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

MSc Food Technology

Wageningen University is one of the leading centres in Food Science and Technology in Europe and the world. The history of the Food Technology programme at Wageningen University goes back more than 50 years; it is considered to be one of the best and most innovative programmes in its field in Europe. The programme focuses on aspects of production, composition and design of food products.

Programme summary

The Food Technology programme at Wageningen University has been in place for more than 50 years and is considered one of the best and most innovative programmes in its field in Europe. Wageningen University offers high-level courses and research in all areas of food science; ranging from advanced technical fields, such as Process Engineering or Chemistry, to fields with a more economic or sociological focus, such as Marketing and Gastronomy.

The Wageningen Food Science faculty is larger than that of any other European university. It includes professors and lecturers from a wide range of departments: Food Chemistry, Food Physics, Food Microbiology, Food Quality and Design, and Food Process Engineering. Food Technology covers nearly all aspects of food science and technology. As a result of being a very broad field, students are required to choose one of the specialisations offered.

Specialisations

Within the programme Food Technology you can choose your own specialisation that meets your personal interests.

Ingredient Functionality
This specialisation focuses on the composition of food, especially, on the role of various components, ingredients or structures in the quality and functionality of the final product. It deals with sensory, nutritive and textural aspects of foods in relation to their components. You major in Food Chemistry or Food Physics.

Product Design
While many new products are launched, not all succeed. This specialisation deals with the design and development of new or improved products. The focus is on the processes used in Food Technology, the design of new products from a consumer perspective and on modelling new product concepts/processes and predictive quality control. You major in Food Process Engineering or Food Quality and Design.

Food Innovation and Management
This specialisation combines courses in Food Technology with courses in Management Studies. It is intended for students who wish to work on product development in small businesses or who plan to start their own business. You will do a thesis in Management Studies and an internship in one of the Food Technology groups.

Food Biotechnology and Biorefining
This specialisation focuses on using micro-organisms or enzymes in food production. During this specialisation, you will learn about processes that can be used for biorefinery or agricultural raw materials. The focus is on biotechnological food production. You major in Food Microbiology, Food Chemistry, Food Process Engineering.

Dairy Science and Technology
This specialisation focuses on the dairy production chain. Its core programme consists of dairy-related courses and several additional courses, such as Food Components and Health, Advanced Fermentation Science and Predicting Food Quality. During the second year, you complete a dairy-related thesis research project and internship.

Sustainable Food Process Engineering
This specialisation focuses on the development of processes that are more efficient in their use of resources. Thesis can be carried out under the supervision of one of the following groups: Food Process Engineering; Operations Research and Logistics; Biobased Chemistry and Technology; or Food Quality and Design.

European Masters Degree in Food Studies
This international specialisation is developed in cooperation with the universities of Cork (Ireland), Lund (Sweden) and Agro-Paris Tech (Paris, France) as well as with ten large industrial partners. For more information see: http://www.eurmscfood.nl.

Gastronomy
This specialisation focuses on the molecular science behind products and dishes used in small scale settings. Scientific insights are used to develop improved food preparation techniques. The cultural aspects of food will also receive attention. You major in Food Chemistry, Food Physics or Rural Sociology.

Sensory Science
This specialisation combines Food Technology with Nutrition and Health. You will work with products and humans in different contexts and study how sensory systems function, how this relates to products and how to analyse these aspects.

Your future career

Graduates find jobs with relative ease, especially in the Netherlands and Western Europe. Recent graduates found positions in the private sector (from small- and medium-sized companies to large multinationals), at Wageningen University or other universities as PhD students, and at research institutes domestically and abroad. Graduates also work in the field of process technology at innovation centres, innovative food companies or government agencies. Most achieve management positions.

Student Harmke Klunder
“It is rich in proteins, unsaturated fats, vitamins and is available in large quantities all over the world. You may conclude, ‘The ideal food ingredient.’ However, would you still think it was ideal if you knew it was made from insects? With three other students, we added insects to a third world food product, thereby winning an international competition from the IFT (Institute of Food Technologists). Malnutrition in Africa could be fought by enriching their daily porridge, sorghumpap, with protein-enhanced termites. As food ingredients technologist, it is possible to look beyond the products found on the shelves of the local supermarkets.”

Related programmes:
MSc Food Quality Management
MSc Food Safety
MSc Biotechnology
MSc Nutrition and Health

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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.

What you study

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

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

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

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

MSc only
-Project

Modules offered may vary.

