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Masters Degrees (Food Innovation)

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This programme has been designed to provide students with knowledge and understanding of key steps in the development and launch of new ingredients and products to contribute to healthy living and lifestyles. Read more

This programme has been designed to provide students with knowledge and understanding of key steps in the development and launch of new ingredients and products to contribute to healthy living and lifestyles. It is based upon the strengths and expertise of staff working in the Faculty of Engineering and Science, e.g. human nutrition and public health, food chemistry and biochemistry, functional foods, marketing and economics, new product and process development, food packaging, food safety and quality management, food legislation, applied food microbiology, creative thinking, sustainability and entrepreneurship.

This programme is aimed at graduates who want to develop a career path in the food industry in the area of product development, for students who have not followed an undergraduate programme in food science or technology, and for professionals working in the food industry who want to participate in the programme, either in a part-time mode or by following a Continuing Professional Development (CPD) route. Students with backgrounds in Biology, Chemistry, Nutrition, Biotechnology and Hospitality are encouraged to join the programme.

This new programme is intended to prepare graduates from a life science or catering background for careers as professional Product Development Scientists, based upon a clear understanding and competency of science-based subjects.

Please note that as part of the compulsory courses below students will sit the Level 3 award in Hazard Analysis and Critical Control Point (HACCP) for Food Manufacturing course offered by the Royal Society for Public Health (RSPH).

Outcomes

The aims of the programme are to:

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

Full time

Year 1

Students are required to study the following compulsory courses.

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

Part time

Year 1

Students are required to study the following compulsory courses.

Year 2

Students are required to study the following compulsory courses.

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

Assessment

Assessments will take the form of:

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

Careers

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



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PROGRAMME DESCRIPTION. This MSc course prepares students for a career in dynamic food businesses to play a lead role in the analysis of key sectorial issues and strategic management of the food industry. Read more

PROGRAMME DESCRIPTION

This MSc course prepares students for a career in dynamic food businesses to play a lead role in the analysis of key sectorial issues and strategic management of the food industry. The balance of modules on this programme reflects the global nature of the food industry. Students will expand their knowledge of food, the food consumer, innovation in food and the decision-making processes in companies that develop, brand, distribute, and sell food products. Through practical application, this programme will equip graduates with analytical, communication, business and presentation skills, which are required and highly valued by the industry. Graduates from the MSc in Food Business and Innovation course pursue employment opportunities in the food sector (international corporations, SMEs, start-ups and food agencies) and non-food sector (banks, market research firms and higher education) as the skills acquired are highly transferable.

The MSc in Food Business and Innovation is delivered over 12 months and includes a Food Industry Centered Research Project. 

UNIQUE ASPECTS OF THE PROGRAMME

A central part of the MSc in Food Business and Innovation is a Food Industry Centred Research Project with the opportunity to work in a food firm, food agency, university, bank or related establishment, where students gain valuable work experience and apply the theoretical skills developed through lectures and capstone style seminars. Additional unique features of the MSc in Food Business and Innovation programme include: an in-depth introduction to the national and international food sectors; a unique blend of relevant courses that are relevant to both established food firms and start-ups; and an introduction to leading edge food research issues, innovative teaching methods (including boot-camps) and exposure to digital marketing methods.

SKILLS AND CAREERS INFORMATION

The Programme provides the graduate with the expert skills to analyse the key issues impacting on food chains: changing consumer demands and demographics; food supply chain management and structural changes at retail level; food safety and consumer behaviour; consumer acceptance of novel foods; new food product development opportunities; the evolution of functional foods and the marketing of health-enhancing foods. The course is ideally suited to graduates who seek employment opportunities in Market Research, Consumer Research, Food Business Management, Product Marketing and Brand Management, New Product Development, Food Retail Organisations, the Financial Sector as Food Analysts, Research Institutions and Policy Organisations, and organisations that support food firms nationally and internationally. 

What can I do after I graduate with a MSc in Food Business and Innovation?

Problem solving, creative thinking, communications, strategic thinking, entrepreneurship skills

Occupations associated with MSc in Food Business and Innovation

Food Sector: Market Research, Consumer Research, Food Business Management, Product Marketing and Brand Management, New Product Development.

What are our Graduates Doing?

