Masters Degrees (Food Chemistry)

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

Course Details

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

Format

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

Part 1 - Taught modules

Students take 60 credits as follows:

- Core Modules -

Students take 15 credits:

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

- Elective Modules -

Student take 45 credits from the following:

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

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

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

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

Part 2

FS6102 Dissertation in Food Science (30 credits)

Assessment

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

Careers

On completing this course, you will be able to:

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

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

Funding and Scholarships

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

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This course offers students an extensive, detailed and critical knowledge and understanding of a chosen specialism within food and drink innovation.

A limited number of funded places are available for September 2017 entry to this course. Highly-qualified Scottish and EU candidates can apply to have their tuition fees paid by the Scottish Funding Council. Numbers are limited, so candidates are encouraged to apply as soon as possible.

We also have a funded studentship available in this area. You can currently receive up to £14,500 in funding, with other opportunities opening soon.

Why choose this course?

-Our brand new Food Innovation Centre includes a cutting edge food processing lab and specialist sensory suite. The suite includes a climate controlled environment and the latest digital teaching facilities. The lab houses a spray drier, extruder, micro-brewery, cheese vats, a rheometer, a freeze drier and much more.
-Apply your own specialist capability and develop new sector-specific expertise through specialist education and collaborative mixed-team working on industry-linked innovation projects.
-Learn about industry expectations as you are supported and mentored by experienced industry professionals and academic specialists.
-Follow a curriculum designed in collaboration with Scotland Food & Drink, Skills Development Scotland and Interface Food & Drink to meet the demands of the Food & Drink sector.
-Get involved with our highly successful commercial arm Food Innovation @ Abertay and with interdisciplinary researchers from across the University.

The MSc Food & Drink Innovation offers a unique postgraduate experience, specifically designed in discussion with industry bodies: Scotland Food & Drink, Skills Development Scotland, Interface Food & Drink. As postgraduate students, highly talented individuals will work in mixed-discipline teams to develop innovative solutions pertinent to challenges faced in the contemporary food and drink industry.

Working closely with academic staff who are highly experienced in the food & drink industry and academic teaching, and under the guidance and mentorship of food & drink industry representatives, you will develop professional skills and knowledge relevant to the food & drink industry.

During the course of your studies, you will ultimately be expected to demonstrate applied excellence in your specialist area, as well as professionalism, flexibility, the ability to adapt within team working situations, and creativity and innovation towards product development. This intensive programme will expose you to a breadth of practice encountered in the food & drink industry, ideally preparing you for an exciting and creative career in a vibrant and expanding sector.

Join our Graduate School

Our Graduate School is a dedicated facility providing support, training and professional development opportunities to our vibrant postgraduate community. Specially designed to promote integration and inculcation of interdisciplinary working in our next generation of researchers, postgraduates study and learn together at Abertay - from Environmental Management to Law, Psychology, Bioscience, Economics and Business, Cybersecurity and Computer Games Development.

When you join us as a postgraduate student or researcher, you’ll be joining a community of creative, like-minded scholars and will automatically be provided with access to our dedicated study and social spaces – a forum in which you can meet, work and learn with other researchers and postgraduates from across the University. You’ll benefit from training and professional development opportunities as well as support with funding applications, placement opportunities, teaching support, public engagement and outreach activity.

What you study

A key component of the MSc Food & Drink Innovation is to foster creativity through enquiry-based learning, where mixed-discipline teams of students will develop solutions to industry-posed problems. Industry-linked innovation projects will be developed by multidisciplinary teams of students, mentored and supported by experienced industry practitioners and academic researchers, and underpinned by high-level sector specific modules and education.

With activities ranging from 'pitch and crit' sessions, where solution conceptions are pitched to a panel for critique, to the development of prototyped solutions, teams are mentored and supervised by academics and industry practitioners to facilitate the development of specific professional skills and a broader understanding of the Food & Drink industry.

