• Leeds Beckett University Featured Masters Courses
  • University of Edinburgh Featured Masters Courses
  • Swansea University Featured Masters Courses
  • Imperial College London Featured Masters Courses
  • University of York Featured Masters Courses
  • Regent’s University London Featured Masters Courses
  • Xi’an Jiaotong-Liverpool University Featured Masters Courses
University of Birmingham Featured Masters Courses
Queen Margaret University, Edinburgh Featured Masters Courses
Cass Business School Featured Masters Courses
University of St Andrews Featured Masters Courses
Loughborough University Featured Masters Courses
"food" AND "design"×
0 miles

Masters Degrees (Food Design)

  • "food" AND "design" ×
  • clear all
Showing 1 to 15 of 253
Order by 
The Food Design Master’s degree program enables students to become design professionals in the food industry, exploring all related sectord. Read more
The Food Design Master’s degree program enables students to become design professionals in the food industry, exploring all related sectord. Combining marketing management and communication skills with design innovation, the program’s education model engages with design ssensitivity and methodology for food packaging, tourism, nutrition, agriculture, retail, restaurants, science, objects and experiences.

The program combines a focus on food-related markets with design approach and methodologies. This creates a food designer who is able to:
• Manage the design of processes, methods and spaces where products are processed, distributed and consumed.
• Manage food in terms of its aesthetics, communication and representation.
• Manage the equipment and tools used to prepare and consume food.
• Coordinate the communication activities implemented for the promotion of food products.

The Master’s in Food Design and Innovation program is comprised of lessons, design workshops, and seminars with the leaders of the food and agriculture industry and of the design field: entrepreneurs, managers, journalists, food critics, designers, architects, publishers and chefs.

In addition, students will visit food companies, concept stores, and restaurants, as well as important gastronomic fairs and events. At the end of the course, students will have an internship experience in a company, agency or firm working in the field. This masters is held in collaboration with important companies and firms of the food industry.

The course lasts one year (from February/March) and is entirely taught in English language.

QUALIFICATION

After passing the final exam, students will obtain a taught Master’s Degree from IULM and SPD. The Master corresponds to 60 ECTS credits. The Master is managed and organized by: Libera Università di Lingue e Comunicazione IULM and Scuola Politecnica di Design SPD jointly.

ABOUT THE SCHOOL

Founded in Milan in 1954, SPD Scuola Politecnica di Design is the first postgraduate school for design disciplines in Italy. Situated in Milan, the capital of design, Scuola Politecnica di Design pioneered design education thanks to its solid grounding and to its peculiar approach integrating different domains: ergonomics, art, perception studies, semiotics.

Today, SPD is an international laboratory for the exchange of ideas, experience and creativity in order to develop projects. Since its foundation the school has welcomed an extraordinary community of students from various countries and backgrounds.

All courses are taught in a personalized and small learning environment promoting easy contact with the faculty and the staff. Indeed, at SPD every student is followed individually by a faculty formed by designers, professionals from different fields and visiting tutors.

The masters programs offered by SPD are organized in collaboration with IULM University, and award academic degrees recognized by the Italian Ministry of Education, The University and Research MIUR, corresponding to 60 credits under the ECTS system.

The teaching method at Scuola Politecnica di Design is arranged into intensive workshops, studio classes, theoretical lectures, seminars and visits. Research work is carried out in collaboration with leading companies such as Volkswagen, Microsoft, PepsiCo, Heineken, IKEA, Artemide and Poltrona Frau Group among the others.

These projects are deveopped according to an interdisciplinary approach which is a testing ground for the student’s skills, from the concept idea to its execution.

Read less
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

Read less
The MSc/PgDip programme in Food Safety and Control addresses the key issues of food control, from both the food producers and food law enforcement points of view, recognising the equally important needs of distributors, retailers and of course, consumers. Read more
The MSc/PgDip programme in Food Safety and Control addresses the key issues of food control, from both the food producers and food law enforcement points of view, recognising the equally important needs of distributors, retailers and of course, consumers.

The course covers the knowledge and skills required for the successful introduction and implementation of systems of control, such as those based on the accepted principles of Good Manufacturing Practice (GMP), and other international quality management standards.

The responsibility of assuring the safety of food lies primarily with government and the industry. In today's food industry, all aspects of the production, storage and distribution of food must be effectively controlled, not only to assure safety and wholesomeness, but also to ensure efficient and consistent manufacture at the lowest possible cost. Consumers are demanding a greater assurance of safety as well as more information on which to base their choices. Students are expected to take on demanding roles in a wide range of food control activities in both the private and public sectors upon graduation, while gaining an internationally recognized qualification.

EU study opportunity

EU study opportunities exist with the University of deLorraine Nancy, France, and Universidad Politécnica deValencia (UPV), Valencia, Spain.

