Masters Degrees (Food Packaging)

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.

• Research Methods for Postgraduates (15 credits)
• Food Product and Process Development (30 credits)
• Marketing, Innovation and Management (30 credits)
• Research Project (Food Innovation) (60 credits)

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

• Risk Analysis for Agriculture and the Environment (15 credits)
• Open Course (15 credits)
• Climate Change and Ecological Footprinting (15 credits)
• Innovations in Food Packaging (30 credits)
• Applied Food Chemistry and Biochemistry (30 credits)
• Applied Food Microbiology (30 credits)
• Food Management (15 credits)
• Food Authenticity and Traceability (15 credits)
• Food Nutrition and Public Health (30 credits)

Part time

Year 1

Students are required to study the following compulsory courses.

• Research Methods for Postgraduates (15 credits)
• Food Product and Process Development (30 credits)
• Marketing, Innovation and Management (30 credits)

Year 2

Students are required to study the following compulsory courses.

• Research Project (Food Innovation) (60 credits)

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

• Risk Analysis for Agriculture and the Environment (15 credits)
• Open Course (15 credits)
• Climate Change and Ecological Footprinting (15 credits)
• Innovations in Food Packaging (30 credits)
• Applied Food Chemistry and Biochemistry (30 credits)
• Applied Food Microbiology (30 credits)
• Food Management (15 credits)
• Food Authenticity and Traceability (15 credits)
• Food Nutrition and Public Health (30 credits)

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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The Higher Diploma in Food Science and Technology will provide you with an excellent education in various aspects of food science, food technology and food microbiology.

Subjects that you will cover during the course include:

- food proteins
- food fats
- food macromolecules
- sensory science
- food packaging
- food processing and preservation
- food microbiology

UCC has a 100-year history of teaching and research in the food sciences and is currently one of Europe’s largest multidisciplinary education and research institutions. You will be taught by world-class academics who work in all aspects of food science.

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 unique pilot-scale brewery.

Visit the website: http://www.ucc.ie/en/cko06/

Course Details

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

- apply the principles of food chemistry and technology and food microbiology to food systems
- demonstrate an ability to perform selected techniques in food analysis
- develop the capacity to undertake lifelong learning
- communicate effectively with the food industry and with society at large.

Format

The course is one year full time, or two years part time.

Students take taught modules to the value of 60 credits as follows:
FS3002 Chemistry of Food Proteins (5 credits)
FS3003 Chemistry and Technology of Oils and Fats (5 credits)
FS3004 Sensory Analysis, Flavour and Colour (5 credits)
FS3005 Macromolecules and Rheology (5 credits)
FS3006 Food Processing and Preservation (10 credits)
FS3007 Dairy Product Technology (5 credits)
FS3008 Fundamentals of Food Packaging (5 credits)
FS3012 Library Project (10 credits)
MB3003 Food and Industrial Microbiology I (5 credits)
MB3014 Food and Industrial Microbiology II (5 credits)

Assessment

Assessment is principally by end-of-semester written examinations. There are also some elements of continuous assessment.

Careers

On successful completion of this course, you will have a solid foundation in food science. You will also understand the principles and practical application of the processing and preservation technologies used in the food industry. You can use your knowledge as a basis for further study or for employment in food-related industries.

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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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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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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Enhance your career in one of the fastest-growing industries in the world

With a Master of Food Technology, you can become a research and development champion in in the food industry.

Food is an important part of our everyday life. The focus on health and wellbeing through food consumption is increasing. The world’s economies are looking for new ways to add value to raw produce.

In demand by employers

All this adds up to excellent salaries and an increasing demand for people with the research and technical skills you will learn during this qualification.

Internationally recognised and unique

The Massey Master of Food Technology is held in high regard around the world and has been producing graduates for the New Zealand and international food industries for more than 50 years. You’ll gain the research and technical skills to apply your knowledge in the commercial world. Your lecturers are actively researching, with many having worked in the New Zealand and international food industries.

Massey University is ranked as one of the top 50 universities worldwide for Food Science & Technology (out of 300), according to ShanghaiRanking's Global Ranking of Academic Subjects.

Work on real food industry issues

Massey’s Master of Food Technology provides teaching of practical skills needed to undertake independent research in the food industry. You will then undertake your own large independent research project that focuses on real food industry problems and solutions.

