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Masters Degrees (Food Development)

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This degree focuses on food analysis and food microbiology as well as product development and quality control. You'll be taught by members of staff who are active within the Institute of Food Science and Technology, and are regularly involved in the food industry as expert consultants. Read more
This degree focuses on food analysis and food microbiology as well as product development and quality control. You'll be taught by members of staff who are active within the Institute of Food Science and Technology, and are regularly involved in the food industry as expert consultants. You'll also learn from our food business development colleagues to gain experience in the industry through work placements. In the most recent (2014-15) Destinations of Leavers from Higher Education (DLHE) survey, 100% of graduates from this course were in work or further study within six months.

More about this course

This food science degree provides advanced study opportunities that build on your previous experience in an appropriate first degree course enabling the upgrade of existing qualifications, while also developing knowledge and skills.

The course team has particular expertise in food analysis, food microbiology and including food safety, spoilage and fermentations, product development and quality control, as well as an excellent understanding of food sustainability, food policy and nutrition.

This expertise is reflected in the range of modules offered in the MSc with analytical facilities available for study and research, and opportunities to be involved in food analysis, food product development and food manufacturing projects.

The Microbiology Research Unit team provides vital support and research topics for the dissertation element of the course and other staff members are involved in food manufacturing consultancy. London Metropolitan University has an excellent research profile, with food science staff publishing in highly rated journals and supervising PhD students appearing on radio and television as experts.

The structure of the course gives you the essential knowledge and skills for your future career. You can choose to emphasise laboratory-based subjects such as food microbiology and food analysis or areas such as quality assurance or food production and development including sensory analysis. The course develops your knowledge of food manufacturing and processing, analysis and testing packaging, storage, distribution, legal aspects, sustainability and food security.

You'll ultimately become an independent researcher or potential manager, with the ability to critically evaluate food science and apply it to new situations, following either an academic or an industrial related career path.

The assessment strategy for this course not only assesses your knowledge, understanding and abilities but provides a wide range of experience particularly in key skill areas to prepare you for your future career in different areas of the food industry.

You'll gain experience in critical analysis, literature searches, poster presentations, data handling, and analysis and practical skills. Assessments comprise of written assignments, laboratory logs and poster presentations, and there are two exams. Students undertake a research project and submit a final dissertation that is defended in an oral exam.

Professional accreditation

The course is fully accredited by the Institute of Food Science and Technology (IFST). Students are encouraged to join the IFST as associate members and to attend meetings or industrial visits that the Institute organises. They may transfer to full membership after graduation and a period of professional experience. Membership of IFST allows access to specialist publications, meetings and an international network of food scientists and technologists.

Modular structure

The modules listed below are for the academic year 2016/17 and represent the course modules at this time. Modules and module details (including, but not limited to, location and time) are subject to change over time.

Year 1 modules include:
-Advanced Food Analysis (core, 20 credits)
-Advanced Food Processing (core, 20 credits)
-Food Microbiology and Safety (core, 20 credits)
-Food Product Development and Sensory Analysis (core, 20 credits)
-Food Safety and Quality Management (core, 20 credits)
-Food Science Research Dissertation (core, 60 credits)
-Scientific Research Methodology (core, 20 credits)
-Food Science Industrial Placement (option, 20 credits)

After the course

The food industry is the UK’s largest manufacturing sector and there is a massive demand for qualified professionals. The skills and knowledge developed in your MSc will enhance your career opportunities in food and related industries including manufacturing, product development, marketing, environmental health, consultancy, research or education. Graduates are also well prepared for research and for postgraduate study (PhD). Interview practice with industry support and CV development is also integrated into the course.

