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Masters Degrees (Food Engineering)

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Wageningen University is one of the leading centres in Food Science and Technology in Europe and the world. The history of the Food Technology programme at Wageningen University goes back more than 50 years; it is considered to be one of the best and most innovative programmes in its field in Europe. Read more

MSc Food Technology

Wageningen University is one of the leading centres in Food Science and Technology in Europe and the world. The history of the Food Technology programme at Wageningen University goes back more than 50 years; it is considered to be one of the best and most innovative programmes in its field in Europe. The programme focuses on aspects of production, composition and design of food products.

Programme summary

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

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

Specialisations

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

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

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

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

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

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

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

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

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

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

Your future career

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

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

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

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Using engineering principles, food process engineers develop, analyse and optimise operations, assisting in new product development and helping to improve food processing, nutrition composition, preservation and packaging. Read more

Invest in your future

Using engineering principles, food process engineers develop, analyse and optimise operations, assisting in new product development and helping to improve food processing, nutrition composition, preservation and packaging.

With technical, regulatory, ethical and business knowledge, graduates of the Master of Engineering Studies in Food Process Engineering are well equipped to pursue careers in the food industry, where their work can help to improve profit margins and increase market share.

Graduates can pursue careers not only in the food industry, but in universities and regulatory agencies. The completion of the 'Research masters' programme can also lead to further studies for a PhD.

Programme Structure

Taught or Research (120 points)
The Food Process Engineering specialisation is offered as either a research masters (two courses plus a research portfolio), or a taught masters (four courses plus a research project).

Electives

Elective enrolments may depend on your prior study and professional experience, but ultimately, choosing the appropriate courses and topics can allow you to concentrate on and develop strengths in your energy field of choice.

Our broad list of electives include courses in:
• Applied Microbiology and Biotechnology
• Food Process Engineering
• Engineering Biotechnology
• Advanced Food Process Technology
• Advanced Food Process Engineering
• Food Process Systems Engineering
• Food Processing
• Food Safety
• Food Science
• Advanced Food Science

Next generation research at the Faculty of Engineering

The Faculty of Engineering is dedicated to providing you with all the facilities, flexibility and support needed for you to develop the skills needed for the workforce. We boast research themes and programmes that provoke interdisciplinary projects, bringing together expertise from our five departments, other faculties, and industry partners and research organisations. Collaborative study is strongly encouraged – postgraduates in particular have the benefit of experiencing cohorts with diverse academic and industry backgrounds.

You will gain access to world-renowned experts who actively demonstrate the positive impacts research have on society. High-performance equipment and labs beyond industry standards are at your fingertips. Our facilities extend beyond study hours – we take pride in our involvement in student events and associations across the University, and are dedicated to providing you with academic, personal and career advice. We encourage you to take advantage of our resources, and use them to expand the possibilities of your research and career path.

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The global shortage of qualified civil engineers includes specialists in water engineering and this MSc programme helps redress this imbalance by providing graduates with an advanced knowledge and skill base to equip them for senior industry roles. Read more

About the course

The global shortage of qualified civil engineers includes specialists in water engineering and this MSc programme helps redress this imbalance by providing graduates with an advanced knowledge and skill base to equip them for senior industry roles.

Brunel’s MSc in Water Engineering is unique in providing specialist knowledge on the critical sub-topics of water and wastewater management and engineering, desalination systems, building water services engineering, industrial waste water management, and water in health care.

The programme demonstrates the links between theory and practice by including input from our industrial partners and through site visits. This is a key aspect for establishing a competitive and high added value course that provides adequate links with industry.

Features of the course include:

Students’ skills in gathering and understanding complex information from a variety of sources (including engineering, scientific and socio-economic information) will be developed in an advanced research methods module. 

Issues relating to risk and health and safety will be introduced in the research methods module and built on in specialist modules. 

Generic modules in financial and project management will underpin specialist modules focusing on water engineering topics.

Real problem-solving examples – starting from basic principles, to the identified problem, the solution, the implementation process and was implemented and the end result. 

Real case studies – demonstrating how environmental and economic sustainability is considered within civil engineering, particularly in water resources management.

