• Leeds Beckett University Featured Masters Courses
  • University of York Featured Masters Courses
  • University of Edinburgh Featured Masters Courses
  • Xi’an Jiaotong-Liverpool University Featured Masters Courses
  • Swansea University Featured Masters Courses
  • University of Leeds Featured Masters Courses
  • University of Glasgow Featured Masters Courses
  • Regent’s University London Featured Masters Courses
De Montfort University Featured Masters Courses
Leeds Beckett University Featured Masters Courses
Coventry University Featured Masters Courses
Queen Mary University of London Featured Masters Courses
University of Leeds Featured Masters Courses
"food" AND "industry"×
0 miles

Masters Degrees (Food Industry)

  • "food" AND "industry" ×
  • clear all
Showing 1 to 15 of 405
Order by 
The course aims to produce and develop well-trained managers who are working in, or wish to follow, careers in the food industry. Read more
The course aims to produce and develop well-trained managers who are working in, or wish to follow, careers in the food industry. It promotes analytical and management skills by focusing on questions raised in relation to public policy issues, the commercial environment and the supply of foods which meet supply chain customer and consumer requirements. You will hone your personal skills and be able to engage in critical analysis and formulate and express sound arguments.

The course

Whether you live to eat or eat to live, the indisputable fact is that we all need to be regular consumers of food and drink. The food industry offers more than careers based solely on farms or in retail food outlets. It is vigorous and dynamic, with the adoption of new technology and the provision of new products satisfying ever changing consumer demands.

An important part of the sector’s success relies on an integrated approach and the close links which have been forged between growers, wholesalers, food processors and retailers. To be successful in today’s fast moving food industry students are provided with a combination of modules focusing on core subjects relevant to the food industry, as well as key priorities facing today’s food industry.

Once students have completed the taught modules they commence their research project, which gives the opportunity to pursue their own interests and provides a valuable addition to their skills set.

The course aims to produce and develop well-trained managers who are working in, or wish to follow, careers in the food industry. It promotes analytical and management skills by focusing on questions raised in relation to public policy issues, the commercial environment and the supply of foods which meet supply chain customer and consumer requirements. You will hone your personal skills and be able to engage in critical analysis and formulate and express sound arguments.

Modules include:
■ Food Processing, Quality and Safety
■ Food Product Development
■ Research and Information Skills
■ Principles of Finance
■ Managing People
■ Agri-food Supply Chain Strategy and Management
■ Food Security and Sustainability
■ Research Project

How will it benefit me?

On completion of the course at MSc level, students will be able to use and evaluate food industry management techniques and assess their relevance to commercial practice under different technical and cultural constraints. You will learn to appraise the dynamic legal, economic and political environment within which food businesses operate.

Students become skilled in collecting, analysing and interpreting qualitative and quantitative data, technical and commercial information, as well as evaluating and exploiting the latest developments in technology. You will learn to identify solutions to food industry management problems appropriate to local, national and international circumstances.

You will become competent at identifying and solving information management and communication problems encountered by food industry managers and will be able to critically review the existing knowledge of a sector specific topic and relate to a hypothesis which will advance that knowledge. Students also undertake strategic analysis, integrating a range of food industry management techniques.

Careers

Career opportunities in food industry management are very good both in the UK and internationally. Our Masters programme has been designed to produce well qualified individuals employable throughout the food industry. A large number of businesses visit the University every year to recruit new staff.

Careers could include procurement, logistics, market research, commercial or general management in the food industry.

Read less
Combining business management skills and food industry knowledge, this course has been developed with industry to give you and your organisation the latest management techniques and sector knowledge to improve practice and performance. Read more

MSc Food Industry Management

Combining business management skills and food industry knowledge, this course has been developed with industry to give you and your organisation the latest management techniques and sector knowledge to improve practice and performance.

This brand new course will engage you with the latest sector thinking. You will have access to our breadth of knowledge across all nine academic schools, giving you an exciting opportunity to enhance your skills and career progression.

Subject areas include:

- The regulatory environment in food manufacture
- Contemporary issues for the food industry
- Supply chain logistics
- Lean management techniques and business improvement
- Marketing and value creation
- Management Fundamentals
- In-company project
- Project management and multidisciplinary teamworking.

Work-based project

This will provide you with a three to six-month project directly relevant to your business or company objectives. Working with the MDM team and in consultation with your employer, you will develop a unique project based on your workplace and academic study.

How will you study?

This part-time course is studied over a two-year period.
You will attend three day study blocks once every 12 weeks, which will run Thursday – Saturday.

Your career development

Combining academic study with relevant in-company projects, we have tailored this course to provide you with the knowledge and experience needed to take the next step in your career.