World-leading facilities

At Massey you’ll have access to real equipment to do research that’s applied and practical to the food industry including:

• A fully equipped pilot plant to enable you to research processes for the manufacture of food products such as extrusion, spray drying, freezing, thermal processing, brewing and fermentation technology and high pressure processing
• Labs equipped to analyse and characterise food texture, rheology, physical properties, chemical composition and microbial flora
• A sensory facility to gather consumer data for the sensory properties of food
• A post-harvest lab to study the packaging, storage and preservation of fruits and vegetables

Massey has research expertise in meat and fish technology, dairy technology, fruit and vegetables, carbohydrates and food additives and ingredients.

Our facilities will help you to develop new and innovative ideas, develop prototypes, work with consumers to test those and commercial scale production.

Why postgraduate study?

Postgraduate study is hard work but hugely rewarding and empowering. The Master of Food Technology will push you to produce your best creative, strategic and theoretical ideas. Our experts are there to guide but you will find that postgraduate study demands more in-depth and independent study that will prepare you for a PhD or a senior technical role in the food industry

Not just more of the same

Postgraduate study is not just ‘more of the same’ undergraduate study. It takes you to a new level in knowledge and expertise especially in planning and undertaking research.

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Enhance your career in one of the fastest-growing industries in the world

With a Master of Food Technology, you can become a research and development champion in in the food industry.

WHAT IS IT LIKE?

Food is an important part of our everyday life. The focus on health and wellbeing through food consumption is increasing. The world’s economies are looking for new ways to add value to raw produce.

In demand by employers

All this adds up to excellent salaries and an increasing demand for people with the research and technical skills you will learn during this qualification.

Internationally recognised and unique

The Massey Master of Food Technology is held in high regard around the world and has been producing graduates for the New Zealand and international food industries for more than 50 years. You’ll gain the research and technical skills to apply your knowledge in the commercial world. Your lecturers are actively researching, with many having worked in the New Zealand and international food industries.

Massey University is ranked as one of the top 50 universities worldwide for Food Science & Technology (out of 300), according to ShanghaiRanking's Global Ranking of Academic Subjects.

Work on real food industry issues

Massey’s Master of Food Technology provides teaching of practical skills needed to undertake independent research in the food industry. You will then undertake your own large independent research project that focuses on real food industry problems and solutions.

World-leading facilities

At Massey you’ll have access to real equipment to do research that’s applied and practical to the food industry including:

• A fully equipped pilot plant to enable you to research processes for the manufacture of food products such as extrusion, spray drying, freezing, thermal processing, brewing and fermentation technology and high pressure processing
• Labs equipped to analyse and characterise food texture, rheology, physical properties, chemical composition and microbial flora
• A sensory facility to gather consumer data for the sensory properties of food
• A post-harvest lab to study the packaging, storage and preservation of fruits and vegetables

Massey has research expertise in meat and fish technology, dairy technology, fruit and vegetables, carbohydrates and food additives and ingredients.

Our facilities will help you to develop new and innovative ideas, develop prototypes, work with consumers to test those and commercial scale production.

Why postgraduate study?

Postgraduate study is hard work but hugely rewarding and empowering. The Master of Food Technology will push you to produce your best creative, strategic and theoretical ideas. Our experts are there to guide but you will find that postgraduate study demands more in-depth and independent study that will prepare you for a PhD or a senior technical role in the food industry

Not just more of the same

Postgraduate study is not just ‘more of the same’ undergraduate study. It takes you to a new level in knowledge and expertise especially in planning and undertaking research.

Careers

Graduates of Massey’s Master of Food Technology are highly sought-after by employers. They are known for their ability to co-ordinate product development, process development, quality management and production management.

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The master’s program equips graduates with profound academic knowledge of technology, chemistry, safety and trends, and economic fundamentals in the fields of food and nutrition. The contents of the master’s program Food Technology & Nutrition have been adapted to the present and future requirements of economy, and provide future engineers with the best possible qualification to assert themselves as competent experts or independent entrepreneurs on the job market.

An important goal of the program is to connect high-quality skills in the areas of food technology and nutrition in an integrative way, and to thus develop interdisciplinary options. Special focus is here on the methods of analysis and quality management, on respective legal frameworks in the admission, production and packaging of food, as well as on food constituents and nutrition trends.

Training in business administration forms an essential aspect of the qualification profile. Our graduates are thus able to meet the growing requirements of the economy and industry concerning cross-cutting activities such as quality, product and process management, but also personal key competencies such as work techniques, social skills and the ability to work in a team. This aspect is complemented through an interdisciplinary education in process technology.

But also elements of problem-based learning, the teaching of scientific methods, and their professional imple-mentation in current industrial projects play an important role to impart skills which add to the high-quality profile of our graduates and turn them into highly coveted experts in their respective career fields.