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Food Technology at Ghent:
-Inter-university programme - Joint degree offered by the two leading universities in Flanders.
-High-level research-based education to solve food security problems in developing countries.
-Farm to fork multi-disciplinary approach.

Food should not only be produced, it should also be delivered to the ultimate consumer in an acceptable form if it is to fulfil its nutritional destiny. To bring foods to the consumer in an acceptable form, on the one hand processing technologies are used to convert edible raw materials into foods with decreased inherent stability; on the other hand preservation technologies are required to increase the stability and shelf life of foods.

Based on these considerations two technological dimensions are the key objectives: the transformation (processing) of raw materials into products suited for human consumption and the role of postharvest and food preservation unit operations in delivering safe and nutritious foods to the end consumer.

Structure

Semester 1 (Sept-Jan)
-Preceded by introduction courses.
-Food Science and Food Engineering at UGent.
Semester 2 (Febr-June)
-Food Science and Food Engineering at KULeuven.
Semester 3 (Sept-Jan) and Semester 4 (Febr-June)
-Major in Food Science and Technology (UGent).
OR
-Major in Postharvest and Food Preservation and Engineering (KULeuven).
-Tailor-made sub programme including elective courses.
-Master dissertation at the university of the major.

Learning outcomes

Our programme will prepare you to become professionals in areas of food technology to equip future personnel with the necessary technical and managerial knowledge, skills and attitudes, which is required to successfully contribute to solving problems related to food security. The programme particularly focuses on countries where food security is a current and future major concern and key challenge.

Other admission requirements

Each application will be evaluated by the Educational Committee for admission. Applicants are fluent in English (written and oral). Candidates from countries where English is not the language of instruction need to have obtained a score of at least 550 on the paper-based TOEFL test (or a score of at least 80 on a internet-based TOEFL test) or at least 6,5 on the IELTS test.

Direct access is given to students who are, based on the specific entrance requirements of those programmes, directly admitted to the Master of Science in Bioscience Engineering: Food Science and Technology (Master of Science in de Bio-ingenieurswetenschappen: Levensmiddelentechnologie) at KU Leuven or to the Master of Science in Bioscience Engineering: Food Science and Nutrition (Master of Science in de Bio-ingenieurswetenschappen: Levensmiddelenwetenschappen en Voeding) at UGent.

Access is given to students who are, based on the specific entrance requirements of those programmes, admitted to the Master of Science in Bioscience Engineering: Food Science and Technology (Master of Science in de Bio-ingenieurswetenschappen: Levensmiddelentechnologie) at KU Leuven or to the Master of Science in Bioscience Engineering: Food Science and Nutrition (Master of Science in de Bio-ingenieurswetenschappen: Levensmiddelenwetenschappen en Voeding) at UGent after successful completion of a preparatory programme (15 to 60 credits) or transitional programme (45 to 90 credits).

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This programme is designed for graduates in chemistry or closely related discipline who wish to contribute to drug development in the pharmaceutical industry.

The programme provides training in pharmacokinetics, drug metabolism, drug synthesis, methods to identify potential drug targets and drug candidates, and methods to assess the biological activities of drug compounds.

Additional modules cover the key techniques in analytical chemistry used to support the pharmaceutical sciences.

Core study areas include research methods, pharmacokinetics and drug metabolism, drug targets, drug design and drug synthesis, spectroscopy and structural analysis, professional skills and dissertation and a research training project.

Optional study areas include separation techniques, mass spectrometry and associated techniques, innovations in analytical science and medicinal chemistry.

See the website http://www.lboro.ac.uk/study/postgraduate/programmes/departments/chemistry/pharmaceutical-science-medicinal-chemistry/

Programme modules

Compulsory Modules
Semester 1:
- Research Methods
- Pharmacokinetics and Drug Metabolism
- Drug Targets, Drug Design and Drug Synthesis

Semester 2:
- Spectroscopy and Structural Analysis
- Professional Skills and Dissertation
- Research Training Project

Selected Optional Modules
Semester 1:
- Separation Techniques
- Mass Spectrometry and Associated Techniques

Semester 2:
- Innovations in Analytical Science
- Innovations in Medicinal Chemistry

Assessment

Examination and coursework.

