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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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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:

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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.

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The MSc Food Quality Management programme offers an integrated approach to the study and assessment of quality processes in the agrifood chain through an exclusively developed techno-managerial approach. Read more

MSc Food Quality Management

The MSc Food Quality Management programme offers an integrated approach to the study and assessment of quality processes in the agrifood chain through an exclusively developed techno-managerial approach. The whole supply chain is studied from the primary sector to the final consumer. Food, flowers and cattle are also discussed.

Programme summary

Food quality management assures the health and safety of food and other perishable products (e.g. flowers) and has become increasingly important in today’s society, this is due to changing consumer requirements, increasing competition, environmental issues and governmental interests. This has resulted in a turbulent situation on the food market and in the agro-food production chain. The situation is further complicated by the complex characteristics of food and food ingredients, which include aspects such as variability, restricted shelf life and potential safety hazards; as well as many chemical, biochemical, physical and microbiological processes. To face this challenge, continuous improvement in food quality management methods is required wherever knowledge of modern technologies and management methods plays a crucial role.

Quality issues in food and other perishable products are generally tackled using either a technological or a managerial approach. At Wageningen, a concept has been developed that combines both aspects. This ‘technomanagerial’ approach forms the basis of the Food Quality Management programme. It provides a comprehensive and structured overview of quality management for predicting food systems’ behaviour and generating adequate improvements in these systems from a food chain perspective.

The programme prepares graduates to understand and work together with the different players in the food industry (management, Research & Development) in order to ensure high quality products.

Specialisations

You will combine Food Quality Management courses with several courses based on your educational background and interest. These courses can be in fields of food technology (e.g. product design, process design), food safety (e.g. food safety management, microbiology), management (e.g. case studies management, entrepreneurship) or logistics (e.g. food logistics management, supply chain management). The programme is thesis oriented and tailor-made to your specific interests. The thesis and internship in the second year of the programme are carried out in cooperation with the food industry.

Your future career

Graduates from this programme will be experts in the field of food quality management and can enter careers in agribusiness, research and public administration:
• Typical positions include quality assurance manager (responsible for the quality of the ingredients for a specific product).
• Designer/specialist (working on the quality aspects of fresh products in the development process), advisor/consultant (advising companies on certification).
• Researcher (studying the improvement of existing quality assurance systems in the food industry).

Student Tasioudis Dimitrios.
"It was my desire to combine my scientific background with management studies that resulted in my decision to do the Master Food Quality Management. The master gives you a useful tool in understanding the meaning of every result in a real life situation and enables you to select the best solutions to tackle specific problems. Wageningen University is a great university where science flourishes and research is of utmost importance. It is the ideal environment to gain knowledge and to accomplish your goals."

Related programmes:
MSc Management, Economics and Consumer Studies
MSc Food Technology
MSc Food Safety

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The MSc programme Food Safety focuses on the technical aspects, as well as on the legal aspects of food safety and integrates these in Food Safety Management. Read more

MSc Food Safety

The MSc programme Food Safety focuses on the technical aspects, as well as on the legal aspects of food safety and integrates these in Food Safety Management. The Food Safety programme of Wageningen University was the first MSc in Food Safety worldwide. The programme is unique, with a highly integrated approach to the field of food safety.

Programme summary

Wageningen University is one of the few universities in Europe able to offer education and research in all fields of food safety. This does not only include technical disciplines such as microbiology and toxicology, but also the legal, economic and communication aspects. The Food Safety programme at Wageningen University is one of the most modern and innovative in the world. Started in 2000 as the first of its kind, it is still the only two-year, full-time Master Food Safety programme offered in Europe and the only programme offering Food Safety Law. The programme prepares graduates for careers in the food industry, government or consumer organisations; the three key players in international food safety management.

The food industry is increasingly confronted with farm-to-table food safety measures, regulations, legislation and guidelines aimed at controlling food hazards. As a result, there is an increasing demand for managers with expertise in food safety evaluation who are able to survey and monitor the chemical, microbiological and physical parameters of product composition and product safety. Food safety experts are able to understand and analyse the variation in quality and safety of products. They are also able to assess the potential risks involved in the adoption of new production methods and processing techniques. Food safety evaluation concerns food constituents, agro-chemicals, environmental contaminants and natural toxins.

Food regulations are getting more and more complex, creating the need for regulatory affairs specialists in industry or in lobbying organisations. The programme is the only programme offering Food Safety Law for students with either a technical or a legal degree, thereby, fulfilling the need in society for such positions.

Specialisations

The programme offers three specialisations. All three specialisations have the courses on Food Safety Management and Food Law in common.

