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Masters Degrees (Food Business)

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The MSc in Food Business will provide you with the skills to analyse the key issues impacting on an evolving food chain such as changing consumer demand, the need for better value, the emerging food service markets, food supply chain management, food safety, food and health issues, product innovation, and the application of those skills to the food industry. Read more
The MSc in Food Business will provide you with the skills to analyse the key issues impacting on an evolving food chain such as changing consumer demand, the need for better value, the emerging food service markets, food supply chain management, food safety, food and health issues, product innovation, and the application of those skills to the food industry.

The balance of business and computer skills and a European language on this programme reflects the global nature of the food industry and the dynamic nature of the Irish food industry.

Visit the website: http://www.ucc.ie/en/ckr23/

Course Details

The Department of Food Business and Development offers a full-time MSc in Food Business which is ideally suited to graduates interested in pursuing a career in strategic management or marketing in the food sector. The needs of the food sector in the future involve the development of an efficient and responsive food chain (from farm to processor to consumer) in which market changes are reconciled with strategic and production decisions along all stages of the food business chain.

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

- evaluate current food consumer and food industry trends, policy issues and drivers and strategies impacting on the evolving food supply chain
- design and implement innovative marketing strategies for competitive markets
- evaluate the role of market orientation and strategic marketing in new product success
- identify the ethical, regulatory and environmental responsibilities of modern food enterprises
- evaluate your personal and employment skills development as a result of working in some facet of the food supply chain
- apply new research techniques to new marketing situations
- analyse the research process and its key components and design a piece of research to answer a specific research question

Format

The course is divided into two parts. You will complete modules to a total of 60 credits in Part I (year 1). You must undertake a food industry-centred research project after the end of Part I university examinations. In Part II (year 2) of the course you will submit a report on your food industry-centred research project and a dissertation on a research project.

Assessment

Various methods of assessment are used, depending on the chosen modules.

For more information, please see the Book of Modules 2015/2016 - http://www.ucc.ie/calendar/postgraduate/Masters/food/page05.html

Careers

Employment opportunities from this course can be in the food or non-food sectors as the skills acquired are highly transferable. Recent graduates have secured employment in international food firms (Glanbia, Kerry), banks, food agencies (Bord Bia, UK Home-Grown Cereals Authority), non-food agencies (Enterprise Ireland, IBEC), market research firms (AC Nielsen) and in higher education. A central part of the MSc in Food Business is a food industry placement in a food firm, food agency, university, bank or related establishment, where you gain valuable work experience.

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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The MA Food Business Management course creates links between academic theory and practice and leading food and hospitality businesses. Read more
The MA Food Business Management course creates links between academic theory and practice and leading food and hospitality businesses. These connections will be established in the classroom, on field trips and in interactions with a range of distinguished external speakers from the industry.

The course will enable you to approach business challenges from a global perspective, integrating academic and technical knowledge, and assess situations from financial, commercial, societal and cultural standpoints. You will be able to create innovative solutions to champion food businesses and develop action plans based on rigorous theoretical frameworks that you can use in your professional careers’ to effectively manage change.

Course detail

This postgraduate award in food business and management has been designed to produce graduates who are exceptionally well equipped with the aptitudes and competencies necessary to design, manage and lead developments within the food industry. This course will provide both a coherent programme of academic study and an in-depth educational experience focusing on the role of the manager and management issues within the international food industry, food service sectors, hospitality, and an exploration of cutting-edge food research.

This course takes an innovative approach, led by a multi-disciplinary team, that studies the food business sector ranging, from management theory and practice to food supply chain management. It embraces product innovation, within a social science perspective, whilst acknowledging the ethical and nutritional responsibility of business in modern society.

Internship

The Internship Course seeks to provide a 28 week period of paid work experience incorporated into the period of study. This makes it ideal for students seeking to add a practical dimension to their studies and understand the demands of workplace supervision and management. Internship opportunities exist throughout the food service industries both within the UK and overseas. The internship process is co-ordinated by the University's own dedicated internship team and draws upon contacts with the industry. The London School of Hospitality and Tourism generally has exceptionally good links with leading industrialists, many of whom are Patrons, Fellows and Alumni of the School.

Modules

• Designing the Customer Experience
• Business Performance Analysis
• Responsible Value Chain Management
• Applied Food Science and Product Development
• Food and Society
• Foodservice Operations Analysis.

Career and study progression

The course will deliver unique professional development opportunities to senior managers. It provides enhanced promotion prospects, new career opportunities and greater career security. Career benefits will also accrue from being part of a strong professional network and experiencing coaching and mentoring opportunities. For sponsoring organisations it serves as a basis for developing senior staff as thought leaders and also assists in senior staff retention.

On successful completion of the Masters course you can progress onto an MPhil or a PhD research degree.