Our recent MSc graduates have gone on to join the following positions and companies:
-Food technologist – Haydens Bakery
-Technical legislation coordinator – United Biscuits
-Process development – Bakkavor
-Technical team member – Food Partners Group
-Quality control – Nestlé
-Nutritionist and quality analyst – Krush Global
-Business development manager – Kerry Group
-Consumer technologist – Wealmoor Ltd
-Microbiology technician – GlaxoSmithKline
-Confectionary development – Sainsbury’s
-Technical team manager – Nature’s Way Foods
-Lecturers and researchers – London Metropolitan University, Coventry University, Kyushu University, University of Trinidad and Tobago, University of Melbourne

Moving to one campus

Between 2016 and 2020 we're investing £125 million in the London Metropolitan University campus, moving all of our activity to our current Holloway campus in Islington, north London. This will mean the teaching location of some courses will change over time.

Whether you will be affected will depend on the duration of your course, when you start and your mode of study. The earliest moves affecting new students will be in September 2017. This may mean you begin your course at one location, but over the duration of the course you are relocated to one of our other campuses. Our intention is that no full-time student will change campus more than once during a course of typical duration.

All students will benefit from our move to one campus, which will allow us to develop state-of-the-art facilities, flexible teaching areas and stunning social spaces.

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The food industry is experiencing a skills gap in technical and product development roles, while also taking a leading role in driving a public health agenda and producing safe, tasty food which meet our nutritional needs. Read more

The food industry is experiencing a skills gap in technical and product development roles, while also taking a leading role in driving a public health agenda and producing safe, tasty food which meet our nutritional needs.

This course prepares you for technical and product development roles in the food industry with a strong emphasis on nutrition. It is aimed at students with a background in food science, nutrition, health and wellbeing, exercise science or biological sciences who wish to specialise in food and nutrition and acquire an in-depth understanding of how to apply nutrition principles to food product development and production.

You learn about food production and nutrition in an applied setting, developing core technical skills in our state of the art development kitchens, food and nutrition labs and sensory suite. You apply those practical skills to live briefs with commercial applications provided by our industrial partners such as Morrisons and Cranswick plc.

The course is based on three key strands:

  • a food strand in which you learn about food composition, food legislation and regulations and labelling, product development, food quality management and food technology.
  • a nutrition strand in which you learn about how we metabolise food, our nutritional needs and the impact of nutrition on health and diseases throughout the life cycle.
  • a professional and academic skills development strand in which you apply your learning to both academic research and commercial briefs.

Examples of academic research and commercial projects you work on include developing tasty healthy alternatives, understanding the impact of food labelling on consumer liking, developing a food product for a major food retailer partner (brief varies) or supporting local SMEs with food quality assurance systems. 

Course structure

Full-time without work placement – 12 months

Full-time with work placement – 18 to 24 months

Part time – 12 to 24 months

Core modules

  • developing food concepts and products (30 credits)
  • food processing safety and quality management (15 credits)
  • food chain (15 credits)
  • life-course approach to nutrition (30 credits)
  • nutritional physiology and biochemistry (15 credits)
  • work related learning (15 credits)
  • research methods (15 credits)
  • dissertation (45 credits)

Assessment

  • poster presentation
  • laboratory reports
  • literature reviews
  • product development portfolio
  • technical reports
  • examinations
  • dissertation

Employability

As a graduate from this course, career opportunities include:

  • food product development – in these roles, you liaise with other functions (marketing, technical, chefs) to develop new attractive products meeting specific briefs.
  • nutrition in the food industry – you may inform briefs to develop products which meet specific nutritional requirements or assess the nutritional quality of existing product ranges.
  • food labelling and food regulation – consumers make informed choices about their food consumption based on the information, such as health and nutrition claims, provided on food packages. These are often regulated. You design the food labelling and nutritional information in accordance to current regulations.
  • procurement and food supplier management – you interact and liaise with suppliers to ensure a safe, sustainable, and ethical food chain.
  • food quality management – you work on any aspect of quality assurance, quality control and management systems to ensure that food safety, the number one priority of the food industry, is not compromised.


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

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

Course details

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

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

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

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

You may also be interested in our MSc Food Processing Engineering.