Applied Food Safety
This specialisation deals with the more technical (microbiology, toxicology, risk assessment) part of food safety. Food Safety Economics is also part of the programme. Thesis topics are also in these fields and graduates generally work in industry, universities and research institutes.

Food Safety Law
This specialisation is open for students with a technical or legal background. Courses focus on (international) food law, intellectual property rights and management. Theses are on food law. Graduates generally work as regulatory affairs specialists in industry.

Supply Chain Safety
This specialisation deals with safe food and ingredient supply. Globalisation leads to serious risks of contamination. In tropical countries, companies also face wars and political problems. Courses thus focus on Food Security, Risk Management in Food Chains and logistics, in addition to Microbiology and Food Law.

Your future career

The employment market is promising and all recent graduates found jobs with relative ease. The demand for university-trained professionals in this field is currently higher than the number of graduates available. Most recent graduates found jobs in the private sector, at universities or at food safety research institutes. Many graduates enter careers in government and go on to managerial positions. Due to the increased efforts of the EU in the development of national food safety organisations, there will be many more job opportunities in various European countries, both for technical as well as regulatory specialists.

Student Moath Almayman.
"The courses of the Master Food Safety consist of technical, managerial and legal aspects of food safety and are directly linked to real life situations. This in combination with the ability to perform extensive research and an internship at an international company to enhance my working experience, were reasons for me to choose this master. Even with a small population, Wageningen is a great cosmopolitan town. So many students from different backgrounds make it a very interesting place."

Related programmes:
MSc Food Quality Management
MSc Food Technology
MSc Nutrition and Health

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

Course details

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

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

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

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

What you study

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

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

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

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

MSc only
-Project

Modules offered may vary.

Teaching

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

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

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

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

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

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

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

Employability

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

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

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

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

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The 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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- check at. http://www.unipd.it/en/biotecnologie-alimentazione. http://www.unipd.it/en/how-apply. Instructions in English. http://www.unipd.it/en/educational-offer/second-cycle-degrees/school-of-agricultural-sciences-and-veterinary-medicine?ordinamento2011&keyIF0362. Read more

Admission Notice now available

- check at
http://www.unipd.it/en/biotecnologie-alimentazione
http://www.unipd.it/en/how-apply

Instructions in English:
http://www.unipd.it/en/educational-offer/second-cycle-degrees/school-of-agricultural-sciences-and-veterinary-medicine?ordinamento=2011&key=IF0362
.

Biotechnologies for Food Science

In the 2016-2017 academic year, the University of Padova inaugurated a new curriculum of the Master Degree “Biotechnology applied to Food Security and Nutrition” (Second Cycle Degree) entitled “Biotechnologies for Food Science " to be entirely taught in English.
The “Biotechnologies for Food Science " Master degree (MSc) is an interdisciplinary and research-oriented Master of Science Programme and explores how to produce healthier and safer food following a cross-cutting, farm/field-to-fork approach. It is focused on the application of advanced biotechnologies in food production and safety and it is the ideal trait-d’union between the requests of consumers, of producers in the agro-food sector and research applied to production and food-safety.
The course has a strong component on cutting-edge methods, such as genomics, bioinformatics, proteomics, metabolomics, nanotechnologies, all in the context of animal and crop production as well as food quality and safety. Theoretical lessons are mixed with practical training, offering hands-on experience in advanced DNA, RNA, and protein analysis together with substantial lab sessions in bioinformatics. Lectures will deal with food production, hygiene and quality, molecular methods of agro-food analyses, effects of agro-biotech products on human beings and environments. Moreover environmental stresses, disease mechanisms, pathogens and pests will be treated as essential to understand how to protect crop and farm animals and how food might impact on human health: the lectures move across animal infectious disease, immunology, microbiology, plant pests and pathogens as well as abiotic stresses to show how biotechnology might help preventing disease and improve food production. As consumers are increasingly worried about the presence of contaminants in food and on the real origin of what they eat; the Programme includes a course in food toxicology and regulation, and one on traceability for food authentication.
Our Programme is based at the Agripolis campus, where are located four departments of the School of Agriculture and Veterinary Medicine of the University of Padova, all of which contribute to the MSc course, offering the best opportunities for a rich, cross-disciplinary experience in a highly qualified scientific environment.

Who is the MSc candidate?

This programme is open to Italian and foreign students from the EU and abroad, interested in learning and implementing effective value-added practices for the production of high-quality food products both in the EU and in international markets. English knowledge must be minimum at B2 level (CEFR). Applying students might possibly have a three-year Bachelor’s degree in a field connected with the Master’s curriculum. Good background in molecular biology, biochemistry, and microbiology is requested.

