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Masters Degrees (Food Biotechnology)

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This course engages with issues at the very forefront of modern food production. You‘ll explore the origins of biotechnology, the legislation and social issues related to biotechnology in food, the immune system and role of antibodies. Read more

This course engages with issues at the very forefront of modern food production. You‘ll explore the origins of biotechnology, the legislation and social issues related to biotechnology in food, the immune system and role of antibodies.

You’ll have chance to challenge the myths associated with food allergies and the risks, causes and solutions. You’ll learn the science behind every ingredient that goes into a product.

The core sciences of chemistry and biochemistry underpin the course, alongside the processing of food. You’ll also study some elements of microbiology and nutrition. You’ll learn to apply fundamental scientific concepts to understand and manipulate the complex characteristics of foods and to integrate this scientific knowledge with an understanding of food technology.

The course is strongly linked to our research groups, meaning you’ll be taught by staff who are actively engaged in world-class research and cutting-edge professional practice.




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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.



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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)

● Seminar on Theological issues

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)

● Seminars

● Optional courses: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)

● Thesis

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. Graduates from the Agricultural and Food Economics program have various professional openings in:

  1. Agri-food corporations (multinational food companies, Small and Medium-Sized Enterprises [SMEs], retail chains)
  2. Professional associations of agricultural and food companies service and consultancy firms for agricultural and food companies
  3. Entrepreneurial activities
  4. Academic or applied research
  5. International organizations

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.



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The Master in food safety and quality, can adapt to scientific knowledge in the field of food, its constantly changing legislation and update quality standards for food safety. Read more

The Master in food safety and quality, can adapt to scientific knowledge in the field of food, its constantly changing legislation and update quality standards for food safety. Study the masters in food safety and quality of MFI also allows for a comprehensive approach to the variety of food industries that exist in the market and knowledge of the processes that apply to them.

Business development of the food industry, regulations and legislation of the European Union, make producers and suppliers responsible for providing consumers with safe and healthy food. In this context an increasingly professional organizations defendant arises, technical quality and food safety manager to ensure and guarantee the quality of products and processes and thus the satisfaction of customers and consumers. Figure auditor's food safety and quality control responsible for the design, development, implementation and system audits hygiene and food safety is needed.

Upon completion of the online Master in Quality, Hygiene and Food Safety will get a double degree by IMF and the University Camilo Jose Cela, with which you will open a world of new job opportunities in the areas of development, production, transport and food handling . You will be able to implement in any organization norms, standards and quality standards: ISO, OHSAS, HACCP, BRC, IFS, GlobalGAP, SAL ... When performing a training course on food security IMF, will have access to job opportunities and practices which bring the acquired knowledge to the real world in the food industry and food businesses.

Why this programme

  • Mastering Food, Nutrition, Dietetics, the fundamental aspects of food microbiology and all that surrounds its development and activity.
  • Knowing the regulatory framework and legislation in the food sector.
  • Monitor, analyze and ensure hygiene and food safety throughout the production process according to the legal framework.
  • Distinguish between food groups and their conditions of spoilage and contamination. Know the basis for conservation and labeling.
  • Set variables and indicators (pressure, temperature, flow, level, pH, conductivity) necessary for process control drive systems, control equipment and facilities control.
  • Implement and audit the ISO 9001, OHSAS 18001, ISO 14001 and management models in the food sector at national, European and global standards.
  • Mastering the certifiable models to protect the food as designations of origin, controlled production, kosher, halal, etc.

Objectives

Acquire an integrated and professional approach to ensure the quality and safety of products and processes in order to achieve customer satisfaction and consumers.

You will also learn to:

  • Adapt to current scientific knowledge in the field of food.
  • Knowing the legislation on the subject.
  • Update the rules applicable to food safety.
  • Take a broad approach to the variety of food industry market.
  • Knowing the processes applied in food security.

Methodology and Evaluation

Methodology

The Master in Food Safety and Quality is developed in order to unite and reconcile personal and professional life with the possibility of studying. Based on a flexible methodology study.

  • Online offer accessible content in the virtual campus at any time and place.
  • Distance mode: Get textbooks with the content.