Excellent scholarship opportunity

Students who have accepted an offer for a place on this course are encouraged to apply for LSBU's Frank Brake scholarship. Find out more about the Frank Brake scholarship:
http://www.lsbu.ac.uk/courses/postgraduate/fees-and-funding/scholarships/frank-brake-scholarship

See the website http://www.lsbu.ac.uk/courses/course-finder/food-safety-control-msc

Modules

Year 1:
All modules are assessed through a mix of formal examination and coursework. Each module represents 200 hours of learning time with up to 40 hours of class contact time.

- Food regulation and sustainability
Food legislation is an essential element for an effective food safety and control. The module deals with legislative control at various levels, embracing national and European Union legislation and also international approaches to harmonisation. It also provides an awareness of the different types of food standards, and their implications for manufacturers, retailers and consumers. It also addresses the policy issues in sustainable food production and management.

- Food composition and safety
This module comprises of selected topics that are directly relevant to food safety and control. It considers the complex chemical composition of foods, the chemical safety of foods, quality parameters, and develops the skills to interpret and use data. The common themes throughout the module are the choice of suitable, appropriate and cost effective analytical methodology, and the correct interpretation of analytical results.

- Food microbiology and hygiene
This module is designed to help you develop an understanding of food microbiology, to appreciate the principles of food microbiology and explore both microbial food spoilage and food borne microorganisms. You'll be able to critically analyse the means by which food can be processed safely from a microbiological standpoint, and the methodology that is applied to achieve this. Emphasis will be given to the development, application and use of microbiological criteria for foods and their limitations.

- Food quality management
This module introduces the principles behind all effective quality management systems (QMSs) employed in the modern food industry. Quality of product or service does not just happen; it has to be planned and managed. Systems used by small as well as large companies are covered.

- Food product development management
This module examines the management processes involved in the design and development of new safe food products. Students work together in small groups and adopt an allocated role within the group. The groups respond to a product development brief by designing and developing a new food product or an extension of an existing product. You'll prepare an individual portfolio describing your experience and contribution and make a group presentation of your product to a panel of external guests as a 'commercial pitch'.

- Food control operations
This module outlines the rationale, philosophy and concepts of modern food control, introducing the precautionary principle, the scope ranging from 'farm to fork', and the requirement of risk assessment. The principles of control based on prevention rather than detection and self-regulation are underlined throughout. Modern tools, techniques and procedures in food control are also introduced, illustrating the scope, applications and potential benefits of effective food control. You'll learn how to draw up specifications, identify safety hazards, conduct risk assessments, determine product shelf life, apply the commonly used statistical quality control techniques as well as use basic sensory evaluation methods. In the end, you'll have a broad and comprehensive grounding in modern food control operations.

- Research methods
This module aims to equip you with the knowledge and skills required for scientific research and systematic investigation. You'll learn how to ask the right questions, develop meaningful research proposals and evaluate objectively and independently research findings. Emphasis will be given to ethics, background information search, planning, experimental design, data collection and analysis. Principles of scientific methods, objective reasoning, idea formulation and model building will also be included. In data analysis, you'll be introduced to the most common statistical techniques covering both parametric and non-parametric tests.

- Project
The Project forms the climax of the MSc Food Safety and Control programme. It's the opportunity for you to demonstrate your grasp of food control in its widest sense, and produce documentary evidence of that grasp. The project provides the opportunity for you to apply your knowledge in an integrated fashion to a particular challenge in the management and control of food safety. We always try to help you match your project intention with your career aspirations and where possible use our networks to enable you to work on real commercial problems within an industrial placement.

The course has been developed to provide:
- A thorough understanding of the scientific principles on which both the safe handling of food and food control procedures are based

- An appreciation of the importance of the proper control of manufacture, storage and distribution, and the means by which it is achieved in the production and sale of safe food

- An understanding of the food industry's responsibilities to the interests and welfare of the consumer

- Opportunities to consider the social and economic contexts in which the industry operates

- An intellectually stimulating and coherent programme relevant to both your needs and those of the food industry

- A detailed understanding of the philosophy and methodology of research

- The best possible opportunity to develop personally and professionally

- The knowledge and skills necessary to enhance your career prospects.

Employability

The programme covers the knowledge and skills required for the successful introduction and implementation of systems of control such as those based on the accepted principles of Good Manufacturing Practice (GMP), and other international quality management standards. This opens up numerous and diverse opportunities in food safety and control.

You'll study all areas of food safety, ranging from microbiological, chemical and physical safety in the different modulesand throughout the programme.

The course will open up a wide range of career opportunities including roles in: product development; quality control; food safety and quality management; catering and retailing; technical auditing; and food law enforcement. Some of our graduates have gone on to PhD degrees.

Recent employers include Kerry Foods, Leathams, Bakkaver, Kraft Foods, Tesco, Asda, Marks and Spencer, Harrods and local authorities.