From junior to middle as well as senior managers, this bespoke master's degree will provide you with the techniques and skills required to develop within the food management industry.

Scholarships

For 2015 entry only, and with support from the Higher Education Funding Council, we are able to offer a number of business scholarships.

How to apply

Visit our website to apply online: http://www.ntu.ac.uk/apps/pss/course_finder/165855-1/10

For more information about the scholarships or applying for the part time MDM, please contact us:

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

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

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

Course Details

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

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

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

Format

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

Assessment

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

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

Careers

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

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

Funding and Scholarships

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

Read less
Do you want to have an impact on what people will eat in the future? Would you like to know what makes food taste good, due to the raw materials and processing… Read more
Do you want to have an impact on what people will eat in the future? Would you like to know what makes food taste good, due to the raw materials and processing technologies? Do you want to know how we could improve the healthiness, safety, ecology and ethics of food and food processing? Are you interested in exploring innovations in food, such as "pulled oats" or using insects as food? If you answered yes, enrol in Food Sciences master’s programme.

The food industry is the 4th most important employer both in Finland and internationally. This industry is constantly looking for experts to solve new problems. With a Master’s degree in Food Sciences you could embark on a career in the food industry; in a food, agricultural or environmental control laboratory; as a teacher, researcher, or self-employed entrepreneur; or as an expert in government ministries or other expert organisations.

As a master in Food Sciences you will be able to help the food industry develop and renew itself, since you will possess know-how on:
-Raw materials and processes, including their theoretical basics.
-Different food constituents and their impact on food quality.
-Factors that ensure good quality and food safety.

You can enrol in the Food Sciences masters' programme if you hold a bachelors' degree in Food Sciences or in Molecular Biosciences. You can also apply to the programme if you have a bachelors' degree in a related area of the natural sciences from a Finnish or foreign university, or if you have a degree from a Finnish university of applied sciences within food sciences or other related areas of the natural sciences.

Your studies in the Food Sciences masters' programme will offer you a broad education covering courses in the composition and processing of food, in the structures and chemical reactions of food proteins, lipids and carbohydrates, and in food legislation and the safety of food additives.

The University of Helsinki will introduce annual tuition fees to foreign-language Master’s programmes starting on August 1, 2017 or later. The fee ranges from 13 000-18 000 euros. Citizens of non-EU/EEA countries, who do not have a permanent residence status in the area, are liable to these fees. You can check this FAQ at the Studyinfo website whether or not you are required to pay tuition fees: https://studyinfo.fi/wp2/en/higher-education/higher-education-institutions-will-introduce-tuition-fees-in-autumn-2017/am-i-required-to-pay-tuition-fees/

Programme Content

Food Sciences on the Viikki campus is a nationally unique programme that covers the whole food production chain from primary production via food processing to consumers. Food Sciences is an internationally appreciated field of education: food research at the University of Helsinki has been highly ranked.

Your masters' studies in food sciences will enable you to make an impact on the the creation of innovative solutions for the whole chain of food production. You will:
-Study the theory and applications of the broad area of food sciences in lecture courses and in group work.
-Increase your knowledge of food composition, processing, structure, and legislation.
-Deepen your knowledge of how the reactions of different food components, production processes and packaging affect the structure, sensory quality, healthiness and safety of animal and plant based foods.
-Learn laboratory working skills.
-Acquire employment skills for example by training in the food industry.

Selection of the Major

You can affect the sort of expertise you would like to gain. You can tailor your Master’s degree by choosing special studies in food chemistry, food technology, and in the science and technology relating to meat, dairy and cereals.

You can also complement your expertise in food sciences with, for example, studies in food development, food safety, food research and analysis, economics, marketing, sustainable food production, microbiology, biotechnology or nutrition.

Programme Structure

You will need 120 credits (ECTS) for the Master’s degree. Together with your faculty adviser, you will make a personal study plan consisting of:
-60 credits of advanced studies in food sciences including a Master’s thesis.
-Studies of your choice in special areas of food sciences.
-Complementary studies of your choice.
-Studies of your free choice.

You can also include career planning, an internship and studies abroad in your Master’s degree.

Career Prospects

With a Master’s degree in Food Sciences, you can find work as a product quality manager in the food industry; as an inspector in a food, agricultural or environmental control laboratory; as a teacher or researcher at a university; as self-employed entrepreneur; or as an expert in a government ministry or other expert organisation.

Internationalization

As a student in Food Sciences you have excellent opportunities for an international student exchange or internship. You can also perform part of your degree studies at a university abroad. Due to the instruction in English, the many international students on the Viikki campus, and the many international personnel in the research groups, you will be part of an international community in your daily student life.