Both methodologies are based on five key points:

  • Live online classes available desce anywhere. Attend hours compatible with your life and interact virtually with your teacher. You can ask and discuss like you're in a classroom class. In addition, all classes are recorded and available at any time through the virtual campus.
  • Virtual campus with all the agenda and content of the courses and modules. View them via the Internet or download them in PDF format as you are comfortable with. The virtual campus is also a meeting point with your classmates and teachers. Know them, debate and interact with them through forums, chats and discussion threads. In addition you will have additional training material, resolution of case studies and self-assessment test.
  • Unlimited with your personal tutor, tutoring resolve any questions online, chat, phone or email. Lean on the best professionals in the area of ​​food security and asks if you need face tutorials in MFI own headquarters.
  • Virtual Library to help you make the more than 9,000 references from the food industry and the business world. Access specialist publishers, download and stresses on the contents.
  • Networking and events with which to complete your training and catch up on all the news of food and business sector. Free access masterclass, roundtables and webinars taught by the best professionals.

Evaluation

Continuous assessment as during the Masters. Each module is evaluated by combining an online review and the development of case studies.

The final obtaining master's degrees by the UCJC (Universidad Camilo José Cela) and Master by MFI Business School, is subject to overcoming each module testing and development work to master.

Career prospects

Booming Sector

Labor demand for professionals in this sector is growing, with very optimistic expectations of growth, both at EU and global level, increasing rigor and requirement of food controls.

  • Quality Control Technician
  • Rural, developing and managing industrial projects, directing operations, innovating in food products or projects biotechnology applied to agriculture and livestock engineering.
  • Restoration services such as quality control technician, Hazard Analysis and Critical Control Point, or HACCP-forming food handlers.
  • Consulting as a consultant to companies for implementation of Food Quality Standards (BRC, IFS, ISO 22000, etc.), HACCP and legal, scientific and technical advice.
  • Research Quality Control Laboratories and Analysis
  • Training
  • Industry
  • laboratories


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Admission Notice now available. - check at. http://www.unipd.it/en/biotecnologie-alimentazione. http://www.unipd.it/en/how-apply. 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

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

Scholarships and Fee Waivers

The University of Padova, the Veneto Region and other organisations offer various scholarship schemes to support students. Below is a list of the funding opportunities that are most often used by international students in Padova.

You can find more information below and on our website here: http://www.unipd.it/en/studying-padova/funding-and-fees/scholarships

You can find more information on fee waivers here: http://www.unipd.it/en/fee-waivers



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Demand is growing across the world for experts in food science, and GCU’s MSc Food Bioscience produces highly trained graduates to meet this demand. Read more

Demand is growing across the world for experts in food science, and GCU’s MSc Food Bioscience produces highly trained graduates to meet this demand. Through this programme, you will explore the fascinating world of food science and gain the skills for a rewarding career.

Whether by ensuring high standards in food safety, innovating preservation techniques, or boosting nutrition in kids’ favourite foods, there are so many ways for food scientists to make a positive impact and support the common good.

The curriculum puts science first and educates students on the classical aspects of food science.

  • Understand the inner workings of the food industry
  • Learn what you’ll need to know to succeed in a food industry career
  • Develop independent investigative skills through a laboratory-based research project

Plus, with an independent research project that supports your individual interests and career goals, you’ll build both practical skills and specialised expertise.

The department is home to a UKAS-accredited food science laboratory that supports practical investigation and real-world impact, contributing to the common good in our field and our community.

Our well-regarded faculty pursue a wide range of food science research: 

  • Food microbiology
  • Food chemistry and composition
  • Food texture and properties
  • Food product development
  • Carbohydrate biosynthesis
  • Chemical and physical aspects of food
  • Nutritional properties  

What you will study

Food Science; Skills for Professional Practice for Biosciences; Food Commodities; Food Microbiology and Biotechnology; Project and Workshop; Food Quality and Safety Assurance; Instrumental Techniques for Food Analysis; Food Toxicology; Research Project; and Industrial Placement.

Work placement

A key part of the curriculum is the three-month placement in the food industry, enabling you to put your knowledge to work in the real world. The MSc Food Bioscience programme will help you build skills for success in the food science industry, beginning with your first job.

Accreditation

This is the only MSc in Food Bioscience in Scotland accredited by the IFST Institute for Food Science & Technology.