Aims

Problems associated with water resources, access, distribution and quality are amongst the most important global issues in this century. Water quality and scarcity issues are being exacerbated by rising populations, economic growth and climate change*.

Brunel's programme in Water Engineering aims to develop world class and leading edge experts on water sustainability who are able to tackle the industry’s complex challenges at a senior level. During the programme you will also learn about the development and application of models that estimate the carbon and water footprint within the energy and food sector.

The MSc is delivered by experienced industry professionals who bring significant practical experience to the course – and the University’s complete suite of engineering facilities and world-class research experience are set up for development and engineering of advanced systems, testing a variety of processes, designs and software tools.

*Recent figures indicate that 1.1 billion people worldwide do not have access to clean drinking water, while 2.6 billion do not have adequate sanitation (source: WHO/UNICEF 2005). 

Course Content

The primary aim of this programme is to create master’s degree graduates with qualities and transferable skills for demanding employment in the water engineering sector. Graduates will have the independent learning ability required for continuing professional development and acquiring new skills at the highest level.

Specific aims are as follows:

- To provide education at postgraduate level in civil engineering. 
- To develop the versatility and depth to deal with new, complex and unusual challenges across a range of water engineering issues, drawing on an understanding of all aspects of water engineering principles. 
- To develop imagination, initiative and creativity to enable graduates to follow a successful engineering career with national and international companies and organisations. 
- To provide a pathway that will prepare graduates for successful careers including, where appropriate, progression to Chartered Engineer status.

The programme will provide opportunities for students to develop and demonstrate knowledge and understanding, qualities, skills and other attributes in the following areas:

Knowledge and understanding of:

- The principles of water engineering, including fluid mechanics, hydrology, and sustainable design. 
- Specialist areas that impact on the successful application of water engineering knowledge projects, e.g. sustainable construction management, financial management and risk analysis. 
- The interplay between engineering and sustainability in complex, real-world situations.

At the cognitive level students will be able to:

- Select, use and evaluate appropriate investigative techniques.
- Assemble and critically analyse relevant primary and secondary data.
- Recognise and assess the problems and critically evaluate solutions to challenges in managing water engineering projects.
- Evaluate the environmental and financial sustainability of current and potential civil engineering activities.

Personal and transferable skills that students develop will allow them to:

- Define and organise a substantial advanced investigation. 
- Select and employ appropriate advanced research methods. 
- Organise technical information into a concise, coherent document.
- Effectively employ a variety of communication styles aimed at different audiences. 
- Plan, manage, evaluate and orally-presented personal projects. 
- Work as part of, and lead, a team.

Typical Modules

Each taught module will count for 15 credits, approximating to 150 learning hours. The Master's programme can be taken full time, over 12 months. The first eight months of the full time course will eight taught modules. For the final four months, students will complete a dissertation counting for 60 credits. Modules cover:

Sustainable Project Management
GIS and Data Analysis
Water Infrastructure Engineering
Risk and Financial Management
Hydrology & Hydraulics
Water Treatment Engineering
Water Process Engineering
Research Methods
Civil Engineering Dissertation

Teaching

Our philosophy is to underpin theoretical aspects of the subject with hands-on experience in applying water engineering techniques. Although you may move on to project management and supervision roles, we feel it important that your knowledge is firmly based on an understanding of how things are done. To this end, industrial partners will provide guest lectures on specialist topics.

In addition to teaching, water engineering staff at Brunel are active researchers. This keeps us at the cutting edge of developments and, we hope, allows us to pass on our enthusiasm for the subject.

How many hours of study are involved?

Contact between students and academic staff is relatively high at around 20 hours per week to assist you in adjusting to university life. As the course progresses the number of contact hours is steadily reduced as you undertake more project-based work.

How will I be taught?

Lectures:
These provide a broad overview of the main concepts and ideas you need to understand and give you a framework on which to expand your knowledge by private study.
Laboratories:
Practicals are generally two- or three-hour sessions in which you can practise your observational and analytical skills, and develop a deeper understanding of theoretical concepts.
Design Studios:
In a studio you will work on individual and group projects with guidance from members of staff. You may be required to produce a design or develop a solution to an engineering problem. These sessions allow you to develop your intellectual ability and practice your teamwork skills.
Site visits:
Learning from real-world examples in an important part of the course. You will visit sites featuring a range of water engineering approaches and asked to evaluate what you see.
One-to-one:
On registration for the course you will be allocated a personal tutor who will be available to provide academic and pastoral support during your time at university. You will get one-to-one supervision on all project work.