Teaching

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

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

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

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

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

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

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

Employability

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

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

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

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

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

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

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

Course Details

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

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

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

Format

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

Assessment

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

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

Careers

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

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

Funding and Scholarships

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

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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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The Manchester Metropolitan University Food Innovation MSc is a taught postgraduate course available with one year of full-time study, or three to five years of part-time study. Read more

The Manchester Metropolitan University Food Innovation MSc is a taught postgraduate course available with one year of full-time study, or three to five years of part-time study.

Students complete a selection of core modules followed by a dissertation project in order to earn a full Master of Science degree.

This course offers graduates from food, nutrition or an appropriate science-related subject the opportunity to progress into research, industrial or management positions in the food and nutrition industry. The course aims to give you industry relevant practical experience whilst exploring the global and local trends in food processing and food innovations. You will examine the evidence supporting the relationship between nutrition, health and lifestyle and the physiological implications of under and over nutrition throughout the life-cycle. You will learn how to analyse the issues influencing purchasing behaviour of consumers and how to evaluate various marketing strategies within the industry.

Features and benefits of the course

-Student membership of the Institute of Food Science and Technology http://www.ifst.org)

-Up-to-date, relevant course content.

-Access to state-of-the-art facilities, using the latest technology.

About the Course

Throughout the course you will study a range of methods for assessing nutritional status and dietary intake. You will look in-depth at the role of nutrition and diet in high-risk groups and in relation to specific health disorders and learn to evaluate the effectiveness of intervention studies aimed at improving health.

As a student of this course you will automatically be enrolled as a student member of the Institute of Food Science and Technology (ifst.org) which will give you access to membership benefits, networking and career development opportunities.

Core Units

Dissertation and Research Methods

This self-directed unit encompasses the learning and reflective analysis required to undertake a significant research project (qualitative / quantitative) related to a discipline area. It includes teaching in research methods and is an opportunity to develop academically in a chosen area of food management.

Food Innovation and Product Development

Innovation is an essential part of food business. Newly formulated products can deliver functional health benefits, add value, and enhance market growth. Yet 75-90% of new food products fail within a year of launch. Success in the NPD process requires a blend of business savvy with a wide range of technical research skills, in the areas of re-formulation science, food physical chemistry and sensory analysis. You will acquire and develop knowledge in these areas to become informed about current and emerging issues in food innovation, through consumer and industry perspectives around food production and consumption. 

Food Management

The food industry is the most dynamic and innovative sectors of any economy. This unit applies economics, management and marketing to challenges facing food businesses.

Food Nutritional Biochemistry

This unit will evaluate and critically analyse the developments at the forefront of nutritional / food biochemistry including macronutrients, micronutrients and food processing.

Food Quality and Processing

This unit examines the essential elements involved in the processing, preservation and packaging of food. You will undertake food processing and analytical practicals.

Food Safety and Hygiene Management

This unit delivers core material in food microbiology, inspection, analysis, food borne disease and strategic frameworks for controlling food borne infection

Global Food Security and Sustainability

Issues of sustainability and food security provide critical considerations for contemporary management and operations in the food industries, from manufacturing to retail and consumption of food; the implications ranging from the local to the global social and environmental impact of commercial food consumption.

Assessment details

Assignments including critical review articles, presentations, practical experiments and data analysis reports, case studies and an independent dissertation.

Funding

The following postgraduate funding may be available to study the Food Innovation MSc at Manchester Metropolitan University.

UK postgraduate loans:

Erasmus funding:

Erasmus Masters Loans – Offering up to €18,000 for eligible students to study a Masters abroad.

Funding from FindAMasters:

FindAMasters Scholarships – Offering up to £5,000 to new UK, EU and international postgraduates.

Fees

Full Time (UK / EU): £7,560 per year

Full-Time (international): £13,050 per year

Part Time (UK / EU): £840 per 20 credits

Part Time (international)L £1,450 per 20 credits



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

MSc Food Quality Management

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

Programme summary

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

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

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

Specialisations

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

Your future career

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

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

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

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The programme introduces you to how the food industry works and offers the appropriate skills required for employment in the food and related industries. Read more
The programme introduces you to how the food industry works and offers the appropriate skills required for employment in the food and related industries.

The primary objective of the MSc is to provide a scientifically underpinned food programme that educates science graduates in the classical aspects of food science. As part of the programme, you will undertake a laboratory-based research project. The key element is to undertake independent evaluation of a food specific issue. While a range of topics are available you are actively encouraged to propose your own projects.

The Department is highly rated for its research interests which include food microbiology, food chemistry and composition, food texture and properties, food processing, food product development, fermentation and novel foods.

