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Masters Degrees (Food Process)

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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. Read more

Invest in your future

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

Taught or Research (120 points)
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).

Electives

Elective enrolments may depend on your prior study and professional experience, but ultimately, choosing the appropriate courses and topics can allow you to concentrate on and develop strengths in your energy field of choice.

Our broad list of electives include courses in:
• Applied Microbiology and Biotechnology
• Food Process Engineering
• Engineering Biotechnology
• Advanced Food Process Technology
• Advanced Food Process Engineering
• Food Process Systems Engineering
• Food Processing
• Food Safety
• Food Science
• Advanced Food Science

Next generation research at the Faculty of Engineering

The Faculty of Engineering is dedicated to providing you with all the facilities, flexibility and support needed for you to develop the skills needed for the workforce. We boast research themes and programmes that provoke interdisciplinary projects, bringing together expertise from our five departments, other faculties, and industry partners and research organisations. Collaborative study is strongly encouraged – postgraduates in particular have the benefit of experiencing cohorts with diverse academic and industry backgrounds.

You will gain access to world-renowned experts who actively demonstrate the positive impacts research have on society. High-performance equipment and labs beyond industry standards are at your fingertips. Our facilities extend beyond study hours – we take pride in our involvement in student events and associations across the University, and are dedicated to providing you with academic, personal and career advice. We encourage you to take advantage of our resources, and use them to expand the possibilities of your research and career path.

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This master’s course in Food Process Engineering will give you the theoretical and practical knowledge needed in the food industry, which, combined with relevant industrial training and experience, can help you on the path towards becoming a chartered engineer. Read more

This master’s course in Food Process Engineering will give you the theoretical and practical knowledge needed in the food industry, which, combined with relevant industrial training and experience, can help you on the path towards becoming a chartered engineer.

The food and drink industry is the biggest manufacturing sector in the UK, larger than the automotive and aerospace sectors combined. The sector is worth more than £20 billion a year, and its aims are to produce high quality, safe and affordable food at the lowest environmental cost.

There is a shortage of people with the skills needed to handle 21st century changes in food production, including nutrition, world population growth, IOT (Internet of Things), infomatics and automation, food personalisation, health, wellness and sustainability.

Your training will give you the skills, knowledge and ability to become a professional food process engineer. It will equip you with a detailed understanding of food process engineering theory, methods and practice, and is delivered by a team of specialists including lecturers from the food industry, or with food industry experience.

This programme includes specialist modules which will allow you to appreciate the processing properties of food materials, and how they can be converted from ingredient to product. It is taught and assessed in combination with the associated engineering science, to ensure that you understand how each process can be applied.

Your learning will be delivered by lecturers from the food industry, or with food industry experience. It will also be informed by the faculty’s research strengths in processing properties of food materials, from farm to fork.

The University of Nottingham has a strong research reputation in the field of food science. Our school of Biosciences is ranked no. 1 research environment in the UK for Agriculture, Veterinary and Food Science (Research Excellence Framework 2014).

This course is part of the Department of Chemical and Environmental Engineering, which is ranked 6th in The Guardian University Guide 2018 and 8th in The Times Good University Guide 2018.



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

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

Course details

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

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

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

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

You may also be interested in our MSc Food Processing Engineering.

What you study

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

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

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

Course structure

Core modules

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

MSc only

  • Project

Modules offered may vary.

Teaching

How you learn

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

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

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

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

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

How you are assessed

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

Assessment may include:

• examinations

• oral presentations

• technical interviews

• technical reports

• laboratory reports 

• literature surveys, evaluations and summaries

• dissertation or thesis (MSc only).

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

Employability

Career opportunities

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

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

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

• food analysis 

• new product development 

• quality management and food safety management

• food production management 

• technical management.

Work placement

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



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The Master in food safety and quality, can adapt to scientific knowledge in the field of food, its constantly changing legislation and update quality standards for food safety. Read more

The Master in food safety and quality, can adapt to scientific knowledge in the field of food, its constantly changing legislation and update quality standards for food safety. Study the masters in food safety and quality of MFI also allows for a comprehensive approach to the variety of food industries that exist in the market and knowledge of the processes that apply to them.

