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Masters Degrees (Food Marketing)

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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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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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Goal of the pro­gramme. Read more

Goal of the pro­gramme

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

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

As a master in Food Sciences you will be able to help the food industry develop and renew itself, since you will possess know-how on:

  • Raw materials and processes, including their theoretical basics
  • Different food constituents and their impact on food quality
  • Factors that ensure good quality and food safety

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

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

Further information about the studies on the Master's programme website.

Pro­gramme con­tents

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

Your masters' studies in food sciences will enable you to make an impact on the the creation of innovative solutions for the whole chain of food production. You will:

  • Study the theory and applications of the broad area of food sciences in lecture courses and in group work 
  • Increase your knowledge of food composition, processing, structure, and legislation
  • Deepen your knowledge of how the reactions of different food components, production processes and packaging affect the structure, sensory quality, healthiness and safety of animal and plant based foods
  • Learn laboratory working skills
  • Acquire employment skills for example by training in the food industry

Se­lec­tion of the study track

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

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



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The international food and agribusiness industries continue to grow despite significant fluctuations in local and regional economic activity. Read more
The international food and agribusiness industries continue to grow despite significant fluctuations in local and regional economic activity. The rapid technological innovation pace, demographic shifts between urban and rural areas, immigration and access to skilled staff, climate change, water issues, and food security are among the topics studied in the International Food and Agribusiness MBA. Key areas include food processing and manufacturing, procurement, research and development, policy or government service, agricultural and food marketing, and supply chain management.

The MBA in International Food and Agribusiness is accredited by the Chartered Management Institute. Upon successful completion of the degree, you will be awarded CMI Level 7 Diploma in Strategic Management and Leadership and will therefore become a Member of the Chartered Management Institute (MCMI). You can then apply to the CMI for full Chartered Manager status if you wish.

Existing and aspiring multinational companies are looking for managers with transnational knowledge and linguistic skills, who are capable of functioning confidently in different regions of the world. Our business-minded graduates have gone on to pursue successful careers as food industry experts and consultants, Business Managers, and Project Managers for international organisations.

This MBA provides a unique opportunity for transatlantic study to put the management theories, concepts and strategies learnt into a European or USA context. You will have the chance to study the first term at the Utah State University or the Royal Agricultural University, with the remaining study periods undertaken at the RAU.

Structure

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

You will study six business modules in the autumn term, plus four focus modules, and one or two elective module(s) in the spring term. The Research Project is carried out over the summer to be submitted in September.

You will learn through lectures, seminars, problem-based and experiential case studies, workshops, cooperative work, reflective reports, group project work, presentations, lectures, seminars, and industry visits. You will be given guided independent learning tasks and be encouraged to increase your knowledge and understanding through private study and the completion of assessments.

Modules will be assessed through professional reports, presentations, competitive reviews, reflective essays, case study analysis, critical academic papers, marketing plans, business evaluation projects, and written examinations.

Modules

• 4014 Food Chain
• 4023 Operations Management
• 4076 Financial Management
• 4095 International Agri-Food Marketing
• 4111 Critical Issues in Food Technology and Innovation
• 4214 Sustainable Business Strategy
• 4215 Agricultural Economics
• 4216 Leadership and Change
• 4217 International Marketing Management
• 4220 Applied Research Challenge
• 4221 International Agribusiness Finance and Investment

Plus ONE* further elective module(s) from:

• 3084 Entrepreneurship
• 3096 Wine Industry
• 3211 Practical E-Business and E-Commerce
• 4078 International Business
• 4080 Development Project Management
• 4205 Critical Issues in Ethical Leadership*
• 4223 Economics of the Environment*
• 4228 New Product Development in the Agri-Food Industry
• 4229 Adaptive Management in a Complex World

* Please note that to achieve full credits, students must select either ONE of the 15 credit electives or BOTH of the 7.5 credit electives

Undertaking Term One of study in Utah, USA

Applicants who wish to undertake their Term One modules at Utah State University (USU) will need to ensure that they have indicated this in their application by replying the specific question.