Assessment methods

We use a wide range of learning and teaching methods to ensure that you have both the necessary knowledge and understanding of business and management and a portfolio of intellectual and personal skills.

Each module on the programme uses its own learning, teaching and assessment strategy to achieve learning objectives. Assessment methods vary between modules and may include unseen examinations, class tests, essays, management reports, case studies, presentations, and group work.

Teaching methods

The learning and teaching methods we use ensure that our programme is both vocationally relevant and academically challenging. Our approach is student-centred, practical, participative and relevant to the needs of employers.

We've moved away from the traditional teacher-centric learning to a more independent learning approach, where you are encouraged to develop critical thinking skills.

Graduate prospects

As an expert in food science with practical, career-focused training, your job prospects will be excellent. Graduates can find work in a variety of areas, including food manufacturing, food processing, new product development and research, food safety process development, quality assurance and marketing.



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The Biotechnology MSc within the Institute of Biological, Environmental and Rural Sciences (IBERS) provides you with key skills, specialist knowledge and essential training for a career in industrial or academic bioscience. Read more

About the course

The Biotechnology MSc within the Institute of Biological, Environmental and Rural Sciences (IBERS) provides you with key skills, specialist knowledge and essential training for a career in industrial or academic bioscience. Increasingly, biotechnology companies are recruiting Master’s students with specialised skills to perform jobs previously the reserve of Doctorate level scientists.
At the end of the course you will be able to meet the challenges of biotechnology, demonstrate critical thinking and solve problems, exploit opportunities, and know how ideas can be turned into viable businesses or a successful grant application.

Why study Biotechnology at IBERS?

You want specialist experience and knowledge in biotechnology research and commercial application to give you a competitive edge in the job market and underpin your successful career. IBERS has the credentials to deliver these goals.

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. The latest employability data shows that 92% of IBERS graduates were in work or further study six months after leaving Aberystwyth University. The most recent joint submission to the Research Excellence Framework (REF) displayed that 78% of our research as world-leading or internationally excellent, 97% of our research is internationally recognised, and 76% judged as world-leading in terms of research impact.

IBERS is internationally-recognised for research excellence and works to provide solutions to global challenges such as food security, sustainable bioenergy, and the impacts of climate change. IBERS hosts 2 National bioscience facilities: The National Plant Phenomics Centre –a state of the art automated plant growth facility that allows the high throughput evaluation of growth and morphology in defined environments, and the BEACON Centre of Excellence for Biorefining - a £20 million partnership between Aberystwyth, Bangor and Swansea Universities set up to help Welsh businesses develop new ways of converting biomass feedstocks and waste streams into products for the pharmaceutical, chemicals, fuel and cosmetic industries.

IBERS has a track record of working with academic and industrial partners to develop and translate innovative bioscience research into solutions that help mitigate the impacts of climate change, animal and plant disease, and deliver renewable energy and food and water security.

Course structure and content

In the first 2 semesters the course focuses on 2 key areas of biotechnology: industrial fermentation (manufacturing processes, feedstock pretreatment, fermentation, and the biorefining of low cost feedstocks to high value products) and plant biotechnology (synthetic biology, gene editing, precision genome modification, transformation technologies, up and down gene regulation and silencing, and gene stacking). In addition you will receive practical training in state of the art molecular and analytical bioscience techniques and technologies, and learn of marine, food and health biotechnology, and how the sustainable use of bio-resources and bioscience can help meet the needs of the growing human population. All course modules are delivered by academics and professional practitioners at the forefront of activity in the field.

In the final semester you will work on your own research project with your dissertation supervisor. This could be a project of your own design and will focus on an aspect of biotechnology that you found particularly interesting; it may even be something that you want to develop as a business idea in the future. During your dissertation project you will use the knowledge and the skills that you gained during the first 2 semesters. Your dissertation project will give you an opportunity to become an expert in your topic and to develop research skills that will prepare you for your future career in biotechnology. Your tutor will mentor you in hypothesis driven experimental design, train you in analytical techniques e.g. gas and liquid chromatography, mass spectrometry, vibrational spectroscopy, fermentation, product isolation, biomass processing, analysis of complex experimental data, and the formation of robust conclusions. You will also be guided in writing your dissertation.