Contents

Food Technology & Nutrition
Food Chemistry
Food Production & Packaging
Foodbiotechnology
Food Ingredients & Nutritients
Food Medicine
Trends in Food Science, Nutrients & Technology
Analytics and Regulatory Framework
Food Aproval
Quality Control
Current industry projects
Scientific working incl. Master thesis
General management

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About the course

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

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

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

Course content

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

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

Core courses (France)

Period 1 (September to mid-November)

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

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

Advanced courses I (France)

Period 2 (December to February)

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

- Value Chain and Performance
- Design and Innovation

B2C
- Packaging Management
- Brand Management
- International Marketing

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

Advanced courses II (Brazil)

Period 3 (mid-March to mid-May)

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

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

Projects and field trips (France and Brazil)

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

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

Internship (Worldwide)

Period 4 (June to October or December)

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

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

Example positions held by FAM interns:

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

Final report

Period 4 (June to November)

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

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

International Partners

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

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

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

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

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

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Equip yourself with the technical, engineering, food, economic, regulatory and business knowledge required for innovation in the food process engineering field.

Programme outline

Using engineering principles, food process engineers develop, analyse and optimise operations, assisting in new product development and helping to improve food processing, nutrition composition, preservation and packaging.

With technical, regulatory, ethical and business knowledge, graduates of the Master of Engineering Studies in Food Process Engineering are well equipped to pursue careers in the food industry, where their work can help to improve profit margins and increase market share.

Graduates can pursue careers not only in the food industry, but in universities and regulatory agencies. The completion of the 'Research masters' programme can also lead to further studies for a PhD.

Programme structure

The Food Process Engineering specialisation is offered as either a research masters (two courses plus a research portfolio), or a taught masters (four courses plus a research project).

• All students must complete the University of Auckland online Academic integrity course.

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The University of Lincoln’s National Centre for Food Manufacturing is an internationally recognised provider of education and research in the food manufacturing and technology sector.

Academics who have occupied senior roles in industry will be available to supervise and advise you throughout your study and independent research. Particular areas of research expertise in the Centre include food chemistry, microbiology, product development, quality and safety systems and technical management.

You will have access to specialist equipment and have the opportunity to conduct in-depth research in an area of interest to you. Research conducted by postgraduate students in the Centre has often had immediate practical application in improving safety, quality and efficiency in food manufacturing. Previous research projects have included food safety, packaging and seal integrity, and resource efficiency of vegetable processing.

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Organizations are seeking to create new products and consumers are demanding green alternatives. This has given rise to many opportunities to develop green, sustainable products and chemistries to replace oil-based products and fuels. These include pharmaceuticals, food packaging, clothing and building materials, as well as cutting-edge carbon nanofibers and biofuels. UBC is a world leader in creating innovative value from forest biomass, and graduates of this program will take their place as technical leaders and sector specialists in this growing industry.

The Master of Engineering Leadership (MEL) in Green Bio-Products is an intensive one-year degree program that will equip you with the technical and leadership skills required to contribute to the growing bio-economy. The project-based curriculum covers all stages of the industry value chain. Graduates will gain a comprehensive and integrated understanding of the chemistry and anatomy of the tree and its role as one of the most prolific forms of biomass. While 60 per cent of your classes will focus on your technical specialization, the remaining 40 per cent are leadership development courses that will enhance your business, communication and people skills. Delivery of the management and leadership courses are in partnership with UBC's Sauder School of Business.

What Makes The Program Unique?

The MEL in Green Bio-Products degree was developed in close collaboration with industry partners, who told us they need to hire leaders with cross-functional technical and business skills to develop innovative solutions, manage teams and direct projects.

Students will develop the sector-relevant cross-disciplinary technical skills in demand by top employers. Distinct from other programs in Canada and internationally, the combination of technical expertise and leadership development makes the MEL in Green Bio-Products program unique and highly relevant in today’s business environment.

To complement your academic studies, professional development workshops, delivered by industry leaders, are offered throughout the year-long program. These extra-curricular sessions cover a range of topics such as:

-Leadership fundamentals

-Giving and receiving feedback

-Learning how to deliver a successful pitch

-Effective presenting

The workshops also provide opportunities to network with professionals from a wide range of industries, UBC faculty and students in the MEL and MHLP programs.

Career Options

Our graduates will be in high demand locally, nationally and internationally, equipped to take on challenging roles in this rapidly evolving sector. They will be participating in developing advanced technical processes, product ideation and take on senior management roles. As a graduate of this program, you will have the skills to take your career to the next level – working as an industry leader who is a peer to your engineering team members and confidently managing projects.

