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Masters Degrees (Food Engineering)

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This programme provides advanced academic training in food safety and food control. It includes topics such as food control, hazard analysis and critical control point (HACCP) and food chain security. Read more

This programme provides advanced academic training in food safety and food control. It includes topics such as food control, hazard analysis and critical control point (HACCP) and food chain security.

You will consider the relationship between food and public health, and examine the scientific, technical, managerial, political and legislative factors that influence food safety.

Course details

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

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

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

Programme content

The syllabus includes detailed coverage of food safety hazards, especially microbial contamination, and the impact of such contamination on public health. Also covered in depth are the Food Controls used in the EU to contain such hazards.

This postgraduate programme is designed to provide rigorous academic training in Food Safety, Hygiene and Management.

It provides an opportunity for students to develop an appreciation of the relationship between food and public health by focusing on the factors that influence food safety and quality. These are multidisciplinary and include scientific, technical, managerial, political and legislative matters. Topics covered include:

Food Safety

Access to safe food should be a basic human right. Unfortunately food borne illness is universal. Changing methods of food production and the globalisation of the food chain increase the risk that food borne contaminants will cause larger and more serious outbreaks, as well as providing opportunities for emerging pathogens.

The MSc in Food Safety Hygiene and Management differs from other postgraduate food courses in that it focuses on the mechanisms of Food Control and Food Safety Management. All Food Control and Safety Systems seek to prevent food safety hazards from causing illness; microbiological hazards are considered to be some of the most significant food safety hazards in the food chain and the content of the course reflects this viewpoint. 

Food Control

One of the main mechanisms of Food Control is the implementation of food hygiene and food standards legislation. Together with the relevant food microbiology, this legislation forms the basis of the course, underpinning the study of processes and management systems commonly used by industry and the competent authorities.

Hazard Analysis and Critical Control Point (HACCP)

The course also covers HACCP, Risk Assessment, Quality Assurance, Integrated Pest Management, premises and equipment design and other aspects of control in a national and international context. The research projects conducted by the students as part of the MSc reflect these priorities and may be laboratory or practice based.

Food Chain Security

The emphasis on implementation and enforcement of legislation and safety standards is a novel approach and, by offering a comprehensive picture of food chain security, provides progression for those from undergraduate degrees such as food technology, veterinary medicine or microbiology. This legal perspective qualifies successful candidates to work in enforcement or advisory positions for UK competent authorities such as the Food Authority (Local Authority). The course is accredited by the Environmental Health Registration Board.

The legislation considered is EC based and the course welcomes many students from other member states, some of whom return home to work in their own Competent Authorities or to represent their country on specialist food committees at national, EU and international level. Several have also taken up lectureships in food safety. The course has also become increasingly popular with overseas students, especially those from countries wishing to accede to the EU or to trade with it.

Related links

Learning and teaching

Learning, teaching and assessment

Various learning and teaching methods are used on the programme, including traditional lectures, computer-based learning, student-based learning such as case studies and directed learning, laboratories and visits. The programme is assessed using both traditional unseen examination and coursework. The MSc requires candidates to complete a research project and submit a thesis.

Skills gained

Apart from a high level of technical knowledge, students will also gain the ability to critically analyse data and published information, apply scientific principles and legislation to practical situations and become experienced at locating and interpreting government guidance. Successful candidates will also develop an advanced understanding of common food safety management systems such as Hazard Analysis Critical Control Points (HACCP).

Careers

The Postgraduate Diploma and MSc are accredited by the Chartered Institute of Environmental Health /Environmental Health Registration Board as a route to the Higher Certificate in Food Premises Inspection and therefore very appropriate for anyone wishing to work as a food premises officer in a food authority or competent authority. Past students have found work in a variety of areas, including NGOs, competent authorities in the UK and overseas, academic institutions and the food industry.



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

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

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

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

What you study

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

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

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

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

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

Course structure

Level one modules

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

Level two core modules

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

Level two optional modules

Choose two from

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

Assessment

  • coursework
  • exams
  • project

Employability

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

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



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

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

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

Structure

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

Learning outcomes

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

Other admission requirements

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

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

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

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

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

Study programme

Wageningen (the Netherlands, 40.000 inhabitants, 10.000 students) is one of the leading areas for Food Technology and Nutrition in the world. Besides the many groups within Wageningen University & Research working on Food Science and Nutrition, there are also numerous companies and research institutes in Wageningen.

