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Masters Degrees (Food Industry Management)

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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.

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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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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.



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

Food and drink manufacturing is vital to the UK economy. It is the single largest manufacturing sector in the UK, employing 15% of the entire manufacturing workforce. Food producers must address environmental concerns, social responsibility and economic viability when designing sustainable food processing techniques.

Course details

This innovative and topical programme is ideal for graduates new to this dynamic and exciting sector. It’s also particularly suitable if you’re seeking career enhancement by studying food science and biotechnology at master’s level. The programme will be of particular interest to graduates with an interest in developing knowledge and skills in subjects such as food biotechnology, food safety management and analytical techniques currently used in the food industry. It is also suitable if you already work in the industry and wish to develop your skills in these areas. You can study MSc Food Science and Biotechnology either as a one-year master’s programme or as a two-year programme which includes Advanced Practice. The one-year programme is a great option for students who want to gain a traditional MSc qualification, graduate and start their career path within 12 months.

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

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

What you study

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

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

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

Course structure

Modules include

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

Advanced Practice modules

  • Research Internship
  • Study Abroad
  • Vocational Internship

Modules offered may vary.

Teaching

How you learn

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

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

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

A significant feature of the programme is the inclusion of blended learning to provide a rich and varied learning experience. This also provides additional flexibility if you are in employment.

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

How you are assessed

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

Assessment may include:

• examinations

• oral presentations

• technical interviews

• technical reports

• laboratory reports 

• literature surveys, evaluations and summaries

• dissertation or thesis (MSc only).

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

Employability

Career opportunities

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

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

Graduates can seek jobs in many areas in the food sector including:

• food analysis 

• new product development 

• quality management and food safety management

• food production management 

• technical management.

Work placement

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



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

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

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

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

The course is based on three key strands:

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

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

Course structure

Full-time without work placement – 12 months

Full-time with work placement – 18 to 24 months

Part time – 12 to 24 months

Core modules

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

Assessment

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

Employability

As a graduate from this course, career opportunities include:

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


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

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

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

Course Details

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

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

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

Format

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

Assessment

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

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

Careers

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

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

Funding and Scholarships

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

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

More about this course

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

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

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

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

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

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

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

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

Professional accreditation

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

Modular structure

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

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

After the course

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

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

Moving to one campus

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

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

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

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Cattolica’s Cremona campus (part of Piacenza-Cremona campus) boasts one of the world’s most renowned teams of Agriculture academics, scientists and researchers; a team at the forefront of food innovation and technology, whose expertise extends to developing tracking systems for any product transported across the European Union. Read more

Cattolica’s Cremona campus (part of Piacenza-Cremona campus) boasts one of the world’s most renowned teams of Agriculture academics, scientists and researchers; a team at the forefront of food innovation and technology, whose expertise extends to developing tracking systems for any product transported across the European Union. If you would like to study for a graduate qualification in the world’s fastest growing industry, then a beautiful city in the heart of the Italian food valley will open your doors to the world.

Learning objectives

The Agricultural and Food Economics program will prepare students to analyze the Agri-food system and to operate in the various functional areas of businesses and organizations. The program will develop your professional knowledge and skills with regards to:

● Analyzing traditional problems relating to agricultural markets and food, evaluating the implications of Agri-food and commercial policies

● Managing the liberalization processes and rules of free competition also within an international context

● Analyzing the behavior of final consumers with respect to agricultural and food products

● Understanding the different sectors of the Agri-food system, the vertical relations and the coordination of the various phases of the system (e.g. agriculture, food processing, and food retailing)

● Managing emerging issues in agricultural and food production, including the safety of foodstuffs and the environmental impact of agricultural activities, the role of quality, information and traceability, the management of technical innovations, in particular biotechnology, and of the industrialization of agriculture

● Dealing with corporate and logistical problems that affect business functions according to the peculiarities of agri- business companies.

