health and production. Research at the School is integrated into the University structure with established world class research in biomedical sciences within the other University Schools. Research undertaken at the School is relevant to both Veterinary Medicine and Science and Comparative and Human Medicine.

Project description:

We are seeking an enthusiastic veterinary surgeon dedicated to the future of farm animal production medicine to undertake a three year clinical residency programme within the Dairy Herd Health Group at Nottingham Veterinary School. The successful applicant will join a team of over twenty research-led specialist clinicians and post graduates working on dairy herd health and sheep flock health and production medicine. The core remits of the group are to develop and advance clinical excellence, undertake world class research and transfer knowledge to the industry to promote outstanding health, welfare and productivity in cattle and sheep.

The successful applicant will be based at the School of Veterinary Medicine and Science and will undertake clinical work at our associate farm animal practices. The residency programme will comprise a combination of farm animal practice (50% of role), specialist training, clinical research and informal undergraduate teaching and will lead to a Masters degree in Veterinary Medicine (MVM). Additionally, as the School is an approved training centre for the European College of Bovine Health Management, the residency programme could lead in whole or in part to the European Diploma. 

Further information and Application

Applicants must have attended an EAEVE approved veterinary School, be a member of the Royal College of Veterinary Surgeons (or hold a veterinary degree qualifying them for membership) and hold a valid UK driving licence. Whilst more recent graduates may be considered, a minimum of two years in mixed or farm animal practice would be considered advantageous.

 

Further information on our group is available on our website (http://www.nottingham.ac.uk/research/groups/population-health-and-welfare/index.aspx). Potential applicants are invited to contact Professor Martin Green or John Remnant (01159 516791; ) for further information and informal discussion.

Candidates should apply online http://www.nottingham.ac.uk/pgstudy/how-to-apply/apply-online.aspx and include a CV. Any queries regarding the application process should be addressed to Postgraduate Admissions Officer, (email: )

Start Date:

1st July 2018 (or as soon as possible thereafter).

Closing date:

The position will be filled when suitable candidates have been identified. Early application is strongly encouraged.

Eligibility for Funding

The position will receive a tax free stipend of £24,284 per annum. Fees are paid, the position is only open to UK or EU applicants due to fee restrictions.



Read less
UCC has a history of nearly a century of teaching and research in the food sciences and is amongst Europe’s largest multidisciplinary education and research institutions with world-class academics working in all aspects of the food area. Read more
UCC has a history of nearly a century of teaching and research in the food sciences and is amongst Europe’s largest multidisciplinary education and research institutions with world-class academics working in all aspects of the food area. Our first-rate facilities include extensive and well-equipped laboratories and a large pilot plant with excellent dairy, meat and bakery facilities in addition to a modern pilot-scale brewery.

Course Details

The MSc (Food Science) is a full-time taught postgraduate programme running for 12 months from the date of first registration.

Format

Modules will be chosen with the approval of the Programme Board depending on the student's background.

Part 1 - Taught modules

Students take 60 credits as follows:

- Core Modules -

Students take 15 credits:

PG6001 STEPS - Scientific Training for Enhanced Postgraduate Studies (5 credits)
FS6101 Library Project in Food Science (10 credits)

- Elective Modules -

Student take 45 credits from the following:

FE6101 Food Business: Markets and Policy (5 credits)
FS6105 Material Science for Food Systems (5 credits)
FS6106 Advanced Topics in Dairy Biochemistry (5 credits)
FS6107 Advances in the Science of Muscle Foods (5 credits)
FS6108 Advances in Food Formulation Science and Technology (5 credits)
FS6103 Novel Processing Technologies and Ingredients (5 credits)
FS6120 Cheese and Fermented Dairy Products (5 credits)
FS6121 Meat Science and Technology (5 credits)
MB6114 Hygienic Production of Food (5 credits)
NT6102 Human Nutrition and Health (5 credits)
NT6108 Sensory Analysis in Nutrition Research (5 credits)

Depending on background of the student, the Programme Board may decide to replace some of the above modules to a maximum of 15 credits from:

FS3602 Chemistry of Food Proteins (5 credits)
FS3605 Macromolecules and Rheology (5 credits)
FS4603 Advanced Analytical Methods (5 credits)
FS4606 Cereals and Related Beverages (5 credits)
FS4014 Food Product Development and Innovation (5 credits)
MB4611 Microbial Food Safety (5 credits)

Students who pass Part 1 and achieve a minimum aggregate of 55% are eligible to progress to Part 2. Students who pass Part 1 but who fail to meet the minimum progression standards, or who choose to exit the programme, will be conferred with the Postgraduate Diploma in Food Science.

Part 2

FS6102 Dissertation in Food Science (30 credits)

Assessment

The taught modules of this course are assessed by examination in Winter, Spring and Summer. The research aspect is assessed on the quality of a substantial written dissertation.