Core modules:

- Bioconversion and Biorefining
- Frontiers in Biosciences
- Research Methods in the Biosciences
- Current Topics in Biotechnology
- Crop Biotechnology
- Biotechnology for Business
- Dissertation

Employability

There is great demand nationally and internationally for skilled graduates in Biotechnology, indeed the UK Biotechnology and Biological research Council (BBSRC) have made ‘Bioenergy and Biotechnology’ a strategic priority for science funding. The sector is expanding rapidly and provides excellent employment opportunities for biotechnology graduates. A recent report for the British research councils estimated that in the financial year 2013/14, British industrial biotechnology and bioenergy activities involved around 225 companies and generated £2.9billion of sales. The biotechnology industry makes a significant contribution to the United Kingdom’s net exports, equivalent to £1.5 billion and offsetting 4% of the country’s total trade deficit. In this year alone, biotechnology attracted £922 million in investment (4.6% of investment in the UK by the private sector). In the same year the biotechnology industry employed approximately 8,800 jobs in the UK in jobs ranging from scientists, technicians and analytical staff, and an extimated 11,000 additional jobs in UK suppliers and support industries - see http://www.bbsrc.ac.uk/documents/capital-economics-biotech-britain-july-2015/. These figures are typical of international trends and students graduating from the Biotechnology MSc at IBERS will be very well placed to follow a career in the Biotechnology sector.

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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. We have therefore designed the programme so that it provides you with both a broad understanding of the major issues in food security and the opportunity to selectively focus on aspects of particular interest.

The programme is made up of courses totalling 180 credits. The programme starts with three compulsory courses (totalling 60 credits) that introduce fundamental issues in food security. You then choose from a range of optional courses (usually 10-credit) that expand on key topics, including production of food from animal sources and crop improvement. Some courses provide practical skills and there is an opportunity to learn about commercial issues relating to food production. Finally, you will undertake a 60-credit investigative project, which will allow you to focus on a selected topic.

The programme comprises the following courses:

Compulsory courses (totalling 60 credits)

  • Introduction to Food Security
  • Food Security Fundamentals: Food of Animal Origin
  • Food Security Fundamentals: Crops

Optional courses (totalling 60 credits*) selected from

  • Role of Insects in Food Security
  • Global Animal Production
  • Hygienic Production of Food
  • Animal Ethics
  • Policies for Sustainability and Development
  • Technology Transfer and Commercialisation
  • Plant Genetic Engineering
  • Crop Biotechnology Applications
  • Molecular Lab Skills
  • Omic Technologies
  • Production of Food from Animals
  • Quantitative Methods

*Most of the optional courses are 10 credit courses

Food security project (60 credits)

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 include working 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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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/

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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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This course is an ideal launchpad for graduates seeking careers in the thriving food and drink industry – an industry which is facing particularly acute skills shortages with excellent employability prospects for suitably skilled graduates. Read more

This course is an ideal launchpad for graduates seeking careers in the thriving food and drink industry – an industry which is facing particularly acute skills shortages with excellent employability prospects for suitably skilled graduates.

Course details

The food and drink sector is the largest manufacturing sector in the UK delivering 18% of the UK's total output by value. Tasked by government and the Food and Drink Federation with achieving 20% growth in productivity by 2020, the industry is developing innovative solutions to increase productivity, reduce waste and energy usage, and introduce more efficient manufacturing to reduce costs and drive competitive advantage. 

Offering both full-time and part-time study modes, this course is accessible to recent graduates and to those in employment wishing to qualify to MSc level. The blended learning methodologies used in delivering the course means that employers seeking to upskill and retain their best employees can do so with minimum time off work.

Teesside University is highly praised for its links with local and national industries and businesses such as Marlow Foods (Quorn), SK Chilled Foods and Sainsbury’s. The University is commitment to integrating with industry in the Tees Valley and has a record of producing employment-ready problem solvers and innovators. This postgraduate programme embeds key transferable skills, visits to industry and talks from industrial speakers relevant to the food and drink industries.

You may also be interested in our MSc Food Science and Biotechnology.

What you study

Course structure

Core modules

  • Food Chemistry Composition and Analysis
  • Food Manufacturing Engineering
  • Food Product Design and Manufacturing Process Development
  • Food Safety Engineering and Management

MSc only

  • Project

Modules offered may vary.

