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Masters Degrees (Food Processing)

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This course gives you the skills you need to start a career as a food processing engineer. This is a role much in demand in the food and drink industry, the largest manufacturing sector in the UK. Read more

This course gives you the skills you need to start a career as a food processing engineer. This is a role much in demand in the food and drink industry, the largest manufacturing sector in the UK.

You learn practical techniques and work with food manufacturers on real projects that prepare you for your career. You also visit factories including • AB World Foods • Burtons Biscuits • KP Snacks • Premier Foods • Thornton's.

The course is designed to be flexible to help you study around your other commitments.

What you study

During the course you gain an overview of engineering principles and key sector issues, giving you a range of knowledge across the food sector. Your learning is based around examples and assessments relevant to the food processing industry.

You undertake a group project to develop a new food product and its processing. This involves working with students from different courses, giving you experience in a multi-disciplinary food processing environment. You explore ethics, sustainability, health and safety and intellectual property rights, as well as business and marketing strategies related to the food industry.

You also study material flow characteristics, which is a core discipline in food processing. Using food materials to illustrate key characteristics, you learn techniques to analyse the rheology and flow of food products through food processing equipment, including understanding the thixotropic behaviour of tomato ketchup.

You then choose two further optional modules, allowing you to focus on your key areas of interest.

The course also gives you the opportunity to take modules on • food • food safety • the management of food production • food processing • food manufacturing techniques • engineering processes.

Course structure

Level one modules

  • engineering principles
  • mechanical engineering
  • sustainability, energy and environmental management
  • lean operations and six sigma

Level two core modules

  • international product development
  • rheology and multi-phase flow
  • food safety engineering and management
  • food manufacturing engineering

Level two optional modules

Choose two from

  • manufacturing systems
  • industrial automation
  • supply chain modelling and simulation
  • logistics and enterprise information systems

Assessment

  • coursework
  • exams
  • project

Employability

The course leads to career opportunities in the food and drink sector, where there is a high demand for scientific and technically qualified individuals. Example roles and potential salaries include • engineering manager (£55,000) • maintenance manager (£40,000) • production area controller (£28,000) • project engineer (£40,000) • site engineering manager (£55,000).

The National Centre of Excellence for Food Engineering has extensive contacts with national and multi-national food and drink companies including • Nestle • PepsiCo • Mondelez • Greencore • Premier Foods • Kellogg’s • William Jackson Food Group. The Centre support students to progress to roles with companies in this significant industrial sector.



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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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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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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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This. postgraduate course. provides relevant, up-to-date experience of food safety management, which is of vital importance both to organisations and individuals in the food industry, enforcement and education. Read more

This postgraduate course provides relevant, up-to-date experience of food safety management, which is of vital importance both to organisations and individuals in the food industry, enforcement and education. MSc Food Safety Management focuses on the important areas of foodborne disease, food safety hazards and the effective management of food safety through application of the risk management system Hazard Analysis and Critical Control Point (HACCP). An online course, Food Safety Management provides learning units and support materials via a secure website. This includes individual and group activities, including live web-seminars, research tasks and case studies provide practical learning opportunities.  

PROGRAMME AT A GLANCE

Awards: MSc (After one year - PGCert HACCP Development, after two years - PGDip HACCP Audit and Management).

Within the last few years, there has been widespread agreement that to improve the safety of our food and promote consumer confidence in safe food production, a system known as Hazard Analysis Critical Control Point (HACCP) is applied throughout the food industry. As a result, European legislation requires all food businesses to implement a system based on HACCP principles.