Career opportunities & professional recognition

Graduates from the Agricultural and Food Economics program have various professional openings in:

● Agri-food corporations (multinational food companies, Small and Medium-Sized Enterprises (SMEs), retail chains)

● Professional associations of agricultural and food companies service and consultancy firms for agricultural and food companies

● Entrepreneurial activities

● Academic or applied research

● International organizations

Curriculum

First year credits

● Management basics (8 ECTS/CFU)

● Technology for food health and safety:

○ Principles of food protection (5 ECTS/CFU)

○ Principles of food hygiene (5 ECTS/CFU)

● Economic fundamentals of the Agri-food system:

○ Economics of the Agri-food system (6 ECTS/CFU)

○ Agricultural and food legislation (4 ECTS/CFU)

● Quantitative methods:

○ Applied statistics for the Agri-food system (6 ECTS/CFU)

○ Applied agricultural and food economics (6 ECTS/CFU)

● Industrial organization (8 ECTS/CFU)

● Financial accounting and business evaluation (6 ECTS/ CFU)

● Seminar on Theological issues

Second year credits:

● Agricultural and food market institutions (6 ECTS/CFU)

● Agricultural and food marketing (6 ECTS/CFU)

● Economics of agricultural and food markets (8 ECTS/CFU)

● Business planning and control (6 ECTS/CFU)

● Strategy and leadership (6 ECTS/CFU)

● Seminars

● Optional courses:Suggested optional courses:

● Topics in Agricultural and Food Economics I (4 ECTS/CFU)

● Topics in Agricultural and Food Economics II (4 ECTS/CFU)

● Cultura e Lingua Italiana (Italian Culture and Language) (only for non-Italian students) (2 ECTS/CFU)

● Thesis

Selected students can attend one or two semesters in the following partner universities:

● Technische Universität München

● University of California, Davis

● University of Connecticut

● North Dakota State University

● Iowa State University

● Wageningen University

Location

Cremona is located in the Lombardy Region, which in itself has over 53,000 agricultural businesses and contributes €113 billion to the Agri-food industry revenue. It is also the most advanced region in Italy with regards to biotechnology, with 78 companies operating in the sector.

The school

The course is organized by SMEA Postgraduate School at Università Cattolica. The School has almost 30 years of experience in graduate education, advanced scientific research and extension, in the field of agricultural and food economics and business.

Job ready

Studying Agricultural and Food Econom- ics in Cremona will give you the precious opportunity to combine the high stan- dard education delivered by our faculty and the managerial approach developed during internships and seminars with distinguished agribusiness company managers. Graduates from the Agricultural and Food Economics program have various professional openings in:

  1. Agri-food corporations (multinational food companies, Small and Medium-Sized Enterprises [SMEs], retail chains)
  2. Professional associations of agricultural and food companies service and consultancy firms for agricultural and food companies
  3. Entrepreneurial activities
  4. Academic or applied research
  5. International organizations

Global perspective

Università Cattolica offers its students the opportunity to study abroad, both during regular terms and the summer. Our exchange and summer programs allow students to earn credits while studying abroad in one of Cattolica’s prestigious partner institutions.



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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 Master in Hospitality Management is ideal for both career changers who wish to move into hospitality, and for career climbers who are already in the field and wish to fast-track their careers. Read more

The Master in Hospitality Management is ideal for both career changers who wish to move into hospitality, and for career climbers who are already in the field and wish to fast-track their careers. A bachelor's degree in studies related to business (Business studies, Law, PR, Marketing, etc.), engineering or tourism is required, as well as business English (test of level before acceptance for admission).

Professional opportunities

Hotel general management, marketing and sales, consulting and development, lodging, Food & Beverage, events.

Study Plan

The study plan includes theoretical clases, practical clases and masterclasses by international hotel and restaurant manager.

  • Module 1: Professional induction in Food & Beverage service operations, food preparation operations and communication and public speaking. 155 hours.
  • Module 2: Hospitality economics and finance. 6 ECTS, 150 hours.
  • Module 3: Business research. 6 ECTS, 150 hours.
  • Module 4: Strategic management. 12 ECTS, 300 hours.
  • Module 5: Talent development. 6 ECTS, 150 hours.
  • Module 6: Marketing. 6 ECTS, 150 hours.
  • Module 7 A (concentration in Hotel Management): Food & Beverage management, room division management, hotel Real Estate and valuation, hotel facilities and design. 24 ECTS, 600 hours.
  • Module 7 B (concentration in Food & Beverage and restaurant management): Food & Beverage cost control, Food & Beverage process management, event planning and management, Food & Beverage sales management. 24 ECTS, 600 hours.
  • Final project. 12 ECTS, 150 hours.
  • Industry Internship. 6 ECTS, 150-300 hours.