Careers and further study

Careers in a variety of industries, particularly the pharmaceutical and related industries, including drug metabolism, medicinal chemistry (organic synthesis), drug screening (action / toxicity), patents and product registration; also as preliminary study for a PhD.

Scholarships and sponsorship

A number of bursaries and scholarships are available to UK and EU students towards tuition fees (excluding Environmental Studies MSc).
Departmental bursaries, in the form of fee reduction, are available to self-funded international students.
The programmes also benefit from industrial sponsorship which provides support in the form of equipment, materials, presenters and project placements.

Why choose chemistry at Loughborough?

The Department of Chemistry has about 350 students studying taught programmes, including around 50 on MSc courses, 10 postdoctoral research fellows, 50 research students (MPhil / PhD), and 25 academic staff, many of whom have strong links with industry.

In recent years, the Chemistry building has undergone extensive refurbishment and provides modern facilities and laboratories for the teaching and research needs of analytical, organic, inorganic and physical chemistry, as well as specialist laboratories for radiochemistry, environmental chemistry, microbiology and molecular pharmacology.

- Facilities
The Department has a number of specialist instruments and facilities, including: 2 x 400 MHz, 500 MHz and solid-state NMR spectrometers, single crystal and powder X-ray diffractometers, a high resolution inductively coupled plasma mass spectrometer, sector field organic MS, GC-MS and linear ion trap LC-mass spectrometers, ion mobility spectrometers and gas and liquid chromatographs.

- Research
The Department typically has well over 50 research students and a dozen postdoctoral researchers. In addition there are usually around 50 MSc students in the department. Many students come to study from abroad, and there are research students and visitors from all over the world currently studying and carrying out research in the department.
The Department is very well equipped to carry out research spanning all the traditional branches of chemistry (analytical, environmental, inorganic, organic and physical) and which contributes to four active research themes (Energy, Environment, Security and Health).

- Career Prospects
90% of our graduates were in employment and/or further study six months after graduating. Graduates can expect to develop their careers in the pharmaceutical and food industry, analytical and environmental laboratories, public and regulatory utilities, industrial laboratories, or go on to study for a PhD.

Find out how to apply here http://www.lboro.ac.uk/study/postgraduate/programmes/departments/chemistry/pharmaceutical-science-medicinal-chemistry/

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This programme is designed to provide comprehensive training in analytical chemistry and its implementation in a variety of fields including biomedical, pharmaceutical, food and environmental analysis.

The programme comprises a broad range of modules covering all the major analytical techniques, complemented by studies in transferable and professional skills, with the option to study aspects of medicinal and pharmaceutical chemistry if desired.

Core study areas include research methods, separation techniques, mass spectrometry and associated techniques, spectroscopy and structural analysis, professional skills and dissertation and a research training project.

Optional study areas include sensors, pharmacokinetics and drug metabolism, drug targets, drug design and drug synthesis and innovations in analytical science.

See the website http://www.lboro.ac.uk/study/postgraduate/programmes/departments/chemistry/analytical-chemistry/

Programme modules

Compulsory Modules
Semester 1:
- Research Methods
- Separation Techniques
- Pharmacokinetics and Drug Metabolism

Semester 2:
- Spectroscopy and Structural Analysis
- Professional Skills and Dissertation
- Research Training Project

Selected Optional Modules
Semester 1:
- Mass Spectrometry and Associated Techniques
- Drug Targets, Drug Design and Drug Synthesis
- Sensors

Semester 2:
- Innovations in Analytical Science
- Innovations in Medicinal Chemistry

Assessment

Examination and coursework.

Careers and further study

Careers in a variety of industries including pharmaceuticals, chemicals, food, environmental management, contract analysis laboratories, public laboratories, regulatory authorities and instrument manufacturers in either technical or marketing functions or preliminary study for a PhD.