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EU REGIONAL DEVELOPMENT FUND:

Reference RS/17/13

Applications are invited for a full time MSc (by Research) studentship in the School of Forensic and Applied Sciences at the University of Central Lancashire. This post is partially funded by the European Regional Development Fund Eco-innovation Cumbria Project. The studentship is tenable for up to 1 year full-time (subject to satisfactory progress) and will include an annual maintenance grant of £14,257  (2017/18 rates) and the cost of tuition fees at UK/EU rates.  Due to funding restrictions applications are open to UK/EU applicants only. It is expected the successful applicant will commence 1 July 2018.

Project Description

This is an exciting opportunity to work in the Centre for Waste Management (CWM) at the University of Central Lancashire, an internationally leading Centre with a multidisciplinary approach towards sustainability and resource management. You will be part of the ERDF Eco-innovation project bringing low carbon innovation to Cumbria’s SME. The project will be in association with Caterite Food and Wineservice Limited, a leading food distribution and wholesaler in Cumbria. The project will investigate innovative processes for reducing their carbon footprint. The focus will be on alternatives for single-use plastic packaging as well as reducing water and energy use. This project will adopt carbon management accounting (CMA) and life cycle assessment (LCA) as part of its methodology.

Candidates should have (or expect to be awarded by 1 July 2018) a UK Bachelor’s degree at 2:1 or above (or equivalent qualification), in an Environmental or Business related area. EU applicants will need to hold an English Language qualification at IELTS 6.5 (no sub-score below 6.0) or equivalent qualification.

Further information

For an informal discussion about the project please contact: Dr Karl Williams ([email protected]).

For the application form and full details go to: http://www.uclan.ac.uk/research/study/studentships.php

Completed application forms should be returned to the Research Student Registry via email at [email protected]  quoting the studentship reference number (RS/17/13)

Closing date: 4^th June 2018

Interview date: 11^th June 2018

CURRENT UCLAN RESEARCH STUDENTS WILL NOT BE ELIGIBLE TO APPLY FOR THE RESEARCH STUDENTSHIP

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Studying in the School of Experimental Psychology will give you the opportunity to be part of a vibrant postgraduate community and a world-class department. Our postgraduate students are a very important part of the departmental research culture and are a key component in maintaining our international research reputation.

Before submitting an application, we recommend that potential applicants make informal contact with the member of academic staff whose research you are interested in.

Research groups

Research activity in the school is organised into two research themes: Cognitive Processes and Brain, Behaviour and Health. Within each theme, there is a set of focused research groups. An important feature of this research structure is the extent of collaboration across research groups and across the themes. All groups address fundamental questions and look at the impact of their work more broadly in industry, healthcare, education and society. Across these thematic research groups, there are particular strengths in computational neuroscience and neuropsychology.

Cognitive Processes
Focused research groups in cognitive processes are:
-Developmental (includes the Bristol Cognitive Development Centre and Bristol Autism Research Group).
-Language (speech comprehension, speech production, reading and dyslexia, language and thought).
-Memory (short-term memory, modelling, dynamics, lifespan memory).
-Social (social cognition and evolutionary social psychology).
-Vision (fusing cognitive science and information technology to tackle research problems that cannot be comprehensively addressed by the single disciplines alone).

Brain, Behaviour and Health
Focused research groups in brain, behaviour, and health are:
-Neuropsychology (neural basis of both typical and pathological cognition, using a range of methodologies including EEG and fMRI).
-Nutrition and Behaviour Unit (effects of substances on cognition and performance; appetite, weight control, and diet).
-Tobacco and Alcohol Research Group (social drugs and social cognition; plain packaging of tobacco products; carbon-dioxide inhalation model of anxiety).
-Decision-making and rationality (areas of current focus include selecting the appropriate movement response; how properties of the environment shape decisions; structuring the world to facilitate good decisions; food choice and dietary decisions; the origins of supernatural beliefs).

Careers

Many of our PhD graduates work in academia; others work in the private sector or in government institutions.

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The MA Graphic Design course at The University of Central Lancashire encourages the diversity of design study that is possible within the wider field of Graphic Design. The course focus is rooted in visual communication research, underpinned by theory and with an emphasis on the development of a very personal body of practical work. Throughout the course students are encouraged to pursue a unique personal line of inquiry within any area of contemporary graphic design practice or explore the potential of design diversity. By the end of the course all students should have completed a cohesive body of work to a professional standard and be able to clearly articulate a sound intellectual rationale and a broad critical viewpoint.

LEARNING ENVIRONMENT AND ASSESSMENT

Practical work is carried out within our extensive and very well equipped studios and workshops.