Careers

On completing this course, you will be able to:

- conduct original research in food science
- demonstrate an understanding of scientific literature
- apply critical thinking and problem-solving skills in food science
- explain the techniques used in food research, in both principle and practice
- communicate effectively with the food industry and with society at large
- show a comprehensive understanding of current food consumer and food industry trends

How to apply: http://www.ucc.ie/en/study/postgrad/how/

Funding and Scholarships

Information regarding funding and available scholarships can be found here: https://www.ucc.ie/en/cblgradschool/current/fundingandfinance/fundingscholarships/

Read less
Wageningen University & Research is one of the leading centres in Food Science and Technology in Europe and the world. The history of the Food Technology programme at the university goes back more than 50 years; it is considered to be one of the best and most innovative programmes in its field in Europe. Read more

Wageningen University & Research is one of the leading centres in Food Science and Technology in Europe and the world. The history of the Food Technology programme at the university goes back more than 50 years; it is considered to be one of the best and most innovative programmes in its field in Europe.

Study programme

Wageningen (the Netherlands, 40.000 inhabitants, 10.000 students) is one of the leading areas for Food Technology and Nutrition in the world. Besides the many groups within Wageningen University & Research working on Food Science and Nutrition, there are also numerous companies and research institutes in Wageningen.

On the Programme of Food Technology page you can find the general outline of the programme and more detailed information about courses, theses and internships.

Specialisations

Within the master's programme you can choose one of the following Specialisations to meet your personal interests.

Your future career

Graduates of the Food Technology programme generally find a job in either one of the food industries, the government, universities or institutes. Around 10% of the graduates will pursue a PhD degree. Below you can find several stories of graduates Food Technology about their job. Read more about career perspectives and opportunities after finishing the programme.

Related programmes:

MSc Food Quality Management 

MSc Food Safety

MSc Biotechnology 

MSc Nutrition and Health



Read less
The Higher Diploma in Food Science and Technology will provide you with an excellent education in various aspects of food science, food technology and food microbiology. Read more
The Higher Diploma in Food Science and Technology will provide you with an excellent education in various aspects of food science, food technology and food microbiology.

Subjects that you will cover during the course include:

- food proteins
- food fats
- food macromolecules
- sensory science
- food packaging
- food processing and preservation
- food microbiology

UCC has a 100-year history of teaching and research in the food sciences and is currently one of Europe’s largest multidisciplinary education and research institutions. You will be taught by world-class academics who work in all aspects of food science.

Our first-rate facilities include extensive and well-equipped laboratories and a large pilot plant with excellent dairy, meat and bakery facilities, in addition to a unique pilot-scale brewery.

Visit the website: http://www.ucc.ie/en/cko06/

Course Details

On successful completion of this course, you will be able to:

- apply the principles of food chemistry and technology and food microbiology to food systems
- demonstrate an ability to perform selected techniques in food analysis
- develop the capacity to undertake lifelong learning
- communicate effectively with the food industry and with society at large.

Format

The course is one year full time, or two years part time.

Students take taught modules to the value of 60 credits as follows:
FS3002 Chemistry of Food Proteins (5 credits)
FS3003 Chemistry and Technology of Oils and Fats (5 credits)
FS3004 Sensory Analysis, Flavour and Colour (5 credits)
FS3005 Macromolecules and Rheology (5 credits)
FS3006 Food Processing and Preservation (10 credits)
FS3007 Dairy Product Technology (5 credits)
FS3008 Fundamentals of Food Packaging (5 credits)
FS3012 Library Project (10 credits)
MB3003 Food and Industrial Microbiology I (5 credits)
MB3014 Food and Industrial Microbiology II (5 credits)

Assessment

Assessment is principally by end-of-semester written examinations. There are also some elements of continuous assessment.

Careers

On successful completion of this course, you will have a solid foundation in food science. You will also understand the principles and practical application of the processing and preservation technologies used in the food industry. You can use your knowledge as a basis for further study or for employment in food-related industries.

How to apply: http://www.ucc.ie/en/study/postgrad/how/

Funding and Scholarships

Information regarding funding and available scholarships can be found here: https://www.ucc.ie/en/cblgradschool/current/fundingandfinance/fundingscholarships/

Read less
This programme is designed for preparation of wide profile food science specialists both for food industry and the companies performing research of food products and development of new products enriched by advanced natural antioxidants, antimicrobial substances, rheological characteristics and texture of various components. Read more

This programme is designed for preparation of wide profile food science specialists both for food industry and the companies performing research of food products and development of new products enriched by advanced natural antioxidants, antimicrobial substances, rheological characteristics and texture of various components. The first and most modern in Lithuania Food Science and Technology Competence Centre facilitates students’ research and applied competences using four unique semi-industrial lines of food technologies (bread, beer, meat, fish, dairy products).

The Master+ model offers either to masterpiece in the chosen discipline by choosing the Field Expert track or to strengthen the interdisciplinary skills by choosing the Interdisciplinary Expert track emphasising managerial skills or a choice of a different competence to compliment the chosen discipline and achieve a competitive advantage in one’s career.

Why @KTU?

Internationally known research

KTU research in food science has been recognised internationally driven by the leading professors G. Juodeikienė, R. Ventskutonis and D. Leskauskaitė.

The first Food Science and Technology Competence Centre in Lithuania

The first and most modern Food Science and Technology Competence Centre in Lithuania is active at KTU since 2010; four unique semi-industrial lines of food technologies (bread, beer, meat, fish, dairy products) are installed at the centre.

Master+

Master+ model offers either to masterpiece in the specialisation or to strengthen managerial/interdisciplinary skills by choosing individual set of competencies required for career.