On the Programme of Food Technology page you can find the general outline of the programme and more detailed information about courses, theses and internships.

Specialisations

Within the master's programme you can choose one of the following Specialisations to meet your personal interests.

Your future career

Graduates of the Food Technology programme generally find a job in either one of the food industries, the government, universities or institutes. Around 10% of the graduates will pursue a PhD degree. Below you can find several stories of graduates Food Technology about their job. Read more about career perspectives and opportunities after finishing the programme.

Related programmes:

MSc Food Quality Management 

MSc Food Safety

MSc Biotechnology 

MSc Nutrition and Health



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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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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 food and drink sector is the largest manufacturing sector in the UK delivering 18% of the UK's total output by value. Read more

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 introducing more efficient manufacturing to reduce costs and drive competitive advantage.

Course details

This course is suitable if you are a recent graduate or in employment and wanting to qualify to MSc level. The blended learning approach means that employers looking to upskill and retain their best employees can do so with minimum time off work. There are three routes you can select from to gain a postgraduate Master’s award:

  • MSc Food Processing Engineering – one year full time
  • MSc Food Processing Engineering – two years part time
  • MSc Food Processing Engineering (with Advanced Practice) – two years full time

The one-year programme is a great option if you want to gain a traditional MSc qualification – you can find out more here. This two-year Master’s degree with Advanced Practice enhances your qualification by adding to the one-year Master’s programme an internship, research or study abroad experience.

The MSc Food Processing Engineering (with Advanced Practice) course offers you the chance to enhance your qualification by completing an internship, research or study abroad experience in addition to the content of the one-year MSc. This two-year programme is an opportunity to enhance your qualification by spending one semester completing a vocational internship, research internship or by studying abroad. Although we can’t 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.

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 committed 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

For the MSc with advanced practice, you complete 120 credits of taught modules, a 60-credit master’s research project and 60 credits of advanced practice.

Course structure

Core modules

  • Data Acquisition and Signal Processing Techniques
  • Food Chemistry Composition and Analysis
  • Food Manufacturing Engineering
  • Food Product Design and Manufacturing Process Development
  • Food Safety Engineering and Management
  • Research Project (Advanced Practice)

Advanced Practice options

  • Research Internship
  • Study Abroad
  • Vocational Internship

Modules offered may vary.

Teaching

How you learn

The transition to postgraduate level study can be challenging – support with making this transition is an important element of this course.

You are supported during your induction and in the module Food Product Design and Manufacturing Processes. 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 master’s level research project.

By including work-based problem-solving projects and case study exercises, this course emphasises real-world working. Theory and knowledge is blended in the context of business, allowing you to develop the skills employers are seeking to set you on a successful career path. Blended learning provides a rich and varied learning experience, and 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

How you are assessed

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

Assessment may include

  • 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 your submission deadlines for summative assessments.

Your Advanced Practice module is assessed by an individual written reflective report (3,000 words) together with a study or workplace log, where appropriate, and through a poster presentation.

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 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. 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.



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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) route. 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).

Outcomes

The aims of the programme are to:

  • Innovate and find practical solutions in value added activities
  • Develop insight into the development of healthy and nutritious food
  • Provide the ability to enhance creativity and sustainability within the food chain
  • Enhance employability skills and tools required by the food chain.

Full time

Year 1

Students are required to study the following compulsory courses.

Students are required to choose 45 credits from this list of options.

Part time

Year 1

Students are required to study the following compulsory courses.

Year 2

Students are required to study the following compulsory courses.

Students are required to choose 45 credits from this list of options.

Assessment

Assessments will take the form of:

  • Examinations and essays
  • Class based tests
  • Presentations and tutorials
  • Reports of (tutor-led) laboratory and field-based activities
  • Reports of independent project work.

Careers

Graduates from this programme will have the knowledge and skills to pursue careers at government level, working in competent authorities; in the food industry as food technologists, including in the area of product development; or in hospitality sectors.



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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.

You may also be interested in our MSc Food Science and Biotechnology.

What you study

Course structure

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

How you learn

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.

How you are assessed

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

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

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

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

In big demand by employers around the world

Internationally, food safety is a growth industry.

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

Internationally recognised and unique

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

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

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

Work on real food industry issues

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

World-leading facilities

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

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

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

Why post graduate study?

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

Not just more of the same

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



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