LSBU Employability Services

LSBU is committed to supporting you develop your employability and succeed in getting a job after you have graduated. Your qualification will certainly help, but in a competitive market you also need to work on your employability, and on your career search. Our Employability Service will support you in developing your skills, finding a job, interview techniques, work experience or an internship, and will help you assess what you need to do to get the job you want at the end of your course. LSBU offers a comprehensive Employability Service, with a range of initiatives to complement your studies, including:

- direct engagement from employers who come in to interview and talk to students
- Job Shop and on-campus recruitment agencies to help your job search
- mentoring and work shadowing schemes.

Placements

You'll be encouraged to undertake a work-based project or dissertation.

Teaching and learning

You'll make extensive use of the Virtual Learning Environment, so materials are available whenever you need them. Personal tutoring support, extraclinics offering support outside lecture and tutorial sessions are available.There's a major focus on the practical applications of knowledge, supported byhands-on laboratory exercises. Various assessment methods are used in modules across the course.

Read less
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.

Read less
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/

Read less
The new master’s programme in Design offers a studio-based, interdisciplinary approach to design, with collaborations tackling societal challenges. Read more
The new master’s programme in Design offers a studio-based, interdisciplinary approach to design, with collaborations tackling societal challenges.

This programme incorporates established and innovative design concepts in a unique interdisciplinary setup. Studio courses form the backbone of the programme, providing the fundamentals of working with societal challenges. The challenges are defined on a yearly basis, ranging from Food Waste and Civility to Nomadic Welfare.

The programme features three design tracks, allowing you to develop your skills within an area of speciality. Current tracks are Sustainable Futures, Transformative Service and Visual Media.

Please be advised that this programme has a multi-campus setup, with courses offered in Linköping and Norrköping as well as online.

Programme Description

The new master’s programme in Design offers a studio-based, interdisciplinary approach to design, with collaborations tackling societal challenges. Established and innovative design concepts are incorporated in a unique interdisciplinary setup across campuses.

Businesses, organisations and government agencies are facing ever more complex challenges that require innovative approaches. Increasingly, the field of design is expected to come up with answers and help achieve progress.

The purpose of this programme is to train qualified and confident designers who can enter these complex contexts, take on a leading role and co-create solid, sustainable solutions. We are reaching out to students with different backgrounds – not necessarily with previous academic design qualifications, but with excellent design abilities and a desire to develop design beyond specific materials and disciplines.

This programme incorporates established and innovative design concepts in a unique interdisciplinary setup. Studio courses form the backbone of the programme, providing the fundamentals of working with societal challenges. The challenges are defined on a yearly basis, ranging from Food Waste and Civility to Nomadic Welfare.

Theoretical courses and design projects run alongside studio work. You develop generic design skills and knowledge of design facilitation, co-creative practices and design history. You learn about designing and change and how to make design a strategic practice that is embedded in organisations.

Projects are carried out in mixed-competence groups, sometimes with students from other programmes, across campuses with blended learning, using physical and digital resources. You interact with companies, organisations and entrepreneurs.

Elective courses are structured into tracks allowing you to develop skills within an area of speciality.

Current tracks offered are:

Sustainable Futures
Design of sustainable systems, with accompanying business models, products and services. Project-based exploration of future solutions that may further a transition to a sustainable society and empower people interacting with those systems.

Transformative Service
Design and innovation for the service sector, including welfare and industrial service. Engaging humans at the centre of design projects and developing service concepts and social innovations to facilitate transformation of practices and co-creation of value.

Visual Media
Design of interactive visual environments, going beyond screens and handheld units towards augmented and immersive approaches. Studio-based exploration of advanced concepts at the intersection of graphic design, interaction design and information visualisation.

For your thesis, you are expected to undertake an individual project that comprises practical design work and writing a thesis.

Linköping University is one of Sweden’s leading design research universities, with world-class research into design for services, a state-of-the-art facility for visual media research, and a strong team devoted to design and sustainability.

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

MSc Italian FOOD & WINE (ItF&W)

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

Programme Summary

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

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

Who is the MSc candidate?

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

What career opportunities does the MSc provide?

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

How is the programme organised?

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

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

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

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

Foreign language (Italian or English)

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

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

Read less
The MSc Food Quality Management programme offers an integrated approach to the study and assessment of quality processes in the agrifood chain through an exclusively developed techno-managerial approach. Read more

MSc Food Quality Management

The MSc Food Quality Management programme offers an integrated approach to the study and assessment of quality processes in the agrifood chain through an exclusively developed techno-managerial approach. The whole supply chain is studied from the primary sector to the final consumer. Food, flowers and cattle are also discussed.

Programme summary

Food quality management assures the health and safety of food and other perishable products (e.g. flowers) and has become increasingly important in today’s society, this is due to changing consumer requirements, increasing competition, environmental issues and governmental interests. This has resulted in a turbulent situation on the food market and in the agro-food production chain. The situation is further complicated by the complex characteristics of food and food ingredients, which include aspects such as variability, restricted shelf life and potential safety hazards; as well as many chemical, biochemical, physical and microbiological processes. To face this challenge, continuous improvement in food quality management methods is required wherever knowledge of modern technologies and management methods plays a crucial role.