How to apply

Click the following link for information on how to apply to this course: http://www.uwl.ac.uk/students/postgraduate/how-apply

Scholarships and bursaries

Information about scholarships and bursaries can be found here: http://www.uwl.ac.uk/students/postgraduate/scholarships-and-bursaries

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The MA Food Business Management course creates links between academic theory and practice and leading food and hospitality businesses. Read more
The MA Food Business Management course creates links between academic theory and practice and leading food and hospitality businesses. These connections will be established in the classroom, on field trips and in interactions with a range of distinguished external speakers from the industry.

The course will enable you to approach business challenges from a global perspective, integrating academic and technical knowledge, and assess situations from financial, commercial, societal and cultural standpoints. You will be able to create innovative solutions to champion food businesses and develop action plans based on rigorous theoretical frameworks that you can use in your professional careers’ to effectively manage change.

Course detail

The MA Food Business Management course creates links between academic theory and practice and leading food and hospitality businesses. These connections will be established in the classroom, on field trips and in interactions with a range of distinguished external speakers from the industry (who are all closely connected with the School). The course will empower you to personalise your learning through making choices as to the contexts of your assessments.

These contexts could include for example:
• food service providers
• manufacturing and food product development businesses
• environmental and societal pressure groups
• food and health organisations
• media and communication businesses.

The above will assist you towards fulfilling specific career ambitions. The course will also enable you to approach business challenges from a global perspective, integrating academic and technical knowledge, and assess situations from financial, commercial, societal and cultural standpoints. You will be able to create innovative solutions to champion food businesses and develop action plans based on rigorous theoretical frameworks that you can use in your professional careers' to effectively manage change. By working in teams you will learn how to build commitment and develop the communication and organisational skills that secures team 'buy-in' and successful management practices.

Modules

• Designing the Customer Experience
• Business Performance Analysis
• Responsible Value Chain Management
• Applied Food Science and Product Development
• Food and Society
• Foodservice Operations Analysis
• Research methods
• Dissertation.

Format

The course combines, academic rigor with contemporary managerial and strategic issues in food and hospitality management and enhances students' employability in the growing and dynamic food and hospitality industries.

Career and study progression

This course will deliver unique professional development opportunities to senior managers. It provides enhanced promotion prospects, new career opportunities and greater career security. Career benefits will also accrue from being part of a strong professional network and experiencing coaching and mentoring opportunities. For sponsoring organisations it serves as a basis for developing senior staff as thought leaders and also assists in senior staff retention.

On successful completion of the Master’s degree you can Progress onto an MPhil or a PhD Research degree.

How to apply

Click the following link for information on how to apply to this course: http://www.uwl.ac.uk/students/postgraduate/how-apply

Scholarships and bursaries

Information about scholarships and bursaries can be found here: http://www.uwl.ac.uk/students/postgraduate/scholarships-and-bursaries

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Wageningen University is one of the leading centres in Food Science and Technology in Europe and the world. The history of the Food Technology programme at Wageningen 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

MSc Food Technology

Wageningen University is one of the leading centres in Food Science and Technology in Europe and the world. The history of the Food Technology programme at Wageningen 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. The programme focuses on aspects of production, composition and design of food products.

Programme summary

The Food Technology programme at Wageningen University has been in place for more than 50 years and is considered one of the best and most innovative programmes in its field in Europe. Wageningen University offers high-level courses and research in all areas of food science; ranging from advanced technical fields, such as Process Engineering or Chemistry, to fields with a more economic or sociological focus, such as Marketing and Gastronomy.

The Wageningen Food Science faculty is larger than that of any other European university. It includes professors and lecturers from a wide range of departments: Food Chemistry, Food Physics, Food Microbiology, Food Quality and Design, and Food Process Engineering. Food Technology covers nearly all aspects of food science and technology. As a result of being a very broad field, students are required to choose one of the specialisations offered.

Specialisations

Within the programme Food Technology you can choose your own specialisation that meets your personal interests.

Ingredient Functionality
This specialisation focuses on the composition of food, especially, on the role of various components, ingredients or structures in the quality and functionality of the final product. It deals with sensory, nutritive and textural aspects of foods in relation to their components. You major in Food Chemistry or Food Physics.

Product Design
While many new products are launched, not all succeed. This specialisation deals with the design and development of new or improved products. The focus is on the processes used in Food Technology, the design of new products from a consumer perspective and on modelling new product concepts/processes and predictive quality control. You major in Food Process Engineering or Food Quality and Design.

Food Innovation and Management
This specialisation combines courses in Food Technology with courses in Management Studies. It is intended for students who wish to work on product development in small businesses or who plan to start their own business. You will do a thesis in Management Studies and an internship in one of the Food Technology groups.

Food Biotechnology and Biorefining
This specialisation focuses on using micro-organisms or enzymes in food production. During this specialisation, you will learn about processes that can be used for biorefinery or agricultural raw materials. The focus is on biotechnological food production. You major in Food Microbiology, Food Chemistry, Food Process Engineering.