How is the programme organised?

Biotechnologies for Food Science is a 2-year Master programme (120 ECTS, equivalent to a Master of Science). Requirements for graduation include courses and preparation and defense of the Master thesis. Students will be encouraged to spend a period of their studies abroad, through Erasmus+ or other local programmes and agreements. Financial support to meet part of the cost for thesis work is granted to best students.
Visit the MSc “Biotechnologies for Food Science” page on the Università di Padova web-site (http://www.unipd.it/en/biotecnologie-alimentazione) for more details.

Teaching methods

Teaching takes place in an international environment and includes lectures and laboratory activities, practical exercises and seminars by experts; opportunities for intensive tutoring and for master thesis-related stages of at least six months duration will be available with outstanding companies in the sector of the food industry or with other relevant organisations in the private or public sphere. The Programme assists students to find suitable internship opportunities with qualified laboratories in Italy and abroad.
Examinations are written or oral and assess students’ participation also through reports, presentations, and group work.

Course structure

During the two-years MSc course students attend the following 12 course units

Applied genomics for animal and crop improvement
Applied Bionformatics
Food Microbiology and Food Microbial Biotechnology
Molecular basis of disease, immunology, and transmissible diseases
Laboratory of advanced DNA, RNA, and protein analysis
Biotechnology for crop production
Epidemiology and risk analysis
Traceability tools for species authentication  
Advanced technologies for the agrifood sector (nanotechnologies, proteomics, metabolomics)
Biotechnology for plant protection
Food toxicology and food regulation
Foreign language (English)

First year
During the first year of the programme the student will acquire knowledge on animal and crop genomics, focusing on the most advanced methods for high throughput genomic analysis (transcriptomics, genome-wide SNP analysis, epigenomics) and on the most recent approaches for selective breeding (genomic selection, genomic prediction). In parallel, the student will learn how bioinformatics tools might be applied to manage large sets of data, how biological data bases are organized and how to link different types of data. Extensive practical training in bioinformatics will be offered with various sessions in a dedicated lab. Food-borne pathogens and the positive role of microorganisms in food processes will be examined in an integrated microbiology course, while the molecular basis of pathology, host-response to infection, epidemiology, and diagnostics of transmissible diseases will form the basis of two courses. A course on biotechnology for crop production will introduce the molecular and physiological basis of crop production. Biotechnological approaches to improve crop yield, with particular attention to fruit production, and to reduce impact of abiotic stresses will examined. Molecular tools for food traceability and an intensive practical lab in DNA/RNA/protein analysis applied to food control will conclude the first year.

Second year
In the second year, the first semester have three courses. One will focus on novel technologies (proteomics, metabolomics, nanotechnology) and their application to food production. A second one will extend knowledge on plant biotechnology exploring advanced technologies for crop disease and pest management. A third one will deal with contaminants in food and food legislation. The second semester is completely dedicated to lab internship. It is possible to join a research lab in the campus or to have a working stage in the private sector.
link to the Campus descriptions:
http://youtu.be/gR4qcWUXvGg

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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).

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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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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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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)

● Optional courses* (8 ECTS/CFU)

● Seminars (1 ECTS/CFU)

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)

● Final dissertation (25 ECTS/CFU)

*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)

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.

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.

Candidates need to satisfy the English language proficiency requirement in order to submit their application.

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The UK’s meat industry represents one of the most important sectors of the UK's food supply system and a key component of the agri-food supply chain.Many… Read more
The UK’s meat industry represents one of the most important sectors of the UK's food supply system and a key component of the agri-food supply chain.Many factors limit and threaten the success and security of the meat industry,and not least the ability of the industry to attract and retain staff with the right knowledge and skills.Being able to develop and maintain a resource of appropriately experienced,knowledgeable and qualified supervisory and management staff must be a primary strategic objective for any meat business as the success and growth of such businesses depends on possessing and educating staff.

The course

Working with the UK’s meat industry, and with the support of The Worshipful Company of Butchers, Harper Adams University has developed a Postgraduate course in Meat Business Management designed to provide staff from the meat industry with the knowledge and skills required to increase the effectiveness, efficiency and profitability of their employers’ businesses and to develop their own career potential within the meat industry.

The UK’s meat industry represents one of the most important sectors of the country’s food supply system and a key component of the agri-food supply chain. Many factors limit and threaten the success and security of the meat industry, and not least the ability of the industry to attract and retain staff with the right knowledge and skills. Being able to develop and maintain a resource of appropriately experienced, knowledgeable and qualified supervisory and management staff must be a primary strategic objective for any meat business as the success and growth of such businesses depends on possessing capable and appropriately educated staff. Equally, the long term stability of meat businesses relies on effective and achievable management succession planning which in itself requires access to staff who have the ability to grow into more senior roles and become the business leaders of the future.