Business development of the food industry, regulations and legislation of the European Union, make producers and suppliers responsible for providing consumers with safe and healthy food. In this context an increasingly professional organizations defendant arises, technical quality and food safety manager to ensure and guarantee the quality of products and processes and thus the satisfaction of customers and consumers. Figure auditor's food safety and quality control responsible for the design, development, implementation and system audits hygiene and food safety is needed.

Upon completion of the online Master in Quality, Hygiene and Food Safety will get a double degree by IMF and the University Camilo Jose Cela, with which you will open a world of new job opportunities in the areas of development, production, transport and food handling . You will be able to implement in any organization norms, standards and quality standards: ISO, OHSAS, HACCP, BRC, IFS, GlobalGAP, SAL ... When performing a training course on food security IMF, will have access to job opportunities and practices which bring the acquired knowledge to the real world in the food industry and food businesses.

Why this programme

  • Mastering Food, Nutrition, Dietetics, the fundamental aspects of food microbiology and all that surrounds its development and activity.
  • Knowing the regulatory framework and legislation in the food sector.
  • Monitor, analyze and ensure hygiene and food safety throughout the production process according to the legal framework.
  • Distinguish between food groups and their conditions of spoilage and contamination. Know the basis for conservation and labeling.
  • Set variables and indicators (pressure, temperature, flow, level, pH, conductivity) necessary for process control drive systems, control equipment and facilities control.
  • Implement and audit the ISO 9001, OHSAS 18001, ISO 14001 and management models in the food sector at national, European and global standards.
  • Mastering the certifiable models to protect the food as designations of origin, controlled production, kosher, halal, etc.

Objectives

Acquire an integrated and professional approach to ensure the quality and safety of products and processes in order to achieve customer satisfaction and consumers.

You will also learn to:

  • Adapt to current scientific knowledge in the field of food.
  • Knowing the legislation on the subject.
  • Update the rules applicable to food safety.
  • Take a broad approach to the variety of food industry market.
  • Knowing the processes applied in food security.

Methodology and Evaluation

Methodology

The Master in Food Safety and Quality is developed in order to unite and reconcile personal and professional life with the possibility of studying. Based on a flexible methodology study.

  • Online offer accessible content in the virtual campus at any time and place.
  • Distance mode: Get textbooks with the content.

Both methodologies are based on five key points:

  • Live online classes available desce anywhere. Attend hours compatible with your life and interact virtually with your teacher. You can ask and discuss like you're in a classroom class. In addition, all classes are recorded and available at any time through the virtual campus.
  • Virtual campus with all the agenda and content of the courses and modules. View them via the Internet or download them in PDF format as you are comfortable with. The virtual campus is also a meeting point with your classmates and teachers. Know them, debate and interact with them through forums, chats and discussion threads. In addition you will have additional training material, resolution of case studies and self-assessment test.
  • Unlimited with your personal tutor, tutoring resolve any questions online, chat, phone or email. Lean on the best professionals in the area of ​​food security and asks if you need face tutorials in MFI own headquarters.
  • Virtual Library to help you make the more than 9,000 references from the food industry and the business world. Access specialist publishers, download and stresses on the contents.
  • Networking and events with which to complete your training and catch up on all the news of food and business sector. Free access masterclass, roundtables and webinars taught by the best professionals.

Evaluation

Continuous assessment as during the Masters. Each module is evaluated by combining an online review and the development of case studies.

The final obtaining master's degrees by the UCJC (Universidad Camilo José Cela) and Master by MFI Business School, is subject to overcoming each module testing and development work to master.

Career prospects

Booming Sector

Labor demand for professionals in this sector is growing, with very optimistic expectations of growth, both at EU and global level, increasing rigor and requirement of food controls.