Career opportunities in this area are excellent and include: a wide range of food related companies; food manufacturing; food processing; new product development and research; food safety process development; quality assurance; technical; and marketing.

Accreditation

The programme is categorised by the Institute of Food Science and Technology (IFST) and also by the Royal Environmental Health Institute of Scotland (REHIS).

MSc Food Bioscience meets REHIS’ entry requirements for training as a food officer with local authorities.

Placement Opportunities

Students undertake a three-month placement in food industry and allied fields such as research establishment, marketing, local authority, food standards.

Placements are an integral part of the programme and students get the opportunity to apply acquired academic skills in real work environment. As a prerequisite for the placement module you will undertake The Royal Environmental Health Institute of Scotland (REHIS) certified courses in Elementary Food Hygiene and Introduction to Hazard Analysis Critical Control Points (HACCP).

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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.

What you study

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

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.

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

This programme is aimed at: graduates who want to develop a career path in the food industry in the area of product development, for students who have not followed an undergraduate programme in food science or technology, and for professionals working in the food industry who want to participate in the programme, either in a part-time mode or by following a continuing professional development (CPD) model. 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).

The aims of the programme are:

- To innovate and find practical solutions in value added activities

- To develop insight into the development of healthy and nutritious food

- To provide the ability to enhance creativity and sustainability within the food chain

- To enhance employability skills and tools required by the food chain.

Visit the website http://www.gre.ac.uk/pg/engsci/foodinnov

Food and Agricultural Sciences

The Natural Resources Institute (NRI) has an internationally-recognised academic reputation and provides taught postgraduate courses in a wonderful environment for students.

NRI provide research, consultancy, training and advisory services to underpin sustainable development, economic growth and poverty reduction. The majority of our activities focus on the harnessing of natural and human capital for the benefit of developing countries, though much of our expertise has proved to be of growing relevance to industrialised nations.

What you'll study

- Marketing, Innovation and Management (30 credits)
- New Product and Process Development 1 (30 credits)
- Research Methods (15 credits)
- Planning for Professional and Personal Development (15 credits)
- Research Project (60 credits)
- One 30-credit option from: Innovations in Food Packaging; Human Nutrition and Public Health; Applied Food Microbiology; Applied Food Chemistry and Biochemistry (30 credits)

Fees and finance

Your time at university should be enjoyable and rewarding, and it is important that it is not spoilt by unnecessary financial worries. We recommend that you spend time planning your finances, both before coming to university and while you are here. We can offer advice on living costs and budgeting, as well as on awards, allowances and loans.Find out more about our fees and the support available to you at our:
- Postgraduate finance pages (http://www.gre.ac.uk/finance/pg)
- International students' finance pages (http://www.gre.ac.uk/finance/international)

Assessment

Examinations and essays, class based tests, presentations and tutorials, reports of (tutor-led) laboratory and field-based activities, and reports of independent project work.

Career options

Our graduates often pursue a career path in the food industry in the area of product development.

Find out how to apply here - http://www2.gre.ac.uk/study/apply

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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.

For more information, see the website: https://www.shu.ac.uk/study-here/find-a-course/msc-food-consumer-marketing-and-product-development

Course structure

Full-time – 12 months
Starts September

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

Other admission requirements

Work Experience Route
If English is not your first language you will need an IELTS score of 6.5 with a minimum 5.5 in all skills.
Non Work Experience Route
If English is not your first language you will need an IELTS score of 6.0 with a minimum 5.5 in all skills. If your English language skill is currently below the required level we recommend you consider a Sheffield Hallam University pre-sessional English course which will enable you to achieve an equivalent English score. If you do not meet the above criteria you can apply for the Graduate Diploma in Business and English. This is a pre-masters course that provides the opportunity to improve your English language skills and business knowledge. After passing this diploma we automatically offer you a place on this course.

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This course is for practising engineers or new graduates who want to become technical specialists developing engineering solutions for the food and drink industry. Read more
This course is for practising engineers or new graduates who want to become technical specialists developing engineering solutions for the food and drink industry. It is suited to graduates with a mechanical, electrical, food science or technology background.

Through a combination of management, food, and technical modules, you focus on areas of need identified by industry. These include:
-Lean and supply chain.
-Food processing.
-Environmental management.
-Sustainability.
-Automation, control and robotics.
-Process efficiency.
-Food quality and safety.
-Manufacturing and process improvement.
-Packaging and maintenance.

You gain experience of designing experiments and testing food engineering systems in our specialist engineering and food laboratories. By applying your technical knowledge to practical challenges faced by industry, you build the skills to develop innovative solutions to problems. You also learn how these techniques can improve product quality and reduce environmental impact while maintaining industrial competitiveness.