MA+

Master+ is a unique model within a chosen MSc programme

The Master+ model offers either to masterpiece in the chosen discipline by choosing the Field Expert track or to strengthen the interdisciplinary skills in addition to the main discipline by choosing the Interdisciplinary Expert track providing a choice of a different competence to compliment the chosen discipline and achieve a competitive advantage in one’s career.

Students of these study programmes can choose between the path of Field Expert and Interdisciplinary Expert. Selection is made in the academic information system. Each path (competence) consists of three subjects (18 credits) allocated as follows: 1 year 1 semester (autumn) – first subject (6 credits), 1 year 2 semester (spring) – second subject (6 credits), 2 year 3 semester – third subject (6 credits). A student, who chooses a path of the Field Expert, deepens knowledge and strengthens skills in the main field of studies. The one, who chooses a path of the Interdisciplinary Expert, acquires knowledge and skills in a different area or field of studies. Competence provides a choice of alternative additional subjects.

  • Field Expert (profound knowledge and skills in the area, required for solution of scientific research tasks);
  • Interdisciplinary Expert: 
  • (fields of different knowledge and skills are combined for solution of specific tasks);

Acquisition of the competence is certified by the issue of KTU certificate and entry in the appendix to the Master’s diploma. In addition, students can acquire an international certificate (details are provided next to each competence).

Competences are implemented by KTU lecturers – experts in their area – and high level business and public sector organizations; their employees deliver lectures, submit topics for the student’s theses, placement-oriented tasks for the projects, etc.

Career

Student’s competences:

– Development of new food products and technologies: healthy food, food additives and supplements, impact of food products on health, biotechnologies, organisation of production of food and catering products, innovative technological processes, their management, optimisation and improvement

– Food safety and quality: control systems and legislation, chemical and microbiological hazard, analysis, control and traceability of risk factors, establishment and assurance of quality standards

– Scientific research: analytical, modelling and experimental research while solving modern problems of food science and safety, analysis and interpretation of results, development and research of innovative food products corresponding to the needs of consumers and latest nutrition science recommendations

Student’s skills:

– Able to plan, organise and perform scientific and applied research in the areas of food science and safety, apply modern methods and equipment of instrumental analysis , analyse, critically assess and summarise research results, provide conclusions on quality and safety of food products, biological, chemical and other hazards in food and procedures for their elimination

– Able to develop, install and manage innovative food processing technologies, solve tasks of development, research and control of new products based on the latest achievements in food science and safety

– Able to install food safety and quality control systems, execute control of quality and safety of raw materials and products, and production, provide consultations, coordinate new projects for improvement of quality and safety of food products, create and develop original ideas and methods while solving the issues of impact of food products on human health

– Able to work effectively as a member or leader of inter-field and interdisciplinary teams, present work results orally and in writing, make innovative technological, engineering and economic solutions considering their impact on the public and environment



Read less
The University of Liverpool Bovine Reproduction PGDip is a two-year part-time postgraduate course. Students study a selection of modules and complete a 10,000 dissertation in order to graduate with a Postgraduate Diploma. Read more

The University of Liverpool Bovine Reproduction PGDip is a two-year part-time postgraduate course.

Students study a selection of modules and complete a 10,000 dissertation in order to graduate with a Postgraduate Diploma.

This two year part-time master's level programme is known as the Diploma in Bovine Reproduction continuing the tradition started when the programme commenced in the 1980’s and reflects the academic comparability to Royal College of Veterinary Surgeons (RCVS) Diploma qualifications. The qualification is recognised by both the RCVS and European College of Animal Reproduction (ECAR). It provides postgraduate education in an important aspect of the bovine health. The overall aims of the programme are to enable veterinary surgeons in regular contact with cattle to:

achieve a widely-based and deep understanding of bovine reproduction, which will enable them to provide sound scientific advice to the cattle industry;

develop appropriate skills; and

maintain a critical approach to their own work.

The programme is modular in structure, with eight residential weeks spaced over two years. Learning methods include lectures, demonstrations, videos, practical work, discussions, field visits and directed reading. Participants will be expected to satisfy essay and work based continual assessments for each module during the course; to pass written, practical and oral examinations of the final module at the end of the programme; and to present a dissertation, not exceeding 10,000 words, before the award of the Diploma.

Guidance is given by staff of the University of Liverpool and by invited contributors, each a recognised authority in a specialised field. Teaching takes place mainly at Leahurst, the University of Liverpool’s rural campus.

Although mainly restricted to the study of reproduction in cattle, the programme includes reference to other species to establish biological principles or to illustrate concepts for which information is not available in cattle and also covers key areas impinging on fertility such as nutrition and infectious disease.

Module Code Module Title Credits

Module DBRM611 Normal Non-Pregnant Female 15

Module DBRM612 Nutrition and Fertility 15

Module DBRM613 Fertility in Post-Partum Period 15

Module DBRM614 The Male 15

Module DBRM615 Genetics 15

Module DBRM616 Early Pregnancy 15

Module DBRM617 Late Pregnancy and Parturition 5

Module DBRM618 Synopsis and the Future 15

Module DBRM621 Dissertation 60

Key Facts

RAE 2008

In the latest Research Assessment Exercise, 45% of the School’s research activity was deemed world-leading or internationally excellent and a further 45% internationally recognised.