Challenges for food businesses, include not only development of suitable HACCP-based systems but on-going management and verification to assure HACCP effectiveness

Year 1

  • Foodborne Disease (Double Module)
  • HACCP Development

Year 2

  • HACCP Effective Food Safety Management Systems (Double Module)
  • Research Methods

Year 3

  • Current Issues in Food Safety Management (Double Module)
  • International Food Law (O) or
  • Allergy and Intolerance (O)

LEARNING OUTCOMES

Knowledge and Understanding

  1. Analyse case studies to determine the causes of foodborne disease and determine preventative strategies to reduce the risk of illness associated with the contamination of food.
  2. Assess a range of designs and methods currently used in research in the study domain.
  3. Identify, investigate and critically evaluate a current issue in food safety by applying selected theory and research techniques developed during the course to the chosen area.
  4. Critically evaluate the national and international legislative and enforcement frameworks in which all sectors of the food industry operate.
  5. Appreciate the range of common food hypersensitivities and evaluate the mechanisms of allergic and intolerance reactions
  6. Critically assess and discuss the epidemiological evidence relating to food allergy and intolerance with reference to methods of detection and diagnosis and consumer perception of food allergy.
  7. Identify and critically evaluate food safety hazards and determine their significance as risks to public health in food operations and products.

Subject-specific skills

  1. Assess surveillance and other relevant epidemiological data and estimate costs associated with incidents of foodborne disease.
  2. Analyse the relationship between prerequisite programmes and HACCP systems.
  3. Apply HACCP methodology to a food operation in order to develop a HACCP plan.
  4. Critically evaluate alternative approaches to HACCP implementation in food operations.
  5. Perform HACCP and food safety management system verification, including design, planning and execution of appropriate verification programmes.
  6. Apply some of the tools and techniques for managing projects and change in the context of the design and implementation of a HACCP project.
  7. Synthesise and apply relevant food safety and/or food standards legislation to different industry sectors and international settings.
  8. Critically assess requirements for allergen labelling and consumer information, including legislative and health protection requirements.

Thinking Skills

  1. Discuss food safety hazards and critically evaluate the suitability of physical and human resources employed in the global food supply chain for production of safe food.
  2. Reflect and critique the process of HACCP and Food Safety Management System verification in relation to current theory/practice literature.
  3. Assess the factors affecting successful implementation and management of a HACCP-based food safety management and discuss practical strategies to overcoming barriers to system implementation.
  4. Evaluate critically the key concepts and theories of managing projects and change in relation to development and implementation of effective HACCP-based food safety management programmes.
  5. Evaluate research methods employed to answer a range of research questions.
  6. Analyse contemporary theoretical and methodological issues in relation to current published research literature in the domain, including appraisal of design, analysis and interpretation of results.
  7. Identify research gaps in the chosen area and determine priority research questions with reference to current food safety theory and practice.
  8. Evaluate the impact of legislation and enforcement on the food industry and consumers, with reference to case law examples.
  9. Reflect and critique the process of effective allergen management in the global food supply chain, with reference to the application of prerequisite programmes and HACCP-based Food Safety Management Systems.

LEARNING ENVIRONMENT AND ASSESSMENT

Detailed learning materials are all available online. Each topic of study involves a number of learning activities supported by asynchronous discussions, live web-cast workshops and chat activities. To take full advantage of the course, you will need the following software:

  • Firefox web browsing software.
  • Standard word processing and presentation software, such as Microsoft Word and PowerPoint.
  • Standard electronic mail software, such as Outlook or Hotmail.
  • Acrobat reader software.
  • You will need to have signed up with an internet service provider. Broadband is recommended for full functionality, plus a webcam and headset/microphone.

Assessment is done in a number of different ways including a report on an outbreak of foodborne disease, a personal portfolio, critical analysis of papers and case studies. There are no examinations.



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

About the Master’s Degree

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

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

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

Course content

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

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

Program description

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

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

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

UE2- Chemosensory perception, emotions, memory and food choices

UE3- Perception and sensory evaluation

UE4- Microbiology and Microbiological processes

UE5- Chemistry and Physical chemistry

 

  • 1st year, second semester (30 credits)

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

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

 

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

 

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

 

Option1:  New insigths in microbiology and food processes

UE1: Toolbox and project management

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

UE3A: Interactions and adaptations of microorganisms to their environments

UE4A: Food and wine design by the mean of microbiology

UE5A: Food processes and emerging technologies

 

Option1:  New insights in chemistry and physicochemistry for food design

UE1: Toolbox and project management

UE2B: Food and wine analysis

UE3B: Food and wine stability

UE4B: Food design by the mean of physicochemistry

UE5B: Chemistry and toxicology applied to food safety

 

  • 2st year, second semester (30 credits)

UE6: Training

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

 

About the University

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

Funding and tuition fees

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

Entry requirements

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

Candidates should have good English proficiency (B2 required).