Graduates on sister programmes have secured employment in international food and non-food firms (Glanbia, Ornua, Kerry, Britvic, Danone, Aldi, Dawn, AIB, LinkedIn), banks, food agencies (Bord Bia, UK Home-Grown Cereals Authority, Teagasc), brand management and marketing departments (Kerry Foods, Musgrave Group, Nestle), non-food agencies (Enterprise Ireland, IBEC, Bord Bia), market research firms (AC Nielsen, Spark Market Research, Dunhumby) and in Higher Education (CIT, WIT, University of Lancaster).

PLACEMENT AND STUDY ABROAD OPPORTUNITIES

Participants can complete their placement either in Ireland or abroad, depending on their interests

LEARNING OUTCOMES

On successful completion of the MSc in Food Business and Innovation, students should be able to:

  • Communicate and work effectively to a high professional standard;
  • Demonstrate advanced analytical and problem solving skills associated with effective practice;
  • Engage in the application of advanced frameworks and techniques in organisational settings;
  • Demonstrate advanced analytical skills associated with the key challenges and decisions facing those along the food supply chain;
  • Demonstrate research and professional proficiency through the completion of an independent industry centred research project.

 

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PRACTICALITIES & ASSESSMENT

PRACTICALITIES

The MSc in Food Business and Innovation is a full-time 12 month programme. In Part I, you will need to be available to attend classes and seminars from Monday to Friday (inclusive). During Part II of the programme, you will complete a full-time Applied Food Industry Centred Research Project under the guidance of an academic and industry mentor.

The MSc in Food Business and Innovation programme is taught by academic staff of the Department of Food Business and Development and Management and Marketing. In addition, invited guest lecturers, adjunct professors and experts with a broad range of national and international experience will also contribute to the programme.

ASSESSMENT

You will be assessed by examinations, continuous assessment and a Food Industry Centred Research Project report.

WHO TEACHES THIS COURSE

The MSc in Food Business and Innovation programme is taught by academic staff of the Department of Food Business and Development and Management and Marketing. In addition, invited guest lecturers, adjunct professors and experts with a broad range of national and international experience will also contribute to the programme.



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

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

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

Why choose this course?

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

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

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

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

Join our Graduate School

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

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

What you study

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

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

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

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

Study programme

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

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

Specialisations

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

Your future career

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

Related programmes:

MSc Food Quality Management 

MSc Food Safety

MSc Biotechnology 

MSc Nutrition and Health



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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 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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The international food supply industry requires high calibre graduates with an understanding of how food can be preserved throughout the distribution chain to ensure the supply of safe, wholesome food. Read more

The international food supply industry requires high calibre graduates with an understanding of how food can be preserved throughout the distribution chain to ensure the supply of safe, wholesome food. Research has identified that food business priorities focus on increasing marketing, developing new products and investing in new machinery. This course prepares you for a career within the food sector, specialising in food product development, food consumer marketing or retailing roles.

The course is designed to ensure you graduate ready to help food businesses develop. As the food industry grows worldwide, so does the need for staff who demonstrate functional knowledge and skills in combination with managerial and leadership capability. Food organisations need well qualified managers to develop, commercialise and deliver their products to the marketplace efficiently and effectively. This course gives you the skills and experience to meet this need.

You build your knowledge of food processing and safety, product development, marketing and the food chain. You also have opportunities to develop managerial skills, practical skills and behaviour change theories relevant to the food sector.

The work-related learning module gives you a valuable insight into the roles of process or product development technologists, or product account technologists, and the importance of continuing professional development. It also allows you to practically apply the skills you learn during the course.

The placement is an additional opportunity for you to develop your practical skills, either in the UK or abroad. You are supported in securing a placement through a series of employability workshops offered by specialist academic staff. There is also a dedicated postgraduate placement team who manage placement opportunities.

The course is designed around the principles of

  • student experience – through specific subject focused course modules
  • business engagement and employability – through the work-related learning module and industry mentor scheme
  • flexibility – through module choice and the bespoke work-related learning module

Course structure

Postgraduate certificate modules

  • Business and management strategy (30 credits)
  • Developing food concepts and products (30 credits)

Postgraduate diploma modules

  • Food chain (15 credits)
  • Food marketing (15 credits)
  • Food processing safety and quality management (15 credits)
  • Work-related learning (15 credits)

MSc modules

  • Research methods (15 credits)
  • Dissertation (45 credits)

Assessment

Assessments include

  • individual and group coursework
  • essays
  • reports
  • seen and unseen exams
  • portfolio of evidence
  • dissertation.