Facilities

The School has two bases: the University’s main campus in Liverpool and the Leahurst campus in Wirral. Leahurst has highly equipped research laboratories, which are shared with the research institutes of the Faculty of Health and Life Sciences, as well as being home to the Philip Leverhulme Equine Hospital, the Farm Animal Practice and the Small Animal Teaching Hospital.

Our clinics provide numerous cases for clinical investigation, as do our co-operating veterinary surgeons in private practice. The School also has excellent relationships with farming enterprises and Chester Zoo.

Individual topics within the DBR are also offered as CPD for those who do not wish to attend the whole programme.

Why School of Veterinary Science?

Excellent reputation

The DBR has been successfully completed by over 100 vets whilst working in full time clinical practice. It has an academic and support structure proven to achieve a high completion rate whilst maintaining academic rigour validated by RCVS and ECAR external observers.

Many leading cattle clinicians have obtained the qualification and feedback from past students is excellent.

Consistently strong League Table and National Student Survey performance

Veterinary Science at Liverpool is consistently highly rated in The Times Good University Guide (rated 2nd in the UK in 2011), the Complete University Guide (rated 1st in the UK 2011), and in the National Student Survey (rated first or second for several years).

Collaboration across academic disciplines

Our staff work closely with colleagues from medicine, life sciences, and the Liverpool School of Tropical Medicine, not only on animal disease and welfare, but on human health too – taking a ‘one health’ approach from long before the phrase was invented. We also collaborate with colleagues from social sciences to exploit fully the comparative nature of veterinary science. This greatly extends the postgraduate study and research opportunities at Liverpool.

Wide coverage across the postgraduate programmes

The School of Veterinary Science at the University of Liverpool provides excellent postgraduate scientific and clinical training, from population to whole animal studies to the molecular level.

Recognised by the European College of Animal Reproduction

Successful reproduction is the cornerstone of the dairy industry. The DBR has been rin for nearly 30 years and has been completed by some of the leading farm animal vets practicing in the U.K. They have also contributed back into the course to maintain its relevance to modern Cattle Practice.

The DBR is recognised as a Diploma level qualification by RCVS and a recognised training course by the European College of Animal Reproduction.

Career prospects

Course participants are in employment as veterinary surgeons and most become employed in specialist private practice. Some have moved to academia internationally.

Many practices are using the fact they have DBR holders and support such study when advertising for new staff and to gain farmer clients. Candidates use the qualification as a springboard to specialisation.

Funding

The following postgraduate funding may be available to study the Bovine Reproduction PGDip at The University of Liverpool.

UK postgraduate loans:

(English and Welsh postgraduate loans are not currently available for Postgraduate Diploma courses.)

Funding from FindAMasters:



Read less
The Graduate Diploma in Agriculture is particularly appropriate for students who are re-directing their careers towards agriculture. Read more
The Graduate Diploma in Agriculture is particularly appropriate for students who are re-directing their careers towards agriculture. In addition to developing the pure agriculturist, the course provides students with a detailed knowledge of the UK agricultural industry.

Students are able to handpick their modules from a broad range of subject areas, to create a bespoke course, tailor made to meet their individual requirements. The ability to customise course content makes this the ideal opportunity for graduates, and professionals from other disciplines, looking to re-direct their career towards agricultural and associated rural industries.

A summer study tour, and £250 worth of rural skills training, are included in the cost of the course.

Structure

The course may be studied full-time over one academic year, or part-time over two, three or four years.

You will complete three compulsory modules, followed by four modules selected from a wide range of undergraduate modules allowing you to tailor the course to meet your career aspirations. You can undertake practical skills training courses at the Rural Innovation Centre to further enhance their employability.

You will participate in lectures, farm walks and visits, case studies, assignments, and management projects to develop your knowledge across curricular themes. You will also take part in a summer study tour, which exposes you to a variety of agricultural enterprises.

Prospective students are strongly encouraged to complete pre-course reading in order to secure a minimum basic knowledge of agriculture and to highlight possible areas of weakness.

Modules

• 2256 Applied Agricultural Science
• 3100 Farm Business Management
• 3227 Agricultural Management

Plus choice of FOUR elective modules from:

• 1008 Agricultural Mechanisation and Buildings
• 1046 Human Nutrition, Health and Society
• 1054 Introduction to Food Production
• 2086 Red Meat Chains
• 2087 White Meat Chains
• 2232 Entrepreneurship, Intrapreneurship and Enterprise Development
• 3006 Emerging Agricultural Issues
• 3008 Advanced Livestock Production
• 3009 Agricultural & Equine Journalism
• 3010 Game & Deer Management
• 3011 Rural Business Diversification
• 3020 Advanced Crop Production
• 3067 Farm Machinery Management
• 3084 Entrepreneurship
• 3087 Advanced Dairy Food Chains
• 3090 Forestry and Woodland Management
• 3093 Farmland Ecology
• 3096 Wine Industry
• 3097 Small Scale Farming and Local Food Supply
• 3104 Food and Agri-business Strategies
• 3205 Management Information Systems for Farming Businesses
• 3207 Farming and Integrated Environment Local Delivery
• 3210 Applied Agricultural Finance
• 3218 Sustainable Business and Agrifood Supply Chains
• 3228 Integrated Organic Systems

Career prospects

Many graduates enter practical farming or take up commercial or administrative posts in the related land-based industries. Recent graduates have gone on to pursue careers as:

• Farm Managers
• Farm Workers
• Senior Planners
• Project Managers
• Livestock Skills Instructors

Graduates may qualify for progression on to a Masters course.