Read less
Taught in both English and French over two years, this course develops in-depth knowledge of European local and regional food production, its economic and environmental impact and how these foods can be marketed to a global consumer. Read more
Taught in both English and French over two years, this course develops in-depth knowledge of European local and regional food production, its economic and environmental impact and how these foods can be marketed to a global consumer. Students learn how to develop and market food products whose typical features are the result of various factors such as geographical origin, history and the culture of a country or region. Students will acquire scientific and technical knowledge to develop these food products as well as skills to promote and market them.

The course

Harper Adams has been involved in the education and training of food industry undergraduates and graduates for many years. Selected by a European consortium of universities to be their UK partner institution Harper Adams offers a PgC in Agricultural Management for the Food Supply Industries to students enrolled on the European Masters in regional Food Production and Global Marketing and spending a proportion of their studies at Harper Adams. This PgC award forms part of the European MSc programme which is awarded and managed by ESA University in Angers, France. Harper Adams is very proud to be part of the European Masters in Regional Food Production Global Marketing course to its portfolio. Based on extensive food industry experience across Europe and current industry contact, this course addresses many of the contemporary issues facing the European food industry. It is designed to meet the requirements of those wishing to join the food industry at management level with accelerated career progression.

Taught in both English and French over two years, this course develops in-depth knowledge of European local and regional food production, its economic and environmental impact and how these foods can be marketed to a global consumer. Students learn how to develop and market food products whose typical features are the result of various factors such as geographical origin, history and the culture of a country or region. Students will acquire scientific and technical knowledge to develop these food products as well as skills to promote and market them. The learning method builds upon close links between the teaching staff of partner universities and the food industry to design a course addressing the challenges of marketing local and regional products on a global scale.

How will it benefit me?

The course aims to develop student knowledge of food production through sustainable agriculture, sourcing, manufacturing and marketing across many different food product categories in relation to country specific considerations and the global market. In so doing it produces students with specialist knowledge who learn to apply this through industry case studies and a professional project. Students are placed in production companies, trading companies, consultancy firms, technical or research institutions, laboratories or certification bodies in the final semester. The combination of in-depth knowledge and practical application makes for highly employable individuals.

To find out more visit http://www.masterfoodidentity.com

Read less
Applied Human Nutrition is a practical, research driven masters course detailing the science behind the nutritional requirements of humans from pre-conception to old age. Read more
Applied Human Nutrition is a practical, research driven masters course detailing the science behind the nutritional requirements of humans from pre-conception to old age.

Recently there has been a significant rise in diet-related illnesses around the globe, such as obesity, type 2 diabetes, certain cancers and cardiovascular disease. Poor nutrition is causing increasing public health problems in all sectors and ages, especially among the young and the elderly. On the other hand, in some areas of the world deficiency diseases and malnutrition are common.

A key focus of this course is examining the provision of food and nutrients to the body to facilitate optimum physical and mental development and maintenance of health throughout a lifetime. It also emphasises the specific problems of global nutrition and the public health implications.

The course is suited to graduates with a background in the biological sciences. Applications are encouraged from UK, EU and international students with an interest in acquiring expertise in nutrition, and from graduates who wish to pursue careers as nutritionists.

See the website http://www.brookes.ac.uk/courses/postgraduate/applied-human-nutrition/

Why choose this course?

- High profile speakers from the food industry, government and research bodies regularly present at our nutrition seminar series, keeping students up-to-date with current thinking on nutrition, food and policy topics.

- You have opportunities to work with our Functional Food Centre, the UK's first research centre dedicated to functional foods, in undertaking your research project - involving you in some of the cutting edge research that helps the government and food industry develop new products with specific health and nutritional benefits.

- Our Functional Food Centre has excellent links with the food industry, giving students an opportunity to undertake their research project externally or to develop contacts for career progression.

- Our course is accredited by the Association for Nutrition (AfN), the largest learned society for nutrition in Europe. There is increasing recognition among employers, in industry and in the public sectors that registration with the AfN is a sign of quality, which could enhance graduate career prospects.

Teaching and learning

Teaching is organised on a module-credit basis, with each module involving approximately 200 hours of student input and approximately 36 hours of staff contact, normally delivered through three hours' teaching each week for 12 weeks. Learning methods include lectures, directed reading, workshops, seminars, practical and project work. The research project will be supervised on a one-to-one basis.

Each module is assessed individually, generally on the quality of written or design work, and to some extent on verbal presentations. Assessment methods may include essays, seminar papers, formal written examinations, in-class tests, project work, design and verbal presentations, workshops, simulations, and practical exercises.

Teaching staff are drawn primarily from the Department of Sport and Health Sciences, but will include visiting speakers from business and industry, local government, consultancies, research bodies and other universities.

The Functional Food Centre is an internationally-renowned research group consisting of visiting professors, fellows, research assistants and PhD students, who are all researching nutrition and food topics.