Applicants can participate in the US study only if they have paid the required fees (Home/EU: 1/3 of tuition fees, Overseas: 50% of tuition fees) and identified that they want to participate in the US study programme the latest by 30th June.

Please note that the term for the US study in Utah (USU) starts in the first week of August. Late applications for participation in the US term cannot be considered.

Career prospects

Our business-minded graduates progress into successful careers across all areas of the global food and agribusiness sectors, many of whom secure management positions at transnational companies:

• International food industry experts and consultants – for private companies, governments, and international organisations such as FAO, World Bank, European Commission
• Business management
• Import and export management
• Food processing, manufacturing, and supply chain management
• Procurement
• Project coordination – overseeing international projects and operations
• Operational support – building international relations for an organisation
• Research and development

Working for organisations such as:

• USDA National Agricultural Statistics Office
• Garrett Capital
• Agrimarc Ltd
• Schickelsheim
• Co-op farms
• Moet Hennessy
• NSF Agriculture

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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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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MPhil supervision covers a number of topics supported by research active academic staff. We conduct research in all areas of food and society, including subjects which require collaboration between the social and natural sciences, and translate research into policy recommendations. Read more
MPhil supervision covers a number of topics supported by research active academic staff. We conduct research in all areas of food and society, including subjects which require collaboration between the social and natural sciences, and translate research into policy recommendations.

Our research primarily involves food systems, food consumption and food marketing:
-Consumer studies in food, food provisioning and behaviour change
-Perceived risk associated with food and food production
-Food supply chains and territorial development
-International political economy of food and agriculture
-Risk-benefit communication
-Acceptance of novel food and technologies within the value chain

Opportunities are available for postgraduate research in the following areas.

Understanding and measuring societal and individual responses to risks and benefits
-Food, nutrition and healthy dietary choices
-Sustainable consumption and the reduction of food waste
-Food safety and authenticity throughout the supply chain
-Emerging food technologies

Developing new methodologies for assessing socio-economic impacts of food risks and communication strategies and other public health interventions related to food choice
-Systematic review
-Evidence synthesis
-Systems thinking
-Bayesian networks
-Rapid evidence assessment

Employing qualitative and quantitative methodologies to understand attitudes and behaviours related to food
-Microbiological food hazards
-Personalised nutrition
-Food authenticity
-Societal and consumer responses to emerging food production technologies
-Behaviour change in relation to food
-Food waste

Stakeholder analysis and effectiveness of public engagement
-Research agenda setting
-Policy and governance, in the area of emerging food technologies
-Food and agricultural policy issues

Integrating social and natural science into the development of predictive models of food security to provide evidence for policy translation in the agrifood sector.
-Bayesian networks
-Systems thinking

Delivery

We offer a number of different routes to a research degree qualification, including full-time and part-time supervised research projects. We attract postgraduates via non-traditional routes, including mature students and part-time postgraduates undertaking study as part of their continuing professional development. Off-campus (split) research is also offered, which enables you to conduct trials in conditions appropriate to your research programme.

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

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

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

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

The course is based on three key strands:

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

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

Course structure

Full-time without work placement – 12 months

Full-time with work placement – 18 to 24 months

Part time – 12 to 24 months

Core modules

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

Assessment

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

Employability

As a graduate from this course, career opportunities include:

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


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PROGRAMME DESCRIPTION. This MSc course will give participants a deeper understanding of co-operatives, sustainable development and the agri-food system. Read more

PROGRAMME DESCRIPTION

This MSc course will give participants a deeper understanding of co-operatives, sustainable development and the agri-food system. This is a unique course, with a very strong practical emphasis and will equip participants with the organisational and management skills needed to make innovative contributions to the development of local economies, with particular emphasis on co-operatives, social enterprises and food businesses in Ireland and overseas. It is aimed at graduates from a wide range of disciplines who wish to pursue careers in sustainable development and innovative practice leading to positions in the food sector (ranging from local food enterprises to large multi-nationals), local and international rural development, shared and collaborative economy, NGOs, innovative community businesses including co-operatives and social enterprises, local and regional enterprise development, corporate social responsibility, policy formulation and analysis.