Assessment

Several methods of assessment are employed on the course. There are written examinations and coursework. You will undertake projects, assignments, essays, laboratory work and short tests.

Project work is commonplace and is usually completed in groups to imitate the everyday experience in an engineering firm, where specialists must pool their talents to design a solution to a problem.

In this situation you can develop your management and leadership skills and ensure that all members of the group deliver their best. Group members share the mark gained, so it is up to each individual to get the most out of everyone else.

Special Features

Extensive facilities
Students can make the most of laboratory facilities which are extensive, modern and well equipped. We have recently made a major investment in our Joseph Bazalgette Laboratories which includes hydraulic testing laboratory equipment and facilities such as our open channel flow flumes.

Personal tutors
Although we recruit a large number of highly qualified students to our undergraduate, postgraduate and research degrees each year, we don’t forget that you are an individual. From the beginning of your time here, you are allocated a personal tutor who will guide you through academic and pastoral issues.

World-class research
The College is 'research intensive' – most of our academics are actively involved in cutting-edge research. Much of this research is undertaken with collaborators outside the University, including construction companies, water utilities, and other leading industrial firms. We work with universities in China, Poland, Egypt, Turkey, Italy, Denmark and Japan. This research is fed directly into our courses, providing a challenging investigative culture and ensuring that you are exposed to up-to-date and relevant material throughout your time at Brunel.

Strong industry links
We have excellent links with business and industry in the UK and overseas. This means:
Your degree is designed to meet the needs of industry and the marketplace.
The latest developments in the commercial world feed into your course.
You have greater choice and quality of professional placements.
We have more contacts to help you find a job when you graduate.

Visting Professors 
The Royal Academy of Engineering - UK’s national academy for engineering has appointed senior industrial engineers as visiting professors at Brunel University London.
The Visting Professors Scheme provides financial support for experienced industrial engineers to deliver face-to-face teaching and mentoring at a host of institutions. Our engineering undergraduates will benefit from an enhanced understanding of the role of engineering and the way it is practised, along with its challenges and demands. 

Women in Engineering and Computing Programme

Brunel’s Women in Engineering and Computing mentoring scheme provides our female students with invaluable help and support from their industry mentors.

Accreditation

This course has been designed in close consultation with the industry and is accredited as a designated 'technical' MSc degree by the Join Board of Moderators (JBM). The JBM is made up of Institution of Highways and Transport and the Institution of Highway Engineeres respectively.

1. This means this course provides Further Learning for a Chartered Engineer who holds a CEng accredited first degree (full JBM listing of accredited degrees).
2. As a designated ‘technical’ MSc, it will also allow suitable holders of an IEng accredited first degree to meet the educational base for a Chartered Engineer.

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

Course details

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

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

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

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

What you study

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

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

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

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

MSc only
-Project

Modules offered may vary.

Teaching

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

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

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

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

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

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

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

Employability

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

To meet the demands of this dynamic sector, the food industry needs to recruit more than 49,000 new skilled professionals and managers by 2022 which is great news for the next generation of talent wanting to study toward a rewarding career in a dynamic and highly innovative sector (The National Skills Academy for Food & Drink).

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

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

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

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

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

 

Objectives

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

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

 

Target Recipients

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

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

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

Contents

Introduction and Scenario

The Food and Beverage and Agri-Food System

Food and Beverage Industry Management

Basics of management: elements of corporate strategy and organisation

Economics and food company management

Marketing management and digital marketing

Accountancy and management control

Basics of Project Management

Business Planning

Human Resource Management

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

Geomarketing analysis

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

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

Job Health and Safety: regulations and documents

 

Food Management

Retail & sales management

Supplier selection

Food cost control

Menu engineering

Restaurant and Kitchen layout

Practice Lab: visits to producers

 

Beverage Management

Retail & sales management

Supplier selection

Beverage cost control

Wine and beverage list engineering

Wine cellar layout

Practice Lab: visits to producers

 