Specialist facilities

As one of the biggest European Centres for Glycaemic Index testing, the Functional Food Centre boasts impressive facilities including a dedicated product development kitchen and fully equipped sensory booths

How this course helps you develop

There are a number of networking opportunities with people from the nutrition profession through the Functional Food Centre's links with the food industry, public health bodies and other research institutes. In addition, students will benefit from the experience of meeting and listening to high-profile speakers from food companies, government and other universities who give key-note lectures.

Careers

Graduates pursue a range of nutrition-related careers, particularly in health promotion as food and health co-ordinators: in industry with food and drink manufacturers and retailers, medical food companies, food service providers and trade associations; in government and policy to improve the health of the population; and in research in universities, food companies or research institutes.

Free language courses for students - the Open Module

Free language courses are available to full-time undergraduate and postgraduate students on many of our courses, and can be taken as a credit on some courses.

Please note that the free language courses are not available if you are:
- studying at a Brookes partner college
- studying on any of our teacher education courses or postgraduate education courses.

Research areas and clusters

We have a number of research strengths and exciting projects currently underway that you can can get involved in during your research projects.Some of the areas of interest include:
- Glycaemic control and the development of low glycaemic index foods
- Female nutrition and the role of the menstrual cycle in energy regulation
- Appetite and satiety
- Childhood obesity and the factors influencing it
- Sensory testing of foods
- Weight management
- Management of type 2 diabetes with nutrition and physical activity
- Functional food ingredients and their effect on energy regulation
- Antioxidant properties of foods

Read less
Help tackle the big public health issues of obesity, diabetes and cardiovascular disease by becoming an expert in food and nutrition. Read more
Help tackle the big public health issues of obesity, diabetes and cardiovascular disease by becoming an expert in food and nutrition. By looking at how lifestyle affects food and nutrition, the vested interests of the food industry, and the role of food and nutrition in disease, you will gain a solid understanding of the current issues, allowing you to make a positive difference in a variety of nutritional-related roles around the world.

You will develop practical skills such as the ability to devise programmes for interventions, secure funding from commissioners, and report your findings to wider audiences. By working face-to-face with local community groups, and using marketing tools such as journals, websites, media presentations, workshops and social media, you will understand how to successfully engage with audiences and influence behaviour change.

Our links with employers in the nutrition field ensures that you have an opportunity to integrate work experience alongside your academic study, enhancing your employability when you qualify and enabling you to meet the Association for Nutrition competencies.

If you have a degree in a health, science, psychology or sport related subject, along with an interest in food and nutrition and its application in the workplace, we can widen your knowledge to give you greater career options.

- Research Excellence Framework 2014: 20% of our research in the Public Health, Health Services and Primary Care unit is world leading or internationally excellent.

Visit the website http://courses.leedsbeckett.ac.uk/nutritioninpractice

Mature Applicants

Our University welcomes applications from mature applicants who demonstrate academic potential. We usually require some evidence of recent academic study, for example completion of an access course, however recent relevant work experience may also be considered. Please note that for some of our professional courses all applicants will need to meet the specified entry criteria and in these cases work experience cannot be considered in lieu.

If you wish to apply through this route you should refer to our University Recognition of Prior Learning policy that is available on our website (http://www.leedsbeckett.ac.uk/studenthub/recognition-of-prior-learning.htm).

Please note that all applicants to our University are required to meet our standard English language requirement of GCSE grade C or equivalent, variations to this will be listed on the individual course entry requirements.

Careers

Your future job options are varied and can meet your own professional interests. You could work in nutritional research at a charity, in the food industry with a major retailer, or in international public health delivering nutrition programmes. Other options are also available to you in public health departments, local government, the NHS, consultancy work, specialist service provision or in the media.

- Nutritionist
- Community Development Worker
- Nutrition Researcher
- Food Industry Nutritionist

Careers advice: the dedicated Jobs and Careers team offers expert advice and a host of resources to help you choose and gain employment. Whether you're in your first or final year, you can speak to members of staff from our Careers Office who can offer you advice from writing a CV to searching for jobs.

Visit the careers site - https://www.leedsbeckett.ac.uk/employability/jobs-careers-support.htm

Course Benefits

You'll undertake a four to six-week placement either in the UK or abroad. It's an opportunity to gain significant work experience in areas such as food product development, weight loss and healthy lifestyles, and consultancy in either the private, public or charity sector. You'll also have access to our state-of-the-art biomedical science laboratories, clinical skills suite and kitchens, which will allow you to hone your practical skills further.

You'll be taught by an experienced team of professionals including Professor Pinki Sahota, an expert in childhood nutrition and obesity with 17 years' experience in the NHS, and Professor Alan White, Chair of the Board of Trustees for the Men's Health Forum.