Teaching

How you learn

Making the transition to postgraduate-level study can be challenging. We provide support during the programme induction and within the Food Product Design and Manufacturing Processes module. This support helps you understand the requirements of academic study at postgraduate level, enhancing your skills in academic writing and referencing, and developing the skills necessary to operate professionally, safely and ethically in planning and implementing a research project at master’s level.

By including work-based problem-solving projects and case-study exercises this programme places an emphasis on real-world working. This helps to blend theory and knowledge in the context of business, developing the skills employers are seeking, all designed to set you on a successful career path. 

A significant feature of the programme is blended learning to provide a rich and varied learning experience. This also provides additional flexibility for learners who are working.

On campus you have access to a dedicated food product development laboratory and pilot-scale processing equipment, giving you valuable hands-on experience of both food processing and food product development. Fully equipped microbiological and chemical analysis labs enable relevant practical investigative projects, allowing you to explore a range of ingredients and food products.

How you are assessed

Your assessments test subject knowledge, independent thought and skills. They are robust, equitable and manageable and incorporate formative and summative assessments. These particular assessments have been selected to match the learning outcomes. These are:

  • exams
  • oral presentations
  • technical interviews
  • technical reports
  • laboratory reports
  • literature surveys, evaluations and summaries
  • dissertation or thesis

You are presented with an assessment schedule with details of the submission deadlines for summative assessments.

Employability

Food and drink manufacturing is vital to the UK economy. It is the single largest manufacturing sector in the UK, employing 15% of the manufacturing workforce. Food and drink manufacturing businesses make up 7% of all manufacturing businesses and buy two thirds of all the UK's agricultural produce. The industry generates 18% of total manufacturing turnover. 

To meet the demands of this dynamic sector, the industry needs to recruit more than 49,000 new skilled professionals and managers by 2022. This is great news for graduates wanting to study toward a rewarding career in a dynamic and highly innovative sector - home to some of the UK's best known brands (National Skills Academy for Food & Drink). 

Graduate careers in the food sector, include:

  • food processing engineering
  • new product development
  • quality management and food safety management
  • food production management
  • technical management.


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​The programme is designed to meet the needs of professionals and practitioners in a range of sectors. The programme combines theoretical studies and practical elements, which can be applied in the modern food processing and management. Read more

Course Overview

​The programme is designed to meet the needs of professionals and practitioners in a range of sectors. The programme combines theoretical studies and practical elements, which can be applied in the modern food processing and management.

The overall aim of this programme is to provide a high quality and professionally relevant curriculum, which will develop graduates with scientific and technical knowledge in the field of food science and technology.

See the website https://www.cardiffmet.ac.uk/health/courses/Pages/Food-Science-and-Technology---MSc-PgD.aspx

​Course Content​​

There are two main pathways for this MSc, one focuses on Food Safety & Technology, the other on Food Production Management

The structure of the assessment programme will allow students to focus on issues relevant to their interest.

The Cardiff School of Health Sciences, which teaches this course, also houses The Food Industry Centre. This is both a research and practice based centre supporting the activities of the food industry throughout the UK, especially in Wales.

Modules offered as a guide:
- Technology & Quality Policy (taught only for Food Production Management pathway)
- Biochemistry & Food Analysis (taught only for the Food Safety & Technology pathway)
- The modules below are taught in both pathways
- Food Technology & Biotechnology
- Applied Research Methods & Design
- Independent Study
- Sustainable Food Issues
- Food Safety Management
- Food Quality Management & Quality Assurance
- Food Product Conformity & Labelling
- Dissertation:
A written dissertation is based on a project chosen by the candidates to reflect their interest in a specific field. This is coordinated through the programme director and an academic member of staff is assigned to supervise the student for a successful conclusion of the project. ​

Learning & Teaching​

​Lectures are seen as opportunities for imparting key information and pointing students in a particular direction for further study. They are also intended to be interactive and debate is encouraged. Lectures are complemented by seminar sessions as a means of helping students to develop analytical and critical appraisal skills.
Students will be given an opportunity to discuss their choice of pathway with the Programme Director. This consultation and advice is given during the induction period and the first two weeks of the start of the autumn term.