Marketing and Communication for Food and Beverage

Food and Beverage industry marketing

Restauration services marketing

Digital marketing

Brand management – Image and Brand Identity

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

Storytelling applied to Food & Wine products and services

Content management

Social media management for the Food and Beverage industry

Food & Wine audio-visual communication

Customer care

Food and Beverage events and the role of Public Relations

Case studies

Agri-food product marketing and brand management

Wine marketing and brand management

Marketing strategies applied to industry contents: case histories and testimonials

Food and Beverage industry innovation and strategies

Internationalisation strategies

New technologies: from production chain to service

Launching a start-up in the Food and Beverage industry

Extracurricular activities

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

 

Structure (12 months)

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

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



Attendance formulas

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

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


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Visit our website for more information on fees, scholarships, postgraduate loans and other funding options to study Chemical Engineering at Swansea University - 'Welsh University of the Year 2017' (Times and Sunday Times Good University Guide 2017). Read more

Visit our website for more information on fees, scholarships, postgraduate loans and other funding options to study Chemical Engineering at Swansea University - 'Welsh University of the Year 2017' (Times and Sunday Times Good University Guide 2017).

Key Features of MSc in Chemical Engineering

The MSc Chemical Engineering course is built upon the wide range of research in chemical engineering at Swansea University. This includes engineering applications of nanotechnology, bioengineering, biomedical engineering, cell and tissue engineering, chemical engineering, colloid science and engineering, desalination, pharmaceutical engineering, polymer engineering, rheology, separation processes, transport processes, and water and wastewater engineering.

The MSc Chemical Engineering research project provides an opportunity to work with a member of academic staff in one of the above, or related, area of research. The project may also involve collaboration with industry.

The taught component of the MSc Chemical Engineering course covers specific areas of advanced chemical engineering as well as the complex regulations that are found in the engineering workplace. It also provides an opportunity for the development of personal and transferable skills such as project planning, communication skills, and entrepreneurship.

As a student on the Master's course in Chemical Engineering, you will advance your technical knowledge, which can lead to further research or a career in chemical engineering.

Modules

Modules on the MSc Chemical Engineering course typically include:

Complex Fluids and Rheology

Entrepreneurship for Engineers

Colloid and Interface Science

Communication Skills for Research Engineers

Water and Wastewater Engineering

Membrane Technology

Environmental Analysis and Legislation

Optimisation

Desalination

Polymers: Properties and Design

Principles of Nanomedicine

Nanoscale Structures and Devices

Pollutant Transport by Groundwater Flows

MSc Research Practice

MSc Dissertation - Chemical Engineering

Accreditation

The MSc Chemical Engineering at Swansea University is accredited by the Institution of Chemical Engineers (IChemE).

The MSc Chemical Engineering degree is accredited as meeting the requirements for Further Learning for a Chartered Engineer (CEng) for candidates who have already acquired an Accredited CEng (Partial) BEng(Hons) or an Accredited IEng (Full) BEng/BSc (Hons) undergraduate first degree.

Accreditation is a mark of assurance that the degree meets the standards set by the Engineering Council in the UK Standard for Professional Engineering Competence (UK-SPEC). An accredited degree will provide you with some or all of the underpinning knowledge, understanding and skills for eventual registration as an Incorporated (IEng) or Chartered Engineer (CEng). Some employers recruit preferentially from accredited degrees, and an accredited degree is likely to be recognised by other countries that are signatories to international accords.

Links with Industry

One of the major strengths of Chemical Engineering at Swansea University is the close and extensive involvement with local, national and international engineering companies. The companies include:

Acordis

Astra Zeneca

Avecia

BP Chemicals

Bulmers

Dow Corning

GlaxoSmithKline

Nestle

Murco

Phillips 66

Unilever

Valero

Swansea staff have research links with local, national, and international companies. An industrial advisory board, consisting of eight industrialists from a range of chemical engineering backgrounds, ensure our courses maintain their industrial relevance.

Facilities

Our new home at the innovative Bay Campus provides some of the best university facilities in the UK, in an outstanding location.

Careers

The demand for Chemical Engineering graduates remains excellent with the highest starting salaries out of all engineering disciplines.