The MSc in Co-operatives, Agri-Food and Sustainable Development is delivered over 12 months and includes a placement opportunity.

UNIQUE ASPECTS OF THE PROGRAMME

This course is the only one year Masters of its kind which fully integrates co-operative approaches into the study of sustainable development and agri-food. It is especially practical, both in work placements and in the skills you learn. It will prepare you to work in organisations that deal with current and future socio-economic and environmental challenges including climate change, collaborative economies, and sustainable rural communities.

PLACEMENT AND STUDY ABROAD INFORMATION

Participants can complete their Practice-Based Research Project either in Ireland or abroad, depending on their interests.

SKILLS AND CAREERS INFORMATION

Graduates can expect to work in Co-ops and other third sector organisations (e.g. social enterprises, voluntary organisations, charities); international, non-governmental (NGOs) and business development organisations; Rural development policy and support (e.g. animation); consultancy (in agri-food, rural development, third sector); local economic development/enterprise development staff through local authorities and consultancies; local food marketing and branding; corporate social responsibility roles in food and other industries.                                        

Occupations associated with [MSc Co-Operatives, Agri-Food and Sustainable Development]

Research, Policy advisory roles, Local food marketing, local and international development roles, corporate social responsibility roles, co-operative advisory role as well as management. 

What are our graduates doing? 

Graduates can expect to work in a wide range of areas such as agri-food businesses (including co-operatives and artisan food enterprises), local government, NGOs (Irish and International), consultancy, research and policy analysis, social enterprise and local development agencies (e.g. LEADER).



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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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Demand is growing across the world for experts in food science, and GCU’s MSc Food Bioscience produces highly trained graduates to meet this demand. Read more

Demand is growing across the world for experts in food science, and GCU’s MSc Food Bioscience produces highly trained graduates to meet this demand. Through this programme, you will explore the fascinating world of food science and gain the skills for a rewarding career.

Whether by ensuring high standards in food safety, innovating preservation techniques, or boosting nutrition in kids’ favourite foods, there are so many ways for food scientists to make a positive impact and support the common good.

The curriculum puts science first and educates students on the classical aspects of food science.

  • Understand the inner workings of the food industry
  • Learn what you’ll need to know to succeed in a food industry career
  • Develop independent investigative skills through a laboratory-based research project

Plus, with an independent research project that supports your individual interests and career goals, you’ll build both practical skills and specialised expertise.

The department is home to a UKAS-accredited food science laboratory that supports practical investigation and real-world impact, contributing to the common good in our field and our community.

Our well-regarded faculty pursue a wide range of food science research: 

  • Food microbiology
  • Food chemistry and composition
  • Food texture and properties
  • Food product development
  • Carbohydrate biosynthesis
  • Chemical and physical aspects of food
  • Nutritional properties  

What you will study

Food Science; Skills for Professional Practice for Biosciences; Food Commodities; Food Microbiology and Biotechnology; Project and Workshop; Food Quality and Safety Assurance; Instrumental Techniques for Food Analysis; Food Toxicology; Research Project; and Industrial Placement.

Work placement

A key part of the curriculum is the three-month placement in the food industry, enabling you to put your knowledge to work in the real world. The MSc Food Bioscience programme will help you build skills for success in the food science industry, beginning with your first job.

Accreditation

This is the only MSc in Food Bioscience in Scotland accredited by the IFST Institute for Food Science & Technology.

Assessment methods

We use a wide range of learning and teaching methods to ensure that you have both the necessary knowledge and understanding of business and management and a portfolio of intellectual and personal skills.

Each module on the programme uses its own learning, teaching and assessment strategy to achieve learning objectives. Assessment methods vary between modules and may include unseen examinations, class tests, essays, management reports, case studies, presentations, and group work.

Teaching methods

The learning and teaching methods we use ensure that our programme is both vocationally relevant and academically challenging. Our approach is student-centred, practical, participative and relevant to the needs of employers.