Employability

This course gives you the specialist skills and knowledge to develop career opportunities in • food product and process development • food consumer and market research • food merchandising and marketing • consumer insight • food safety and quality management • food innovation.

You can also continue with further study by completing a PhD or Doctorate in Business Administration.



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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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Overview. The Bord Bia mission statement is. Read more

Overview

The Bord Bia mission statement is: “To drive the commercial success of a world-class food, drink and horticulture industry through market insight and partnership with industry.” The food and beverage industry is Ireland’s oldest industry and biggest employer, and is set to see major investment, innovation and growth over the coming years. Year on year growth for 7 years in a row has seen our exports grow to over €11bn. Many global companies are choosing to locate their innovation, R&D, and technology centres in Ireland. To achieve their growth ambitions, they are looking for appropriate, novel, insight-led innovations to launch in Ireland and abroad.

 

We want to help them by building world-class talent in the area of innovation and design thinking* for the food, beverage and horticulture industry. If you are a graduate with a primary degree (or significant experience) and would now like to embark on the next chapter in your career in the food industry, this opportunity has your name written all over it. Bord Bia is looking for talented individuals to take an MSc in Design Innovation while doing practical, hands-on, insight-led innovation projects with leading Irish food, beverage and horticulture organisations. We want to create, train and educate the next generation of global consumer-focussed innovators.

Course Structure

This course commences in November. It is a 20 month full-time MSc run by Maynooth University. Successful applicants will be fully funded and will receive an annual bursary of €20,000 to cover living and some travel expenses. The initial two months will involve extensive induction with Bord Bia first, then with Maynooth. You will be spending some time with Deloitte Digital learning about Customer Journeys and Customer Experience mapping. You will meet key executives in BordBia and Maynooth and you will study modules on category Management and Brexit. From January, you will join the formal MSc modules and will attend classes in Maynooth five days per month. Your assignments will be project based and, you will be placed with a host company, working on building their innovation capability and their pipeline. In summer 2018, you will be visiting some international exemplars of global best practice in Switzerland. Two more semesters of course work follow with a capstone project as the finishing element of the programme. You will be graduating in February 2020 with a superb qualification as well as valuable experience in food innovation and a super industry contact list.



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About the Master’s Degree. MP. 2. is a 2 year, course-based, full-time international research Master's Degree focused on Microbiology and related processes and Physicochemistry applied to food and wine Processes, offered by the. Read more

About the Master’s Degree

MP2 is a 2 year, course-based, full-time international research Master's Degree focused on Microbiology and related processes and Physicochemistry applied to food and wine Processes, offered by the University of Burgundy - Franche-Comté and AgroSup Dijon. This master aims at training future researchers and managers of the food and wine science and industry.

Indeed, today several factors influence and explain the dynamism of employment of researchers and managers in the field of the food science and food-processing industries:

  • the increase of the regulations and the control of agro-industries,
  • the changes of uses and technologies in the production and the elaboration of food,
  • the energy transition
  • Urgent need of innovation to meet the challenge to feed the whole planet in very close future.

Course content

The topic of the main courses of the first year of this international master will be the consumer’s perceptions of food and introduction to food and wine physical chemistry, microbiology and food processes. Then students will rapidly focus their courses (lectures, tutorials, practicals and projects) in biotechnology, analytical chemistry, physical chemistry, microbiology, mass transfer, food processes. Back to Dijon in the second year, the students have to choose an option to specialize in microbiology and microbiological processes or in physicochemistry applied to food and wine science. Finally they will have to perform a six months research internship in a laboratory (in France or in a foreign country) to validate a master thesis.

During the second semester of the first year all the students have to perform an international mobility in another European university through an Erasmus learning agreement.

Program description

Our approach is student-centered and participative. It combines lectures, seminars and practicals, workshops and individual/team projects. The modules below are indicative of those offered in this program. This list is based on the current organization and may change year to year in response to new needs in the food industry:

  • 1st year (60 credits)
  • 1st year, first semester (30 credits)

UE1-Toolbox (project management, statistics, mathematics, french-english, visits….)