You'll also hear from other leading professionals in the field as we host regular guest speakers from nutritional practice, the food industry, public health departments, hospital settings and research.

Core Modules

Enterprise in Public Health Nutrition
A population and lifespan based approach to the nutritional needs of individuals and communities, and contemporary issues influencing these.

Food Systems and Policy
Study the food systems currently operating across the food chain in agriculture, processing, distribution, retailing and food service. We will increase your awareness of the properties and behaviour of food, and how various systems are managed and operated.

Lifestyle Disease and Social Context
Examine lifestyle conditions such as cardiovascular disease, diabetes and obesity and analyse the health, psychosocial, cultural and socioeconomic determinants associated with prevalence.

Nutrition Advances in Practice
Explore the theory and principles of human nutrition. You'll focus on integration of nutritional science, clinical science, and food science. Alongside theory, you will develop skills to critically evaluate and integrate current research.

Nutrition Epidemiology
Examine the role of nutrition in the aetiology and trends of nutrition-related diseases. You'll look at the strengths and weaknesses of nutritional epidemiological methods, design concepts and application of appropriate statistical methods.

Research and Practice Development
An opportunity to undertake a small scale piece of research and / or development that supports your health-related practice within nutrition.

Research Methods in Health and Wellbeing
Develop both theoretical and practical skills that you will use in your dissertation module.

Nutritional Placement
A four to six week work experience placement taking place either in the UK or abroad over the summer.

Professional and Collaborative Practice

Kate Austin

Senior Lecturer

"I'm passionate about raising the profile of the preventative nutrition agenda, working to develop strategies and services to halt the rise in obesity and prevent the development of nutrition-related disease in the UK. This passion extends into my teaching where I enjoy facilitating the development of students into competent practitioners."

As well as a Course Leader and lecturer, Kate is also the regional representative for the Association for Nutrition. Her main area of research is nutrition in early years and links to appetite regulation.

Facilities

- Nutrition Laboratories
Our nutrition labs will allow you to develop your practical nutritional skills.

- Library
Our libraries are two of the only university libraries in the UK open 24/7 every day of the year. However you like to study, the libraries have got you covered with group study, silent study, extensive e-learning resources and PC suites.

- Clinical Skills Suite
Make use of our well equipped community living area allowing you to practice first hand the application of your skills and knowledge.

Find out how to apply here - http://www.leedsbeckett.ac.uk/postgraduate/how-to-apply/

Read less
The University of Birmingham is laying the foundations for brand new food programmes as part of the Food Advanced Training Partnership (Food ATP), a major scheme to ensure the agri-food industry has the key skills needed to meet the challenges posed by national and global food security. Read more
The University of Birmingham is laying the foundations for brand new food programmes as part of the Food Advanced Training Partnership (Food ATP), a major scheme to ensure the agri-food industry has the key skills needed to meet the challenges posed by national and global food security. The partnership joins leading UK institutions in food and agricultural research with the food industry.

Birmingham’s Food team in the School of Chemical Engineering is developing the Food ATP programmes in conjunction with the University of Reading, funded by the Biotechnology and Biological Sciences Research Council (BBSRC), to develop highly skilled food industry leaders of tomorrow.

The University and its partners have developed formal postgraduate qualifications, and offer continuing professional development through taught modules, tailored programmes and active research. The Food ATP academic qualifications will be jointly awarded by the Universities of Birmingham and Reading.

The Food ATP will allow industry professionals to integrate learning from across the food chain from primary production to consumers, through bringing together expertise in a unique training partnership. More than 20 foremost industry partners from across the food industry including Kraft Foods, Waitrose, British Sugar and Sainsbury’s , are steering and shaping the training to ensure industry’s needs are met.

About the School of Chemical Engineering

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

Funding and Scholarships

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

Open Days

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

Virtual Open Days

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

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

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

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

EU study opportunity

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

Excellent scholarship opportunity

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

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

Modules

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

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

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

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

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

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

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

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

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

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

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

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

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

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

- A detailed understanding of the philosophy and methodology of research

- The best possible opportunity to develop personally and professionally

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

Employability

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

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

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

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

LSBU Employability Services

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

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

Placements

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

Teaching and learning

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

Read less
The University of Birmingham is laying the foundations for brand new food programmes as part of the Food Advanced Training Partnership (Food ATP), a major scheme to ensure the agri-food industry has the key skills needed to meet the challenges posed by national and global food security. Read more
The University of Birmingham is laying the foundations for brand new food programmes as part of the Food Advanced Training Partnership (Food ATP), a major scheme to ensure the agri-food industry has the key skills needed to meet the challenges posed by national and global food security. The partnership joins leading UK institutions in food and agricultural research with the food industry.