Internship periods

Industry internship once the classes are finished.

This internship leads to a real job opportunity and have a duration of 3 to 6 months. The school manages this process in order to arrange a personalized internship to each student either national or internationally.

Accreditation

The MHM is a professional master’s degree with qualification from EUHT StPOL and the University of Girona, choosing from:

  • University Master’s Diploma in Hospitality Management by the University of Girona and by the University College of Hospitality Management and Culinary Arts of Sant Pol de Mar.
  • Official Master’s Degree in Tourism Management and Planning: concentration in Hospitality Management by the University of Girona and by the University College of Hospitality Management and Culinary Arts of Sant Pol de Mar.

Faculty

The program includes industry guest lecturers from renown international hotel managers from distinguished hotel chains, as well as PhD and lecturers from international universities and operational teachers.

Study grants and financing

EUHT StPOL has a study Help Fund for studies in its centre. The aim of this fund is to assist entrance for candidates to educational programs who for economic reasons have difficulty in enrolling. This help is adjudicated in the form of a percentage of the total basic or academic cost of the course up to 50% based on the academic background and purchasing power of the candidate and those financing the studies.

Beneficiaries of Grup Serhs grants:

The maximum amount of the aid added to the Serhs Grant will not exceed 50% of the academic or basic amount.

Non beneficiaries of Grup Serhs grants:

The maximum amount to be received is 50% of the academic or basic amount.

Some public institutions offer other aids:

MAE-AECI Scholarship (for students not members of the European Union).

Conpeht Scholarship.

Financing:

H-E StPOL has an agreement with different financial institutions so its students can get special conditions

There is an agreement with various financial institutions to obtain special funding for students EUHT StPOL:

Banco Sabadell.

“la Caixa”



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

Objectives

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

LOCATIONS

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

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

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

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

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

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

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

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

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

Program

MANAGEMENT ESSENTIALS

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

FASHION, DESIGN & LUXURY MANAGEMENT

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

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

STUDY TRIPS

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

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

INTERNSHIP

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

FINAL MANAGEMENT PROJECT

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

FOREIGN LANGUAGES

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

LOCATION

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

PROGRAM BENEFITS

Students enrolled in the program will:

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

Careers

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

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

Admission

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

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

ENTRY REQUIREMENTS

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

Read less
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

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With the increasing impact of globalisation and advancing technologies, the food, agrienergy and agricultural industries are in a state of expansion and evolution. Read more

About the course

With the increasing impact of globalisation and advancing technologies, the food, agrienergy and agricultural industries are in a state of expansion and evolution. As two of the world’s leading countries in agribusiness, France and Brazil are poised to play a fundamental role in the future of the food industry.

In the Master of Science and MBA in Food and Agribusiness Management (FAM) programme, you’ll learn how to excel in all aspects of food and agribusiness management – and earn degrees from two of the top business schools in France and Brazil:

- Master of Science degree from Audencia Business School in France
- MBA degree from Escola Superior de Propaganda e Marketing in Brazil

Course content

Prepare to help the global food and agribusiness sectors reinvent themselves! You’ll gain the tools to develop innovative solutions to challenges faced by food and agricultural enterprises, to manage all aspects of agribusiness operation and to market food products effectively. Programme includes:

- Internationalised study in both France and Brazil
- Courses taught by top Audencia faculty and ESPM faculty
- Guest lectures and workshops led by industry experts
- Field trips to a variety of SME, SMI and multinational agribusiness companies
- Practical master’s project
- Worldwide, hands-on internship

Core courses (France)

Period 1 (September to mid-November)

You’ll gain a solid understanding of the foundational principles of food and agribusiness management, taking 20 ECTS at Audencia in Nantes, France, and participating in field trips across France. Courses include:

Analytical Tools
Strategy for Agribusiness
Financial Management
Human Resources Management
Marketing and Food Business
Operations Management
Corporate Social Responsibility