Scholarships and sponsorship

A number of bursaries and scholarships are available to UK and EU students towards tuition fees (excluding Environmental Studies MSc).
Departmental bursaries, in the form of fee reduction, are available to self-funded international students.
The programmes also benefit from industrial sponsorship which provides support in the form of equipment, materials, presenters and project placements.

Why choose chemistry at Loughborough?

The Department of Chemistry has about 350 students studying taught programmes, including around 50 on MSc courses, 10 postdoctoral research fellows, 50 research students (MPhil / PhD), and 25 academic staff, many of whom have strong links with industry.

In recent years, the Chemistry building has undergone extensive refurbishment and provides modern facilities and laboratories for the teaching and research needs of analytical, organic, inorganic and physical chemistry, as well as specialist laboratories for radiochemistry, environmental chemistry, microbiology and molecular pharmacology.

- Facilities
The Department has a number of specialist instruments and facilities, including: 2 x 400 MHz, 500 MHz and solid-state NMR spectrometers, single crystal and powder X-ray diffractometers, a high resolution inductively coupled plasma mass spectrometer, sector field organic MS, GC-MS and linear ion trap LC-mass spectrometers, ion mobility spectrometers and gas and liquid chromatographs.

- Research
The Department typically has well over 50 research students and a dozen postdoctoral researchers. In addition there are usually around 50 MSc students in the department. Many students come to study from abroad, and there are research students and visitors from all over the world currently studying and carrying out research in the department.
The Department is very well equipped to carry out research spanning all the traditional branches of chemistry (analytical, environmental, inorganic, organic and physical) and which contributes to four active research themes (Energy, Environment, Security and Health).

- Career Prospects
90% of our graduates were in employment and/or further study six months after graduating. Graduates can expect to develop their careers in the pharmaceutical and food industry, analytical and environmental laboratories, public and regulatory utilities, industrial laboratories, or go on to study for a PhD.

Find out how to apply here http://www.lboro.ac.uk/study/postgraduate/programmes/departments/chemistry/analytical-chemistry/

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This programme provides advanced academic training in food safety and food control. You will consider the relationship between food and public health, and examine the scientific, technical, managerial, political and legislative factors that influence food safety.

The course is particularly suitable for those with relevant food related knowledge and/or experience including:

Hygiene managers or supervisors already working in the food industry
Staff working in competent authorities or enforcement; for example, Environmental Health Officers or Food Safety Officers
Staff in diagnostic or food microbiology laboratories
Students who have completed relevant undergraduate degrees such as Food Technology and wish to find employment in the food industry or local government
Food hygiene and management trainers or consultants

Chemical Engineering is dynamic and evolving. It provides many solutions to problems facing industries in the pharmaceutical, biotechnological, oil, energy and food and drink sectors. It is vital to many issues affecting our quality of life; such as better and more economical processes to reduce the environmental burden, and more delicious and longer lasting food due to the right combination of chemistry, ingredients and processing.

About the School of Chemical Engineering

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

Funding and Scholarships

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

Open Days

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

Virtual Open Days

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

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

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

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

Quick Facts

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

Research focus

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

Career Prospects

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

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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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Course overview

In our search for better medicines to improve healthcare in an ageing population, for safer agrochemicals to aid food production for a growing population, and for advanced materials for new technologies, it may come as no surprise to acknowledge that chemistry plays a dominant role. Without chemistry, the necessary scientific advances will simply not be made to meet these global challenges and to secure our future.

Chemistry is often viewed as demanding in its need for energy and natural resources. We have to ensure that chemistry is safe, efficient and, above all, sustainable – chemistry that is benign by design. Sustainability is an issue facing the entire global chemicals industry, our vision is to train a new generation of scientists to find innovative 'green' resource and energy efficient solutions that have the lowest possible environmental impact; demonstrate social responsibility; and make a positive contribution to economic growth.