Career  

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

More Information

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

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

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



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MSc Italian FOOD & WINE (ItF&W). The "Italian Food and Wine" MSc degree will focus on the understanding, management, promotion and protection of high-value food products, including wine. Read more

MSc Italian FOOD & WINE (ItF&W)

The "Italian Food and Wine" MSc degree will focus on the understanding, management, promotion and protection of high-value food products, including wine.

Programme Summary

In this MSc course, the internationally-recognised Italian food production system is analysed as a model for defining and characterising the individual elements that contribute to the unique value of food products that are inextricably linked to place (terroir) through historic, social and cultural ties. These elements also include more recent developments in technology, nutrition, food safety, diet and health, and sensory science that are at the heart of a growing international demand for terroir-related high-value foods.

The specific learning outcome is a deep understanding of the multi-faceted characteristics that distinguish these foods from others in the marketplace and that can be exploited in products’ valorisation and consumer information strategies both in the EU and international markets. The ultimate objective of this multi-disciplinary program is to train professionals who are well-versed in the complex system of producing high-value foods and wines whose quality is profoundly linked to tradition and place of origin.

Who is the MSc candidate?

This programme is open to Italian and foreign students interested in learning and implementing effective actions for the valorisation of high-quality food products and wines.

What career opportunities does the MSc provide?

Graduates will be expert in the technical and economical management, valorisation and protection of high quality agro-food products - in an export and territorial development-oriented perspective - by using the Italian system as the reference model. He/she will find employment opportunities in quality-oriented agro-food companies, in producers' organizations, and in public and private consultancy companies involved in the protection, valorisation, marketing, consulting, training and communication activities for high-quality agro-food products.

The most relevant positions concern: ii) marketing of high-quality foods and wines, on both the EU and international market; ii) design and implementation of promotion and protection strategies for these products; iii) management of producers' organizations; iv) 'off-trade' and 'on-trade' buying activities, mainly in the international market; v) information on high-quality foods and wines management; vi) planning and management of territorial development strategies based on 'terroir-related' quality agro-food products.

How is the programme organised?

During the two-years MSc course students choose 12 course units – according to their individual background and interest - among the following:

Plant biodiversity and food

Animal biodiversity and food

Quality, processing and sensorial analysis of Italian food

Quality, processing and sensorial analysis of Italian wine

Food microbiology and quality

Food safety and hygiene

Food traceability for food quality

Food, wine and nutrition

Value adding quality schemes and consumer demand

Food and Wine-based territorial valorization and rural development

Quality-oriented Food and Wine management and governance

Consumer behavior

Food, wine and society

Food and Wine history and anthropology

Food and wine: perspectives from abroad

Foreign language (Italian or English)

Teaching includes lectures, laboratory and field activities, practical exercises, and seminars by outside experts that feature a rich variety of relevant case studies of Italian foods and wines. Opportunities for intensive tutoring and for master thesis-related stages of at least six months duration will be available with outstanding companies in this sector of the food industry or with other relevant organisations in the private or public sphere.

Visit the MSc “Italian food and wine” page on the Università di Padova web-site (http://www.unipd.it/en/italian-food-and-wine) for more details.

Scholarships and Fee Waivers

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

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

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



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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.

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

In demand by employers

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

Internationally recognised and unique

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

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

Work on real food industry issues

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

World-leading facilities

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

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

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

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

Why postgraduate study?