Quality issues in food and other perishable products are generally tackled using either a technological or a managerial approach. At Wageningen, a concept has been developed that combines both aspects. This ‘technomanagerial’ approach forms the basis of the Food Quality Management programme. It provides a comprehensive and structured overview of quality management for predicting food systems’ behaviour and generating adequate improvements in these systems from a food chain perspective.

The programme prepares graduates to understand and work together with the different players in the food industry (management, Research & Development) in order to ensure high quality products.

Specialisations

You will combine Food Quality Management courses with several courses based on your educational background and interest. These courses can be in fields of food technology (e.g. product design, process design), food safety (e.g. food safety management, microbiology), management (e.g. case studies management, entrepreneurship) or logistics (e.g. food logistics management, supply chain management). The programme is thesis oriented and tailor-made to your specific interests. The thesis and internship in the second year of the programme are carried out in cooperation with the food industry.

Your future career

Graduates from this programme will be experts in the field of food quality management and can enter careers in agribusiness, research and public administration:
• Typical positions include quality assurance manager (responsible for the quality of the ingredients for a specific product).
• Designer/specialist (working on the quality aspects of fresh products in the development process), advisor/consultant (advising companies on certification).
• Researcher (studying the improvement of existing quality assurance systems in the food industry).

Student Tasioudis Dimitrios.
"It was my desire to combine my scientific background with management studies that resulted in my decision to do the Master Food Quality Management. The master gives you a useful tool in understanding the meaning of every result in a real life situation and enables you to select the best solutions to tackle specific problems. Wageningen University is a great university where science flourishes and research is of utmost importance. It is the ideal environment to gain knowledge and to accomplish your goals."

Related programmes:
MSc Management, Economics and Consumer Studies
MSc Food Technology
MSc Food Safety

Read less
By the end of the program, students will have acquired the key competencies to manage fashion, design and luxury companies successfully and will be able to evolve professionally within the cosmopolitan, culture-intensive and hypercompetitive environment typical of these industries. Read more

Objectives

By the end of the program, students will have acquired the key competencies to manage fashion, design and luxury companies successfully and will be able to evolve professionally within the cosmopolitan, culture-intensive and hypercompetitive environment typical of these industries.

LOCATIONS

Students have the opportunity to follow the MSc in Fashion, Design and Luxury Management program in the following locations:

- Grenoble - http://en.grenoble-em.com/grenoble-vibrant-and-welcoming
- Paris - http://en.grenoble-em.com/paris
- London

WHY CHOOSE TO DO A MSC IN FASHION, DESIGN AND LUXURY MANAGEMENT?

The MSc in Fashion, Design and Luxury Management is designed to provide international companies in these industries with the profiles they need to be highly competitive in a complex environment.

The fashion, design and luxury industries are design-intensive and innovation-oriented industries, providing very good opportunities for growth in a hypercompetitive environment. For this reason, companies in these industries are seeking to recruit experts aware of the specific dynamics of these fields, able to manage companies and develop brands in a successful way.

Students enrolled in the MSc Fashion, Design and Luxury Management will benefit from a high-level faculty with both academic and professional experience.

Taught entirely in English, this program offers students the international perspective and the industry-specific culture they will need in order to become skilled managers in these hypercompetitive industries.

Through their coursework, students will acquire the management tools and techniques and the overall industry culture needed to develop and govern fashion, design and luxury brands in a highly competitive global and complex environment. The course covers essential management skills as well as more industry-specific competencies:

- Principles of luxury and luxury brand management
- Luxury sectorial analysis
- Technology and innovation in the fashion and design business
- Creative fundamentals of fashion and design
- Sustainable design, luxury and fashion management.

Program

MANAGEMENT ESSENTIALS

- Intercultural Management and International Negotiations
- Global Leadership and People Management
- International Trade
- Marketing
- Branding and Brand Equity Management
- Strategic Management
- Finance and Accounting

FASHION, DESIGN & LUXURY MANAGEMENT

- Technology and Innovation in the Fashion and Design Business
- Industrial Design
- Interior Design and Merchandising
- Sustainable Luxury and Design
- Luxury Sectorial Analysis:
- Food, Wine and Hospitality
- Boats, Cars and Motorbikes
- Jewelry and Watches
- Perfumes, Cosmetics and Eyewear
- Accessories and Leather Goods

- Distribution Channels and Digital Marketing in the Fashion Industry
- Fundamentals of Fashion and Design
- Principles of Luxury and Managing Luxury Brands
- Integrated Communications Strategy
- Production, Operations, Purchasing and Supply Chain in the Fashion Industry
- Customer Management and Customer Intelligence
- The Legal Context of the Design and Fashion Industry

STUDY TRIPS

Students will take part in an international study trip of one week in one European Fashion Capital. They will have the opportunity to meet with leading industry professionals and visit companies in the fashion, design and luxury industries.