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. 

Course structure

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

How you learn

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.

How you are assessed

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

Career opportunities

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.

Work placement

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



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

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

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

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

Why this programme

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

Objectives

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

You will also learn to:

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

Methodology and Evaluation

Methodology

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

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

Both methodologies are based on five key points:

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

Evaluation

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

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

Career prospects

Booming Sector

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

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


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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
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. Food producers must address environmental concerns, social responsibility and economic viability when designing sustainable food processing techniques.

Course details

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. You can study MSc Food Science and Biotechnology either as a one-year master’s programme or as a two-year programme which includes Advanced Practice. The one-year programme is a great option for students who want to gain a traditional MSc qualification, graduate and start their career path within 12 months.

The two-year MSc Food Science and Biotechnology (with Advanced Practice) is an opportunity to enhance your qualification by spending one year completing an internship, research or study abroad experience. Although we cannot guarantee an internship, we can provide you with practical support and advice on how to find and secure your own internship position. A vocational internship is a great way to gain work experience and give your CV a competitive edge. Alternatively, a research internship, develops your research and academic skills as you work as part of a research team in an academic setting – ideal if you are interested in a career in research or academia. A third option is to study abroad in an academic exchange with one of our partner universities. This option does incur additional costs such as travel and accommodation. You must also take responsibility for ensuring you have the appropriate visa to study outside the UK, where relevant.

We are highly praised for the links we maintains with local and national industries and businesses such as Marlow Foods (Quorn), SK Chilled Foods and Sainsbury’s. Our commitment to integrate with industry in the Tees Valley and beyond is reflected in our 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 MSc award you must successfully complete 120 credits of taught modules and a 60-credit master's research project.

You develop a comprehensive knowledge and understanding of food science and bioprocessing in the 21st century. You focus 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. 

Course structure

Modules include

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

Advanced Practice modules

  • Research Internship
  • Study Abroad
  • Vocational Internship

Modules offered may vary.

Teaching

How you learn

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.

How you are assessed

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

Career opportunities

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.

Work placement

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



Read less
The international food supply industry requires high calibre graduates with an understanding of how food can be preserved throughout the distribution chain to ensure the supply of safe, wholesome food. Read more

The international food supply industry requires high calibre graduates with an understanding of how food can be preserved throughout the distribution chain to ensure the supply of safe, wholesome food. Research has identified that food business priorities focus on increasing marketing, developing new products and investing in new machinery. This course prepares you for a career within the food sector, specialising in food product development, food consumer marketing or retailing roles.

The course is designed to ensure you graduate ready to help food businesses develop. As the food industry grows worldwide, so does the need for staff who demonstrate functional knowledge and skills in combination with managerial and leadership capability. Food organisations need well qualified managers to develop, commercialise and deliver their products to the marketplace efficiently and effectively. This course gives you the skills and experience to meet this need.

You build your knowledge of food processing and safety, product development, marketing and the food chain. You also have opportunities to develop managerial skills, practical skills and behaviour change theories relevant to the food sector.

The work-related learning module gives you a valuable insight into the roles of process or product development technologists, or product account technologists, and the importance of continuing professional development. It also allows you to practically apply the skills you learn during the course.

The placement is an additional opportunity for you to develop your practical skills, either in the UK or abroad. You are supported in securing a placement through a series of employability workshops offered by specialist academic staff. There is also a dedicated postgraduate placement team who manage placement opportunities.

The course is designed around the principles of

  • student experience – through specific subject focused course modules
  • business engagement and employability – through the work-related learning module and industry mentor scheme
  • flexibility – through module choice and the bespoke work-related learning module

Course structure

Postgraduate certificate modules

  • Business and management strategy (30 credits)
  • Developing food concepts and products (30 credits)

Postgraduate diploma modules

  • Food chain (15 credits)
  • Food marketing (15 credits)
  • Food processing safety and quality management (15 credits)
  • Work-related learning (15 credits)

MSc modules

  • Research methods (15 credits)
  • Dissertation (45 credits)

Assessment

Assessments include

  • individual and group coursework
  • essays
  • reports
  • seen and unseen exams
  • portfolio of evidence
  • dissertation.

