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Masters Degrees (Food Product Development)

We have 105 Masters Degrees (Food Product Development)

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

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

As a master in Food Sciences you will be able to help the food industry develop and renew itself, since you will possess know-how on:
-Raw materials and processes, including their theoretical basics.
-Different food constituents and their impact on food quality.
-Factors that ensure good quality and food safety.

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

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

The University of Helsinki will introduce annual tuition fees to foreign-language Master’s programmes starting on August 1, 2017 or later. The fee ranges from 13 000-18 000 euros. Citizens of non-EU/EEA countries, who do not have a permanent residence status in the area, are liable to these fees. You can check this FAQ at the Studyinfo website whether or not you are required to pay tuition fees: https://studyinfo.fi/wp2/en/higher-education/higher-education-institutions-will-introduce-tuition-fees-in-autumn-2017/am-i-required-to-pay-tuition-fees/

Programme Content

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

Your masters' studies in food sciences will enable you to make an impact on the the creation of innovative solutions for the whole chain of food production. You will:
-Study the theory and applications of the broad area of food sciences in lecture courses and in group work.
-Increase your knowledge of food composition, processing, structure, and legislation.
-Deepen your knowledge of how the reactions of different food components, production processes and packaging affect the structure, sensory quality, healthiness and safety of animal and plant based foods.
-Learn laboratory working skills.
-Acquire employment skills for example by training in the food industry.

Selection of the Major

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

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

Programme Structure

You will need 120 credits (ECTS) for the Master’s degree. Together with your faculty adviser, you will make a personal study plan consisting of:
-60 credits of advanced studies in food sciences including a Master’s thesis.
-Studies of your choice in special areas of food sciences.
-Complementary studies of your choice.
-Studies of your free choice.

You can also include career planning, an internship and studies abroad in your Master’s degree.

Career Prospects

With a Master’s degree in Food Sciences, you can find work as a product quality manager in the food industry; as an inspector in a food, agricultural or environmental control laboratory; as a teacher or researcher at a university; as self-employed entrepreneur; or as an expert in a government ministry or other expert organisation.

Internationalization

As a student in Food Sciences you have excellent opportunities for an international student exchange or internship. You can also perform part of your degree studies at a university abroad. Due to the instruction in English, the many international students on the Viikki campus, and the many international personnel in the research groups, you will be part of an international community in your daily student life.

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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 course engages with issues at the very forefront of modern food production. You‘ll explore the origins of biotechnology, the legislation and social issues related to biotechnology in food, the immune system and role of antibodies. Read more

This course engages with issues at the very forefront of modern food production. You‘ll explore the origins of biotechnology, the legislation and social issues related to biotechnology in food, the immune system and role of antibodies.

You’ll have chance to challenge the myths associated with food allergies and the risks, causes and solutions. You’ll learn the science behind every ingredient that goes into a product.

The core sciences of chemistry and biochemistry underpin the course, alongside the processing of food. You’ll also study some elements of microbiology and nutrition. You’ll learn to apply fundamental scientific concepts to understand and manipulate the complex characteristics of foods and to integrate this scientific knowledge with an understanding of food technology.

The course is strongly linked to our research groups, meaning you’ll be taught by staff who are actively engaged in world-class research and cutting-edge professional practice.

Course content

Through this programme you'll develop the ability to critically assess the complex factors that influence the range, quality and acceptability of foods produced in an industrialised society.

You'll apply scientific knowledge from your bachelor degree and extend it to areas outside your first degree discipline. You'll gain a broad knowledge of food science with the necessary related understanding of chemistry, biochemistry, physics, mathematics and biology. You'll also learn to integrate your scientific knowledge with an understanding of food technology and will develop your own interests and skills through specialised options and projects, influenced by current research thinking in the field.

The programme provides an understanding of the methodology of research investigations by experimental project, and helps you develop the personal skills you'll need to communicate effectively in future professional activities.