Birmingham’s Food team in the School of Chemical Engineering is developing the Food ATP programmes in conjunction with the University of Reading, funded by the Biotechnology and Biological Sciences Research Council (BBSRC), to develop highly skilled food industry leaders of tomorrow.

The University and its partners have developed formal postgraduate qualifications, and offer continuing professional development through taught modules, tailored programmes and active research. The Food ATP academic qualifications will be jointly awarded by the Universities of Birmingham and Reading.

The Food ATP will allow industry professionals to integrate learning from across the food chain from primary production to consumers, through bringing together expertise in a unique training partnership. More than 20 foremost industry partners from across the food industry including Kraft Foods, Waitrose, British Sugar and Sainsbury’s , are steering and shaping the training to ensure industry’s needs are met.

The programme delivers training that crosses traditional skill disciplines within the fields of food and agricultural science, and encourages critical reflection upon existing scientific literature and current state-of-the-art research findings within an original industry-based research project.

The MRes programme is taken on a part-time basis, typically over 2-3 years up to a maximum of six years. The taught modules may be taken in any order agreed with the Programme Director.

The total study requirement for an MRes consists of 6 one-week modules with directed study before and after each week (60 credits over 6 x 10 credit modules) combined with a substantial research project, based in the employing company, equivalent to approximately 12 months of research (120 credits).

About the School of Chemical Engineering

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

Funding and Scholarships

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

Open Days

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

Virtual Open Days

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

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

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

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

Why choose this course?

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

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

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

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

Join our Graduate School

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

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

What you study

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

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

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

Course details

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

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

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

What you study

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

MSc only
-Project

Modules offered may vary.

Teaching

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

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

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

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

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

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

Employability

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

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

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

Read less
This course embraces the implications of food safety and quality management against the backdrop of food authenticity and sustainability within an increasingly globalised food industry. Read more
This course embraces the implications of food safety and quality management against the backdrop of food authenticity and sustainability within an increasingly globalised food industry. You will gain an in-depth understanding of regional, national, and international standards in regulatory processes, and the role of public institutions and policy makers in delivering safe, quality foods to consumers.

This course is designed for graduates and those working in the agri-food industries who are seeking to advance their knowledge and understanding of food safety and quality management, and progress their professional careers.

Structure

The course may be studied full-time over 12 months or part-time over two years.

You will study eight modules, followed by the Research Project, carried out over the summer to be submitted in September. It will be presented as a review paper and as a research paper.

If you do not wish to undertake the Research Project may choose to take a Postgraduate Diploma following successful completion of eight modules.

You will learn through a combination of lectures, guest speakers, group workshops and seminars, case studies, individual and student-led research, group projects, and field studies

Students are encouraged to participate in the RAU Enterprise Scheme where they can develop their entrepreneurial skills towards starting their own business.

This course is available to start in either September or January.

September entry

Students will study four modules in the autumn term followed by four modules in the spring term, and complete their Research Project by the end of September.

January entry

Students will study four modules in the spring term, complete their Research Project by the end of September, and study four modules in the autumn term.

Modules

• 4014 Food Chain
• 4075 Research Project
• 4206 Fundamentals of Food Science
• 4207 Systems for Food Safety Management
• 4209 Sustainability and the Food industry
• 4228 New Product Development (NPD) in the Agri-Food Industry
• 4237 The Politics and Policies of Food Assurance

Plus choice of TWO modules, selected from:

• 4040 Sustainable Management of Soil and Water
• 4084 Tourism and Development
• 4110 Fisheries and Aquaculture Management
• 4201 Poverty and Food Security
• 4211 Global Red Meat Chains
• 4212 Global White Meat Chains
• 4213 Global Dairy Food Chain
• 4238 Integrated Organic Systems

Modules will be taught in 10 week blocks.

Assessment

Modules are assessed through written examinations and coursework, including case study analysis, essay writing, oral and poster presentations, and assessed seminars. For the new product development (NPD) module, students are assessed against a food product which they develop and produce in small teams. To complete this module, students are given training in the CIEH Level 2 Award in Food Safety for Manufacturing, which is beneficial to them post-graduation.