Employability

This course gives you the specialist skills and knowledge to develop career opportunities in • food product and process development • food consumer and market research • food merchandising and marketing • consumer insight • food safety and quality management • food innovation.

You can also continue with further study by completing a PhD or Doctorate in Business Administration.



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

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

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

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

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

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

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

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

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

What you will study

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

Work placement

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

Accreditation

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

Assessment methods

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

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

Teaching methods

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

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

Graduate prospects

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



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The Postgraduate Diploma in Co-operative Organisation, Food Marketing and Rural Development aims to equip you with the marketing, organisational and management skills you will need to make innovative contributions to the development of local economies, with particular emphasis on co-operatives, social enterprises and food businesses in Ireland and overseas. Read more
The Postgraduate Diploma in Co-operative Organisation, Food Marketing and Rural Development aims to equip you with the marketing, organisational and management skills you will need to make innovative contributions to the development of local economies, with particular emphasis on co-operatives, social enterprises and food businesses in Ireland and overseas.

It is aimed at graduates from a wide range of disciplines who are interested in careers in co-operative organisations, food marketing or rural development. The Postgraduate Diploma is a full-time course that extends over 9 months. It leads to a one year MSc (masters by research) in Co-operative Organisation, Food Marketing and Rural Development in a second year.

Visit the website: http://www.ucc.ie/en/ckp01/

Course Details

This course takes an interdisciplinary, problem-centred approach to teaching and learning. It also integrates an eight week work placement, giving you the opportunity to travel if you want to. You are qualified to take up a wide range of employment opportunities on graduation.

[[Format]

The Postgraduate Diploma uses a unique combination of teaching and learning methods and emphasises practical skills and learning as well as developing a solid grounding in theoretical and applied concepts. This includes lectures, ‘capstone’ seminars (involving interactive staff and student discussion and debate), field visits, case study analysis, project-based fieldwork (one week is spent conducting research in a designated location on a designated topic), analysis of new food products in class, guest lectures, group work and web-based resources.

The Postgraduate Diploma in Co-operative Organisation, Food Marketing and Rural Development is delivered over 9 months.

Core Modules

Students take 50 credits as follows:

FE6109 Co-operative Organisation: Theory and Concepts (10 credits)
FE6111 Co-operative Organisation: Theoretical Application and Practice (5 credits)
FE6112 Rural Development: Theory and Practice (10 credits)
FE6113 Rural Development: Application and Practice (5 credits)
FE6115 Food Marketing and the Consumer (5 credits)
FE6116 Marketing Strategies for Local Development (5 credits)
FE6104*Practical Training Placement (10 credits) - Students will be placed for a minimum of eight weeks during the Summer in a relevant work environment.

*As part of FE6104 Practical Training Placement, a report must be submitted for the Autumn Examination on a date specified at the beginning of the academic year. Programme leadership will be provided by the Department/Associate School of Food Business and Development in association with the Centre for Co-operative Studies.

Elective Modules

Students take 10 credits from the following:

FE6114 Introduction to Food Marketing (5 credits) (for students who have not previously studied Marketing) OR
FE4205 Consumer Behaviour in Food Markets (5 credits) (for students who have previously studied marketing)
AND
FE4002 Global Food Policy (5 credits) OR
FE4008 Food Security and the Developing World (5 credits) OR
any other 5-credit module which may be made available by the School of Food Science, depending on the prior qualifications and interests of each student and subject to the approval of the Programme Leader.

Further details on the content and modules are available on the Postgraduate College Calendar - http://www.ucc.ie/calendar/postgraduate/PGDiplomas/food/page01.html

Assessment

Assessment takes the form of continuous assessment – e.g. essays, case studies, group work, project work, presentations, reflective journal – and end-of-year written examinations.