We've moved away from the traditional teacher-centric learning to a more independent learning approach, where you are encouraged to develop critical thinking skills.

Graduate prospects

As an expert in food science with practical, career-focused training, your job prospects will be excellent. Graduates can find work in a variety of areas, including food manufacturing, food processing, new product development and research, food safety process development, quality assurance and marketing.



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In just two semesters, the Marketing Management program prepares you to become a marketing professional who carries out a broad range of marketing functions within business, government and not-for-profit organizations. Read more
In just two semesters, the Marketing Management program prepares you to become a marketing professional who carries out a broad range of marketing functions within business, government and not-for-profit organizations.

The Marketing Management program covers marketing management along with related subjects in brand management, marketing project management, digital marketing, marketing services, integrated marketing communications, marketing research and international marketing strategy. As a result, you develop a solid understanding of domestic and international marketing issues.

Once you graduate, you will be able to employ analytical, decision making, organizational and communications skills to support the marketing activities of a wide variety of organizations. You may also continue your studies in a specialized area such as Research and Analytics or Corporate Account Management.

In today's competitive marketplace, it is essential that every business develops, implements and monitors a strong marketing plan. Environmental factors such as evolving technology, societal and sustainable needs, demographic trends, regulatory changes and intense competition continue to challenge the marketing function to provide more return to the organizations' various stakeholders. Understanding what customers want and providing products and services to them is the essence of marketing. This challenging graduate certificate program provides you the opportunity to develop knowledge and skills applicable to today's workforce.

Career Opportunities

Program Highlights
-You learn to develop and apply marketing strategy from a domestic and international perspective leveraging market research.
-The Marketing Management program prepares you to manage the execution of key marketing projects and take on digital marketing planning and execution.
-In ways that are interactive and engaging, you have the opportunity to evaluate the differences between marketing products and marketing services, and evaluate integrated marketing communications.
-Program instructors are industry professionals with years of experience, who are approachable and ready to help.
-Upon program completion you will be prepared to join the domestic and global work force in several aspects of marketing strategy and execution.

Career Outlook
-Marketing manager
-Advertising executive
-Marketing communications coordinator
-Client marketing specialist
-Customer marketing specialist
-Marketing associate

Areas of Employment
-Retailers
-Small businesses
-Marketing agencies
-Consumer packaged goods
-Franchises
-Hospitality, food and beverage
-Transportation
-Institutions

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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. 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.

Scholarships and Fee Waivers

The University of Padova, the Veneto Region and other organisations offer various scholarship schemes to support students. Below is a list of the funding opportunities that are most often used by international students in Padova.

You can find more information below and on our website here: http://www.unipd.it/en/studying-padova/funding-and-fees/scholarships

You can find more information on fee waivers here: http://www.unipd.it/en/fee-waivers



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Critical training in applied economics, marketing, and quantitative and qualitative research techniques. Develop an understanding of economic and marketing aspects of food, including consumers’ decisions, globalisation in food retailing and manufacturing, and policy issues. Read more
  • Critical training in applied economics, marketing, and quantitative and qualitative research techniques
  • Develop an understanding of economic and marketing aspects of food, including consumers’ decisions, globalisation in food retailing and manufacturing, and policy issues
  • Acquire the professional skills to work for world organisations such as the EU and FAO, NGOs, international food companies and consulting companies

What will you study?

Sample modules:

  • Advertising and branding
  • Advanced marketing
  • Consumer behaviour and food marketing
  • Food policy
  • Marketing research methods

Please note that all modules are subject to change. Please see our modules disclaimer for more information.

What career can you have?

Our programmes are excellent preparation for careers in international and rural development, agricultural economics, and marketing within the food chain and policy. Some 96% of our graduates are in work or further study six months after graduating.

Engagement with a wide variety of visiting speakers and field trips provides many opportunities for networking. In addition, competitive internships and placements, and research dissertations are an opportunity to showcase your skills, undertake overseas field research or link with organisations in the development sector. For examples of organisations our graduates go on to, please visit: http://www.reading.ac.uk/giidae" target="_blank">http://www.reading.ac.uk/giidae



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