Dairy Science and Technology
This specialisation focuses on the dairy production chain. Its core programme consists of dairy-related courses and several additional courses, such as Food Components and Health, Advanced Fermentation Science and Predicting Food Quality. During the second year, you complete a dairy-related thesis research project and internship.

Sustainable Food Process Engineering
This specialisation focuses on the development of processes that are more efficient in their use of resources. Thesis can be carried out under the supervision of one of the following groups: Food Process Engineering; Operations Research and Logistics; Biobased Chemistry and Technology; or Food Quality and Design.

European Masters Degree in Food Studies
This international specialisation is developed in cooperation with the universities of Cork (Ireland), Lund (Sweden) and Agro-Paris Tech (Paris, France) as well as with ten large industrial partners. For more information see: http://www.eurmscfood.nl.

Gastronomy
This specialisation focuses on the molecular science behind products and dishes used in small scale settings. Scientific insights are used to develop improved food preparation techniques. The cultural aspects of food will also receive attention. You major in Food Chemistry, Food Physics or Rural Sociology.

Sensory Science
This specialisation combines Food Technology with Nutrition and Health. You will work with products and humans in different contexts and study how sensory systems function, how this relates to products and how to analyse these aspects.

Your future career

Graduates find jobs with relative ease, especially in the Netherlands and Western Europe. Recent graduates found positions in the private sector (from small- and medium-sized companies to large multinationals), at Wageningen University or other universities as PhD students, and at research institutes domestically and abroad. Graduates also work in the field of process technology at innovation centres, innovative food companies or government agencies. Most achieve management positions.

Student Harmke Klunder
“It is rich in proteins, unsaturated fats, vitamins and is available in large quantities all over the world. You may conclude, ‘The ideal food ingredient.’ However, would you still think it was ideal if you knew it was made from insects? With three other students, we added insects to a third world food product, thereby winning an international competition from the IFT (Institute of Food Technologists). Malnutrition in Africa could be fought by enriching their daily porridge, sorghumpap, with protein-enhanced termites. As food ingredients technologist, it is possible to look beyond the products found on the shelves of the local supermarkets.”

Related programmes:
MSc Food Quality Management
MSc Food Safety
MSc Biotechnology
MSc Nutrition and Health

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The Rome Business School’s Master in Food and Beverage Management is the ideal academic course for professionals seeking a . Read more

The Rome Business School’s Master in Food and Beverage Management is the ideal academic course for professionals seeking a world-class degree programme in these disciplines, leading to a successful global career in the Food & Wine industry.

With the Rome Business School’s international perspective, the programme offers a unique learning experience and a global professional exposure, enabling participants to study in one of the best cities of the world or online. The programme’s quality teachingand networking services all contribute to make it the perfect fit for anyone who is looking to rise to the top in the world of food and beverage industry.

 

Objectives

In particular, on completing the programme, participants will be able to:

  • Identify and develop effective managerial strategies for food & beverage industry companies
  • Develop a business plan for food & beverage industry companies
  • Utilise the most advanced marketing techniques to promote food & beverage industry companies and products
  • Apply planning, financial management, and management control principles to the food & beverage industry
  • Understand and utilise project management techniques
  • Understand and apply process and supply techniques to the food & beverage context
  • Master the use of new technologies within food & beverage industry companies
  • Understand the food & beverage industry start-up ecosystem

 

Target Recipients

The Master in Food and Beverage Management is a course of excellence designed for young persons who wish to start a career in the Food & Wine industry, and to professionals in the food & beverage production chain and restauration industries —or in other sectors closely linked to them—who aspire to set out on a path to grow within their organisation, to start up an enterprise in an opportunity rich but ever more complex context, and/or to complete their training path by obtaining a certification specifically conceived for the food and beverage industry.

On completion of this training course, the attendees will be able to work, among other profiles, as:

  • Consultants for the creation of start-ups within the restauration industry
  • Consultants for corporate repositioning
  • Food & Wine Managers
  • Banqueting Managers
  • Hotel chain Retail & Sales Managers
  • Public Relations Managers

Contents

Introduction and Scenario

The Food and Beverage and Agri-Food System

Food and Beverage Industry Management

Basics of management: elements of corporate strategy and organisation

Economics and food company management

Marketing management and digital marketing

Accountancy and management control

Basics of Project Management

Business Planning

Human Resource Management

From the concept to the project: defining a project’s guidelines through the creation of the Concept

Geomarketing analysis

Aesthetic and functional design: identifying structural needs/required spaces and their distribution / defining a layout

Administrative requirements to set up a business / verifying the suitability of a location

Job Health and Safety: regulations and documents

 

Food Management

Retail & sales management

Supplier selection

Food cost control

Menu engineering

Restaurant and Kitchen layout

Practice Lab: visits to producers

 

Beverage Management

Retail & sales management

Supplier selection

Beverage cost control

Wine and beverage list engineering

Wine cellar layout

Practice Lab: visits to producers

 