This course builds upon our international track record in green chemistry, particularly in the fields of synthetic chemistry, catalysis, new technologies, materials science, process engineering and entrepeneurship. Course material covers all aspects of modern green and sustainable chemistry including feedstocks, energy, sustainable synthesis (including biocatalysis) and industrial process design. Formal lectures are complemented by a 60 credit project based in our world-leading research laboratories and designed to reinforce and apply many of the concepts delivered during lectures. This MSc programme is highly interdisciplinary. It capitalises on strong established links between Chemistry, the Faculty of Engineering, and the Nottingham Business School to provide both breadth and depth in the scope of the MSc degree.

Course details

The principle objective of this MSc Green and Sustainable Chemistry is to train the next generation of scientists to appreciate, assess and address the challenges of sustainability across chemistry using industries through the implementation of robust, innovative science and technology.

Candidates will, therefore, develop an excellent operating knowledge of contemporary methods of synthesis, analysis and process design optimized for both energy and reaction mass efficiency. Graduates will be equipped with the tools and experience to critically evaluate comparable reaction pathways and make evidenced decision in the design and execution of efficient chemical processes key to the pharmaceutical, agrochemical, fine chemical and other chemical using industries. Furthermore, upon completing this degree, students will be able to make effective use of electronic communication and information search & retrieval to facilitate the development and dissemination of key critical skills with which to assess and analyse complex problems.

Further information

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MSc degree courses are provided in three key areas of Analytical Chemistry, Environmental Analytical Chemistry and in Pharmaceutical Analysis. They are designed to provide advanced knowledge and hands-on training in modern analytical instrumental techniques. Separation science, sensors, and spectroscopic techniques are key elements alongside chemometrics, instrumentation and advanced research project completion. You will have the flexibility to specialise in a chosen field and further advancement to PhD research is available to highly motivated and talented postgraduates.

Visit the website: http://www.ucc.ie/en/ckr03/

Course Details

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

- identify, formulate, analyse and solve problems in the analysis of chemical compounds
- outline fundamental and applied aspects of chemical analysis
- design and carry out a method of pharmaceutical and chemical analysis, including instrumental analysis
- prepare written laboratory reports that provide a description of the experiment, explain the experiment and reasoning clearly, and provide an appropriate conclusion
- communicate effectively with the chemistry, environmental and pharmaceutical communities
- carry out research and method development in chemical, pharmaceutical and environmental analysis
- prepare a written research report in the form of a dissertation

Format

The courses consist of a 12 month full-time intensive programme of lectures, laboratory work on set experiments and a dissertation based on individual research and development in the selected field of modern analytical science, under the supervision of an expert staff member. Part-time students may complete the course over 24 months subject to flexible day release from industry.

Core modules

CM6012 Modern Analytical Techniques, Chemical Data Analysis and GLP (10 credits)
CM6013 Separation Science, Sensors and Process Analytical Technology (10 credits)
CM6014 Materials, Pharmaceutical and Bio-analysis (10 credits)
CM6015 Practice of Analytical Chemistry (10 credits)
CM6026 Industry Led Workshops (5 credits)
CM6027 Taught Postgraduate Transferable Skills Development (5 credits)

Elective modules

EV4002 Environmental Monitoring (10 credits)
PF6301 Biopharmaceuticals: Formulation Design, Secondary Processing and Regulatory Compliance (10 credits)

Research Project Module (30 credits)

CM6020 Research Project and Dissertation in Analytical Chemistry (30 credits)

Further details on the content and modules are available on the Postgraduate College Calendar - http://www.ucc.ie/calendar/postgraduate/Masters/science/page05.html#analysis

Research Project and Industry Placement

You will be required to complete a six-month research project based on your individual research and development in a selected field of modern science. You carry out your research in UCC’s laboratories or at an approved academic or industrial partner.

When you complete your research dissertation in an industrial setting, it provides the company with an opportunity to assess your skills and abilities and to screen potential future full-time employees. Students also have the opportunity to travel aboard to do their research project. This highlights the international recognition of the course and the close links established between the course and the relevant institutes.