Course structure

Compulsory modules

  • Microbiological and Chemical Food Safety 20 credits
  • Food Processing 20 credits
  • Research Project 60 credits
  • Food Biotechnology 10 credits
  • Impacts of Food Processing on Nutritional Quality 10 credits
  • GMOs, Antibodies and PCR 10 credits
  • Food and the Allergic Reaction 10 credits
  • Structure and Function of Food Components 20 credits
  • Professional Development for Employment and Research 20 credits

For more information on typical modules, read Food Science (Food Biotechnology) MSc in the course catalogue

Learning and teaching

Teaching is by lectures, practical classes, tutorials, seminars and supervised research projects. We make extensive use of IT, and a wide range of materials is available to enable you to study at your own pace and in your own time to enhance and extend the material you’ll learn formally.

Assessment

Assessment is by a range of methods, including formal examination, in-class tests, laboratory practical reports, example sheets, problem solving, project work and verbal presentations.

The pass mark for each module is 50%. All marks from all modules (passed and failed) are included in the final classification mark, which must be at least a 50% average to pass.

Career opportunities

Postgraduates from the School go into careers in research, in the food industry, into regulatory and public bodies across the world, backed by the confidence and skills gained from studying at one of the leading schools of food science and nutrition internationally.

Our graduates are in big demand and food companies come to Leeds to recruit the best talent. Some of our past graduates hold key positions in the food industry and government agencies.

There are many opportunities open to you within the food industry, from jobs in nutrition and new product development to roles in the supply chain, purchasing, logistics and distribution. You may decide to become a development scientist, working on new foodstuffs and producing food which is safe and nutritious with a consistent flavour, colour and texture. There are roles within this area in industry, but also within government and local authority food inspection departments. Other job roles include industrial buyer, retail buyer, production manager or quality assurance manager.

Read more about typical career paths:

Further study

A Masters in food science will also serve you well in progression to research-led projects. Many of our students go on to undertake PhD research here at the University of Leeds in one of the School’s research groups. Read about postgraduate research in the School of Food Science and Nutrition.

Careers support

The School of Food Science and Nutrition has its own dedicated Employability Enhancement Officer who can offer quality advice and support with regards to careers, CV and cover letter writing, job applications etc. The Employability Enhancement Officer promotes a range of opportunities available to students to ensure they maximise their capabilities through a process of personal development and career planning.

We encourage you to prepare for your career from day one. That’s one of the reasons Leeds graduates are so sought after by employers.

The Careers Centre and staff in your faculty provide a range of help and advice to help you plan your career and make well-informed decisions along the way, even after you graduate. Find out more at the Careers website.



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With the advancement of food technology, food manufacture has allowed for enhanced food quality, improved food safety and increasingly competitive options for consumers. Read more

With the advancement of food technology, food manufacture has allowed for enhanced food quality, improved food safety and increasingly competitive options for consumers. Developments in food production have also given way to consideration of the impact on food safety.

This Masters will provide you with a broad knowledge of food science focusing on chemistry and biochemistry, whilst giving you the necessary background understanding of physics, mathematics, and biology to excel in this field. You’ll develop the ability to apply fundamental scientific concepts to understand and manipulate the complex characteristics of foods. The programme will also allow you to challenge current issues in food production and issues arising from food safety.

Course content

Throughout the programme you’ll analyse and critically appraise complex factors, including sociological and ethical issues that influence the range, quality and acceptability of foods produced in an industrialised society.

Through a combination of practical laboratory classes and lectures underpinning scientific theory and knowledge, you’ll gain the ability to integrate scientific knowledge with an understanding of food technology.

In the final months of your programme you’ll have the opportunity to focus your studies in areas of particular interest to you through your research project, which will be influenced by current research thinking in the field. The research project will also help you develop the personal skills you'll need to communicate effectively in future professional activities such as presentations.