During the company visits students will work on a project relating to one of these industries and in alignment with their future career ambitions.

INTERNSHIP

Each student will undertake an internship of a minimum of three months in a company of their choice at the end of the classroom part of the program. The internship will contribute directly to the content of the Final Management Project and may take place anywhere in the world.

FINAL MANAGEMENT PROJECT

The second year of the program is dedicated to the Final Management Project which will be undertaken under the supervision of a GGSB professor.
Students will focus on a management aspect of the fashion, design and luxury industries; they are also encouraged to choose the subject of the Final Management Project in coherence with their future career goals. It is possible to complete the project in parallel with an employment or an internship in France or abroad.

FOREIGN LANGUAGES

Foreign language skills are essential in a globally competitive business environment. The program is taught in English, and no prior knowledge of French is required to attend the program. Students have the possibility of learning French or another foreign language such as Spanish or Chinese during the program.
This language component, although not compulsory, is highly recommended for students who intend to pursue an international career, since companies in the Fashion, Design and Luxury industry are currently recruiting personnel speaking the language of the country in which they are based, in addition to English and in-demand languages like Chinese or Russian.

LOCATION

The MSc in Fashion, Design and Luxury Management will be offered at the GGSB Grenoble, Paris and London campuses.

PROGRAM BENEFITS

Students enrolled in the program will:

- Acquire and develop the specific management skills required for a successful career in fashion, design, and luxury industries
- Benefit from teaching staff with extensive scientific and professional industry experience
- Enjoy study trips with visits to companies and industry-specific fairs and events
- Study in a multicultural and creative learning environment
- Understand the creation of value in the fashion, design and luxury industries

Careers

It is expected that graduates of this MSc program will either take up positions in multinational companies in the fashion, design and luxury industries or will become entrepreneurs able to found and develop their own companies.

The program will prepare graduates for positions in sourcing, purchasing, product development, product management, public relations, events, store retail management, people management and entrepreneurship.

Admission

Candidates should have excellent written and oral communication skills, as well as strong interpersonal skills and the motivation to pursue an international career.

No prior knowledge of the fashion, design and luxury management industries is required, but applicants should demonstrate a strong interest in this area and have a clear idea of how the program will help them achieve career goals.

ENTRY REQUIREMENTS

- Bachelor-level undergraduate degree in any subject with good grade average.
- Work experience is not compulsory.
- Fluency in English (see test requirements below).

Read less
The MA Graphic Design course at The University of Central Lancashire encourages the diversity of design study that is possible within the wider field of Graphic Design. Read more
The MA Graphic Design course at The University of Central Lancashire encourages the diversity of design study that is possible within the wider field of Graphic Design. The course focus is rooted in visual communication research, underpinned by theory and with an emphasis on the development of a very personal body of practical work. Throughout the course students are encouraged to pursue a unique personal line of inquiry within any area of contemporary graphic design practice or explore the potential of design diversity. By the end of the course all students should have completed a cohesive body of work to a professional standard and be able to clearly articulate a sound intellectual rationale and a broad critical viewpoint.

LEARNING ENVIRONMENT AND ASSESSMENT

Practical work is carried out within our extensive and very well equipped studios and workshops.

Full time and part time students will be required to attend the Friday morning lecture programme throughout semesters 1 and 2. Full time students will also attend weekly seminars and tutorial sessions during the week. Part time students are scheduled for their practical sessions on a Friday afternoon, so that their commitment on campus allows for day release from their place of employment.

Evening tutorial sessions may be available from time to time for some students who are unable to attend in the day. Many of the Friday morning lectures are filmed for supporting distance learning or those who miss sessions.

Study is further supported by a lecture programme of visiting practitioners from a variety of design disciplines.

FURTHER INFORMATION

Graphic designers can work in many different areas, from traditional print for book design in the publishing industry and packaging design for the food and drink industry, to the digital arena of web design and new media. Often, the career path of an artist or designer does not take a particularly conventional route. Some graphic designers work on a freelance basis, whilst many work for design agencies or as part of in-house departments of larger companies. Life as a graphic designer can be exceedingly fast-paced and challenging as well as highly exciting.

A design related masters degree can provide a platform from which to enter employment in a range of other exciting sectors, such as: Art & Design; Teaching & Education; Advertising, Marketing & PR Media Culture; Music & Performing Arts; Management Consulting; Business & Admin; Hospitality & Tourism; Retail & Sales; Recruitment & Human Resources; Charity, Not-for-profit & NGO.

The MA course exists within the context of the University module scheme. The theory and practical modules run alongside in order to inform each other. Design Research 1 and 2 are theoretical modules that provide an opportunity to explore research methodologies appropriate to Graphic Design and the broader area of visual communication. A special feature of the course is the Friday morning lecture programmes with lectures from subject specific academics, guest speakers and practicing designers who are at the top of their profession. Graphic Design Practice 3 incorporates a theoretical element to summarize and complement the final practical body of work.