UE2- Chemosensory perception, emotions, memory and food choices

UE3- Perception and sensory evaluation

UE4- Microbiology and Microbiological processes

UE5- Chemistry and Physical chemistry

 

  • 1st year, second semester (30 credits)

Units to be choose through a learning agreement with academic European partners through:

Analytical chemistry, biotechnology, bioinformatics, chemistry, microbiology, heat and mass transfer, physical chemistry, food technology and processing…..

 

  •  During the 1st year, students carry out a 2 months internship in a research laboratory or an industry.

 

  • 2nd year (60 credits)
  • 2st year, first semester (30 credits) students have to choose an option (1 or 2) to specialize in microbiology and microbiological processes (option 1) or in physical chemistry (option 2)

 

Option1:  New insigths in microbiology and food processes

UE1: Toolbox and project management

UE2A: Microbiology applied to food safety: pathogens and flora alterations

UE3A: Interactions and adaptations of microorganisms to their environments

UE4A: Food and wine design by the mean of microbiology

UE5A: Food processes and emerging technologies

 

Option1:  New insights in chemistry and physicochemistry for food design

UE1: Toolbox and project management

UE2B: Food and wine analysis

UE3B: Food and wine stability

UE4B: Food design by the mean of physicochemistry

UE5B: Chemistry and toxicology applied to food safety

 

  • 2st year, second semester (30 credits)

UE6: Training

During the 2nd year, students carry out a 6 months research internship (France or international) to validate a master thesis

 

About the University

The University “Bourgogne Franche – Comté” has been ranked 2nd best French University in the field of Food Sciences (Shangaï, 2017). Most of the lecturers and scientists involved in the Master’s program are members of the Food and Microbiological Processes research unit (UMR PAM). The PAM Research Centre plays a major role in scientific and technological advances in the field of food and wine. The joint scientific focus of all the members is to understand the physical, chemical, and biological phenomena that determine food quality with the ambition of developing new products and new food processes. In addition to the pedagogical team, international invited lecturers will be involved.

Funding and tuition fees

As an international postgraduate you will benefit from France’s low tuition fees and have access to a wide range of funding programs (Grants from I-SITE UBFC, ERASMUS, French embassies, AUF bursaries, etc.). You can also apply for funding from the Université Bourgogne Franche - Comté (25 grants in 2017).

Entry requirements

Applicants must hold a Bachelor’s Degree or equivalent (180 ECTS) in biology, food science, chemistry, physical chemistry or engineering science. Those having completed a Master’s Degree or equivalent (240 ECTS) related to biology, chemistry or physical chemistry can enter directly in the 2nd year.

Candidates should have good English proficiency (B2 required).

Career  

This Master’s Degree aims at providing students with job-relevant competencies and skills for a career as research project leader in academic laboratories, research institutes or R&D departments of international companies. The expertise will be in the field of microbiology and microbiological processes, chemistry and physical chemistry applied to food and wine science. Students will be encouraged to perform a PhD after this master degree

More Information

Facebook: https://www.facebook.com/AgrosupInternational/

LinkedIn: https://www.linkedin.com/company/11457379

YouTube: https://www.youtube.com/user/agrosupdijon



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The Master of Food and Packaging Innovation is an inter-disciplinary degree that explores food processing, entrepreneurship and innovation in product and packaging design at an advanced level. Read more

The Master of Food and Packaging Innovation is an inter-disciplinary degree that explores food processing, entrepreneurship and innovation in product and packaging design at an advanced level.

MEET THE DEMANDS OF A BOOMING INDUSTRY

Over the next 40 years, the world will need to produce 50% more food to feed a rapidly increasing world population.

As a graduate of the Master of Food and Packaging Innovation, you will be part of addressing this demand. You will learn the skills necessary to develop valuable and innovative food products that address key issues such as transportability, durability, tamper proofing and perishability issues, as well as key environmental, economic, social and ethical factors.

This unique course forms part of a joint University of Melbourne and The Mondelēz International initiative, with the support of the Victorian Government. Industry is actively involved in this course, because they want to cultivate the skills they require locally.


INTERNSHIP OPPORTUNITIES

Students can choose to undertake an internship as part of the Master of Food and Packaging Innovation includes an internship subject. This unique placement opportunity, provides access to some of Australia’s most well-known brands and state-of- the-art facilities.

The placement may include access to leading manufacturing sites in packaging and innovation with company's such as Mondelez Australia.