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

Not just more of the same

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



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

About the Master’s Degree

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

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

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

Course content

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

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

Program description

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

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

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

UE2- Chemosensory perception, emotions, memory and food choices

UE3- Perception and sensory evaluation

UE4- Microbiology and Microbiological processes

UE5- Chemistry and Physical chemistry

 

  • 1st year, second semester (30 credits)

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

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

 

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

 

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

 

Option1:  New insigths in microbiology and food processes

UE1: Toolbox and project management

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

UE3A: Interactions and adaptations of microorganisms to their environments

UE4A: Food and wine design by the mean of microbiology

UE5A: Food processes and emerging technologies

 

Option1:  New insights in chemistry and physicochemistry for food design

UE1: Toolbox and project management

UE2B: Food and wine analysis

UE3B: Food and wine stability

UE4B: Food design by the mean of physicochemistry

UE5B: Chemistry and toxicology applied to food safety

 

  • 2st year, second semester (30 credits)

UE6: Training

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

 

About the University

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

Funding and tuition fees

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

Entry requirements

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

Candidates should have good English proficiency (B2 required).

Career  

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

more it

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



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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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Food security is a complex issue of global significance and understanding the role and contribution of seafood within food security is an emerging research area. Read more

Introduction

Food security is a complex issue of global significance and understanding the role and contribution of seafood within food security is an emerging research area. Seafood products are provided by both aquaculture and capture fisheries and are one of the most highly traded food products globally. Including seafood in our daily diet provides an affordable source of macro and micronutrients required for optimal human health and development.
This course is designed to introduce the global issues affecting seafood production and trading, and will promote an understanding of the key factors affecting aquatic food production, post-harvest protocols, post-mortem metabolic events and microbial/chemical processes key for food safety and quality. Sensory assessment and shelf-life extension technologies will also be covered. The course will also examine other key issues in seafood trading such as traceability systems, certifications as well as the impact of governance and legislation on the global seafood sector.
This is the only aquatic food security MSc currently available in the UK. It will comprehensively follow the food chain from production through to consumer health and welfare.

Key information

- Degree type: MSc
- Study methods: Full-time
- Start date: September
- Course Director: Rachel Norman

English language requirements

If English is not your first language you must have one of the following qualifications as evidence of your English language skills:
- IELTS: 6.0 with 5.5 minimum in each skill
- Cambridge Certificate of Proficiency in English (CPE): Grade C
- Cambridge Certificate of Advanced English (CAE): Grade C
- Pearson Test of English (Academic): 54 with 51 in each component
- IBT TOEFL: 80 with no subtest less than 17

For more information go to English language requirements https://www.stir.ac.uk/study-in-the-uk/entry-requirements/english/

If you don’t meet the required score you may be able to register for one of our pre-sessional English courses. To register you must hold a conditional offer for your course and have an IELTS score 0.5 or 1.0 below the required standard. View the range of pre-sessional courses http://www.intohigher.com/uk/en-gb/our-centres/into-university-of-stirling/studying/our-courses/course-list/pre-sessional-english.aspx .

Structure and content

This course shares some modules with the MSc in Sustainable Aquaculture and there is flexibility within the system to change the degree title depending on what advanced modules are taken. The course is divided into four taught modules, containing 18 subject areas or topics, and a single Research Project module.

Delivery and assessment

In addition to lectures, tutorials and seminars, a number of assignments must be completed. Laboratory-based practical sessions are also important elements of the course. Taught module assessment is continuous, involving short tests, seminars, essays, practical reports, critical and computational analysis, field assignments and set project reports. The Research Project module is examined through written dissertation and seminar presentations by both supervisors and an external examiner.

Modes of study

The course is available on a block-release basis (by selecting individual or a series of modules) over a period not exceeding five academic years.

Why Stirling?

REF2014
In REF2014 Stirling was placed 6th in Scotland and 45th in the UK with almost three quarters of research activity rated either world-leading or internationally excellent.

Rating

The Institute of Aquaculture, with a rating of 2.45 in the latest Research Assessment Exercise (RAE), was graded the top aquaculture department in the UK.

Strengths

This MSc brings a unique perspective to the expertise that already exists in Stirling on global seafood production. It is the only MSc in the UK that focusses on how seafood can contribute to global food security.
We have a number of links in the production, processing and retail industries and this will provide students with the opportunity to interact with industry and potentially carry out a project which is of direct relevance to the sector.
We also have links within Asia and Europe which will allow the opportunity to undertake the Research Project overseas.