Advanced courses I (France)

Period 2 (December to February)

Now it’s time to dig deeper into the field, taking another 20 ECTS and continuing to participate in field trips. You’ll also undertake a field project in France, working in a team on an industry-related case. Courses will be taught primarily by Audencia, with one course taught by ESPM. Courses include:

- Value Chain and Performance
- Design and Innovation

B2C
- Packaging Management
- Brand Management
- International Marketing

B2B
- Category Management
- Trade Marketing
- Supply Chain Management
- The Retail World

Advanced courses II (Brazil)

Period 3 (mid-March to mid-May)

At this point, you’ll move your studies to São Paulo, Brazil, taking a further 20 ECTS to build your expertise. You’ll participate in field trips and a field project in Brazil. Courses will be taught primarily by ESPM, with one course taught by Audencia. Example courses include:

Principles of Animal Genetics
Marketing “Before the Farm”
Marketing Strategies in the Public Sector
Marketing of Agricultural Production
Marketing “After the Farm” – Agro Industry Farms
Reverse Marketing – Retail Industry
Agribusiness Geopolitics
Communication Strategies
Social Media and Internet Governance
Media for Agribusiness
Sales and Distribution Channels Planning
Agribusiness NGO Marketing
International Legislation and Regulation
Tax Management – Governance Models from USA and EEC
Marketing of Cooperatives and Associations

Projects and field trips (France and Brazil)

A wide range of field trips and field projects in both France and Brazil will expand your real-world knowledge in an international context. This equips you to analyse issues facing the sector and apply your skills to solve problems.

Field trips are a component of each period, and field projects are integrated into Periods 2 and 3.

Internship (Worldwide)

Period 4 (June to October or December)

During your four- to six-month mandatory internship, you will gain an inside look into the day-to-day operations and marketing of an enterprise in the food or agricultural sector anywhere in the world. Audencia students complete the internship before graduation for 30 ECTS. Internships in France are paid; this will vary from country to country, depending on local laws.

The internship highlights your ability to apply theoretical knowledge in a real-world setting, helping you build your network and strengthen future career possibilities.

Example positions held by FAM interns:

- Market access specialist
- Assistant project manager
- Marketing assistant
- Junior commercial exporter
- Marketing and international trade assistant

Final report

Period 4 (June to November)

In addition to the internship, you will cap your programme with a final report (30 ECTS) examining an issue in the agribusiness industry – and proposing a solution.

We encourage you to use your internship as the basis for this report, highlighting your real-world experience and demonstrating your value to prospective employers. You’ll submit the written report in mid-October and give an oral presentation in early November (at Audencia or via Skype).

International Partners

Audencia is among the elite 1% of business schools to hold triple accreditation from EQUIS, AACSB and AMBA. Our strong international partnerships serve as the foundation of your FAM programme. You’ll work with faculty members who have extensive industry experience, researchers who specialise in the field, and agribusiness and agrienergy corporate partners.

ESPM
ESPM is the leading university in Brazil for business strategy, marketing and integrated communications programmes – and agribusiness marketing. ESPM’s Centre for Agribusiness works closely with the Brazilian Agribusiness Marketing Association (AMBR&A) and the Brazilian Agribusiness Association (ABAG), the main industry associations for this sector, to develop state-of-the-art research and education.

Crédit Agricole
The FAM is supported by generous funding from Crédit Agricole, the largest bank in France – and the second-largest in Europe. Crédit Agricole has a long history of supporting farmers and agribusiness, and is a top employer of Audencia graduates. Learn from and connect with industry experts from Crédit Agricole and other companies, building a network of industry contacts for your future career.

Corporate partners
The FAM programme also partners with the following influential agribusiness and agrienergy corporate partners:

Terrena
InVivo Group
Olmix
Avril Group
In addition, you’ll benefit from Audencia’s network of corporate partners.

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Our Food Chain Systems MSc has been developed as a result of extensive industry-led research. The course examines the whole of the food chain from pre-harvest to market with the overall aim of enhancing the quality and safety of food. Read more

Our Food Chain Systems MSc has been developed as a result of extensive industry-led research. The course examines the whole of the food chain from pre-harvest to market with the overall aim of enhancing the quality and safety of food.