LEARNING OUTCOMES

  • A comprehensive understanding of inter-disciplinary food processing, product, innovation, entrepreneurship and packaging at an advanced level
  • Cognitive, technical and creative skills necessary to play a key role within food companies and associated organisations
  • Advanced knowledge and skills in the interdisciplinary field of food, food packaging and design innovation
  • Demonstrate a critical understanding of environment, economic, social and ethical factors related to food production and packaging in Australia and globally
  • Enhance theoretical and critical thinking skills to analyse and problem solve complex issues relating to food production and packaging


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About the Master’s Degree. MP2 is a 2 year, course-based, full-time international research Master's Degree focused on Microbiology and related processes and Physicochemistry applied to food and wine Processes, offered by the. Read more

About the Master’s Degree

MP2 is a 2 year, course-based, full-time international research Master's Degree focused on Microbiology and related processes and Physicochemistry applied to food and wine Processes, offered by the University of Burgundy - Franche-Comté and AgroSup Dijon. This master aims at training future researchers and managers of the food and wine science and industry.

Indeed, today several factors influence and explain the dynamism of employment of researchers and managers in the field of the food science and food-processing industries:

  • the increase of the regulations and the control of agro-industries,
  • the changes of uses and technologies in the production and the elaboration of food,
  • the energy transition
  • Urgent need of innovation to meet the challenge to feed the whole planet in very close future.

Course content

The topic of the main courses of the first year of this international master will be the consumer’s perceptions of food and introduction to food and wine physical chemistry, microbiology and food processes. Then students will rapidly focus their courses (lectures, tutorials, practicals and projects) in biotechnology, analytical chemistry, physical chemistry, microbiology, mass transfer, food processes. Back to Dijon in the second year, the students have to choose an option to specialize in microbiology and microbiological processes or in physicochemistry applied to food and wine science. Finally they will have to perform a six months research internship in a laboratory (in France or in a foreign country) to validate a master thesis.

During the second semester of the first year all the students have to perform an international mobility in another European university through an Erasmus learning agreement.

Program description

Our approach is student-centered and participative. It combines lectures, seminars and practicals, workshops and individual/team projects. The modules below are indicative of those offered in this program. This list is based on the current organization and may change year to year in response to new needs in the food industry:

  • 1st year (60 credits)
  • 1st year, first semester (30 credits)

UE1-Toolbox (project management, statistics, mathematics, french-english, visits….)

UE2- Chemosensory perception, emotions, memory and food choices

UE3- Perception and sensory evaluation

UE4- Microbiology and Microbiological processes

UE5- Chemistry and Physical chemistry

 

  • 1st year, second semester (30 credits)

Units to be choose through a learning agreement with academic European partners through:

Analytical chemistry, biotechnology, bioinformatics, chemistry, microbiology, heat and mass transfer, physical chemistry, food technology and processing…..

 

  •  During the 1st year, students carry out a 2 months internship in a research laboratory or an industry.

 

  • 2nd year (60 credits)
  • 2st year, first semester (30 credits) students have to choose an option (1 or 2) to specialize in microbiology and microbiological processes (option 1) or in physical chemistry (option 2)

 

Option1:  New insigths in microbiology and food processes

UE1: Toolbox and project management

UE2A: Microbiology applied to food safety: pathogens and flora alterations

UE3A: Interactions and adaptations of microorganisms to their environments

UE4A: Food and wine design by the mean of microbiology

UE5A: Food processes and emerging technologies

 

Option1:  New insights in chemistry and physicochemistry for food design

UE1: Toolbox and project management

UE2B: Food and wine analysis

UE3B: Food and wine stability

UE4B: Food design by the mean of physicochemistry

UE5B: Chemistry and toxicology applied to food safety

 

  • 2st year, second semester (30 credits)

UE6: Training

During the 2nd year, students carry out a 6 months research internship (France or international) to validate a master thesis

 

About the University

The University “Bourgogne Franche – Comté” has been ranked 2nd best French University in the field of Food Sciences (Shangaï, 2017). Most of the lecturers and scientists involved in the Master’s program are members of the Food and Microbiological Processes research unit (UMR PAM). The PAM Research Centre plays a major role in scientific and technological advances in the field of food and wine. The joint scientific focus of all the members is to understand the physical, chemical, and biological phenomena that determine food quality with the ambition of developing new products and new food processes. In addition to the pedagogical team, international invited lecturers will be involved.