Career prospects

Graduates will be equipped with the education and industry experience to progress their career and become food safety and quality management professionals within:

• An international institution – UN (World Food Programme), IFAD, FAO, IFPRI etc.
• Government and statutory bodies – Defra, DflD, FSA etc.
• Business and industry – major agricultural and food supply companies, consultancy
• NGOs – local food associations, aid and development organisations
• Academia and research – lecturer, PhD

How to apply

For information on how to apply, please follow this link: https://www.rau.ac.uk/STUDY/POSTGRADUATE/HOW-APPLY

Funding

For information on funding, please view the following page: https://www.rau.ac.uk/study/postgraduate/fees-and-funding/funding

Read less
There has never been a more urgent need to train scientists in the area of food security, equipped with skills in agronomy; plant pathology, plant disease and plant genetics; and knowledge of modern agricultural systems and agricultural policy. Read more

Food security: a global concern

There has never been a more urgent need to train scientists in the area of food security, equipped with skills in agronomy; plant pathology, plant disease and plant genetics; and knowledge of modern agricultural systems and agricultural policy. The Royal Society report Reaping the Benefits: science and the sustainable intensification of global agriculture published in October 2009, provided the clearest evidence of the challenge of ensuring global food security during the next 50 years. Crop yields need to rise significantly, but in a manner that requires much lower dependency on chemical intervention and fertilisers.

Meeting the challenge of sustainable agriculture

This programme was developed in collaboration with the agricultural industry, government agencies including Department for Environment, Food and Rural Affairs (Defra) and The Food and Environment Research Agency (Fera), and farmers and food manufacturers, to provide a multi-disciplinary training in sustainable agriculture and global food security. Research-led teaching in molecular plant pathology, plant sciences and microbiology is strongly supplemented by Rothamsted Research, North Wyke expertise in grassland management, soil science and sustainable farming systems. Leading social scientists also provide valuable input in rural land use and the rural economy. The combination of expertise in both arable and pastureland systems ensures a truly rounded learning experience.

The curriculum takes account of the key skills shortages in the UK to train highly skilled individuals who can enter government agencies, agriculture and food industries and fulfil very valuable roles in scientific research, advice, evaluation, policy development and implementation tackling the challenges of food security. The programme provides opportunities to gain industrial and practical experiences including field trips.

Expert teaching

Teaching is enriched by expert contributions from a broad cross-section of the industry. Scientific staff from Fera provide specialist lectures as part of the Crop Security module, members of the Plant Health Inspectorate cover field aspects of plant pathology, and a LEAF1 farmer addresses agricultural systems and the realities of food production using integrated farm management. In addition, teaching staff from the University and BBSRC Rothamsted-North Wyke will draw on material and experiences from their academic research and scientific links with industry.

Industrial and practical experience

All students will have opportunities to gain industrial and practical experiences. Teaching visits will be made to the Plant Health Inspectorate in Cornwall to see quarantine management of Phytophthora, and to a local LEAF farm to review the challenges and approaches to food production in integrated farm management systems. You will gain specialised experience in practical science or policy making through a dissertation or project placement with external agencies. Defra and Fera, for example, are offering five dissertation and/or project placements annually.

Programme structure

The programme is made up of modules. The list of modules may include the following; Professional Skills; Research Project; Sustainable Land Use in Grassland Agriculture; Crop Security; Sustainable Livestock and Fisheries; Political Economy of Food and Agriculture and Research and Knowledge Transfer for Food Security and Sustainable Agriculture

The modules listed here provide examples of what you can expect to learn on this degree course based on recent academic teaching. The precise modules available to you in future years may vary depending on staff availability and research interests, new topics of study, timetabling and student demand. Please see the website for an up to date list (http://www.exeter.ac.uk/postgraduate/taught/biosciences/foodsecurity/#Programme-structure)

Addressing a skills shortage to tackle global food security

The MSc Food Security and Sustainable Agriculture curriculum has been designed in collaboration with the agricultural industry to tackle the skills shortage that exists in this vital interdisciplinary area. This programme will provide the highly skilled individuals required in government agencies, agriculture and food industries for critical roles in scientific research, advice, evaluation, policy development and implementation tackling the challenges of food security.

Global horizons

With food security and sustainable agriculture a global concern, opportunities for specialists in the areas of agronomy, plant pathology, plant disease and plant improvement will be worldwide. By combining expertise across the natural, social and political sciences, this programme provides valuable interdisciplinary knowledge and skills in both arable and pastureland systems. Graduates will be prepared to take on the global challenges of food security and sustainable agriculture, being able to adapt to farming systems across the world and identify cross-disciplinary solutions to local agricultural problems.

Learning enhanced by industry

The programme is enriched by expert contributions from a broad cross-section of the industry, with specialist lectures, teaching visits to observe the practical application of techniques, and industrial placement opportunities for project work or dissertations in practical science or policy making.