Chemical engineers find employment in a variety of public and private sector industries, applying the principles of chemical engineering to health, energy, food, the environment, medicine, petrochemicals and pharmaceuticals.

Research

The Research Excellence Framework (REF) 2014 ranks Engineering at Swansea as 10th in the UK for the combined score in research quality across the Engineering disciplines.

The REF assesses the quality of research in the UK Higher Education sector, assuring us of the standards we strive for.

World-Leading Research

The REF shows that 94% of research produced by our academic staff is of World-Leading (4*) or Internationally Excellent (3*) quality. This has increased from 73% in the 2008 RAE.

Research pioneered at the College of Engineering harnesses the expertise of academic staff within the department. This ground-breaking multidisciplinary research informs our world-class teaching with several of our staff leaders in their fields.



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

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

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

Course Details

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

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

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

Format

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

Assessment

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

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

Careers

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

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

Funding and Scholarships

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

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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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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

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Your programme of study. Read more

Your programme of study

Have you ever wanted to invent something mechanical, prevent environmental damage to a building from floods, fire, explosions, landslides and other natural disasters, understand risks and reliability across buildings, renewables, and other areas? Do you want to improve quality of life across environmental remediation, farming, smart grid, green technology, food production, housing, transportation, safety, security, healthcare and water? Do you find it fascinating to try to make things work from what you have available? There will be plenty of major challenges to get involved with in the coming years crossing over into Nano technologies, advanced materials, electronic printing, grapheme technologies, wearable's, 3d printing, renewables and recycling and biotechnologies. Technology now means that you can design and engineer from anywhere in the world, including your home. Advanced Mechanical Engineering looks at computational mechanics, response to materials and reliability engineering. The Victorians set up some of the most advanced mechanical engineering of our times and in many ways they were the biggest mechanical engineering innovators ever.

This programme specialises in mechanical engineering so you are becoming proficient in designing anything that has background moving parts to allow it to work such as engines, motor driven devices and the effects of nature on mechanical objects and their ability to perform. You also look at how material composition can alter performance issues and provide new innovative methods to solve challenges in every day life and natural and other risks to machinery in all situations.  Your employment options are very varied, you may want to work within consumer goods to design and improve everyday objects like white goods, or you may like to be involved in very large scale hydro electric and power driving machinery in energy , manufacturing or large scale developments, or you may decide to get involved in innovation and enterprise yourself.

Courses listed for the programme

SEMESTER 1

  • Compulsory Courses
  • Computational Fluid Dynamics
  • Numerical Simulation of Waves
  • Advanced Composite Materials

Optional Courses

  • Fire and Explosion Engineering
  • Structural Dynamics

SEMESTER 2

  • Compulsory Courses
  • Finite Element Methods
  • Mathematical Optimisation
  • Engineering Risk and Reliability Analysis

Optional Courses

  • Project Management
  • Risers Systems Hydrodynamics
  • Renewable Energy 3 (Wind, Marine and Hydro

SEMESTER 3

  • Project

Find out more detail by visiting the programme web page

Why study at Aberdeen?

  • Your skills and knowledge can have huge application potential within newly disruptive industries affecting life and work
  • You can improve employability in Aerospace, Marine, Defences, Transport Systems and Vehicles
  • Some of the knowledge you build directly relates to industries in Aberdeen such as the energy industry.
  • Mechanical Engineering cuts into high growth Industry 4.0 and IOT related areas across many areas disrupted by climate, population growth, and quality of life
  • We ensure close links with industries to attend industry events, visits and teaching by professionals from the industry
  • Graduates are very successful and many work in senior industry roles

Where you study

  • University of Aberdeen
  • 12 Months Full Time
  • September start

International Student Fees 2017/2018

Find out about international fees:

  • International
  • EU and Scotland
  • Other UK

Find out more about fees on the programme page

*Please be advised that some programmes also have additional costs.