  • Quality Control Technician
  • Rural, developing and managing industrial projects, directing operations, innovating in food products or projects biotechnology applied to agriculture and livestock engineering.
  • Restoration services such as quality control technician, Hazard Analysis and Critical Control Point, or HACCP-forming food handlers.
  • Consulting as a consultant to companies for implementation of Food Quality Standards (BRC, IFS, ISO 22000, etc.), HACCP and legal, scientific and technical advice.
  • Research Quality Control Laboratories and Analysis
  • Training
  • Industry
  • laboratories


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

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

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

Course Details

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

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

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

Format

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

Assessment

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

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

Careers

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

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

Funding and Scholarships

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

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Discover how to change the food system for the better on this unique MSc in Food Policy at City. From artisanal bakeries to Ministries of Agriculture and the Food and Agriculture Organization of the United Nations. Read more
Discover how to change the food system for the better on this unique MSc in Food Policy at City.

Who is it for?

From artisanal bakeries to Ministries of Agriculture and the Food and Agriculture Organization of the United Nations. Our students come to study the MSc in Food Policy from around the world, across the food landscape and go on to develop their careers in a variety of ways once they graduate.

The course is for students who are passionate about food policy and are open to challenging their own assumptions. We want you to graduate from this Masters with a more disciplined and rigorous approach so you can be more effective in pursuing your passions within the food domain.

Objectives

How does a coconut growing in Malaysia become a coconut drink in the UK? On this programme we explore how policy influences the trajectory of food not just from field to fork but across time and territory.

The MSc in Food Policy is about analysing, researching and informing the future of food policy from the local to global scale. It is run by the Centre for Food Policy, which has pioneered an integrated approach to food policy since 1994.

The ways in which we produce, process, distribute, market, prepare and consume food have important consequences for our health and that of the planet. We look at the positive and negative impacts of food, from the health, environmental, political, socio-economic and cultural perspective.

This Masters promotes genuine interdisciplinary because we think you need to look at the subject from all angles to make the most holistic evaluation. It draws on social sciences (sociology, politics, economics, anthropology, psychology) as well as health sciences and epidemiology. We look at the latest food policy debates and place them in a historical context.

You will be taught by a team of specialist food policy specialists who are leaders in the field. Our academic staff are actively involved in research and in policy-making on the local, national and global stage. Our teaching reflects this engagement.

Students are exposed to conflicting narratives about the problems facing the food system and the best ways to resolve them. We address important questions of our time, such as:
-Are we producing too much or too little food to feed the world population?
-How have we ended up living in a world where there are more overweight and obese people than under-nourished people?
-Why is a third of the food produced globally lost or wasted?
-How can we deal with the massive impact of agriculture on climate change?
-How do lobbyists and the media influence what we eat?

Academic facilities

As a food policy student at City, University of London you can learn from experts at leading institutions across the UK through the Innovative Food Systems Teaching and Learning (IFSTAL) initiative.

Created for postgraduate students, the initiative aims to address an urgent skills shortage in the food industry and tackle systematic failings in the food system by combining resources and knowledge. The network, which is made up of five leading higher education institutions including City and the University of Oxford, gives you the opportunity to take part in research and internship placements during your degree.

When it comes to studying food policy, London is an amazing location. Giving you one of the most sociologically diverse laboratories, it offers a wide range of accessible resources. From the myriad centres of policy and media to the endless range of public events, at City you can become a researcher in a global city and hone your focus towards your own area of interest and/or expertise. As part of the University of London, you can also become a member of Senate House Library for free with your student ID card.

Teaching and learning

We are a passionate and engaged team who will help you understand how to change the food system for the better. You will learn through a mixture of lectures, small group activities, whole class discussions, workshops and independent study. There are a lot of group discussions in class. We encourage you to ask questions, contribute your own experiences and apply your own perspectives to the issues we explore. The programme also encourages a strong peer-to-peer community through social media.

For the distance-learning mode you will be able to watch the lectures online, which are supplemented with written exercises and one-to-one Skype tutorials with the teaching staff.

Assessment

Each taught module is assessed by two pieces of written work. The first is handed in during the middle of term so that you receive useful feedback before moving on to the second assignment. In each case you will choose the topic. You will also be asked to write different kinds of documents (briefing papers, memos, reports as well as essays) that correspond to those you would have to write in policy-making organisations. Then you work on your dissertation, which is a longer (15,000 word) piece of work, enabling you to delve into a food policy topic of your choice in depth. You will gain support from a personal supervisor who is a senior academic from the Centre for Food Policy.