How will it benefit me?

The course has been developed in recognition of the meat industry’s need to develop existing, experienced staff – not necessarily graduate staff – and also to provide a means by which new, graduate staff can gain an understanding of the topics required to operate a meat business successfully. The course has been designed expressly to meet the needs of businesses in the red meat sector of the UK’s meat industry, i.e. principally businesses involved in the production of beef, mutton and lamb, and pork, and associated products. The course is a meat business management course and not a meat science course. This means that much of the subject matter covered by the course will have relevance to other meat sectors, e.g. the white meat or poultry meat sector, and indeed other food processing and manufacturing businesses. Much of the knowledge required to run a food business is transferable and applicable to any kind of food business. This means that topics such as operations management, food quality management, food safety management, and supply chain management apply equally to red meat businesses as they do to other types of food processing and manufacturing business. The successful practise of management (and successful career development) in any food business depends significantly on acquisition of the required knowledge, from whatever source, and its appropriate application in the development and growth of the business with, importantly, increased profitability.

Cost

The tuition price of each taught module is £1,200 + VAT (residential accommodation and meals are additional), however funding for the tuition fee may be available through the Advanced Agri-Food Training Partnership. Some students may feel that they can benefit from external personal coaching as they study the course, this will be available and the price will be agreed depending on circumstances.

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The "Italian Food and Wine" MSc degree will focus on the understanding, management, promotion and protection of high-value food products, including wine. Read more

MSc Italian FOOD & WINE (ItF&W)

The "Italian Food and Wine" MSc degree will focus on the understanding, management, promotion and protection of high-value food products, including wine.

Programme Summary

In this MSc course, the internationally-recognised Italian food production system is analysed as a model for defining and characterising the individual elements that contribute to the unique value of food products that are inextricably linked to place (terroir) through historic, social and cultural ties. These elements also include more recent developments in technology, nutrition, food safety, diet and health, and sensory science that are at the heart of a growing international demand for terroir-related high-value foods.

The specific learning outcome is a deep understanding of the multi-faceted characteristics that distinguish these foods from others in the marketplace and that can be exploited in products’ valorisation and consumer information strategies both in the EU and international markets. The ultimate objective of this multi-disciplinary program is to train professionals who are well-versed in the complex system of producing high-value foods and wines whose quality is profoundly linked to tradition and place of origin.

Who is the MSc candidate?

This programme is open to Italian and foreign students interested in learning and implementing effective actions for the valorisation of high-quality food products and wines.

What career opportunities does the MSc provide?

Graduates will be expert in the technical and economical management, valorisation and protection of high quality agro-food products - in an export and territorial development-oriented perspective - by using the Italian system as the reference model. He/she will find employment opportunities in quality-oriented agro-food companies, in producers' organizations, and in public and private consultancy companies involved in the protection, valorisation, marketing, consulting, training and communication activities for high-quality agro-food products.
The most relevant positions concern: ii) marketing of high-quality foods and wines, on both the EU and international market; ii) design and implementation of promotion and protection strategies for these products; iii) management of producers' organizations; iv) 'off-trade' and 'on-trade' buying activities, mainly in the international market; v) information on high-quality foods and wines management; vi) planning and management of territorial development strategies based on 'terroir-related' quality agro-food products.

How is the programme organised?

During the two-years MSc course students choose 12 course units – according to their individual background and interest - among the following:

Plant biodiversity and food
Animal biodiversity and food
Quality, processing and sensorial analysis of Italian food
Quality, processing and sensorial analysis of Italian wine
Food microbiology and quality
Food safety and hygiene
Food traceability for food quality
Food, wine and nutrition

Value adding quality schemes and consumer demand
Food and Wine-based territorial valorization and rural development
Quality-oriented Food and Wine management and governance

Consumer behavior
Food, wine and society
Food and Wine history and anthropology
Food and wine: perspectives from abroad

Foreign language (Italian or English)

Teaching includes lectures, laboratory and field activities, practical exercises, and seminars by outside experts that feature a rich variety of relevant case studies of Italian foods and wines. Opportunities for intensive tutoring and for master thesis-related stages of at least six months duration will be available with outstanding companies in this sector of the food industry or with other relevant organisations in the private or public sphere.

Visit the MSc “Italian food and wine” page on the Università di Padova web-site (http://www.unipd.it/en/italian-food-and-wine) for more details.

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