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

Read less
The two year MSc programme Biosystems Engineering is for students with an (agricultural) engineering background on bachelor level that are interested to pursue a MSc degree in a field where the interaction between technology and biology plays an important role. Read more

MSc Biosystems Engineering

The two year MSc programme Biosystems Engineering is for students with an (agricultural) engineering background on bachelor level that are interested to pursue a MSc degree in a field where the interaction between technology and biology plays an important role.

Programme summary

During the master Biosystems Engineering, students are educated in finding innovative solutions. The programme combines knowledge of technology, living systems, natural and social sciences with integrated thinking using a systems approach. Solutions can be applied to either the field of food or nonfood agricultural production. During the programme, you develop independence and creativity while acquiring skills that enable you to analyse problems and work as part of an interdisciplinary team. Biosystems Engineering is a tailor-made, thesis oriented programme based on the specific interests and competencies of the student.

Thesis tracks

Farm Technology
This topic consists of four main themes, namely automation for bioproduction, greenhouse technology, livestock technology and soil technology. All these topics have the shared goal of designing systems in which technology is applied to the demands of plants, animals, humans and the environment. Examples of such applications include precision agriculture, conservation tillage, fully automated greenhouses and environmentally friendly animal husbandry systems that also promote animal welfare.

Systems and Control
Production processes and various kinds of machinery have to be optimised to run as efficiently as possible; and with the least amount of possible environmental impact. To achieve this, computer models and simulations are developed and improved. Examples include designing control systems for a solar-powered greenhouse to include a closed water cycle and designing a tomato-harvesting robot.

Information Technology
Information and communication play a vital role in our society. It is necessary to acquire, use and store data and information to optimise production processes and quality in production chains. This requires the design and management of business information systems, software engineering, designing databases and modelling and simulation.

Environmental Technology
Environmental technology revolves around closing cycles and reusing waste products and by-products. Processes have to be designed in such a way that they either reuse waste or separate it into distinct and reusable components. Examples include the production of compost, the generation of green energy or the design of environmentally friendly animal husbandry systems and greenhouses.

AgroLogistics
The goals of agrologistics are to get the right product in the right quantity and quality at the right time and to the right place as efficiently as possible while fulfilling the requirements of the stakeholders (such as government legislation and regulations). This requires the design of effective, innovative logistics concepts in agrifood chains and networks. Examples are the design of greenhouses developed for optimal logistics or designing a dairy production process with minimal storage costs.

Biobased Technology
The importance of biobased economy is increasing. Energy savings and the use of renewable energy are directions for achieving an environmentally sustainable industrial society. Biomass of plants, organisms and biomass available can be turned into a spectrum of marketable products and energy. In this track, you learn more about process engineering, biological recycling technology, biorefinery and how to abstract a real system into a physical model and analyse the physical model using dedicated software.

Your future career

Most graduates are employed in the agrofood sector, or related sectors of industry and trade, from local to international companies. They are project leaders, product managers, technical experts, sales specialists or managers at many kinds of companies including designers of agricultural buildings (animal husbandry systems, greenhouses) and bioenergy production systems. Others find jobs with IT companies (climate control computers, automated information systems) or firms in the agro-food chain that produce, store, process, distribute and market agricultural products. In the service sector or at governments, graduates enter careers as consultants, information officers or policymakers in the fields of technology and sustainable agricultural production, while others enter research careers at institutes or universities.

Alumnus Patrick Honcoop.
"I am working as a product manager at 365 FarmNet in Germany. 365FarmNet supports farmers to manage their whole agrarian holding with just one software application. I am responsible for the content of the software. I am the link between the farmers, the agrarian holdings and the software developers. I really enjoy these dynamics and variety within my function. Just like during my studies, when we visited farmers, companies and fairs during courses and excursions organised by the study association."

Related programmes:
MSc Animal Sciences
MSc Plant Sciences
MSc Geo-information Science
MSc Geographical Information Management and Applications
MSc Organic Agriculture

Read less
Overview. This is an advanced course for students who want to develop an in-depth knowledge and understanding of the biology, welfare and conservation of domesticated and wild animals managed for production or leisure. Read more

Overview

This is an advanced course for students who want to develop an in-depth knowledge and understanding of the biology, welfare and conservation of domesticated and wild animals managed for production or leisure.

WUC works in partnership with Colchester Zoo to support study tours and research activities in order to enhance our students learning experience.

Course Modules include:

  • Animal Genetic Resources
  • Nutritional Issues in Animal Welfare
  • Animal Ethics and Welfare
  • Animal Behaviour
  • Animal Protection and Habitat Conservation
  • Current Issues in Animal Science
  • Wildlife Resources


Learning & Teaching Methods

The teaching methods are a mixture of lectures, seminars, tutorials, visits and student managed learning.

The self-guided study takes place under the supervision of experienced staff from the Centre of Equine and Animal Science at Writtle University College. 