Marketing and Communication for Food and Beverage

Food and Beverage industry marketing

Restauration services marketing

Digital marketing

Brand management – Image and Brand Identity

Food, Wine, and Mass Media – communication tools (food guides, industry publications/websites, newsletters)

Storytelling applied to Food & Wine products and services

Content management

Social media management for the Food and Beverage industry

Food & Wine audio-visual communication

Customer care

Food and Beverage events and the role of Public Relations

Case studies

Agri-food product marketing and brand management

Wine marketing and brand management

Marketing strategies applied to industry contents: case histories and testimonials

Food and Beverage industry innovation and strategies

Internationalisation strategies

New technologies: from production chain to service

Launching a start-up in the Food and Beverage industry

Extracurricular activities

As part of the course, a Cooking Teambuilding and/or Gastronomic Walking Tour event is organised in Rome’s Old Town to understand the cultural context within which the various made in Italy Food and Beverage service and restauration of excellence activities insert themselves, with the aim of understanding its various formats and business models.

 

Structure (12 months)

The Rome Business School’s Master’s Degree in Food and Beverage Management is structured in:

  • 6 months of lectures (twice a week)
  • 6 months of international internship and project work
  • Company visits
  • Personalized career services
  • Cultural programme
  • Seminars and events



Attendance formulas

The Master in Food and Beverage Management may be attended in the following formulas:

  • On Campus, at the Rome Business School Rome headquarters.
  • Online (Distance Learning), through a cutting edge e-learning platform with live lectures and a great teacher-student interaction.


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The International Pre-Masters Certificate in Business and English is designed to prepare non-native English speaking students for postgraduate study in business related disciplines. Read more

The International Pre-Masters Certificate in Business and English is designed to prepare non-native English speaking students for postgraduate study in business related disciplines.

The aims of the course are to equip you with the skills and knowledge you need to confidently achieve at postgraduate level in a business discipline.

The course aims to develop your understanding of key business vocabulary, theories and concepts integral to postgraduate business courses, and your linguistic competence in specific Business English to enable successful study at postgraduate level. It also aims to develop your academic, cognitive, meta-cognitive and professional skills required for successful study at postgraduate level in a business-related area, and to provide you with the necessary personal, professional, interpersonal and key skills to enable development as independent, autonomous learners in preparation for postgraduate study.

The course is delivered in two modules

  • Study and Research Skills for Business develops your language, academic and study skills
  • Principles of Business provides you with a broad exploration of key contemporary business issues

You have the opportunity to carry out research projects with local and regional organisations, which will be an enriching cultural experience and enhance your employment prospects.

Successfully completing the course enables you to choose from a range of postgraduate courses to suit your interests and career development needs. These are available at Sheffield Hallam and other academic institutions.

Sheffield Business School runs postgraduate courses in

If you successfully complete this course you will be eligible for a discount on your fees on a full-time Sheffield Business School postgraduate beginning in September.

The course focuses on three areas of skills and knowledge

  • Academic and Business English
  • Academic skills for postgraduate study in a Business context
  • Principles of Business

Course structure

Full-time – 12 weeks

September to December for masters courses starting in January.

Study and Research Skills for Business

The Study and Research Skills for Business module constitutes the larger proportion of the two modules during the twelve week course. In this module you will

  • acquire and apply academic skills, such as researching, referencing, critical reading and writing to a level equivalent to IELTS level 6
  • develop listening skills in the context of academic settings, such as lectures, and business settings, such as meetings, debates and news broadcasts to a level equivalent to IELTS level 6
  • develop oral communication skills for business negotiation and presentation to a level equivalent to IELTS level 6
  • develop employability skills: apply your business knowledge, theory and understanding in a real work context in an assessed project collaboration with a local business

Principles of Business

The Principles of Business module provides you with fundamentals of Business Strategy, Global Business and Finance. The module is designed to give students an understanding and appreciation of the contemporary issues faced by businesses, both within national and international markets.

It will interlink three broad subject areas: Strategic Management, Business Practice and Financial Management and will introduce students to the fundamental features and concepts of business management. For those students who do possess some business experience the module will provide academic underpinning to their business practise.

By engaging successfully with this module a student will be able to appreciate and appraise different theories and frameworks in the context of Business and Management, evaluate real life company situations by applying conceptual knowledge and understanding of business practice, and apply theories, concepts and frameworks to analyse and evaluate practical management solutions and formulate operational strategies.

Employability

This is a pre-masters course which allows you to progress to a postgraduate course leading to many careers in all business-related areas.

If you successfully complete this course you will be eligible for a discount on your fees for a full-time Sheffield Business School postgraduate beginning in September.

The course is designed in such a way that it contributes towards Sheffield Hallam University Postgraduate attributes. High level transferable skills, such as knowledge application, creative and critical thinking, research and enquiry are integral to the course. You will be encouraged to develop skills that will underpin your future academic and professional development. For example, during the assessed debate students propose a new sales strategy for a UK company, and present and defend their idea to their peers who take on the role of directors of different departments of the company, understanding the different drivers from each area of the company in the decision-making process.