There is a strong emphasis on applying the theoretical frameworks to problem solving which reflects the applied nature of the programme especially through practical sessions. ​

Assessment

A range of assessment methods are used. These include closed (or open) book examination, written assignments/ essays, practical report plus a dissertation on a chosen research topic for the MSc.

Employability & Careers​

The programme provides the potential for graduates to progress within the food industry, undertake research in food science and technology or nutrition, or to work in other areas of Food safety and quality management.

Find information on Scholarships here https://www.cardiffmet.ac.uk/scholarships

Find out how to apply here https://www.cardiffmet.ac.uk/howtoapply

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This programme focuses on applied aspects of advanced and emerging analytical technologies to address current issues in food safety, nutrition and food supply. Read more

Research Strategies

This programme focuses on applied aspects of advanced and emerging analytical technologies to address current issues in food safety, nutrition and food supply. It covers the entire food chain from farm to fork and places a strong emphasis on the link between improved food safety and nutrition and improved public health.

Research Strengths

•Advanced and emerging technology platforms (biosensors and omics)

•Animal food and feed safety

•Animal health and disease diagnostics

•Food and nutrition metabolomics

•Food and nutrition quality measurements

•Food chemistry

•Food safety detection methodology

•Food traceability and authenticity

•Immunodiagnostics for food contaminant and toxin detection

•Natural compounds and their health applications

•Novel and functional foods

•Therapeutic biomolecules

Special Features

•Students will be based in modern, world-class laboratory facilities equipped with state-of-the-art, highly advanced analytical instruments.

•Students will gain excellent practical experience of advanced and emerging analytical techniques for food safety analysis and monitoring.

•The School has a wide range of strong, international links with governments, academia and industry.

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This programme has been designed to provide students with knowledge and understanding of key steps in the development and launch of new ingredients and products to contribute to healthy living and lifestyles. Read more
This programme has been designed to provide students with knowledge and understanding of key steps in the development and launch of new ingredients and products to contribute to healthy living and lifestyles. It is based upon the strengths and expertise of staff working in the Faculty of Engineering and Science, e.g. human nutrition and public health; food chemistry and biochemistry, functional foods, marketing and economics; new product and process development; food packaging; food safety and quality management; food legislation; applied food microbiology, creative thinking, sustainability and entrepreneurship.

This programme is aimed at: graduates who want to develop a career path in the food industry in the area of product development, for students who have not followed an undergraduate programme in food science or technology, and for professionals working in the food industry who want to participate in the programme, either in a part-time mode or by following a continuing professional development (CPD) model. Students with backgrounds in Biology, Chemistry, Nutrition, Biotechnology and Hospitality are encouraged to join the programme.

This new programme is intended to prepare graduates from a life science or catering background for careers as professional Product Development Scientists, based upon a clear understanding and competency of science-based subjects.

Please note that as part of the compulsory courses below students will sit the Level 3 award in Hazard Analysis and Critical Control Point (HACCP) for Food Manufacturing course offered by the Royal Society for Public Health (RSPH).

The aims of the programme are:

- To innovate and find practical solutions in value added activities

- To develop insight into the development of healthy and nutritious food

- To provide the ability to enhance creativity and sustainability within the food chain

- To enhance employability skills and tools required by the food chain.

Visit the website http://www.gre.ac.uk/pg/engsci/foodinnov

Food and Agricultural Sciences

The Natural Resources Institute (NRI) has an internationally-recognised academic reputation and provides taught postgraduate courses in a wonderful environment for students.

NRI provide research, consultancy, training and advisory services to underpin sustainable development, economic growth and poverty reduction. The majority of our activities focus on the harnessing of natural and human capital for the benefit of developing countries, though much of our expertise has proved to be of growing relevance to industrialised nations.

What you'll study

- Marketing, Innovation and Management (30 credits)
- New Product and Process Development 1 (30 credits)
- Research Methods (15 credits)
- Planning for Professional and Personal Development (15 credits)
- Research Project (60 credits)
- One 30-credit option from: Innovations in Food Packaging; Human Nutrition and Public Health; Applied Food Microbiology; Applied Food Chemistry and Biochemistry (30 credits)

Fees and finance

Your time at university should be enjoyable and rewarding, and it is important that it is not spoilt by unnecessary financial worries. We recommend that you spend time planning your finances, both before coming to university and while you are here. We can offer advice on living costs and budgeting, as well as on awards, allowances and loans.Find out more about our fees and the support available to you at our:
- Postgraduate finance pages (http://www.gre.ac.uk/finance/pg)
- International students' finance pages (http://www.gre.ac.uk/finance/international)

Assessment

Examinations and essays, class based tests, presentations and tutorials, reports of (tutor-led) laboratory and field-based activities, and reports of independent project work.