Modules

The course consists of four core taught modules (worth 30 credits each) and a dissertation (worth 60 credits). The dissertation gives you the opportunity to undertake research on a topic of your choice that is relevant to food policy. The course has been designed to enable you to pursue your own interests and passions. In every assignment you have the opportunity to engage with the issues you care about.

The course is flexible to fit in with your work commitments so you can study this Masters on a full-time (one year), part-time (two years) or on a distance-learning basis (two years). The taught modules take place in the first and second terms, and the dissertation starts in the third term and continues until September (December for part-time students). For each taught module there are approximately 10 three-hour teaching sessions. In addition you are expected to undertake around 270 hours of independent study. For the whole programme, you should expect to study for around 1800 hours (35 hours per week for full-time students, 17.5 hours for part-time students).

Taught modules
-FPM001 - Food and public policy (30 credits)
-FPM003 - Food, culture and society (30 credits)
-FPM002 The political economy of food (30 credits)
-FPM004 Food, public health and the environment (30 credits)

Career prospects

We are very proud of our alumni. Our employability stats – the highest within the School – reflect the range of opportunities available to our graduates. For example, our alumni run NGOs and progressive food businesses, work in government and UN agencies, and have established great careers in health advocacy, journalism and academia.

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

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

Course details

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

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

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

What you study

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

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

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

Course structure

Modules include

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

Advanced Practice modules

  • Research Internship
  • Study Abroad
  • Vocational Internship

Modules offered may vary.

Teaching

How you learn

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

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

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

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

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

How you are assessed

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

Assessment may include:

• examinations

• oral presentations

• technical interviews

• technical reports

• laboratory reports 

• literature surveys, evaluations and summaries

• dissertation or thesis (MSc only).

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

Employability

Career opportunities

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

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

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

• food analysis 

• new product development 

• quality management and food safety management

• food production management 

• technical management.

Work placement

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



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

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

Who is it for?

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

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

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

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

Why this course?

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

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

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

Accreditation

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

Course details

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

Group project

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

This element constitutes 20% of the overall mark.

Individual project

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

This element constitutes 40% of the overall mark.

Assessment

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

Funding

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

Postgraduate Loan from Student Finance England

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

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

Your career

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

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

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

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

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

Cranfield careers service

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

Alumni

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



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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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The food and drink sector is the largest manufacturing sector in the UK delivering 18% of the UK's total output by value. Read more

The food and drink sector is the largest manufacturing sector in the UK delivering 18% of the UK's total output by value. Tasked by government and the Food and Drink Federation with achieving 20% growth in productivity by 2020, the industry is developing innovative solutions to increase productivity, reduce waste and energy usage, and introducing more efficient manufacturing to reduce costs and drive competitive advantage.

Course details

This course is suitable if you are a recent graduate or in employment and wanting to qualify to MSc level. The blended learning approach means that employers looking to upskill and retain their best employees can do so with minimum time off work. There are three routes you can select from to gain a postgraduate Master’s award:

  • MSc Food Processing Engineering – one year full time
  • MSc Food Processing Engineering – two years part time
  • MSc Food Processing Engineering (with Advanced Practice) – two years full time

The one-year programme is a great option if you want to gain a traditional MSc qualification – you can find out more here. This two-year Master’s degree with Advanced Practice enhances your qualification by adding to the one-year Master’s programme an internship, research or study abroad experience.

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

Teesside University is highly praised for its links with local and national industries and businesses such as Marlow Foods (Quorn), SK Chilled Foods and Sainsbury’s. The University is committed to integrating with industry in the Tees Valley and has a record of producing employment-ready problem solvers and innovators. This postgraduate programme embeds key transferable skills, visits to industry and talks from industrial speakers relevant to the food and drink industries.

What you study

For the MSc with advanced practice, you complete 120 credits of taught modules, a 60-credit master’s research project and 60 credits of advanced practice.

Course structure

Core modules

  • Data Acquisition and Signal Processing Techniques
  • Food Chemistry Composition and Analysis
  • Food Manufacturing Engineering
  • Food Product Design and Manufacturing Process Development
  • Food Safety Engineering and Management
  • Research Project (Advanced Practice)

Advanced Practice options

  • Research Internship
  • Study Abroad
  • Vocational Internship

Modules offered may vary.