Scholarships

View all funding options on our funding database via the programme page and the latest postgraduate opportunities

Living in Aberdeen

Find out more about:

  • Your Accommodation
  • Campus Facilities
  • Aberdeen City
  • Student Support
  • Clubs and Societies

Find out more about https://abdn.ac.uk/study/student-life" target="_blank">living in Aberdeen and https://www.abdn.ac.uk/study/international/finance.php" target="_blank">living costs

Other engineering disciplines you may be interested in:



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Visit our website for more information on fees, scholarships, postgraduate loans and other funding options to study Chemical Engineering at Swansea University - 'Welsh University of the Year 2017' (Times and Sunday Times Good University Guide 2017). Read more

Visit our website for more information on fees, scholarships, postgraduate loans and other funding options to study Chemical Engineering at Swansea University - 'Welsh University of the Year 2017' (Times and Sunday Times Good University Guide 2017).

From authoring definitive text books on chemical engineering to finding solutions to the world's water shortages, Swansea University has a proud tradition of delivering pioneering innovative process engineering solutions. As we have a wide range of research in chemical engineering, Swansea University provides an excellent base for your research as an MSc by Research student in Chemical Engineering.

Key Features of MSc by Research in Chemical Engineering

There is a wide range of research in chemical engineering at Swansea University. This includes:

Membrane separation

Biochemical engineering

Biomanufacturing

Engineering applications of nanotechnology

Bioengineering, biomedical engineering

Cell and tissue engineering

Colloid science and engineering

Desalination

Pharmaceutical engineering

Polymer engineering

Rheology

Separation processes

Transport processes

Water and wastewater engineering

The MSc by Research in Chemical Engineering at Swansea University provides an opportunity to work with a member of academic staff in one of the above, or related, area of research.

The MSc by Research in Chemical Engineering typically lasts one year full-time, two to three years part-time. This is an individual research project written up in a thesis of 30,000 words.

Links with industry

One of the major strengths of Chemical Engineering at Swansea University is the close and extensive involvement with local, national and international engineering companies. The companies include:

Acordis

Astra Zeneca

Avecia

BP Chemicals

Bulmers

Dow Corning

GlaxoSmithKline

Nestle

Murco

Phillips 66

Unilever

Valero

Facilities

Our new home at the innovative Bay Campus provides some of the best university facilities in the UK, in an outstanding location.

Swansea University has resources specific to Chemical Engineering.

Research

Research in Chemical Engineering at Swansea is located within the Systems and Process Engineering Research Centre which has a number of focused research groups including the Centre for Water Advanced Technologies and Environmental Research (CWATER), the Centre for Complex Fluids Processing and the Multidisciplinary Nanotechnology Centre.

The Centre for Water Advanced Technologies and Environmental Research (CWATER) is an internationally leading centre of excellence for the development of advanced technologies in water treatment. The Centre benefits from world-leading expertise in the areas of desalination and membrane technologies for water treatment.

The Centre for Complex Fluids Processing is internationally recognised for its leading and innovative research on the processing of complex fluids which is a major feature of modern industry. Such fluids are extremely diverse in origin and composition - ranging, for example, from fermentation broths and food products to inks and mineral slurries. However, underlying this diversity are certain properties that must be understood if the processing is to be effective and efficient. These include flow behaviour in process equipment, how the components of the fluid determine its overall properties and how individual components may be selectively separated.

The Research Excellence Framework (REF) 2014 ranks Engineering at Swansea as 10th in the UK for the combined score in research quality across the Engineering disciplines.



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The Higher Diploma in Food Science and Technology will provide you with an excellent education in various aspects of food science, food technology and food microbiology. Read more
The Higher Diploma in Food Science and Technology will provide you with an excellent education in various aspects of food science, food technology and food microbiology.

Subjects that you will cover during the course include:

- food proteins
- food fats
- food macromolecules
- sensory science
- food packaging
- food processing and preservation
- food microbiology

UCC has a 100-year history of teaching and research in the food sciences and is currently one of Europe’s largest multidisciplinary education and research institutions. You will be taught by world-class academics who work in all aspects of food science.

Our first-rate facilities include extensive and well-equipped laboratories and a large pilot plant with excellent dairy, meat and bakery facilities, in addition to a unique pilot-scale brewery.

Visit the website: http://www.ucc.ie/en/cko06/

Course Details

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

- apply the principles of food chemistry and technology and food microbiology to food systems
- demonstrate an ability to perform selected techniques in food analysis
- develop the capacity to undertake lifelong learning
- communicate effectively with the food industry and with society at large.

Format

The course is one year full time, or two years part time.