Throughout the programme students will continue to explore the links and concerns between theory and graphic design practice. The practical modules (Practice 1, 2 & 3) are designed to allow students to pursue their own specific individual design research project, which is a major investigation into a particular personal area of study. A key element of the practice sessions are to facilitate the opportunity to generate, investigate and test new ideas. The programme then culminates with a final public exhibition of student work.

OPPORTUNITIES

The MA Graphic Design programme is also delivered at our partner University in Thessaloniki, Greece. Students are able to study there for one semester. The MA will help further career opportunities in the field of Graphic Design and Visual Communication, giving recognition to each student’s individual practical and intellectual abilities.

The opportunity for a structured work experience will be provided for every student who requests it. This is a major commitment by the University to help our graduates to reach their potential and thrive in their careers after graduation.

Study trips are an essential part of research activity that brings design to life. Throughout the programme, students are introduced to contemporary influences with International city trips and study visits to exhibitions and museums - Manchester, London, Berlin and New York have been regular trips in recent years (students will be required to pay for overseas trips/visits and are therefore optional).

With an MA in Graphic Design, there are many other opportunities to explore and career options worth considering that require the broad range of skills gained at masters level and related to graphic design / visual communication / art and design.

Read less
COURSE OVERVIEW. The aim of the PGCE in Secondary Education. Design and Technology (Food, Textiles and Product Design) course at Birmingham City University is to develop capable and articulate teachers who can inspire children to combine designing and practical skills with knowledge and understanding. Read more
COURSE OVERVIEW
The aim of the PGCE in Secondary Education: Design and Technology (Food, Textiles and Product Design) course at Birmingham City University is to develop capable and articulate teachers who can inspire children to combine designing and practical skills with knowledge and understanding.

The course seeks to develop committed, confident and dynamic teachers with a passion for their subject in an environment that offers top quality facilities, including modern food preparation areas and textile amenities.

We believe that Design and Technology is an exciting subject that allows pupils to be innovative and creative if they are taught by teachers who can motivate.

KEY FACTS
This is a professional teacher training course that leads to Qualified Teacher Status and it is available at both Level 6 (H) and Level 7 (M).

The National College for Teaching and Leadership bursaries are available for trainees on eligible postgraduate courses in England who are not employed as a teacher. Bursary amounts will vary depending on teaching subject and degree class.

Our facilities are second-to-none and include a new, dedicated teaching suite for food and textiles and a specialist room for design and technology teaching and independent work.

In the latest Newly Qualified Teacher (NQT) Survey (2011-13 aggregated data) 95 per cent of Birmingham City University trained newly qualified secondary teachers rated the quality of their training good or very good.

All students are guaranteed outstanding support from both their tutors at the University – all of whom have been exceptional classroom teachers themselves - and from the partnership secondary schools, of which there are more than 200 across the Midlands.

Two thirds of the course takes place in school and we ensure that students are offered a number of placements in a wide range of educational establishments - at least two different schools, plus visits to other schools, including a primary school - so valuable experience is gained in a variety of settings.

ENTRY REQUIREMENTS
You will need to have a good degree (minimum 2:2 but 2:1 or 1st preferred) from a UK higher education institution or equivalent, at least 50 per cent of which is in a food or textiles-related subject.

You must have a GCSE grade C or above (or equivalent) in both English language and mathematics prior to application and if you are offered an interview you will take a written test to assess your standard of English.

For entry onto a teaching course in September 2014 you will also be required to pass the Skills Tests in Literacy and Numeracy. Please visit the Department for Education website for further information.

There is an expectation that you will have had some general experience of working with secondary age students in a school setting. In preparation for the selection interview you are required to engage in a teaching episode, observed by an experienced qualified teacher.

As part of the selection procedure, the interview panel will expect you to demonstrate your knowledge of design and technology and will also assess personal qualities such as the potential to relate well to secondary age students, enthusiasm, sensitivity, communication skills and robustness and resilience for teaching.

Applicants must also meet The National College for Teaching and Leadership requirements for Initial Teacher Training, which means being medically fit and successfully completing an enhanced disclosure via the Disclosure and Barring Service (DBS).

COURSE STRUCTURE
This is an intensive and demanding course, which offers superb preparation for anyone who is committed to educating young people. Central to the curriculum is the study of education, pedagogy and professional practice from both generic and subject-specific perspectives, which is delivered using a combination of workshops, lectures, seminar groups and individual study.

To complement this is a programme of subject knowledge and enhancement that supports the development of subject pedagogy. Specialist subject knowledge is updated throughout the course to ensure trainee teachers are fully conversant with curriculum requirements.

ASSESSMENT
Modules are assessed through a range of directed tasks and targeted assignments. Trainee teachers are also required to complete a profile of evidence towards the achievement of the standards required by the National College for Teaching and Leadership for the award of Qualified Teacher Status (QTS). Evidence for the Professional Development Profile is verified by mentors.