Funding and tuition fees

As an international postgraduate you will benefit from France’s low tuition fees and have access to a wide range of funding programs (Grants from I-SITE UBFC, ERASMUS, French embassies, AUF bursaries, etc.). You can also apply for funding from the Université Bourgogne Franche - Comté (25 grants in 2017).

Entry requirements

Applicants must hold a Bachelor’s Degree or equivalent (180 ECTS) in biology, food science, chemistry, physical chemistry or engineering science. Those having completed a Master’s Degree or equivalent (240 ECTS) related to biology, chemistry or physical chemistry can enter directly in the 2nd year.

Candidates should have good English proficiency (B2 required).

Career  

This Master’s Degree aims at providing students with job-relevant competencies and skills for a career as research project leader in academic laboratories, research institutes or R&D departments of international companies. The expertise will be in the field of microbiology and microbiological processes, chemistry and physical chemistry applied to food and wine science. Students will be encouraged to perform a PhD after this master degree

more it

https://www.facebook.com/AgrosupInternational/



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Population growth, both globally and within the UK, will continue to put pressure on all elements of the agri-food supply chain. A fully coordinated approach directed towards food safety, security, quality and sustainability is needed. Read more

Population growth, both globally and within the UK, will continue to put pressure on all elements of the agri-food supply chain. A fully coordinated approach directed towards food safety, security, quality and sustainability is needed. This course aims to develop your specialist skills and knowledge and combine food science, technology and nutrition to meet the challenges facing the industry.

Why Study Food Science and Innovation with us?

This course has the objective of creating innovative food products while ensuring that they are safe, wholesome and nutritious. Our MSc in Food Science and Innovation integrates the key elements required to address the future needs of industry and the global population.

The course is of benefit to individuals looking to enhance careers in the many areas of the food supply chain. It will be of particular benefit to individuals with an interest in areas such as new product development, food processing and manufacturing and the food service industries.

What will I learn?

The MSc course is built upon a programme of research and development that has been established at the University to support the food and drink sectors. The course is designed around a series of three-module specialist Postgraduate Certificates, which allow credit accumulation towards Postgraduate Diploma and full MSc awards.

Modules include a wide range of specialities that have been created in close communication with the food and drink industry.

How will I be taught?

The course is fully modular, including credit accumulation and transfer. Designed with the support of food industry partners, full-time and part-time/blended learning options will both be available. You will be supported with a mixture of workplace mentors, online support materials and University tutors. Industrial and practical ‘hands-on’ training will be embedded into all elements of the course.

There are around 36 hours of contact time per module grouped into three days, then one hour of remote contact time. You will also be expected to undertake 200 hours of private study per module.

How will I be assessed?

Assessment will take the form of practical assessment and industry focused reports and projects.

Postgraduate Visit Opportunities

If you are interested in this courses we have a number of opportunities to visit us and our campuses. To find out more about these options and to book a visit, please go to: https://www1.chester.ac.uk/study/postgraduate/postgraduate-visit-opportunities



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The Food Design Master’s degree program enables students to become design professionals in the food industry, exploring all related sectord. Read more
The Food Design Master’s degree program enables students to become design professionals in the food industry, exploring all related sectord. Combining marketing management and communication skills with design innovation, the program’s education model engages with design ssensitivity and methodology for food packaging, tourism, nutrition, agriculture, retail, restaurants, science, objects and experiences.

The program combines a focus on food-related markets with design approach and methodologies. This creates a food designer who is able to:
• Manage the design of processes, methods and spaces where products are processed, distributed and consumed.
• Manage food in terms of its aesthetics, communication and representation.
• Manage the equipment and tools used to prepare and consume food.
• Coordinate the communication activities implemented for the promotion of food products.

The Master’s in Food Design and Innovation program is comprised of lessons, design workshops, and seminars with the leaders of the food and agriculture industry and of the design field: entrepreneurs, managers, journalists, food critics, designers, architects, publishers and chefs.

In addition, students will visit food companies, concept stores, and restaurants, as well as important gastronomic fairs and events. At the end of the course, students will have an internship experience in a company, agency or firm working in the field. This masters is held in collaboration with important companies and firms of the food industry.

The course lasts one year (from February/March) and is entirely taught in English language.

QUALIFICATION

After passing the final exam, students will obtain a taught Master’s Degree from IULM and SPD. The Master corresponds to 60 ECTS credits. The Master is managed and organized by: Libera Università di Lingue e Comunicazione IULM and Scuola Politecnica di Design SPD jointly.