Students are assessed using a number of methods, for example written examination, reports, essays, seminars, debates, oral presentations, case studies and project dissertation.

The research project is an essential part of the MSc programme and provides the opportunity to carry out an independent piece research, critically analyse data and write a dissertation. The project will normally include hands-on practical experimentation to teach students how to gather and process data and problem solve. The project is supervised by an academic member of staff and takes place over an extended period during the spring and summer. The project can be based either at Writtle University College or other suitable external institution. 

Examples of potential areas for dissertation projects: 

  • Investigation of keeper-animal relationships in zoos
  • Animal behaviour and welfare research in collaboration with Colchester Zoo
  • Assessment of prevalence and risk factors for obesity in companion animals
  • Lameness detection and measurement in dairy cows
  • Estimation endangered wild animal population densities
  • Use of molecular biology techniques in conservation genetics of captive wild animals
  • Incidence of small mammals in agricultural landscapes
  • Diet selection and nutrient intakes in captive animals
  • Behavioural indicators of welfare and performance using different castration methods in lambs


Careers

Graduates are likely to use their award to secure management-level jobs and/or to improve their promotion prospects if they are already employed both in international and national organisations.

Many opportunities exist in either government services or related agencies services, for example: 

  • Senior positions in DEFRA as quarantine officers
  • Animal health inspectors

There are also numerous career opportunities in companies specialising in farm animal nutrition and pet food manufacturing, breeding and reproduction, veterinary medicines and pharmaceuticals. There also opportunities in charities engaged in animal welfare such as the RSPCA, zoos, animal rescue centres and safari parks. Also, independent wildlife agencies such as the RSPB, Scottish Natural Heritage, Natural England, and the Countryside Council for Wales would be interested in Animal Welfare and Conservation graduates. 

Some graduates may take up lecturing positions in universities and colleges or proceed to do further postgraduate study e.g. PhD.



Read less
Our MSc in Animal Science provides students with the research-led, high quality postgraduate teaching, education and professional training required to pursue leading careers in a wide range of Animal Science related fields throughout the world. Read more

About the course

Our MSc in Animal Science provides students with the research-led, high quality postgraduate teaching, education and professional training required to pursue leading careers in a wide range of Animal Science related fields throughout the world. Throughout this course you will be able to use a multidisciplinary approach to explore collaborations with veterinarians, scientists and the industry, learning about the latest scientific advances in the field of animal science. Through a strong emphasis on student centred study you will encounter many opportunities to develop your skills in original thought, analysis, interpretation and reasoning; as well as encouraging you, where appropriate, to pursue your own specific areas of interest. As such you will develop into a reflective, autonomous researcher. On graduation you will be ideally placed to ensure that the demands of production and welfare are appropriately balanced through the development and implementation of innovative management practices and dissemination
of knowledge and advice to practitioners.

Why study MSc Animal Science at Aberystwyth University?

The Institute of Biological, Environmental and Rural Sciences (IBERS) has an internationally renowned reputation for teaching and research in animal sciences.

With 360 members of staff, 1350 undergraduate students and more than 150 postgraduate students IBERS is the largest Institute within Aberystwyth University. Our excellence in teaching was recognised by outstanding scores in the National Student Satisfaction Survey (2016), with three courses recording 100% student satisfaction and a further 10 scoring above the national average. IBERS has previously been awarded the Queen's Anniversary Prize for Higher and Further Education. The latest employability data shows that 92% of IBERS graduates were in work or further study six months after leaving Aberystwyth University. Our joint submission with Bangor University to the most recent Research Excellence Framework (REF) displayed that 78% of our research as world-leading or internationally excellent, and 97% of our research is internationally recognised with 76% judged as world-leading in terms of research impact.

Opportunity to attend conferences with lectures from international animal science experts.

Undertake a challenging course taught by enthusiastic, helpful and research-active staff, and further enhanced by contributions from experts and academics, many of whom are of international renown.

IBERS has an equine teaching yard and the only dedicated and fully licensed equine research yard in the UK outside of veterinary colleges.

IBERS has 1000 ha of farmland, a 400 cow dairy unit, upland and lowland sheep and beef units and a flock of layer hens.

Course structure and content

This course can be studied one year full-time or up to 24 months part-time. When studied full-time, the course is divided into three semesters. During the first two semesters, students complete 120 taught credits (six 20 credit modules), which are delivered primarily through lectures, practicals, field trips, workshops, and seminars.

During the final semester (June to September), you will complete your master’s dissertation and will arrange your level of contact with your assigned dissertation supervisor.

Core modules:

Animal Breeding and Genetics
Infection and Immunity
Research Methods in the Biosciences
Dissertation

Optional modules:

Equine Nutrition or Livestock Nutrition
Equine Reproductive Physiology and Breeding Technology
Grassland Science
Livestock Production Science
Understanding Equine Action: from Anatomy to Behaviour

Assessment

Depending on the modules chosen, assessment is via a mix of written assignments (essays, reports, case studies, research projects, research critiques, research proposals, critical reviews, and abstracts), written examinations, seminar presentations, and online assignments.

Successful submission of the dissertation in the final semester leads to the award of an MSc.