Careers

This course provides a good critical education for those entering into a wide range of administrative, business and personnel appointments in the private, public and third sectors. It also offers a thorough and stimulating grounding in organisational studies to anybody interested in pursuing an academic career in this field.

Examples of employment destinations of graduates include Bord Bia, Concern, local authorities, Food Safety Authority, LEADER companies, VEC, HSE, IRCSET, Farm Relief Services, teaching, financial services and many more.

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

Funding and Scholarships

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

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

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

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

Course Details

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

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

After completing this course you will have:

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

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

Format

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

Placement and Study Abroad

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

Assessment

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

Careers

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

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

Funding and Scholarships

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

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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. 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.

Scholarships and Fee Waivers

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

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

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



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MPhil supervision covers a number of topics supported by research active academic staff. We conduct research in all areas of food and society, including subjects which require collaboration between the social and natural sciences, and translate research into policy recommendations. Read more
MPhil supervision covers a number of topics supported by research active academic staff. We conduct research in all areas of food and society, including subjects which require collaboration between the social and natural sciences, and translate research into policy recommendations.

Our research primarily involves food systems, food consumption and food marketing:
-Consumer studies in food, food provisioning and behaviour change
-Perceived risk associated with food and food production
-Food supply chains and territorial development
-International political economy of food and agriculture
-Risk-benefit communication
-Acceptance of novel food and technologies within the value chain

Opportunities are available for postgraduate research in the following areas.

Understanding and measuring societal and individual responses to risks and benefits
-Food, nutrition and healthy dietary choices
-Sustainable consumption and the reduction of food waste
-Food safety and authenticity throughout the supply chain
-Emerging food technologies

Developing new methodologies for assessing socio-economic impacts of food risks and communication strategies and other public health interventions related to food choice
-Systematic review
-Evidence synthesis
-Systems thinking
-Bayesian networks
-Rapid evidence assessment

Employing qualitative and quantitative methodologies to understand attitudes and behaviours related to food
-Microbiological food hazards
-Personalised nutrition
-Food authenticity
-Societal and consumer responses to emerging food production technologies
-Behaviour change in relation to food
-Food waste

Stakeholder analysis and effectiveness of public engagement
-Research agenda setting
-Policy and governance, in the area of emerging food technologies
-Food and agricultural policy issues

Integrating social and natural science into the development of predictive models of food security to provide evidence for policy translation in the agrifood sector.
-Bayesian networks
-Systems thinking

Delivery

We offer a number of different routes to a research degree qualification, including full-time and part-time supervised research projects. We attract postgraduates via non-traditional routes, including mature students and part-time postgraduates undertaking study as part of their continuing professional development. Off-campus (split) research is also offered, which enables you to conduct trials in conditions appropriate to your research programme.

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Enhance your career in one of the fastest-growing industries in the world. With a Master of Food Technology, you can become a research and development champion in in the food industry. Read more

Enhance your career in one of the fastest-growing industries in the world

With a Master of Food Technology, you can become a research and development champion in in the food industry.

Food is an important part of our everyday life. The focus on health and wellbeing through food consumption is increasing. The world’s economies are looking for new ways to add value to raw produce.

In demand by employers

All this adds up to excellent salaries and an increasing demand for people with the research and technical skills you will learn during this qualification.

Internationally recognised and unique

The Massey Master of Food Technology is held in high regard around the world and has been producing graduates for the New Zealand and international food industries for more than 50 years. You’ll gain the research and technical skills to apply your knowledge in the commercial world. Your lecturers are actively researching, with many having worked in the New Zealand and international food industries.

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

Work on real food industry issues

Massey’s Master of Food Technology provides teaching of practical skills needed to undertake independent research in the food industry. You will then undertake your own large independent research project that focuses on real food industry problems and solutions.