Course structure

Compulsory modules

  • Physical Aspects of Food 10 credits
  • Microbiological and Chemical Food Safety 20 credits
  • Food Processing 20 credits
  • Research Project 60 credits
  • Colloid and Dairy Science 10 credits
  • Structure and Function of Food Components 20 credits
  • Food Analysis 10 credits
  • Professional Development for Employment and Research 20 credits
  • Food Quality Assurance and Control 10 credits

For more information on typical modules, read Food Science MSc in the course catalogue

Learning and teaching

Teaching is by lectures, practical classes, tutorials, seminars and supervised research projects. Extensive use is made of IT and a wide range of materials is available to enable you to study at your own pace and in your own time, to enhance and extend the material taught formally.

Assessment

Assessment is by course work and written exams which take place at the end of the semester in which the module is taught.

Career opportunities

Postgraduates from the School go into careers in research, in the food industry, into regulatory and public bodies across the world, backed by the confidence and skills gained from studying at one of the leading schools of food science and nutrition internationally.

Our graduates are in big demand and food companies come to Leeds to recruit the best talent. Some of our past graduates hold key positions in the food industry and government agencies.

There are many opportunities open to you within the food industry, from jobs in nutrition and new product development to roles in the supply chain, purchasing, logistics and distribution. You may decide to become a development scientist, working on new foodstuffs and producing food which is safe and nutritious with a consistent flavour, colour and texture. There are roles within this area in industry, but also within government and local authority food inspection departments. Other job roles include industrial buyer, retail buyer, production manager or quality assurance manager.

Read more about typical career paths:

Further study

A Masters in food science will also serve you well in progression to research-led projects. Many of our students go on to undertake PhD research here at the University of Leeds in one of the School’s research groups. Read about postgraduate research in the School of Food Science and Nutrition.

Careers support

The School of Food Science and Nutrition has its own dedicated Employability Enhancement Officer who can offer quality advice and support with regards to careers, CV and cover letter writing, job applications etc. The Employability Enhancement Officer promotes a range of opportunities available to students to ensure they maximise their capabilities through a process of personal development and career planning.

We encourage you to prepare for your career from day one. That’s one of the reasons Leeds graduates are so sought after by employers.

The Careers Centre and staff in your faculty provide a range of help and advice to help you plan your career and make well-informed decisions along the way, even after you graduate. Find out more at the Careers website.



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Providing nutritious food is a key target for the government, which is keen to encourage industry and academic experts to work together to improve food standards. Read more

Providing nutritious food is a key target for the government, which is keen to encourage industry and academic experts to work together to improve food standards. The politics of food in society, involving manufacturers, retailers, consumers and health professionals, are complex and continually evolving.

Throughout the programme you’ll investigate the scientific aspects of food, nutrition and the wider implications of diet on our health and wellbeing. You’ll balance your studies between the scientific studies on food, nutrition and related health aspects.

The breadth of the programme gives an appreciation of key positions of food and health, as well as in food composition, and the manufacture of foods. At the interface between food and nutrition, graduates will be key in the development of new healthy eating trends.

Course content

Throughout the programme you’ll tackle issues such as the nutritional significance of processed foods in the diet, the effects of nutrition labelling and nutrition claims, functional foods; and catering technology and nutritional quality.

Alongside developing current techniques in food analysis, structure and processing you will gain in-depth knowledge of current health topics such as heart disease, and antioxidants and their health benefits. You also gain knowledge and understanding of the functions of food and nutrients and their relationship to health and disease.

Course structure

Compulsory modules

  • Microbiological and Chemical Food Safety 20 credits
  • Food Processing 20 credits
  • Research Project 60 credits
  • Diet and Cardiovascular Health 10 credits
  • Impacts of Food Processing on Nutritional Quality 10 credits
  • Structure and Function of Food Components 20 credits
  • Food Analysis 10 credits
  • Functional Foods 10 credits
  • Professional Development for Employment and Research 20 credits

For more information on typical modules, read Food Science and Nutrition MSc in the course catalogue

Learning and teaching

Teaching is by lectures, practical classes, tutorials, seminars and supervised research projects. Extensive use is made of IT and a wide range of materials is available to enable you to study at your own pace and in your own time to enhance and extend the material taught formally.

Assessment

Assessment is by course work and written exams which take place at the end of the semester in which the module is taught.