FURTHER STUDY
Our MA Education and Masters in Teaching and Learning (MTL) programmes are designed to serve the continuing professional development (CPD) needs of teachers. Birmingham City University trained teachers with PGCE credits at level 7 benefit from advanced standing on these programmes.

EMPLOYABILITY
This is an “11-16” course with post-16 enhancement, offering graduates maximum flexibility when looking for a teaching post. Employment prospects are excellent based on consistently high employability scores and demand for Birmingham City University trained D&T teachers.

HOW DO I APPLY?
All applications for 2014 entry need to be made via the UCAS Teacher Training website. For more information on how to apply for a teacher training course please visit the UCAS how-it-all-works information page on their website. The UCAS Teacher Training helpline number is 0871 468 0 469.

Course code: W9X1

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

Course details

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

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

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

What you study

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

MSc only
-Project

Modules offered may vary.

Teaching

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

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

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

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

Your assessments test subject knowledge, independent thought and skills. They are robust, equitable and manageable and incorporate formative and summative assessments. These particular assessments have been selected to match the learning outcomes. These are:
-Exams
-Oral presentations
-Technical interviews
-Technical reports
-Laboratory reports
-Literature surveys, evaluations and summaries
-Dissertation or thesis

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

Employability

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

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

Graduate careers in the food sector, include:
-Food processing engineering
-New product development
-Quality management and food safety management
-Food production management
-Technical management

Read less
​The safety and quality of food is a major concern to consumers, retailers, manufactures and regulators. High profile incidents have highlighted the need for the effective management systems and regulatory frameworks for food safety at the local, national and international levels. Read more

Course Overview

​The safety and quality of food is a major concern to consumers, retailers, manufactures and regulators. High profile incidents have highlighted the need for the effective management systems and regulatory frameworks for food safety at the local, national and international levels.

Increasingly, professionals within this field require specialised knowledge and skills to help them identify and effectively manage risks. In response to these challenges, this PgCert/PgDip/MSc has been designed to meet the development needs of UK and international food safety specialists working in commerce and industry and enforcement agencies.

The aims of the programme are to:
- Enable students to evaluate international, national and sector specific frameworks for the prevention and management of and crisis response to food safety risks

- Provide opportunities for students to develop academic and subject specific knowledge and skills of relevance to employment in the field of food safety

- Support the development of reflective practitioners who have the knowledge and skills to appraise, develop and evaluate responses to food safety risks​.

​Course Content​​

The programme utilises theoretical frameworks and practical case studies to enable students to identify potential hazards, assess risk and to develop and monitor risk management strategies. The teaching team has many years experience in policy development, research and consultancy working in industry and the enforcement of legislation. The team operates at the international level and this is reflected in the teaching sessions.

The taught element of the programme comprises the equivalent of 6 modules of 20 credit points each (comprising 4 half modules and 4 full modules).

The taught modules offered are as follows:
- Risk Perception and Communication (10 credits)
- Frameworks for the Assessment of Risk (10 credits)
- Research Methods (20 credits)
- Epidemiology (10 credits)
- Evaluating Global Food Safety Management Standards (20 credits)
- Implementing Global Food Safety Management Standards (20 credits)
- ​Food Safety Emergency Management (20 credits)
- Product Conformity and Labelling (10 credits)

The dissertation phase of the module is comprised of a number of components including the development of a research proposal, an in-depth literature review and presentation of the findings of self-directed research in the form of an academic paper. This phase of the studies allows students to develop specific knowledge in relation to a food safety issue of particular interest to them.

Upon completion of the Programme, students should be able to:
- Critically evaluate global and national policy, legal and sector specific frameworks for food safety management and propose evidence based approaches for best practice
- Appraise psychosocial factors impacting upon the perception, communication and response to food safety risks.
- Critically evaluate models of risk assessment and risk management
- Critically review relevant research
- Critically appraise approaches to the assessment and management of risk and inform the development of food safety management strategies and the implementation of food safety management systems.
- Evaluate and apply approaches to emergency preparedness and crisis response.
- Critically review relevant research
- Demonstrate the ability to design, plan, and undertake research in the discipline of food safety management and present the findings.
- Critically reflect on professional and personal practice, skills and competencies.​

Learning & Teaching​

​The teaching and learning strategy for the Programme places a strong emphasis on application of theoretical frameworks to real problems and situations. Teaching and assessment focuses on case studies and exercises and scenarios reflecting contemporary issues in food safety management.

The Learning and Teaching strategies adopted, encourages substantial input from students. Whilst lectures are seen as opportunities for imparting key information and pointing students in a particular direction for further study, they are also intended to be interactive and debate is encouraged.
Lectures are complemented by seminar sessions designed to encourage a more detailed examination of issues. In addition to enhancing understanding, these sessions are seen to be important as a means of helping students to develop analytical and critical appraisal skills.