The modules include case studies, team working and industry examples. Module content and related assessment will focus on past and present business scenarios and will form a vital chain in connecting theory with practice. These situations and practice led examples will enhance the student experience and will count towards greater student employability.

A major enhancement to the course will be the opportunity for you to carry out an assessed project based on real-world business problems faced by local organisations, which will be supported by the Venture Matrix team and by module tutors. The project aims to enhance your business awareness and take an enquiry-based approach to learning. The opportunity to visit and communicate regularly with a company will be particularly beneficial to you as an international student from the point of view of business engagement and real-life practical experience. You will be supported through this experience by the module teaching team to propose research-led solutions to a real business issue for a real company.

Examples of previous projects have included market research for a luxury snack company, researching new markets for a local engineering manufacturer, investigating the potential for a sportswear start-up and a competitor analysis for an online service provider.



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

Learning objectives

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

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

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

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

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

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

Career opportunities & professional recognition

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

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

● Entrepreneurial activities

● Academic or applied research

● International organizations

Curriculum

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

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

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

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

● Industrial organization (8 ECTS/CFU)

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

● Optional courses* (8 ECTS/CFU)

● Seminars (1 ECTS/CFU)

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

● Agricultural and food marketing (6 ECTS/CFU)

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

● Business planning and control (6 ECTS/CFU)

● Strategy and leadership (6 ECTS/CFU)

● Final dissertation (25 ECTS/CFU)

*Suggested optional courses:

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

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

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

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

● University of California, Davis

● University of Connecticut

● North Dakota State University

● Iowa State University

● Wageningen University

Location

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

The school

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

Job ready

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

Global perspective

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

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

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Food and drink manufacturing is vital to the UK economy. It is the single largest manufacturing sector in the UK, employing 15% of the entire manufacturing workforce. Read more
Food and drink manufacturing is vital to the UK economy. It is the single largest manufacturing sector in the UK, employing 15% of the entire manufacturing workforce.

Course details

Food and drink manufacturing companies make up 7% of all manufacturing businesses, and they buy two thirds of all the UK's agricultural produce. Food producers must address environmental concerns, social responsibility and economic viability when designing sustainable food processing techniques. Sustainable food processing is all about finding new ways of meeting present needs without compromising future viability in constantly changing economic and environmental conditions.

This is not just a corporate social responsibility issue but directly relates to efficiency, cost-saving and profitability and so the food industry must increasingly embrace sustainable food processing to succeed. The global food and agricultural biotechnology research base and product development pipeline, including genetically modified seeds, is expanding at a rapid rate as a direct response to the global food security challenge.

This innovative and topical programme is ideal for graduates new to this dynamic and exciting sector. It's also particularly suitable if you're seeking career enhancement by studying food science and biotechnology at master’s level. The programme will be of particular interest to graduates with an interest in developing knowledge and skills in subjects such as food biotechnology, food safety management and analytical techniques currently used in the food industry. It is also suitable if you already work in the industry and wish to develop your skills in these areas.

Teesside University’s School of Science & Engineering is highly praised for the links it maintains with local and national industries and businesses such as Marlow Foods (Quorn), SK Chilled Foods and Sainsbury’s. The commitment of the School to integrate with industry in the Tees Valley and beyond is reflected in the School’s record of producing employment-ready problem solvers and innovators. This postgraduate programme embeds key transferable skills through visits to industry and talks by industry speakers.

What you study

For the postgraduate diploma (PgDip) award you must successfully complete 120 credits of taught modules. For an MSc award you must successfully complete 120 credits of taught modules and a 60-credit master's research project.

This programme develops comprehensive knowledge and understanding of food science and bioprocessing in the 21st century. As such it focuses on food production and processing, biotechnology and sustainability alongside food quality and supply chain management. You also have the option to explore food product development and enterprise, food microbiology and safety, or project management in great depth depending on your interest or desired career choice.

You are encouraged to take a voluntary placement within local industry to conduct real-world research projects.

Core modules
-Food Biotechnology
-Food Chemistry Composition and Analysis
-Food Product Design and Manufacturing Process Development
-Food Safety Engineering and Management

MSc only
-Project

Modules offered may vary.

Teaching

Making the transition to postgraduate-level study can be challenging. Support with making this transition is seen as an important element of this programme.

Support is provided during the programme induction and within the module, Food Product Design and Manufacturing Processes. This support is designed to help you understand the requirements of academic study at postgraduate level, to enhance your skills in academic writing and referencing, and to help you develop the skills necessary to operate professionally, safely and ethically in planning and implementing a master’s-level research project.

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

A significant feature of the programme is the inclusion of blended learning to provide a rich and varied learning experience. This also provides additional flexibility if you are in employment.
On campus you have access to a dedicated food product development laboratory and a pilot-scale processing equipment facility, allowing you to gain valuable hands-on experience of food processing and product development. Fully equipped microbiological and chemical analysis laboratories enable you to undertake a series of relevant practical investigative projects, through which you explore a range of ingredients and food products.