Career opportunities

Postgraduates from the School go into careers in research, in the food industry, into regulatory and public bodies across the world, backed by the confidence and skills gained from studying at one of the leading schools of food science and nutrition internationally.

Our graduates are in big demand and food companies come to Leeds to recruit the best talent. Some of our past graduates hold key positions in the food industry and government agencies.

There are many opportunities open to you within the food industry, from jobs in nutrition and new product development to roles in the supply chain, purchasing, logistics and distribution. You may decide to become a development scientist, working on new foodstuffs and producing food which is safe and nutritious with a consistent flavour, colour and texture. There are roles within this area in industry, but also within government and local authority food inspection departments. Other job roles include industrial buyer, retail buyer, production manager or quality assurance manager.

Read more about typical career paths:

Further study

A Masters in food science will also serve you well in progression to research-led projects. Many of our students go on to undertake PhD research here at the University of Leeds in one of the School’s research groups. Read about postgraduate research in the School of Food Science and Nutrition.

Careers support

The School of Food Science and Nutrition has its own dedicated Employability Enhancement Officer who can offer quality advice and support with regards to careers, CV and cover letter writing, job applications etc. The Employability Enhancement Officer promotes a range of opportunities available to students to ensure they maximise their capabilities through a process of personal development and career planning.

We encourage you to prepare for your career from day one. That’s one of the reasons Leeds graduates are so sought after by employers.

The Careers Centre and staff in your faculty provide a range of help and advice to help you plan your career and make well-informed decisions along the way, even after you graduate. Find out more at the Careers website.



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The MSc programme Food Safety focuses on the technical aspects, as well as on the legal aspects of food safety and integrates these in Food Safety Management. Read more

MSc Food Safety

The MSc programme Food Safety focuses on the technical aspects, as well as on the legal aspects of food safety and integrates these in Food Safety Management. The Food Safety programme of Wageningen University was the first MSc in Food Safety worldwide. The programme is unique, with a highly integrated approach to the field of food safety.

Programme summary

Wageningen University is one of the few universities in Europe able to offer education and research in all fields of food safety. This does not only include technical disciplines such as microbiology and toxicology, but also the legal, economic and communication aspects. The Food Safety programme at Wageningen University is one of the most modern and innovative in the world. Started in 2000 as the first of its kind, it is still the only two-year, full-time Master Food Safety programme offered in Europe and the only programme offering Food Safety Law. The programme prepares graduates for careers in the food industry, government or consumer organisations; the three key players in international food safety management.

The food industry is increasingly confronted with farm-to-table food safety measures, regulations, legislation and guidelines aimed at controlling food hazards. As a result, there is an increasing demand for managers with expertise in food safety evaluation who are able to survey and monitor the chemical, microbiological and physical parameters of product composition and product safety. Food safety experts are able to understand and analyse the variation in quality and safety of products. They are also able to assess the potential risks involved in the adoption of new production methods and processing techniques. Food safety evaluation concerns food constituents, agro-chemicals, environmental contaminants and natural toxins.

Food regulations are getting more and more complex, creating the need for regulatory affairs specialists in industry or in lobbying organisations. The programme is the only programme offering Food Safety Law for students with either a technical or a legal degree, thereby, fulfilling the need in society for such positions.

Specialisations

The programme offers three specialisations. All three specialisations have the courses on Food Safety Management and Food Law in common.

Applied Food Safety
This specialisation deals with the more technical (microbiology, toxicology, risk assessment) part of food safety. Food Safety Economics is also part of the programme. Thesis topics are also in these fields and graduates generally work in industry, universities and research institutes.

Food Safety Law
This specialisation is open for students with a technical or legal background. Courses focus on (international) food law, intellectual property rights and management. Theses are on food law. Graduates generally work as regulatory affairs specialists in industry.

Supply Chain Safety
This specialisation deals with safe food and ingredient supply. Globalisation leads to serious risks of contamination. In tropical countries, companies also face wars and political problems. Courses thus focus on Food Security, Risk Management in Food Chains and logistics, in addition to Microbiology and Food Law.