Finally, case study and role-play sessions are scheduled. During these sessions, there is further opportunity not only to develop those skills appropriate for the achievement of learning outcomes but also to develop skills that will enhance performance within a workplace setting.

The Learning and Teaching Strategy emphasises the value of evaluating ones performance and developing approaches to maximize learning and the application of skills and knowledge. Assumptions underpinning the analysis of information and response options are explored and alternative interpretations (that are often based upon cultural orientations) are examined. It is the intention that students graduating from the programme will operate as reflective practitioners.​

Assessment

Students' performance is assessed via a course work of a variety of forms including essays and reports. Tutors will offer advice in relation to the development of assignments; each student is allocated a personal supervisor to support their dissertation phase of studies.

Employability & Careers​

The Programme is seen to be of particular relevance to those wishing to further their expertise in food safety management.

The programme is also of relevance to students with a general enforcement background or food industry background who wish to specialise in food safety. Expertise exists within the teaching team to support graduates of the programme who wish to embark on PhD studies.

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

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

Read less
Gain qualified teacher status (QTS) as a teacher of food technology with experience teaching Key Stages 3 to 5. Through study and teaching placements, you develop the skills, knowledge and enthusiasm needed to teach pupils with a range of abilities in both secondary school and college settings. Read more
Gain qualified teacher status (QTS) as a teacher of food technology with experience teaching Key Stages 3 to 5. Through study and teaching placements, you develop the skills, knowledge and enthusiasm needed to teach pupils with a range of abilities in both secondary school and college settings.

This secondary teacher training course leads to qualified teacher status (QTS). It equips you to teach food technology.
On the course you
-Enhance your subject knowledge, understanding and skills.
-Learn how to teach food technology.
-Learn about the wider role of teachers in school.
-Gain knowledge about schools and the education system.
-Apply your skills and knowledge on school placements.

We help you develop the skills you need to be a successful teacher of pupils of all abilities. By studying with us you build your enthusiasm, confidence, knowledge and ability to teach food technology. You complete a lot of practical work in our well-equipped facilities to help you learn creative and innovative teaching methods, which you can then transfer to the classroom.

You also gain self-evaluation skills by completing a career preparation profile. This provides evidence that you meet the QTS standards for self-evaluation and personal development. School placements are central to the course. You complete teaching placements in two 11–16 or 11–18 schools, or in a post-16 college. This allows you to experience the progression from Key Stage 3 to 5. A University-trained mentor supports you when on placement. Your course tutor also visits you to discuss your progress.

We have strong partnerships with secondary schools and colleges in the area and many of our students are offered teaching jobs in their placement schools. Your placements are complemented by University and Academy based study that includes teaching sessions, seminars, group study, tutorials and assessment.

During the course you can choose to complete either the PGCE or the professional graduate certificate in education (ProfGCE). Both qualifications achieve QTS but the PGCE also gives you 60 masters level credits, which you can use towards a masters degree.

For more information, see the website: https://www.shu.ac.uk/study-here/find-a-course/pgce-secondary-design-and-technology-food-technology

School Direct

Apply for a place through the School Direct scheme for a dedicated route into a job after graduation. During School Direct, the school or partnership of schools that you've applied to will be much more involved in your selection, recruitment and professional development as there is the expectation that you will be employed by them once qualified.
For more information visit http://www.shu.ac.uk/schooldirect

Course structure

Full time – 1 year
Starts September.

Modules
-Developing and reflecting on professional practice in secondary design and technology education – (food technology)
-Learning and teaching in context in design and technology
-Block placement 1
-Block placement 2

Assessment
-Research projects.
-Individual and group work.
-Presentations and reports.
-Preparing teaching materials and plans.
-Teaching practice.
-Practical work.

Other admission requirements

We may also consider applicants with an unrelated degree who have a sound food background in employment and have a GCSE or A level in food technology. You are encouraged to gain experience of schools through direct observation of teaching and learning and/or by working with young people in food or design and technology-related or other educational activities. If you are shortlisted, we will invite you to a selection event, and you should bring a passport or photo driving license with you. You can bring other forms of photo ID for the selection event, but if you do, you will still need to present valid identity documents required by the Disclosure and Barring Service (DBS) at your pre-course day. View our selection event guidance to ensure you understand the selection process.
We welcome applications from people seeking a career change, and we actively encourage applications from those groups under-represented in teacher education, in order to ensure that the teaching profession represents the diverse nature of contemporary UK society.

If English is not your first language you must have an IELTS score of 7.0 with a minimum of 6.5 in all skills or equivalent. For equivalents see our English language entry requirements web page.
*GCSE mathematics and English equivalents are:
-12 Level 2 credits from an Access course.
-Equivalency test from http://www.equivalencytesting.co.uk

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

Course Overview

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

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

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

​Course Content​​

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

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

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

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

Learning & Teaching​

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

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

Assessment

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

Employability & Careers​

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

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

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

Read less

Show 10 15 30 per page


Share this page:

Cookie Policy    X