During the course you attend guest lectures from industry experts, and work on real life case studies and projects. You also experience advanced level research by taking part in real life studies. This means your learning is based in the real world of industry and increases your employability when you graduate.

During the course you complete a consultancy project. Recent masters level projects have covered topics such as:
-The use of robotics to automatically peel a grape
-Voice controlled automation for the packaging of food products
-Innovative machine vision techniques to determine the condition of fruit

Students have also completed projects spanning areas of food engineering such as:
-Innovative packaging design.
-Sustainable processing.
-The modelling of complex fluid flows.
-The reclamation of energy using innovative heat exchangers.

The course is supported by our new National Centre of Excellence for Food Engineering, which has been developed with the food and drink industry and is guided by a board of industry members.

Professional recognition

This course is delivered by Sheffield Hallam University working in partnership with the National Skills Academy for Food and Drink and the Food and Drink Federation.

Course structure

Full time – 1 year.
Part time – 2 years study plus a work-based project.
Starts September and January.

Core modules
-Sustainability, energy and environmental management
-Lean operations and six sigma
-Contemporary issues in food operation
-Food processing, safety and quality management
-Industrial automation
-Manufacturing systems
-Processing and packaging machinery
-Consultancy project and dissertation
This module combines the various technical and managerial strands of the course into a major piece of research with an element of originality. This involves working with the Centre for Food Engineering and its industrial partners on projects relating to key sector challenges. The project typically takes approximately 600 hours to complete and deepens the knowledge gained in the taught components of the course.

Optional modules
You choose one from: advanced control methods; equipment engineering and design; rheology and multi-phase flow.

Assessment: coursework, group project, examinations, dissertation.

Other course requirements

Overseas students
-India – a first class BE in an relevant discipline or a good second class BE with a strong performance in core engineering subjects.
-China – a four year Bachelor degree in a relevant discipline with an overall average of at least 80 per cent or equivalent.
-Other countries – a good honours degree or equivalent in a relevant subject.
Applicants from countries whose first language is not English must normally produce evidence of competence in English. An IELTS score of 6.0 with 5.5 in all skills is the standard for non-native speakers of English. If your English language skill is currently below the required level we recommend you consider a Sheffield Hallam University Pre-sessional English course which will enable you to achieve an equivalent English level.

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This programme aims to equip students with the advanced skills, knowledge and expertise to undertake technical and production management roles in the globally important agri-food sector. Read more

Introduction

This programme aims to equip students with the advanced skills, knowledge and expertise to undertake technical and production management roles in the globally important agri-food sector.

The agri-food sector is intrinsically linked to challenges around land and water use, climate change and health and well-being.

Students will have the opportunity to study areas such as advanced crop science, advanced food manufacturing, new product and process development, food safety & technical management, as well as commercial, operational, supply chain and agile management.

Students will also have access to industry-relevant specialist technologies and new equipment at both the University of Lincoln’s food and agricultural campuses, the National Centre for Food Manufacturing at Holbeach, and at Riseholme Park. The costs of this travel will be covered by the University.

There will be the chance to undertake a research project either in industry or academia, which provides an opportunity to apply new knowledge in a real-life setting. This will also allow students the opportunity to make invaluable contacts with potential employers prior to completing the course.

Lincoln’s research in agriculture, veterinary and food science is internationally acclaimed. It is rated among the best in the UK for quality

How You Study

This MSc is intentionally wide ranging, in order to best prepare students for opportunities across this broad and fast moving environment. This programme acknowledges that in order to optimise performance and best assure/control the food products in the agri-food supply chain, it is being increasingly recognised that a holistic, all encompassing, farm-to-fork supply chain focus is required.

Programme Modules:

- Introduction to Agri-Food Systems
- Advanced Crop Science
- Commercial and Operational Management
- Supply Chain and Agile Management
- Agri-Food Robotics
- Food Safety & Technical Management
- Advanced Food Manufacturing
- New Product and Process Development
- Research Project

Weekly contact hours on this programme may vary depending on the individual modules and the stage of study. Postgraduate level study involves a significant proportion of independent study, exploring the material covered in lectures and seminars. As a general guide, for every hour in class students are expected to spend at least two - three hours in independent study. For more detailed information please contact the programme leader.

How You Are Assessed

A variety of assessment methods are utilised during this course, including essays, examinations, oral presentations and practicals. These assessments are designed to develop skills that will be useful for your career.