Read less
Food security is a complex issue of global significance and understanding the role and contribution of seafood within food security is an emerging research area. Read more

Introduction

Food security is a complex issue of global significance and understanding the role and contribution of seafood within food security is an emerging research area. Seafood products are provided by both aquaculture and capture fisheries and are one of the most highly traded food products globally. Including seafood in our daily diet provides an affordable source of macro and micronutrients required for optimal human health and development.
This course is designed to introduce the global issues affecting seafood production and trading, and will promote an understanding of the key factors affecting aquatic food production, post-harvest protocols, post-mortem metabolic events and microbial/chemical processes key for food safety and quality. Sensory assessment and shelf-life extension technologies will also be covered. The course will also examine other key issues in seafood trading such as traceability systems, certifications as well as the impact of governance and legislation on the global seafood sector.
This is the only aquatic food security MSc currently available in the UK. It will comprehensively follow the food chain from production through to consumer health and welfare.

Key information

- Degree type: MSc
- Study methods: Full-time
- Start date: September
- Course Director: Rachel Norman

English language requirements

If English is not your first language you must have one of the following qualifications as evidence of your English language skills:
- IELTS: 6.0 with 5.5 minimum in each skill
- Cambridge Certificate of Proficiency in English (CPE): Grade C
- Cambridge Certificate of Advanced English (CAE): Grade C
- Pearson Test of English (Academic): 54 with 51 in each component
- IBT TOEFL: 80 with no subtest less than 17

For more information go to English language requirements https://www.stir.ac.uk/study-in-the-uk/entry-requirements/english/

If you don’t meet the required score you may be able to register for one of our pre-sessional English courses. To register you must hold a conditional offer for your course and have an IELTS score 0.5 or 1.0 below the required standard. View the range of pre-sessional courses http://www.intohigher.com/uk/en-gb/our-centres/into-university-of-stirling/studying/our-courses/course-list/pre-sessional-english.aspx .

Structure and content

This course shares some modules with the MSc in Sustainable Aquaculture and there is flexibility within the system to change the degree title depending on what advanced modules are taken. The course is divided into four taught modules, containing 18 subject areas or topics, and a single Research Project module.

Delivery and assessment

In addition to lectures, tutorials and seminars, a number of assignments must be completed. Laboratory-based practical sessions are also important elements of the course. Taught module assessment is continuous, involving short tests, seminars, essays, practical reports, critical and computational analysis, field assignments and set project reports. The Research Project module is examined through written dissertation and seminar presentations by both supervisors and an external examiner.

Modes of study

The course is available on a block-release basis (by selecting individual or a series of modules) over a period not exceeding five academic years.

Why Stirling?

REF2014
In REF2014 Stirling was placed 6th in Scotland and 45th in the UK with almost three quarters of research activity rated either world-leading or internationally excellent.

Rating

The Institute of Aquaculture, with a rating of 2.45 in the latest Research Assessment Exercise (RAE), was graded the top aquaculture department in the UK.

Strengths

This MSc brings a unique perspective to the expertise that already exists in Stirling on global seafood production. It is the only MSc in the UK that focusses on how seafood can contribute to global food security.
We have a number of links in the production, processing and retail industries and this will provide students with the opportunity to interact with industry and potentially carry out a project which is of direct relevance to the sector.
We also have links within Asia and Europe which will allow the opportunity to undertake the Research Project overseas.

Academic strengths

The Institute of Aquaculture has been closely associated with the global expansion of aquaculture initially through developing and improving the existing production systems and the development of new farmed species. In recent years our research has focused on increasing the sustainability and reducing the environmental impact of these activities. In addition, we have recently invested in new posts in Aquatic Food Security whose activities also include research into food safety and quality post harvest, aquatic animal nutrition, as well as developing mathematical models of production systems. We therefore have expertise that covers the whole production cycle from farm to fork.
The Institute of Aquaculture is internationally recognised for both research and teaching and is one of only a handful of institutions devoted to aquatic food security. The goal is to develop and promote aquatic food security building on the Institute staff expertise in sustainable aquatic animal production.

Careers and employability

- Career opportunities
Demand for well qualified postgraduates to contribute to food production and the supply chain will continue to increase in line with demand to double food production over the coming decades. This course provides each student with the appropriate knowledge and practical experience important for a career in aquatic food security. The course has been developed to provide students with core knowledge and practical skills on aquaculture, food safety/quality, numerical analysis and legislation appropriate to aquatic food security. These skills will be equally applicable to those wishing to pursue an academic career as well as those seeking employment in Government or industry.

- Employability
This course has been developed to provide students with core knowledge and practical skills on aquaculture, food safety/quality, numerical analysis and legislation appropriate to aquatic food security. These skills will be equally applicable to those wishing to pursue an academic career as well as those seeking employment in Government or industry.

- Industry connections
We have a number of links in the production, processing and retail industries which provides students with the opportunity to interact with industry and potentially carry out a project which is of direct relevance to the sector. We also have links within Asia and Europe which allows the opportunity to undertake the research project overseas.

Read less

Show 10 15 30 per page


Share this page:

Cookie Policy    X