Students who secure employment upon graduation fit into the organisation and contribute productively much sooner that other graduates. For students with an interest in future careers as PhD researchers, research projects are offered across a broad range of topics.

Careers

The MSc courses aim to provide you with the necessary skill set to develop methods and solve problems as demanded by many industries today (including pharmaceutical, environmental and forensic analytical laboratories). You are also introduced to research and innovation in analytical science.

Many analytical chemists, pharmaceutical chemical analysts and environmental chemical analysts go on to pursue careers in industry, government and forensic laboratories and opportunities for further research often result.

The course sets out to bridge the gap between the current undergraduate degree knowledge and what is relevant and expected by industry. There is a strong emphasis on developing transferable skills and ensuring that the career path for the student is either industry or academically focused. A large percentage of students gain employment in industry after completion of the course, however a number of graduates also decide to progress to international PhD opportunities.

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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MSc degree courses are provided in three key areas of Analytical Chemistry, Environmental Analytical Chemistry and in Pharmaceutical Analysis. They are designed to provide advanced knowledge and hands-on training in modern analytical instrumental techniques. Separation science, sensors, and spectroscopic techniques are key elements alongside chemometrics, instrumentation and advanced research project completion. You will have the flexibility to specialise in a chosen field and further advancement to PhD research is available to highly motivated and talented postgraduates.

Visit the website: http://www.ucc.ie/en/ckr04/

Course Details

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

- identify, formulate, analyse and solve problems in the analysis of chemical compounds
- outline fundamental and applied aspects of chemical analysis
- design and carry out a method of pharmaceutical and chemical analysis, including instrumental analysis
- prepare written laboratory reports that provide a description of the experiment, explain the experiment and reasoning clearly, and provide an appropriate conclusion
- communicate effectively with the chemistry, environmental and pharmaceutical communities
- carry out research and method development in chemical, pharmaceutical and environmental analysis
- prepare a written research report in the form of a dissertation

Format

The courses consist of a 12 month full-time intensive programme of lectures, laboratory work on set experiments and a dissertation based on individual research and development in the selected field of modern analytical science, under the supervision of an expert staff member. Part-time students may complete the course over 24 months subject to flexible day release from industry.

Core modules

CM6012 Modern Analytical Techniques, Chemical Data Analysis and GLP (10 credits)
CM6013 Separation Science, Sensors and Process Analytical Technology (10 credits)
CM6014 Materials, Pharmaceutical and Bio-analysis (10 credits)
CM6015 Practice of Analytical Chemistry (10 credits)
CM6027 Industry Led Workshops (5 credits)
CM6027 Taught Postgraduate Transferable Skills Development (5 credits)
EV4002 Environmental Monitoring (10 credits)

Research Project Module (30 credits)

CM6021 Research Project and Dissertation in Environmental Analytical Chemistry (30 credits)

Further details on the content and modules are available on the Postgraduate College Calendar - http://www.ucc.ie/calendar/postgraduate/Masters/science/page05.html#analysis

Research Project and Industry Placement

You will be required to complete a six-month research project based on your individual research and development in a selected field of modern science. You carry out your research in UCC’s laboratories or at an approved academic or industrial partner.

When you complete your research dissertation in an industrial setting, it provides the company with an opportunity to assess your skills and abilities and to screen potential future full-time employees. Students also have the opportunity to travel aboard to do their research project. This highlights the international recognition of the course and the close links established between the course and the relevant institutes.

Students who secure employment upon graduation fit into the organisation and contribute productively much sooner that other graduates. For students with an interest in future careers as PhD researchers, research projects are offered across a broad range of topics.

Careers

The MSc courses aim to provide you with the necessary skill set to develop methods and solve problems as demanded by many industries today (including pharmaceutical, environmental and forensic analytical laboratories). You are also introduced to research and innovation in analytical science.

Many analytical chemists, pharmaceutical chemical analysts and environmental chemical analysts go on to pursue careers in industry, government and forensic laboratories and opportunities for further research often result.