ABOUT THE SCHOOL

Founded in Milan in 1954, SPD Scuola Politecnica di Design is the first postgraduate school for design disciplines in Italy. Situated in Milan, the capital of design, Scuola Politecnica di Design pioneered design education thanks to its solid grounding and to its peculiar approach integrating different domains: ergonomics, art, perception studies, semiotics.

Today, SPD is an international laboratory for the exchange of ideas, experience and creativity in order to develop projects. Since its foundation the school has welcomed an extraordinary community of students from various countries and backgrounds.

All courses are taught in a personalized and small learning environment promoting easy contact with the faculty and the staff. Indeed, at SPD every student is followed individually by a faculty formed by designers, professionals from different fields and visiting tutors.

The masters programs offered by SPD are organized in collaboration with IULM University, and award academic degrees recognized by the Italian Ministry of Education, The University and Research MIUR, corresponding to 60 credits under the ECTS system.

The teaching method at Scuola Politecnica di Design is arranged into intensive workshops, studio classes, theoretical lectures, seminars and visits. Research work is carried out in collaboration with leading companies such as Volkswagen, Microsoft, PepsiCo, Heineken, IKEA, Artemide and Poltrona Frau Group among the others.

These projects are deveopped according to an interdisciplinary approach which is a testing ground for the student’s skills, from the concept idea to its execution.

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UCC has a history of nearly a century of teaching and research in the food sciences and is amongst Europe’s largest multidisciplinary education and research institutions with world-class academics working in all aspects of the food area. Read more
UCC has a history of nearly a century of teaching and research in the food sciences and is amongst Europe’s largest multidisciplinary education and research institutions with world-class academics working in all aspects of the food area. Our first-rate facilities include extensive and well-equipped laboratories and a large pilot plant with excellent dairy, meat and bakery facilities in addition to a modern pilot-scale brewery.

Course Details

The MSc (Food Science) is a full-time taught postgraduate programme running for 12 months from the date of first registration.

Format

Modules will be chosen with the approval of the Programme Board depending on the student's background.

Part 1 - Taught modules

Students take 60 credits as follows:

- Core Modules -

Students take 15 credits:

PG6001 STEPS - Scientific Training for Enhanced Postgraduate Studies (5 credits)
FS6101 Library Project in Food Science (10 credits)

- Elective Modules -

Student take 45 credits from the following:

FE6101 Food Business: Markets and Policy (5 credits)
FS6105 Material Science for Food Systems (5 credits)
FS6106 Advanced Topics in Dairy Biochemistry (5 credits)
FS6107 Advances in the Science of Muscle Foods (5 credits)
FS6108 Advances in Food Formulation Science and Technology (5 credits)
FS6103 Novel Processing Technologies and Ingredients (5 credits)
FS6120 Cheese and Fermented Dairy Products (5 credits)
FS6121 Meat Science and Technology (5 credits)
MB6114 Hygienic Production of Food (5 credits)
NT6102 Human Nutrition and Health (5 credits)
NT6108 Sensory Analysis in Nutrition Research (5 credits)

Depending on background of the student, the Programme Board may decide to replace some of the above modules to a maximum of 15 credits from:

FS3602 Chemistry of Food Proteins (5 credits)
FS3605 Macromolecules and Rheology (5 credits)
FS4603 Advanced Analytical Methods (5 credits)
FS4606 Cereals and Related Beverages (5 credits)
FS4014 Food Product Development and Innovation (5 credits)
MB4611 Microbial Food Safety (5 credits)

Students who pass Part 1 and achieve a minimum aggregate of 55% are eligible to progress to Part 2. Students who pass Part 1 but who fail to meet the minimum progression standards, or who choose to exit the programme, will be conferred with the Postgraduate Diploma in Food Science.

Part 2

FS6102 Dissertation in Food Science (30 credits)

Assessment

The taught modules of this course are assessed by examination in Winter, Spring and Summer. The research aspect is assessed on the quality of a substantial written dissertation.

Careers

On completing this course, you will be able to:

- conduct original research in food science
- demonstrate an understanding of scientific literature
- apply critical thinking and problem-solving skills in food science
- explain the techniques used in food research, in both principle and practice
- communicate effectively with the food industry and with society at large
- show a comprehensive understanding of current food consumer and food industry trends

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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