Teaching

How you learn

The transition to postgraduate level study can be challenging – support with making this transition is an important element of this course.

You are supported during your induction and in the module Food Product Design and Manufacturing Processes. This support helps you understand the requirements of academic study at postgraduate level, enhancing your skills in academic writing and referencing, and developing the skills necessary to operate professionally, safely and ethically in planning and implementing a master’s level research project.

By including work-based problem-solving projects and case study exercises, this course emphasises real-world working. Theory and knowledge is blended in the context of business, allowing you to develop the skills employers are seeking to set you on a successful career path. Blended learning provides a rich and varied learning experience, and additional flexibility if you are in employment. 

On campus you have access to a dedicated food product development laboratory and a pilot-scale processing equipment facility, allowing you to gain valuable hands-on experience of food processing and product development. Fully equipped microbiological and chemical analysis laboratories enable you to undertake a series

How you are assessed

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

Assessment may include

  • exams
  • oral presentations
  • technical interviews
  • technical reports
  • laboratory reports
  • literature surveys, evaluations and summaries
  • dissertation or thesis.

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

Your Advanced Practice module is assessed by an individual written reflective report (3,000 words) together with a study or workplace log, where appropriate, and through a poster presentation.

Employability

Career opportunities

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

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

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

  • food analysis
  • new product development
  • quality management and food safety management
  • food production management
  • technical management.

Work placement

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



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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. Read more

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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This course is an ideal launchpad for graduates seeking careers in the thriving food and drink industry – an industry which is facing particularly acute skills shortages with excellent employability prospects for suitably skilled graduates. Read more

This course is an ideal launchpad for graduates seeking careers in the thriving food and drink industry – an industry which is facing particularly acute skills shortages with excellent employability prospects for suitably skilled graduates.

Course details

The food and drink sector is the largest manufacturing sector in the UK delivering 18% of the UK's total output by value. Tasked by government and the Food and Drink Federation with achieving 20% growth in productivity by 2020, the industry is developing innovative solutions to increase productivity, reduce waste and energy usage, and introduce more efficient manufacturing to reduce costs and drive competitive advantage. 

Offering both full-time and part-time study modes, this course is accessible to recent graduates and to those in employment wishing to qualify to MSc level. The blended learning methodologies used in delivering the course means that employers seeking to upskill and retain their best employees can do so with minimum time off work.

Teesside University is highly praised for its links with local and national industries and businesses such as Marlow Foods (Quorn), SK Chilled Foods and Sainsbury’s. The University is commitment to integrating with industry in the Tees Valley and has a record of producing employment-ready problem solvers and innovators. This postgraduate programme embeds key transferable skills, visits to industry and talks from industrial speakers relevant to the food and drink industries.

You may also be interested in our MSc Food Science and Biotechnology.

What you study

Course structure

Core modules

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

MSc only

  • Project

Modules offered may vary.

Teaching

How you learn

Making the transition to postgraduate-level study can be challenging. We provide support during the programme induction and within the Food Product Design and Manufacturing Processes module. This support helps you understand the requirements of academic study at postgraduate level, enhancing your skills in academic writing and referencing, and developing the skills necessary to operate professionally, safely and ethically in planning and implementing a research project at master’s level.

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

A significant feature of the programme is blended learning to provide a rich and varied learning experience. This also provides additional flexibility for learners who are working.

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

How you are assessed

Your assessments test subject knowledge, independent thought and skills. They are robust, equitable and manageable and incorporate formative and summative assessments. These particular assessments have been selected to match the learning outcomes. These are:

  • exams
  • oral presentations
  • technical interviews
  • technical reports
  • laboratory reports
  • literature surveys, evaluations and summaries
  • dissertation or thesis

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

Employability

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

To meet the demands of this dynamic sector, the industry needs to recruit more than 49,000 new skilled professionals and managers by 2022. This is great news for graduates wanting to study toward a rewarding career in a dynamic and highly innovative sector - home to some of the UK's best known brands (National Skills Academy for Food & Drink). 

Graduate careers in the food sector, include:

  • food processing engineering
  • new product development
  • quality management and food safety management
  • food production management
  • technical management.


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