The University of Lincoln's policy on assessment feedback aims to ensure that academics will return in-course assessments to you promptly – usually within 15 working days after the submission date.

Interviews & Applicant Days

All applicants meeting the initial academic requirements for this course are required to undertake an interview with academic staff before a decision concerning the offer of a place can be made. It is expected that applicants will be able to demonstrate a keen interest in agriculture and all aspects of the farm-to-fork process.

In order to make this process available to all applicants, we utilise Skype as the prefered medium for those applicants who are not able to travel to Lincoln prior to the start of the programme.

Entry Requirements

A minimum 2:2 honours degree (or equivalent overseas qualification) in a related discipline.

We will consider applicants from non-related degrees, with relevant experience.

International Students will require English Language at IELTS 6.0 with no less than 5.5 in each element, or equivalent. http://www.lincoln.ac.uk/englishrequirements

Key Contacts

Academic:
Dr Ramana Sundara

+44 (0) 1522837958

Enquiries:

+44 (0)1522 886644

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As instances of global and local food injustice are reported with more frequency, the dysfunction of our food system and complexity of food culture is being more widely recognised. Read more
As instances of global and local food injustice are reported with more frequency, the dysfunction of our food system and complexity of food culture is being more widely recognised. Increasingly, it is understood that reductionist approaches to solving food related issues are ineffective.

A more comprehensive understanding and holistic approach is greatly needed. This MSc provides an opportunity to study food and food systems in a more complete sense. This innovative new course - the first of its kind in Scotland - acknowledges the truly complex nature of food and includes studies in nutrition, production and consumer culture, but also delves deeper to consider food culture within the contexts of anthropology, environment, sustainability, politics and communications. Through experience of diverse food related businesses - from soup kitchens to Michelin Star restaurants, community allotments to large-scale agri-business - students will gain all important exposure to the diverse dynamics affecting how we consume, produce, represent and understand food. Scotland will often be the showcase for this, however the concepts are transferable to other countries, for one thing that people require irrespective of nationhood is the ability to feed themselves. Whether you are looking to enhance your career in the food industry or are simply interested in cultivating a fuller understanding of food, please contact us. We are more than happy to discuss the course in more depth and help you discover if this is what you’ are looking for.

Teaching, learning and assessment

Modules will involve elements of inquiry (problem) based learning, report writing, visual presentations, essays and viva voce interviews. Learning therefore will be diverse and teaching will happen anywhere that there is a relationship to food and drink or ancillary industries. This may be in the University, on the streets of Edinburgh, the hills of the Scottish Borders or in a Michelin star restaurant. The course will therefore embed research-led learning, by requiring students to examine information from a diverse range of sources including academic books/journals, online blogs/wiki’s relating to food and drink agendas, and primary and secondary data. The importance of working closely with industry colleagues cannot be underestimated.

Opportunities to interact with for example, farmers, North Sea fishermen, and cooks and producers at all levels will enhance the learning experience. Class sizes are normally around 15-20 students. This ensures that students receive fantastic support from tutors and benefit from sharing experiences with classmates.

Teaching hours and attendance

Each module consists of 60 hours of teaching time over a 10-week period. There are two core modules planned for each semester, plus a research module that spans the first two semesters. You will be required to carry out independent work and also complete a dissertation.

Links with industry/professional bodies

This course has been developed in collaboration with a broad range of stakeholders involved in the food and drink industries.

Modules

30 credits: Food & Drink: The Relationship to People and Food/ Science of Food/ The System: From Field to Market/ Food Communications

15 credits: Research Methods

If studying for an MSc, you will also complete a dissertation (60 credits).

Careers

Graduates will place themselves in the enviable position of having had exposure to a range of industry experiences and contemporary food issues that will enable them to make interventions and transformations in a wide variety of areas. These may range from education or community work, to advocacy and policy work within the non-profit sector.

Entry requirements

There are several routes to entry.
- Applicants may have a first degree in an associated subject, for example, a BA (Hons) in Hospitality, Culinary
Arts, or Nutrition.
- An honours degree (or equivalent) in a different discipline but where the applicant has a demonstrable passion for food and drink.
- An applicant may potentially be a mature student who has spent a considerable period of time in industry and wishes to formalise their education.

All shortlisted candidates will be interviewed as part of the application process

International: Where your honours degree has not been studied in English, you will be required to provide evidence of English language competence at no less than IELTS 6.5 with no individual component score below 5.5

Quick Facts

-This is the first MSc in Gastronomy in the UK.
-The course has 15 funded places available for potential students resident in Scotland and the EU.

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