You are assessed on subject knowledge, independent thought and skills acquisition through formative and summative assessment.

Assessment may include:
-Examinations
-Oral presentations
-Technical interviews
-Technical reports
-Laboratory reports
-Literature surveys, evaluations and summaries
-Dissertation or thesis (MSc only)

You are presented with an assessment schedule providing 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 entire manufacturing workforce. Food and drink manufacturing companies make up 7% of all manufacturing businesses, and they 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 food industry needs to recruit more than 49,000 new skilled professionals and managers by 2022 which is great news for the next generation of talent wanting to study toward a rewarding career in a dynamic and highly innovative sector (The National Skills Academy for Food & Drink).

Graduates can seek jobs in many areas in the food sector including:
-Food analysis
-New product development
-Quality management and food safety management
-Food production management
-Technical management.

There may be short-term placement opportunities for some students, particularly during the project phase of the course.

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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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Enhance your career in the food industry with advanced skills in Food Safety and Quality. With a Master of Food Safety and Quality, you will play a key role in managing food safety and quality in any food manufacturing company. Read more

Enhance your career in the food industry with advanced skills in Food Safety and Quality

With a Master of Food Safety and Quality, you will play a key role in managing food safety and quality in any food manufacturing company.

Food safety and quality are essential to the success of all food manufacturing companies and critical for New Zealand’s economic success. Why? Because food manufacturers need absolute confidence in the safety and quality of their products. To work in this exciting field, students can choose to study full time or part time with a programme supported with an on-line learning environment.

In big demand by employers around the world

Internationally, food safety is a growth industry.

Food companies have a growing need for expertise in food safety and quality. If they do not have this expertise themselves, consultants with the relevant qualifications provide them with services. You have the opportunity to start your own consultancy business or to work for the government department overseeing food safety in your country. In New Zealand, the government department is the Ministry for Primary Industries.

Internationally recognised and unique

Massey University is ranked as one of the top 50 universities worldwide for Food Science & Technology (out of 300), according to ShanghaiRanking's Global Ranking of Academic Subjects.

We have been producing highly-skilled graduates for the New Zealand and international food industries for more than 50 years. The lecturers have extensive industry experience supported by a strong academic research base.

Massey University also hosts the New Zealand Food Safety Centre with access to the latest expertise in food safety.

Work on real food industry issues

The Master in Food Safety and Quality provides practical skills and a depth of knowledge to enable you to manage problems in food manufacturing and develop preventative tools designed to provide confidence in the quality and safety of food.

World-leading facilities

At Massey University, you have access to the latest modern food processing and analytical equipment to undertake research that is applied and practical to the food industry including:

  • A fully equipped pilot plant operating under a risk management programme to enable the export of foods of assured safety and quality
  • Specialist equipment for both thermal and non-thermal processing
  • Laboratories equipped to analyse microbial, chemical and foreign matter contaminants, including a PC2 laboratory enabling you to work with foodborne pathogens
  • Instruments to measure food composition

Massey guarantees you research expertise in meat, fish and dairy technology, fruit and vegetable postharvest storage and processing, food formulation, additives and ingredients.

Why post graduate study?

Postgraduate study is hugely regarding and empowering. The Master of Food Safety and Quality will push you to produce your best creative, strategic and theoretical ideas. Our experts are there to guide you as you undertake in-depth and independent study to prepare you for a senior technical or consultancy role in the food industry.

Not just more of the same

Postgraduate study is not just ‘more of the same’ undergraduate study. It takes you to a new level of knowledge and expertise, especially in planning and undertaking research.



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Are you passionate about French cuisine and wine? Do you wish to pursue an international career in the food and wine sector? Paris School of Business’ Msc in Food & Wine Business is meant for you. Read more
Are you passionate about French cuisine and wine? Do you wish to pursue an international career in the food and wine sector? Paris School of Business’ Msc in Food & Wine Business is meant for you.

Paris is the center of the global food and wine industry, so what better place to study and build experience in this sector?

PSB’s Msc in Food & Wine Business mixes a strong core of business-oriented classes(strategic management, international business, etc.) together with modules focusing on culinary art and the gastronomy industry (French Art de Vivre Markets, Food & Wine Tourism, Luxury Food Retail Store Management, etc.)
Thanks to PSB’s hands-on approach, you will be able to acquire first-hand experience from business tours to major French culinary places such as:

• the Cognac region
• the Champagne region
• the Calvados region
• Lyon - the gastronomic capital of France
• Rungis - the largest commercial food market in the world

Additional training also help the students better understand culinary products. For instance, in the past students took part in Wine Tastings at Le Musée du Vin.