Academic strengths

The Institute of Aquaculture has been closely associated with the global expansion of aquaculture initially through developing and improving the existing production systems and the development of new farmed species. In recent years our research has focused on increasing the sustainability and reducing the environmental impact of these activities. In addition, we have recently invested in new posts in Aquatic Food Security whose activities also include research into food safety and quality post harvest, aquatic animal nutrition, as well as developing mathematical models of production systems. We therefore have expertise that covers the whole production cycle from farm to fork.
The Institute of Aquaculture is internationally recognised for both research and teaching and is one of only a handful of institutions devoted to aquatic food security. The goal is to develop and promote aquatic food security building on the Institute staff expertise in sustainable aquatic animal production.

Careers and employability

- Career opportunities
Demand for well qualified postgraduates to contribute to food production and the supply chain will continue to increase in line with demand to double food production over the coming decades. This course provides each student with the appropriate knowledge and practical experience important for a career in aquatic food security. The course has been developed to provide students with core knowledge and practical skills on aquaculture, food safety/quality, numerical analysis and legislation appropriate to aquatic food security. These skills will be equally applicable to those wishing to pursue an academic career as well as those seeking employment in Government or industry.

- Employability
This course has been developed to provide students with core knowledge and practical skills on aquaculture, food safety/quality, numerical analysis and legislation appropriate to aquatic food security. These skills will be equally applicable to those wishing to pursue an academic career as well as those seeking employment in Government or industry.

- Industry connections
We have a number of links in the production, processing and retail industries which provides students with the opportunity to interact with industry and potentially carry out a project which is of direct relevance to the sector. We also have links within Asia and Europe which allows the opportunity to undertake the research project overseas.

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

Course Details

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

Format

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

Part 1 - Taught modules

Students take 60 credits as follows:

- Core Modules -

Students take 15 credits:

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

- Elective Modules -

Student take 45 credits from the following:

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

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

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

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

Part 2

FS6102 Dissertation in Food Science (30 credits)

Assessment

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

Careers

On completing this course, you will be able to:

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

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

Funding and Scholarships

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

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This online distance learning Global Food Security (Food Safety) postgraduate programme will be delivered by leading research active staff within the internationally recognised Institute for Global Food Security (IGFS) based at Queen’s University Belfast. Read more
This online distance learning Global Food Security (Food Safety) postgraduate programme will be delivered by leading research active staff within the internationally recognised Institute for Global Food Security (IGFS) based at Queen’s University Belfast.

The programme will comprise modules focused on food safety and health, global food standards and legislation, analytical methods for food security, food integrity and fraud. Awards will be available at Postgraduate Certificate (PgCert) and Postgraduate Diploma (PgDip) level, and to Masters level following completion of a dissertation-based module.

This programme will be suitable for anyone who wants to know more about this increasingly important area, those working within the wider Agri-food industry sector including food production, processing and retail, regulatory and governmental control agencies, and research organisations.

Awards will be available at Postgraduate Certificate (PgCert) and Postgraduate Diploma (PgDip) level, and to Masters level following completion of a dissertation-based module.

Modern online technology and dynamic advanced audio and video tools will be employed to achieve a stimulating teaching and learning experience. This programme offers learners the opportunity to study this exciting and rapidly changing area taught by world experts within the field at their own pace (60 CATS per year) and within their chosen environment.

PgCert will cover the following modules:
- Food safety and health (30 CATS)
- Advanced analytical tools for food security (30 CATS)

PgDip will include modules in:
- Global food standards and legislation (30 CATS)
- Food integrity, fraud and traceability (30 CATS)

MSc Students will complete a research programme:
- Dissertation (60 CATS)

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[General Information]]. A course-based professional program, designed to meet the worldwide demand for professional post-graduates by government and private industry. Read more
[General Information]]
A course-based professional program, designed to meet the worldwide demand for professional post-graduates by government and private industry.

The Master of Food Science (MFS) program was launched in 2007 as complementary to the existing and highly respected M.Sc. and Ph.D food science programs. While the M.Sc. program has a research focus and is well suited for those who are interested in a career in research, the Master of Food Science meets the worldwide demand for graduates of advanced degrees for government and private industry involved in the large-scale manufacturing and/or distribution of food products.