Skills

This course will empower you to:

Advance your specialised knowledge in Animal Science
Enhance your problem-solving and data handling skills
Develop study and research skills
Develop and sustain a self-initiated programme of study
Develop your skills of original thought, analysis, evaluation, interpretation and reasoning
Enhance your communication skills
Work effectively independently and as part of a team

Careers

Our Animal Science students often progress to careers in:

Academia
Scientific research and development
Public and private commercial enterprise
Scientific publishing
Animal nutrition
Animal welfare
Teaching and training
Animal breeding
Consultancy and advisory work
Laboratory work
Government agencies and non-government organisations
All throughout the world.


Many of our previous graduates have also progressed to PhDs or veterinary medicine.

Read less
The Masters Degree in Livestock Science offers biological, scientific and professional training that will provide you with the knowledge and skills required to pursue leading careers in the livestock industries, in scientific research, in consultancy services, and in education. Read more

About the course

The Masters Degree in Livestock Science offers biological, scientific and professional training that will provide you with the knowledge and skills required to pursue leading careers in the livestock industries, in scientific research, in consultancy services, and in education. Livestock Science remains central to meeting the challenge of food security. Satisfying the demands of food quality and quantity can only be met by the development and implementation of innovative concepts and ideas by suitably well-qualified postgraduates, who will also then drive forward these exciting developments in livestock science and production.

Why study MSc Livestock Science at Aberystwyth University?

With 360 members of staff, 1350 undergraduate students and more than 150 postgraduate students IBERS is the largest Institute within Aberystwyth University. Our excellence in teaching was recognised by outstanding scores in the National Student Satisfaction Survey (2016), with three courses recording 100% student satisfaction and a further 10 scoring above the national average. IBERS has previously been awarded the Queen's Anniversary Prize for Higher and Further Education. The latest employability data shows that 92% of IBERS graduates were in work or further study six months after leaving Aberystwyth University. Our joint submission with Bangor University to the most recent Research Excellence Framework (REF) displayed that 78% of our research as world-leading or internationally excellent, and 97% of our research is internationally recognised with 76% judged as world-leading in terms of research impact.

The Institute of Biological, Rural and Environmental Sciences at Aberystwyth University has 1000 ha of farmland, a 400 cow dairy unit, upland and lowland sheep and beef units and a flock of layer hens.

IBERS livestock-related research was worth in excess of £20 million in the last 5 years.

IBERS received the ''Outstanding Contribution to Innovation and Technology'' award at the 2013 Times Higher Education Awards

Course structure and content

This course can be studied one year full-time or up to 24 months part-time. When studied full-time, the course is divided into three semesters. During the first two semesters, students complete 120 taught credits (six 20 credit modules), which are delivered primarily through lectures, practicals, field trips, workshops, and seminars.

During the final semester (June to September), you will complete your master’s dissertation and will arrange your level of contact with your assigned dissertation supervisor.

Core modules:

Animal Breeding and Genetics
Grassland Science
Infection and Immunity
Livestock Nutrition
Livestock Production Science
Research Methods in the Biosciences
Dissertation

Assessment

Assessment is via a mix of written assignments (case studies, research proposals, research critiques, essays, and reports), written examinations, seminar presentations and online assignments.

Successful submission of the dissertation in the final semester leads to the award of an MSc.

Skills

This course will empower you to:

Develop an in-depth knowledge and critical understanding of the key contemporary topics affecting the Livestock Sciences
Enhance your problem-solving and data handling skills
Develop and sustain a self-initiated programme of study
Develop study and research skills
Develop your skills of original thought, analysis, evaluation, interpretation and reasoning
Enhance your communication skills
Work effectively independently and as part of a team

Careers

Our graduates often progress to careers in:

Academia
Scientific research and development
Scientific publishing
Animal nutrition
Animal welfare
Teaching and training
Animal breeding
Technical Sales
Consultancy and advisory work
Laboratory work
Government agencies and non-government organisations
All throughout the world.

Many of our previous graduates have also progressed to PhDs or Veterinary Medicine.

Read less
Goal of the pro­gramme. Read more

Goal of the pro­gramme

Do you want to have an impact on what people will eat in the future? Would you like to know what makes food taste good, due to the raw materials and processing technologies? Do you want to know how we could improve the healthiness, safety, ecology and ethics of food and food processing? Are you interested in exploring innovations in food, such as "pulled oats" or using insects as food? If you answered yes, enrol in Food Sciences master’s programme.

The food industry is the 4th most important employer both in Finland and internationally. This industry is constantly looking for experts to solve new problems. With a Master’s degree in Food Sciences you could embark on a career in the food industry; in a food, agricultural or environmental control laboratory; as a teacher, researcher, or self-employed entrepreneur; or as an expert in government ministries or other expert organisations.

As a master in Food Sciences you will be able to help the food industry develop and renew itself, since you will possess know-how on:

  • Raw materials and processes, including their theoretical basics
  • Different food constituents and their impact on food quality
  • Factors that ensure good quality and food safety

You can enrol in the Food Sciences masters' programme if you hold a bachelors' degree in Food Sciences or in Molecular Biosciences. You can also apply to the programme if you have a bachelors' degree in a related area of the natural sciences from a Finnish or foreign university, or if you have a degree from a Finnish university of applied sciences within food sciences or other related areas of the natural sciences.