The course sets out to bridge the gap between the current undergraduate degree knowledge and what is relevant and expected by industry. There is a strong emphasis on developing transferable skills and ensuring that the career path for the student is either industry or academically focused. A large percentage of students gain employment in industry after completion of the course, however a number of graduates also decide to progress to international PhD opportunities.

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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Guelph houses one of the leading Food Science Departments within Canada and is recognized throughout the world. When one is asked to describe Food Science the thoughts of cooking comes to mind although in reality the subject is a combination of all the pure sciences. Indeed, a Food Scientist acquires knowledge of microbiology, sensory analysis, biochemistry, chemistry, physics and engineering. The essential role of a Food Scientist is focused on how to enhance the quality, safety, functionality and nutrition of foods.

This is reflective in the research performed within the Department of Food Science at Guelph. For example, food safety research is directed towards studying approaches to prevent, detect or decontaminate foods. Food preservation methods are researched that encompass processing technologies and packaging innovations. The application of science to improve the quality of dairy products, chocolate, ice cream, cereals and meat are also studied. Research into methods of food analysis and sensory science as well as studies around nutraceuticals and functional foods are high profile research areas. The Department has 15 faculty that includes Industrial and Canadian Research Chairs who are recognized as experts in their respective fields.

What does an MSc in Food Science involve?

As a graduate student within the University of Guelph you will be advised by one Faculty within the Department and supported by an advisory committee made up of two or more Faculty members.

The Department has a collegial atmosphere that enhances your learning experience through gaining experience of different disciplines. To support your studies, faculty may offer a stipend and you will have the opportunity to apply for teaching assistant positions, in addition to applying for fellowships, scholarships and travel grants.

Careers in Food Science

At the end of your graduate studies you will have a diverse range of job opportunities by the virtue of the multi-disciplined nature of
Food Science. Over 94% of graduates from Guelph have found employment in such areas of Government, Industry or Academia.

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The School of Food Science and Nutrition was one of the first University Departments in the UK to teach Food Science and to establish a Research School.

This course will provide a broad knowledge in the application of food science with the necessary background understanding of chemistry, biochemistry, physics, mathematics and biology with a main emphasis on its application in the food industry.

You will develop in-depth specialist knowledge of scientific techniques and practical skills in the assessment and control of food quality, food safety, product design and new product development.

The programme examines different aspects of the product development process, from product conception through to product launch. It will show how principles of project management, industrial experimental design, quality design techniques and sensory science are applied in developing new food products and production processes that integrate consumer needs and expectations, while at the same time conforming to food legislation, food quality and safety requirements.

A key part of the programme is the study of quality assurance and monitoring of contaminations and hazards. It looks at examples of measurements and monitoring for quality control, covering industry techniques and international standards in quality and safety, as well as the impact of European law and legislation on food production.

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About the course:
-Gain detailed knowledge of the science and technology of food
-Develop the ability to provide industry and governments with an understanding of the science underpinning food safety and quality
-Join a Department with an outstanding reputation for excellence in teaching and research
-Benefit from a well-equipped building and training opportunities for further research on graduation

WHAT WILL YOU STUDY?

Sample modules:
-Chemistry of food components
-Food safety and microbiology
-Food processing
-Sensory evaluation of food
-Postgraduate research skills for food

Please note that all modules are subject to change.

EMPLOYABILITY

The safety, quality and nutritional properties of the food reaching consumers depends upon an understanding of science and technology.

You will gain the knowledge required to embark on a career within a range of organisations, including multinational food manufacturers, ingredient suppliers, major retail chains and smaller companies supplying niche markets. Alternatively, you could go on to study for a PhD.

Recent examples of jobs obtained by our graduates have included: Process Technologist with Pepsico International, Quality Executive with Agro Tech Foods, New Product Developer with Bakkavor, Food Technologist with Tesco and Research and Development Technologist with Kerry Ingredients and Flavours.

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