The program will develop competencies in a variety of areas, including:
- Recent advances in food chemistry, microbiology, analysis, processing, biotechnology, toxicology, research methodologies and sensory evaluation and how these impact on food production, quality, and safety.
- Key factors influencing the various aspects of production, processing, and marketing of foods in a global context, including socioeconomic, political, and cultural perspectives.
- Regulatory requirements for the production, processing, and distribution of safe, wholesome, and nutritious food.
- Requirements for the development of food products with the required quality and safety attributes.
- Design of processes and HACCP plans for the production of safe food products.
- Methods used to sample, inspect, and characterize foods with regard to their safety, composition and quality.

Career Prospects

Our graduates have been successfully employed by variety of industries and are working in different areas and in positions such as Quality Assurance Coordinator, Quality Control Manager, Technical Director, Research and Development Specialist, Product Design Specialist, Process Scientist and Consultant.

Quick Facts

- Degree: Master of Food Science
- Specialization: Food Science
- Subject: Agriculture and Forestry
- Mode of delivery: On campus
- Program components: Coursework only
- Faculty: Faculty of Land and Food Systems

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Food Technology at Ghent. -Inter-university programme - Joint degree offered by the two leading universities in Flanders. -High-level research-based education to solve food security problems in developing countries. Read more
Food Technology at Ghent:
-Inter-university programme - Joint degree offered by the two leading universities in Flanders.
-High-level research-based education to solve food security problems in developing countries.
-Farm to fork multi-disciplinary approach.

Food should not only be produced, it should also be delivered to the ultimate consumer in an acceptable form if it is to fulfil its nutritional destiny. To bring foods to the consumer in an acceptable form, on the one hand processing technologies are used to convert edible raw materials into foods with decreased inherent stability; on the other hand preservation technologies are required to increase the stability and shelf life of foods.

Based on these considerations two technological dimensions are the key objectives: the transformation (processing) of raw materials into products suited for human consumption and the role of postharvest and food preservation unit operations in delivering safe and nutritious foods to the end consumer.

Structure

Semester 1 (Sept-Jan)
-Preceded by introduction courses.
-Food Science and Food Engineering at UGent.
Semester 2 (Febr-June)
-Food Science and Food Engineering at KULeuven.
Semester 3 (Sept-Jan) and Semester 4 (Febr-June)
-Major in Food Science and Technology (UGent).
OR
-Major in Postharvest and Food Preservation and Engineering (KULeuven).
-Tailor-made sub programme including elective courses.
-Master dissertation at the university of the major.

Learning outcomes

Our programme will prepare you to become professionals in areas of food technology to equip future personnel with the necessary technical and managerial knowledge, skills and attitudes, which is required to successfully contribute to solving problems related to food security. The programme particularly focuses on countries where food security is a current and future major concern and key challenge.

Other admission requirements

Each application will be evaluated by the Educational Committee for admission. Applicants are fluent in English (written and oral). Candidates from countries where English is not the language of instruction need to have obtained a score of at least 550 on the paper-based TOEFL test (or a score of at least 80 on a internet-based TOEFL test) or at least 6,5 on the IELTS test.

Direct access is given to students who are, based on the specific entrance requirements of those programmes, directly admitted to the Master of Science in Bioscience Engineering: Food Science and Technology (Master of Science in de Bio-ingenieurswetenschappen: Levensmiddelentechnologie) at KU Leuven or to the Master of Science in Bioscience Engineering: Food Science and Nutrition (Master of Science in de Bio-ingenieurswetenschappen: Levensmiddelenwetenschappen en Voeding) at UGent.

Access is given to students who are, based on the specific entrance requirements of those programmes, admitted to the Master of Science in Bioscience Engineering: Food Science and Technology (Master of Science in de Bio-ingenieurswetenschappen: Levensmiddelentechnologie) at KU Leuven or to the Master of Science in Bioscience Engineering: Food Science and Nutrition (Master of Science in de Bio-ingenieurswetenschappen: Levensmiddelenwetenschappen en Voeding) at UGent after successful completion of a preparatory programme (15 to 60 credits) or transitional programme (45 to 90 credits).

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