Your future career

The employment market is promising and all recent graduates found jobs with relative ease. The demand for university-trained professionals in this field is currently higher than the number of graduates available. Most recent graduates found jobs in the private sector, at universities or at food safety research institutes. Many graduates enter careers in government and go on to managerial positions. Due to the increased efforts of the EU in the development of national food safety organisations, there will be many more job opportunities in various European countries, both for technical as well as regulatory specialists.

Student Moath Almayman.
"The courses of the Master Food Safety consist of technical, managerial and legal aspects of food safety and are directly linked to real life situations. This in combination with the ability to perform extensive research and an internship at an international company to enhance my working experience, were reasons for me to choose this master. Even with a small population, Wageningen is a great cosmopolitan town. So many students from different backgrounds make it a very interesting place."

Related programmes:
MSc Food Quality Management
MSc Food Technology
MSc Nutrition and Health

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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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The Manchester Metropolitan University Food Innovation MSc is a taught postgraduate course available with one year of full-time study, or three to five… 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 CourseThroughout 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 UnitsDissertation and Research MethodsThis 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 DevelopmentInnovation 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 ManagementThe 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 BiochemistryThis unit will evaluate and critically analyse the developments at the forefront of nutritional / food biochemistry including macronutrients, micronutrients and food processing.Food Quality and ProcessingThis 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 ManagementThis unit delivers core material in food microbiology, inspection, analysis, food borne disease and strategic frameworks for controlling food borne infectionGlobal Food Security and SustainabilityIssues 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 detailsAssignments including critical review articles, presentations, practical experiments and data analysis reports, case studies and an independent dissertation.FundingThe following postgraduate funding may be available to study the Food Innovation MSc at Manchester Metropolitan University.UK postgraduate loans:English Postgraduate Loans – Offering up to £10,280 for eligible UK or EU students ordinarily resident in England, or EU students moving to England to study.Welsh Postgraduate Loans – Offering up to £10,280 for eligible UK or EU students ordinarily resident in Wales.Scottish Postgraduate Loans – Offering up to £10,000 for eligible UK or EU students ordinarily resident in Scotland.Northern Irish Postgraduate Loans – Offering up to £5,500 for eligible UK or EU students ordinarily resident in Northern Ireland.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. FeesFull Time (UK / EU): £7,560 per yearFull-Time (international): £13,050 per yearPart Time (UK / EU): £840 per 20 creditsPart Time (international)L £1,450 per 20 credits

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Food is necessary for human survival, is an important source of pleasure, and plays an enormous role in the global economy. Microbes play an essential role in food preservation and safety, food for health and food biotechnology. Read more
Food is necessary for human survival, is an important source of pleasure, and plays an enormous role in the global economy. Microbes play an essential role in food preservation and safety, food for health and food biotechnology. These are growing areas in all global economies. UCC Microbiology has established a global reputation in food microbiology, based on its research profile and the impact of its graduates in the food industry.

This course covers the breadth of classical and modern food microbiology, including food safety and spoilage; food fermentation; food biotechnology; hygienic production of food; the impact of diet on health; the molecular mechanisms of infectious microbes and the role of the gut microbiota in human health. Students may also wish to take advantage of the limited number of optional industry placements which are available on this course for the research dissertation.

Visit the website: http://www.ucc.ie/en/ckr19/

Course Details

The MSc in Food Microbiology is a structured one-year full-time course which includes a six-month lab-based research dissertation. The aim of this course is to educate you to an MSc level in food microbiology, emphasising areas in which UCC engages actively in research, e.g. food biotechnology, food fermentations, food safety, food for health.

The course will give you the knowledge and skills to contribute to Irish and international food industries. Modules will be chosen with the approval of the Programme Board depending on your background.

After completing this course you will have:

- advanced theoretical education and practical training in the area of food microbiology
- greater knowledge and understanding of current issues in food microbiology
- laboratory research practice in food microbiology
- knowledge from different aspects of food microbiology and formulation of appropriate judgements on scientific research
- ability to survey scientific literature at a professional level
- knowledge, understanding and problem-solving skills to address practical issues in the food industry and work there at management level.