Full time and part time students will be required to attend the Friday morning lecture programme throughout semesters 1 and 2. Full time students will also attend weekly seminars and tutorial sessions during the week. Part time students are scheduled for their practical sessions on a Friday afternoon, so that their commitment on campus allows for day release from their place of employment.

Evening tutorial sessions may be available from time to time for some students who are unable to attend in the day. Many of the Friday morning lectures are filmed for supporting distance learning or those who miss sessions.

Study is further supported by a lecture programme of visiting practitioners from a variety of design disciplines.

FURTHER INFORMATION

Graphic designers can work in many different areas, from traditional print for book design in the publishing industry and packaging design for the food and drink industry, to the digital arena of web design and new media. Often, the career path of an artist or designer does not take a particularly conventional route. Some graphic designers work on a freelance basis, whilst many work for design agencies or as part of in-house departments of larger companies. Life as a graphic designer can be exceedingly fast-paced and challenging as well as highly exciting.

A design related masters degree can provide a platform from which to enter employment in a range of other exciting sectors, such as: Art & Design; Teaching & Education; Advertising, Marketing & PR Media Culture; Music & Performing Arts; Management Consulting; Business & Admin; Hospitality & Tourism; Retail & Sales; Recruitment & Human Resources; Charity, Not-for-profit & NGO.

The MA course exists within the context of the University module scheme. The theory and practical modules run alongside in order to inform each other. Design Research 1 and 2 are theoretical modules that provide an opportunity to explore research methodologies appropriate to Graphic Design and the broader area of visual communication. A special feature of the course is the Friday morning lecture programmes with lectures from subject specific academics, guest speakers and practicing designers who are at the top of their profession. Graphic Design Practice 3 incorporates a theoretical element to summarize and complement the final practical body of work.

Throughout the programme students will continue to explore the links and concerns between theory and graphic design practice. The practical modules (Practice 1, 2 & 3) are designed to allow students to pursue their own specific individual design research project, which is a major investigation into a particular personal area of study. A key element of the practice sessions are to facilitate the opportunity to generate, investigate and test new ideas. The programme then culminates with a final public exhibition of student work.

OPPORTUNITIES

The MA Graphic Design programme is also delivered at our partner University in Thessaloniki, Greece. Students are able to study there for one semester. The MA will help further career opportunities in the field of Graphic Design and Visual Communication, giving recognition to each student’s individual practical and intellectual abilities.

The opportunity for a structured work experience will be provided for every student who requests it. This is a major commitment by the University to help our graduates to reach their potential and thrive in their careers after graduation.

Study trips are an essential part of research activity that brings design to life. Throughout the programme, students are introduced to contemporary influences with International city trips and study visits to exhibitions and museums - Manchester, London, Berlin and New York have been regular trips in recent years (students will be required to pay for overseas trips/visits and are therefore optional).

With an MA in Graphic Design, there are many other opportunities to explore and career options worth considering that require the broad range of skills gained at masters level and related to graphic design / visual communication / art and design.

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Novel formulations of bioplastics will be generated in this project with different characteristics of the ones reported in literature. These novel bioplastics can have special interest as more ecologically friendly packaging materials with a low production cost. Moreover, the test results could inform as to the suitability of the materials for other applications such as surface treatment technologies, or encapsulation of bacteria or pharmaceuticals. Specifically, the project will set out to:

1. Formulate organic bioplastics with incorporation of alternative marine collagen arising from waste products of the fish and shellfish industries.
2. Characterise the marine bioplastics with physicochemical approaches and evaluation of their potential degradation and durability.
3. Assess the biosafety and biodegradation of the marine bioplastics in the soil and sea/freshwater.
4. Evaluate the deterioration of food stuffs using the novel marine bioplastics.

Further information

These projects are funded under the President’s Research Fellowship Programme of the Institute, with the college fees and research materials and consumables covered. A small student stipend will also be provided. The successful candidates will work in the enviroCORE, which is the Institute’s environmental research centre, in a team of research supervisors and postgraduate students.

Applicants should have a primary honours degree (Level 8) in an appropriate discipline (Biosciences, Microbiology, Genetics, Biology, Bioinformatics, Zoology, Environmental Science etc.). They must also hold a minimum of a Second Class Honours Grade 1 (2.1) undergraduate degree. The successful candidates are expected start in the postgraduate positions no later than September 2018.

To apply for a President’s Research Fellowship Scholarship, please email [email protected] with the title(s) of the project being applied for, a CV and a statement (c.500 words) as to why this project is of interest to you. If applying for more than one research project, please list them in your order of preference.

Closing Date: Monday 5th June 2018

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