Business Core:
• French Art de Vivre Markets
• Marketing Management
• Strategic Management
• International Business
• Financial Management
• Digital Business

Leadership and Professional Skills Modules:
• Leadership & Management; Cours Florent Seminar
• Career Management
• Business Game
• Research Methodology
• Advanced Productivity Digital Tools
• Business Tours

Advanced core component:

• Food & Wine Supply Chain Management
• Trends & Innovations in Gastronomy
• Communication in Food & Wine Markets
• Food & Wine Tourism
• Merchandising & Art of Selling Food & Wine Products
• Wine Markets
• Luxury Food Retail Store Management
• Customer Service Excellence

Job Opportunities

• Purchasing Manager
• Product Manager
• Export Manager
• Visual Merchandiser
• Food Store Manager
• Entrepreneur

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This course gives you the skills you need to start a career as a food processing engineer. This is a role much in demand in the food and drink industry, the largest manufacturing sector in the UK. Read more

This course gives you the skills you need to start a career as a food processing engineer. This is a role much in demand in the food and drink industry, the largest manufacturing sector in the UK.

You learn practical techniques and work with food manufacturers on real projects that prepare you for your career. You also visit factories including • AB World Foods • Burtons Biscuits • KP Snacks • Premier Foods • Thornton's.

The course is designed to be flexible to help you study around your other commitments.

What you study

During the course you gain an overview of engineering principles and key sector issues, giving you a range of knowledge across the food sector. Your learning is based around examples and assessments relevant to the food processing industry.

You undertake a group project to develop a new food product and its processing. This involves working with students from different courses, giving you experience in a multi-disciplinary food processing environment. You explore ethics, sustainability, health and safety and intellectual property rights, as well as business and marketing strategies related to the food industry.

You also study material flow characteristics, which is a core discipline in food processing. Using food materials to illustrate key characteristics, you learn techniques to analyse the rheology and flow of food products through food processing equipment, including understanding the thixotropic behaviour of tomato ketchup.

You then choose two further optional modules, allowing you to focus on your key areas of interest.

The course also gives you the opportunity to take modules on • food • food safety • the management of food production • food processing • food manufacturing techniques • engineering processes.

Course structure

Level one modules

  • engineering principles
  • mechanical engineering
  • sustainability, energy and environmental management
  • lean operations and six sigma

Level two core modules

  • international product development
  • rheology and multi-phase flow
  • food safety engineering and management
  • food manufacturing engineering

Level two optional modules

Choose two from

  • manufacturing systems
  • industrial automation
  • supply chain modelling and simulation
  • logistics and enterprise information systems

Assessment

  • coursework
  • exams
  • project

Employability

The course leads to career opportunities in the food and drink sector, where there is a high demand for scientific and technically qualified individuals. Example roles and potential salaries include • engineering manager (£55,000) • maintenance manager (£40,000) • production area controller (£28,000) • project engineer (£40,000) • site engineering manager (£55,000).

The National Centre of Excellence for Food Engineering has extensive contacts with national and multi-national food and drink companies including • Nestle • PepsiCo • Mondelez • Greencore • Premier Foods • Kellogg’s • William Jackson Food Group. The Centre support students to progress to roles with companies in this significant industrial sector.



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The international food and agribusiness industries continue to grow despite significant fluctuations in local and regional economic activity. Read more
The international food and agribusiness industries continue to grow despite significant fluctuations in local and regional economic activity. The rapid technological innovation pace, demographic shifts between urban and rural areas, immigration and access to skilled staff, climate change, water issues, and food security are among the topics studied in the International Food and Agribusiness MBA. Key areas include food processing and manufacturing, procurement, research and development, policy or government service, agricultural and food marketing, and supply chain management.

The MBA in International Food and Agribusiness is accredited by the Chartered Management Institute. Upon successful completion of the degree, you will be awarded CMI Level 7 Diploma in Strategic Management and Leadership and will therefore become a Member of the Chartered Management Institute (MCMI). You can then apply to the CMI for full Chartered Manager status if you wish.

Existing and aspiring multinational companies are looking for managers with transnational knowledge and linguistic skills, who are capable of functioning confidently in different regions of the world. Our business-minded graduates have gone on to pursue successful careers as food industry experts and consultants, Business Managers, and Project Managers for international organisations.

This MBA provides a unique opportunity for transatlantic study to put the management theories, concepts and strategies learnt into a European or USA context. You will have the chance to study the first term at the Utah State University or the Royal Agricultural University, with the remaining study periods undertaken at the RAU.

Structure

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

You will study six business modules in the autumn term, plus four focus modules, and one or two elective module(s) in the spring term. The Research Project is carried out over the summer to be submitted in September.

You will learn through lectures, seminars, problem-based and experiential case studies, workshops, cooperative work, reflective reports, group project work, presentations, lectures, seminars, and industry visits. You will be given guided independent learning tasks and be encouraged to increase your knowledge and understanding through private study and the completion of assessments.

Modules will be assessed through professional reports, presentations, competitive reviews, reflective essays, case study analysis, critical academic papers, marketing plans, business evaluation projects, and written examinations.