Career options

Our graduates often pursue a career path in the food industry in the area of product development.

Find out how to apply here - http://www2.gre.ac.uk/study/apply

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This programme offers an expansion of our already successful MSc Biotechnology into industrial biotechnology and business management. Read more

This programme offers an expansion of our already successful MSc Biotechnology into industrial biotechnology and business management. It is jointly run with Adam Smith Business School.

Why this programme

  • Ranked world top 100 for biological sciences.
  • If you wish to improve your knowledge of modern molecular, biochemical, cell biological and genetic techniques for biotechnological applications, this programme is designed for you.
  • You will gain a sound understanding of the nature of business based on bioscience knowledge and research, opportunities for innovation and regulatory requirement constraints, intellectual property and ethical issues.
  • You will learn how to assess the current literature, be encouraged to form opinions based on scientific merit, and implement these ideas in future research planning.
  • You will be taught by experts in the field of biotechnology who run active, internationally recognised, research groups here at Glasgow.
  • The course involves extensive interaction with industry, through site visits, guest lectures and an 'Industrial Networking Symposium' where representatives from the European biotechnology and pharmaceutical industry will discuss their companies and answer your questions on working in the industrial sector.
  • This course has a strong laboratory component, with courses that run throughout the year, giving you hands on experience of diverse biotechnological research skills.
  • The flexible independent research project provides valuable training for students wishing to proceed to a PhD or into an industrial career; this may also be completed as a business based project.
  • Additional programme components include industrial networking sessions and a dedicated career workshop on progression planning.
  • This Masters in biotechnology & management provides an advanced practical knowledge of how research and industry are being applied to solve real world problems.

Programme structure

There are two semesters of taught material and a summer session working on a project or dissertation. September entry students start with management courses and January entry students with biotechnology courses.

Semester 1

You will be based in the Adam Smith Business School, developing knowledge and skills in management principles and techniques. We offer an applied approach, with an emphasis on an informed critical evaluation of information, and the subsequent application of concepts and tools to the core areas of business and management.

Core courses

  • Contemporary Issues in Human Resource Management 
  • Managing Creativity and Innovation 
  • Managing Innovative Change 
  • Marketing Management 
  • Operations Management 
  • Project Management

Semester 2

You will study biotechnology courses, which aim to enhance your understanding of using biological processes, organisms, or systems to manufacture products intended to improve the quality of human life. These courses will provide training in state-of-the-art biotechnology applications what have resulted in ground-breaking developments in the areas of medicine, pharmaceuticals, agriculture and food production, environmental clean-up and protection and industrial processes.

Core course

  • Biotechnology Applications

Optional courses

  • Omic Technologies for the Biomedical Sciences
  • Synthetic Biology: Concepts and Applications
  • Bioimaging
  • Biosensors and Diagnostics
  • Plant Genetic Engineering
  • Crop Biotechnology

Project or dissertation

If you are studying for an MSc you will undertake individual project in the summer period (May–August). This will give you an opportunity to apply and consolidate the course material and enhance your ability to do independent work, as well as present results in the most appropriate format. Project options are closely linked to staff research interests.

The aims of the courses are to

  • enable students to study state-of-the-art biotechnology topics in depth.
  • allow students to benefit from leading-edge research-led teaching.
  • provide a critical appreciation of relevant theoretical, methodological and technical literature from the central business disciplines.
  • develop students’ ability to critically appraise published research related to biotechnology.
  • cultivate analytical and interpretive abilities and enable students to integrate these with essential managerial and business skills.
  • develop students laboratory skills relevant to biotechnology.
  • enhance students’ conceptual, analytical and presentation skills and to apply them to biotechnology problems.
  • prepare students for management positions in the biotechnology industry or entry into PhD programmes.

Career prospects

This programme will prepare you for a career in the pharmaceutical or biotechnology industrial sectors or for entry into PhD programmes.



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