Your studies in the Food Sciences masters' programme will offer you a broad education covering courses in the composition and processing of food, in the structures and chemical reactions of food proteins, lipids and carbohydrates, and in food legislation and the safety of food additives.

Further information about the studies on the Master's programme website.

Pro­gramme con­tents

Food Sciences on the Viikki campus is a nationally unique programme that covers the whole food production chain from primary production via food processing to consumers. Food Sciences is an internationally appreciated field of education: food research at the University of Helsinki has been highly ranked.

Your masters' studies in food sciences will enable you to make an impact on the the creation of innovative solutions for the whole chain of food production. You will:

  • Study the theory and applications of the broad area of food sciences in lecture courses and in group work 
  • Increase your knowledge of food composition, processing, structure, and legislation
  • Deepen your knowledge of how the reactions of different food components, production processes and packaging affect the structure, sensory quality, healthiness and safety of animal and plant based foods
  • Learn laboratory working skills
  • Acquire employment skills for example by training in the food industry

Se­lec­tion of the study track

You can affect the sort of expertise you would like to gain. You can tailor your Master’s degree by choosing special studies in food chemistry, food technology, and in the science and technology relating to meat, dairy and cereals.

You can also complement your expertise in food sciences with, for example, studies in food development, food safety, food research and analysis, economics, marketing, sustainable food production, microbiology, biotechnology or nutrition.



Read less
Food is necessary for human survival, is an important source of pleasure, and plays an enormous role in the global economy. Microbes play an essential role in food preservation and safety, food for health and food biotechnology. Read more
Food is necessary for human survival, is an important source of pleasure, and plays an enormous role in the global economy. Microbes play an essential role in food preservation and safety, food for health and food biotechnology. These are growing areas in all global economies. UCC Microbiology has established a global reputation in food microbiology, based on its research profile and the impact of its graduates in the food industry.

This course covers the breadth of classical and modern food microbiology, including food safety and spoilage; food fermentation; food biotechnology; hygienic production of food; the impact of diet on health; the molecular mechanisms of infectious microbes and the role of the gut microbiota in human health. Students may also wish to take advantage of the limited number of optional industry placements which are available on this course for the research dissertation.

Visit the website: http://www.ucc.ie/en/ckr19/

Course Details

The MSc in Food Microbiology is a structured one-year full-time course which includes a six-month lab-based research dissertation. The aim of this course is to educate you to an MSc level in food microbiology, emphasising areas in which UCC engages actively in research, e.g. food biotechnology, food fermentations, food safety, food for health.

The course will give you the knowledge and skills to contribute to Irish and international food industries. Modules will be chosen with the approval of the Programme Board depending on your background.

After completing this course you will have:

- advanced theoretical education and practical training in the area of food microbiology
- greater knowledge and understanding of current issues in food microbiology
- laboratory research practice in food microbiology
- knowledge from different aspects of food microbiology and formulation of appropriate judgements on scientific research
- ability to survey scientific literature at a professional level
- knowledge, understanding and problem-solving skills to address practical issues in the food industry and work there at management level.

Further details on the content and modules are available on the Postgraduate College Calendar - http://www.ucc.ie/calendar/postgraduate/Masters/food/page06c.html

Format

Lectures and workshops are conducted between 9am and 6pm (Monday to Friday). Up to 138 lecture hours with approximately 70 additional directed study/reading hours can be expected. There are 38 hours of laboratory practicals/workshops, which may be carried out as half-day or full-day workshops. Students also complete a six-month lab-based research dissertation on a topic in the area of food microbiology, performed under the supervision of a member of staff and in some cases co-supervised by collaborating research centres. The project aims to enhance your laboratory skills and critical abilities in identifying, analysing and solving problems in scientific research and to develop your skills in communicating your results.

Placement and Study Abroad

Some placement opportunities exist for research projects to be carried out in collaboration with industry partners or at the Teagasc Food Research Centre, Moorepark in Fermoy.

Assessment

The course uses a variety of assessment methods. Most modules are assessed by in-term continuous assessment and/or end-of-year examinations. In-term exams can be either multiple choice type questions (MCQs) or written papers (normally 1.5h duration). Most modules include assignments, dissertation and reports as part of the assessment methodology. Modules that contain workshop/practical components are also assessed using written reports/assignments. The laboratory research project is assessed by a combination of laboratory performance, written report and oral presentation. The research project (MB6007) is written up in the form of a dissertation and approved by an external examiner.

Careers

The MSc in Food Microbiology is designed to equip graduates to work in a range of management, research and innovation roles within the Irish and international food, beverage and associated industries. Graduates will be in a position to support new product development, innovation and quality assurance functions in the dairy, meat, consumer foods, soft and alcoholic beverages and food ingredients sectors. Graduates will also be equipped to work in a range of other areas such as contract food-testing laboratories, the regulatory and consumer protection sectors. Graduates also have the option of proceeding to further studies at PhD level.

How to apply: http://www.ucc.ie/en/study/postgrad/how/

Funding and Scholarships

Information regarding funding and available scholarships can be found here: https://www.ucc.ie/en/cblgradschool/current/fundingandfinance/fundingscholarships/

Read less

Show 10 15 30 per page



Cookie Policy    X