World-leading facilities

At Massey you’ll have access to real equipment to do research that’s applied and practical to the food industry including:

  • A fully equipped pilot plant to enable you to research processes for the manufacture of food products such as extrusion, spray drying, freezing, thermal processing, brewing and fermentation technology and high pressure processing
  • Labs equipped to analyse and characterise food texture, rheology, physical properties, chemical composition and microbial flora
  • A sensory facility to gather consumer data for the sensory properties of food
  • A post-harvest lab to study the packaging, storage and preservation of fruits and vegetables

Massey has research expertise in meat and fish technology, dairy technology, fruit and vegetables, carbohydrates and food additives and ingredients.

Our facilities will help you to develop new and innovative ideas, develop prototypes, work with consumers to test those and commercial scale production.

Why postgraduate study?

Postgraduate study is hard work but hugely rewarding and empowering. The Master of Food Technology will push you to produce your best creative, strategic and theoretical ideas. Our experts are there to guide but you will find that postgraduate study demands more in-depth and independent study that will prepare you for a PhD or a senior technical role in the food industry

Not just more of the same

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



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Food security exists when everybody has access to sufficient, nutritious and safe food at all times. However, various predictable and unpredictable challenges around the globe, including changes in climate (i.e. Read more

Local food security in a globalising world

Food security exists when everybody has access to sufficient, nutritious and safe food at all times. However, various predictable and unpredictable challenges around the globe, including changes in climate (i.e. rising/falling temperatures, droughts and floods, diseases and pests), market tendencies, insufficient access to food for households, unequal distribution of resources and opportunities and inadequate food distribution channels, prevent the realisation of this idealistic and often oversimplified term.

Despite a growing number of large-scale, high-external input farms and enough food production to feed the world, post-harvest losses result in less optimal yields and (locally) produced foods are often used for other purposes, such as animal feed or biofuel. Consequentially, 795 million1 undernourished people around the globe do not have access to this lost and wasted food.

Ensuring access to food for everyone is the key to ending hunger, which will require improved collaboration between various stakeholders - producer (organisations), the private sector, governments, traders and development organisations. Structures, policies and programmes must be continuously adapted to a variety of external factors, such as the economy, environment and current social structures. Rethinking of informal rules and habits is another essential step in attaining food security, considering even members of the same household are not guaranteed equal access to food. In light of these external factors and challenges, this specialisation presents various interventions needed to combat hunger and ensure food security for everyone.

Competences

At graduation, you will have the ability to:
• define the economic, commercial and marketing needs, constraints and opportunities of those in rural communities who produce for local and regional markets
• analyse food security at a local and global level
• apply tools for diagnosing food security
• analyse the livelihoods of farmers who produce for local and regional markets and understand farmers' coping strategies
• select, explain and design an appropriate development intervention leading to food security
• develop support programmes for farmers, producers and other groups
• mainstream food security within Agricultural and rural development programmes
• define the economic, commercoal and marketing needs, constraints and oppertunities for small-scale producers in rural communities
• formulate and recommend any organisational adjustments that are needed within service-delivery organisations.

Career opportunities

Rural Development and Food Security specialists explore effective responses to mal- and undernourishment, by defining needs, constraints, coping strategies and opportunities for small-scale producers in rural communities. In selecting appropriate context-specific interventions, which reflect understanding of the local context in its wider context, they consider stakeholder relationships and how collaboration could be organised to each stakeholder’s benefit while helping farmers to safeguard their ability to ensure local food security. In the face of globalisation, slow economic growth and political instability, specialists may design and implement responses for (non-)governmental organisations or partners in the private sector, in the form of projects, programmes, market structures or policies.

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

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

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

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

The aims of the programme are:

- To innovate and find practical solutions in value added activities

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

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

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

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

Food and Agricultural Sciences

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

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

What you'll study

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

Fees and finance

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

Assessment

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

Career options

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

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

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