Modules

• 4014 Food Chain
• 4023 Operations Management
• 4076 Financial Management
• 4095 International Agri-Food Marketing
• 4111 Critical Issues in Food Technology and Innovation
• 4214 Sustainable Business Strategy
• 4215 Agricultural Economics
• 4216 Leadership and Change
• 4217 International Marketing Management
• 4220 Applied Research Challenge
• 4221 International Agribusiness Finance and Investment

Plus ONE* further elective module(s) from:

• 3084 Entrepreneurship
• 3096 Wine Industry
• 3211 Practical E-Business and E-Commerce
• 4078 International Business
• 4080 Development Project Management
• 4205 Critical Issues in Ethical Leadership*
• 4223 Economics of the Environment*
• 4228 New Product Development in the Agri-Food Industry
• 4229 Adaptive Management in a Complex World

* Please note that to achieve full credits, students must select either ONE of the 15 credit electives or BOTH of the 7.5 credit electives

Undertaking Term One of study in Utah, USA

Applicants who wish to undertake their Term One modules at Utah State University (USU) will need to ensure that they have indicated this in their application by replying the specific question.

Applicants can participate in the US study only if they have paid the required fees (Home/EU: 1/3 of tuition fees, Overseas: 50% of tuition fees) and identified that they want to participate in the US study programme the latest by 30th June.

Please note that the term for the US study in Utah (USU) starts in the first week of August. Late applications for participation in the US term cannot be considered.

Career prospects

Our business-minded graduates progress into successful careers across all areas of the global food and agribusiness sectors, many of whom secure management positions at transnational companies:

• International food industry experts and consultants – for private companies, governments, and international organisations such as FAO, World Bank, European Commission
• Business management
• Import and export management
• Food processing, manufacturing, and supply chain management
• Procurement
• Project coordination – overseeing international projects and operations
• Operational support – building international relations for an organisation
• Research and development

Working for organisations such as:

• USDA National Agricultural Statistics Office
• Garrett Capital
• Agrimarc Ltd
• Schickelsheim
• Co-op farms
• Moet Hennessy
• NSF Agriculture

How to apply

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

Funding

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

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The UK’s meat industry represents one of the most important sectors of the UK's food supply system and a key component of the agri-food supply chain.Many… Read more
The UK’s meat industry represents one of the most important sectors of the UK's food supply system and a key component of the agri-food supply chain.Many factors limit and threaten the success and security of the meat industry,and not least the ability of the industry to attract and retain staff with the right knowledge and skills.Being able to develop and maintain a resource of appropriately experienced,knowledgeable and qualified supervisory and management staff must be a primary strategic objective for any meat business as the success and growth of such businesses depends on possessing and educating staff.

The course

Working with the UK’s meat industry, and with the support of The Worshipful Company of Butchers, Harper Adams University has developed a Postgraduate course in Meat Business Management designed to provide staff from the meat industry with the knowledge and skills required to increase the effectiveness, efficiency and profitability of their employers’ businesses and to develop their own career potential within the meat industry.

The UK’s meat industry represents one of the most important sectors of the country’s food supply system and a key component of the agri-food supply chain. Many factors limit and threaten the success and security of the meat industry, and not least the ability of the industry to attract and retain staff with the right knowledge and skills. Being able to develop and maintain a resource of appropriately experienced, knowledgeable and qualified supervisory and management staff must be a primary strategic objective for any meat business as the success and growth of such businesses depends on possessing capable and appropriately educated staff. Equally, the long term stability of meat businesses relies on effective and achievable management succession planning which in itself requires access to staff who have the ability to grow into more senior roles and become the business leaders of the future.

How will it benefit me?

The course has been developed in recognition of the meat industry’s need to develop existing, experienced staff – not necessarily graduate staff – and also to provide a means by which new, graduate staff can gain an understanding of the topics required to operate a meat business successfully. The course has been designed expressly to meet the needs of businesses in the red meat sector of the UK’s meat industry, i.e. principally businesses involved in the production of beef, mutton and lamb, and pork, and associated products. The course is a meat business management course and not a meat science course. This means that much of the subject matter covered by the course will have relevance to other meat sectors, e.g. the white meat or poultry meat sector, and indeed other food processing and manufacturing businesses. Much of the knowledge required to run a food business is transferable and applicable to any kind of food business. This means that topics such as operations management, food quality management, food safety management, and supply chain management apply equally to red meat businesses as they do to other types of food processing and manufacturing business. The successful practise of management (and successful career development) in any food business depends significantly on acquisition of the required knowledge, from whatever source, and its appropriate application in the development and growth of the business with, importantly, increased profitability.

Cost

The tuition price of each taught module is £1,200 + VAT (residential accommodation and meals are additional), however funding for the tuition fee may be available through the Advanced Agri-Food Training Partnership. Some students may feel that they can benefit from external personal coaching as they study the course, this will be available and the price will be agreed depending on circumstances.

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