Students take taught modules to the value of 60 credits as follows:
FS3002 Chemistry of Food Proteins (5 credits)
FS3003 Chemistry and Technology of Oils and Fats (5 credits)
FS3004 Sensory Analysis, Flavour and Colour (5 credits)
FS3005 Macromolecules and Rheology (5 credits)
FS3006 Food Processing and Preservation (10 credits)
FS3007 Dairy Product Technology (5 credits)
FS3008 Fundamentals of Food Packaging (5 credits)
FS3012 Library Project (10 credits)
MB3003 Food and Industrial Microbiology I (5 credits)
MB3014 Food and Industrial Microbiology II (5 credits)

Assessment

Assessment is principally by end-of-semester written examinations. There are also some elements of continuous assessment.

Careers

On successful completion of this course, you will have a solid foundation in food science. You will also understand the principles and practical application of the processing and preservation technologies used in the food industry. You can use your knowledge as a basis for further study or for employment in food-related industries.

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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In this century, food security and the need to develop sustainable agriculture will become dominant issues affecting the whole world. Read more
In this century, food security and the need to develop sustainable agriculture will become dominant issues affecting the whole world. The global population is projected to increase dramatically from 7 to 9 billion in the next 30 years, causing an unprecedented demand for food and increased pressure on land. The aim of this Food Security Degree is to provide you with knowledge and skills relating to the broad topic of food security, incorporating socio-economic, animal and crop aspects.

Why this programme

◾This exciting Food Security MSc is taught through collaboration between academics with world class expertise in diverse aspects of food security.
◾It discusses the demographic, social and economic issues, the challenges of achieving sustainable agriculture and presents the factors affecting food production from crops and animal sources.
◾The programme will include guest lectures on a range of topics and site visits.
◾Students will acquire knowledge of technology transfer and commercialisation.
◾Students will gain practical laboratory skills in molecular biology and in genetic modification.
◾Students will undertake a project that will develop their investigative skills and their ability to critically appraise and integrate information from different sources.
◾A key feature of this Food Security Degree is that it provides a very broad perspective on Food Security.

Programme structure

We welcome students from diverse educational backgrounds and we anticipate that many will be unfamiliar with all the topics in this Programme. We have therefore designed the Programme so that it provides you with both a broad understanding of the major issues in food security and the opportunity to selectively focus on aspects of particular interest.

The Programme is made up of courses totaling 180 credits. The Programme starts with 3 compulsory courses (total 60 credits) that introduce fundamental issues in food security. You then choose from a range of optional courses (usually 10-credit) that expand on key topics, including production of food from animal sources and crop improvement. Some courses provide practical skills and there is an opportunity to learn about commercial issues relating to food production. Finally, you will undertake a 60-credit investigative project, which will allow you to focus on a selected topic.

The Programme comprises the following courses:

Compulsory courses (total 60 credits):
◾Introduction to Food Security
◾Food Security Fundamentals: food of animal origin
◾Food Security Fundamentals: crops

Optional courses (total 60 credits*) selected from:
◾Role of Insects in Food Security
◾Global Animal Production
◾Hygienic Production of Food (subject to approval)
◾Animal Ethics
◾Policies for Sustainability and Development
◾Technology Transfer and Commercialisation
◾Plant Genetic Engineering
◾Crop Biotechnology Applications
◾Molecular Lab Skills
◾Omic Technologies
◾Quantitative Methods

*Most of the optional courses are 10-credit courses

Food Security Project (60 credits)

Teaching Methods

Most courses are taught through lectures and tutorials, in which there will be discussion of key concepts, and training in the critical appraisal of published information. In addition, some courses include guest lectures and site visits. The course on Technology Transfer and Commercialisation of Bioscience Research will include workshop sessions. Two courses provide training in laboratory skills: Molecular Lab Skills and Plant Genetic Engineering. The project will involve an independent investigation of a selected topic in food security under supervision from an expert in the field.

Career prospects

Food security is a major challenge of this century and hence there will be opportunities to develop careers in several areas. Career prospects includeworking in Agri-industry, research institutes, government advisory, international advisory, media and research positions.

The breadth of knowledge, understanding and skills you will acquire in this Masters Programme will help you obtain employment or undertake research in the food security sector.

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