Who is it for?

The course is suitable for new graduates from a science or technology background who are interested in a career within the food industry. The course is also ideal for professionals already working in the industry who would like to train to further their careers. Available on a full and part-time basis the course offers flexibility and support for those who wish to train whilst remaining in employment.

Food Chain Systems MSc is part of the Agriculture and Food Programme. It provides a critical appreciation of the issues concerned with the production and supply of safe food in the modern world. Through the integration of scientific, technological and managerial factors students will learn how to use food resources more efficiently to achieve higher quality and safer food production as well as successfully understand and manage food supply chains.

The holistic approach of the MSc will provide you with a detailed understanding of the whole of the food chain system including:

  • Diagnostics
  • Food microbiology
  • HACCP
  • Logistics
  • Postharvest technology
  • Predictive modelling
  • Risk assessment of food
  • Supply chain management.

Why this course?

Increasing consumer awareness and demand regarding food quality, nutrition and safety issues, coupled with intensifying competition within the rapidly changing food industry, has created a demand for individuals who are able to drive success in the management of key food chains in a modern global economic market.

Our Food Chain Systems MSc has been developed as a result of extensive industry-led research. It represents a unique offering within the UK and Europe in that it examines the whole of the food chain from pre-harvest to market through the integration of science, technology and management.

The holistic approach of the MSc responds to the increasingly integrated food supply chain ('farm to fork') and will equip you with the relevant knowledge, skills and practical experience needed to pursue a wide variety of career opportunities in today's food industry.

Accreditation

This course is accredited by Institution of Agricultural Engineers and Institute of Food Science and Technology.

Course details

The formal taught component of this course comprises eight compulsory modules. Each module is two weeks in duration, consisting of one week of lectures, practical work, site visits and one week for private study. Part-time students attend the first week of each module but may continue with coursework assignments at a suitable time and location. This element constitutes 40% of the overall mark.

Group project

Group projects provide students with an understanding of working on real challenges in the work place along with skills in team working, managing resources and developing reporting and presentation skills. Many of the projects are supported by external organisations and the experience gained is highly valued by both students and prospective employers. For part-time students a dissertation usually replaces the group project. 

This element constitutes 20% of the overall mark.

Individual project

The four-month individual research project can be carried out within industry or academia and for part-time candidates it can be undertaken in your place of work. This key part of the course allows you to apply the research skills acquired during the taught phase of the course to a practical problem in health science and acts as an opportunity for you to meet potential future employers.

This element constitutes 40% of the overall mark.

Assessment

Taught Modules 40%, Group Project 20%, Individual Research Project 40%

Funding

To help students find and secure appropriate funding we have created a funding finder which allows you to filter the results to suit your needs. Visit the funding finder.

Postgraduate Loan from Student Finance England

A Postgraduate Loan is now available for UK and EU applicants to help you pay for your Master’s course. You can apply for a loan at GOV.UK

Future Finance Student LoansFuture Finance offer student loans of up to £40,000 that can cover living costs and tuition fees for all student at Cranfield University.

Your career

Upon successful completion of the course, graduates will be able to pursue or enhance careers in a variety of key areas such as:

  • Logistics
  • Production
  • Research
  • Retail
  • Storage
  • Supply.

Employers will exist in a variety of food-related sectors including:

  • Food manufacturers and production companies
  • Food retailers
  • Government agencies
  • Logistics and supply chain
  • Management companies
  • Research institutions.

Cranfield graduates are very successful in achieving relevant work. Some 93% are in relevant employment or further study six months after graduation. For professionals already in industry, Cranfield qualifications enhance their careers, benefiting both the candidate and their employer.

Cranfield careers service

Our Careers Service can help you find the job you want after leaving Cranfield. We will work with you to identify suitable opportunities and support you in the job application process for up to three years after graduation.

Alumni

Thousands of graduates continue the ‘Cranfield experience’ after they leave by keeping in touch with colleagues and friends through free membership of Cranfield Alumni.



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

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

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

Course Details

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

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

After completing this course you will have:

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

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

Format

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

Placement and Study Abroad

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

Assessment

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

Careers

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

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

Funding and Scholarships

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

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