Further details on the content and modules are available on the Postgraduate College Calendar - http://www.ucc.ie/calendar/postgraduate/Masters/food/page06c.html

Format

Lectures and workshops are conducted between 9am and 6pm (Monday to Friday). Up to 138 lecture hours with approximately 70 additional directed study/reading hours can be expected. There are 38 hours of laboratory practicals/workshops, which may be carried out as half-day or full-day workshops. Students also complete a six-month lab-based research dissertation on a topic in the area of food microbiology, performed under the supervision of a member of staff and in some cases co-supervised by collaborating research centres. The project aims to enhance your laboratory skills and critical abilities in identifying, analysing and solving problems in scientific research and to develop your skills in communicating your results.

Placement and Study Abroad

Some placement opportunities exist for research projects to be carried out in collaboration with industry partners or at the Teagasc Food Research Centre, Moorepark in Fermoy.

Assessment

The course uses a variety of assessment methods. Most modules are assessed by in-term continuous assessment and/or end-of-year examinations. In-term exams can be either multiple choice type questions (MCQs) or written papers (normally 1.5h duration). Most modules include assignments, dissertation and reports as part of the assessment methodology. Modules that contain workshop/practical components are also assessed using written reports/assignments. The laboratory research project is assessed by a combination of laboratory performance, written report and oral presentation. The research project (MB6007) is written up in the form of a dissertation and approved by an external examiner.

Careers

The MSc in Food Microbiology is designed to equip graduates to work in a range of management, research and innovation roles within the Irish and international food, beverage and associated industries. Graduates will be in a position to support new product development, innovation and quality assurance functions in the dairy, meat, consumer foods, soft and alcoholic beverages and food ingredients sectors. Graduates will also be equipped to work in a range of other areas such as contract food-testing laboratories, the regulatory and consumer protection sectors. Graduates also have the option of proceeding to further studies at PhD level.

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 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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Why do we eat the way we do? What happens to the components of food in our body? How does nutrition maintain our health? How do food choices affect the quality of our diet? How do we study the way people use food? How does culture influence our food choices? How is food discussed in the media? How does food behaviour change, and how can it be changed?. Read more
Why do we eat the way we do? What happens to the components of food in our body? How does nutrition maintain our health? How do food choices affect the quality of our diet? How do we study the way people use food? How does culture influence our food choices? How is food discussed in the media? How does food behaviour change, and how can it be changed?

The Master’s Programme in Human Nutrition and Food Behaviour focuses on human nutrition and related behaviour and consumption from the perspectives of public health nutrition, nutrition physiology and the social sciences. The programme is built around human nutrition, food behaviour and consumership, as well as related research methods.

The goal of the Master’s programme is to enable you to:
-Understand the significance of nutrition to bodily functions and health.
-Understand the social and cultural aspects that affect the food choices of individuals and communities and know how to influence them.
-Form an opinion about the multifarious issues regarding nutrition and consumption.
-Be able to analyse and solve nutritional issues and related cultural questions in an ecological and socially sustainable manner.

The University of Helsinki will introduce annual tuition fees to foreign-language Master’s programmes starting on August 1, 2017 or later. The fee ranges from 13 000-18 000 euros. Citizens of non-EU/EEA countries, who do not have a permanent residence status in the area, are liable to these fees. You can check this FAQ at the Studyinfo website whether or not you are required to pay tuition fees: https://www.helsinki.fi/en/masters-programme-in-human-nutrition-and-food-behaviour-master-of-science-2-years/1.2.246.562.17.53446974973

Programme Contents

The Master’s Programme in Human Nutrition and Food Behaviour focuses on:
-The role of nutrition and other lifestyle factors in promoting health and preventing illness.
-The mechanisms through which food impacts our body at the level of molecular biology.
-Food services and their management.
-Consumption behaviour and food choices, and means of influencing them and communicating about them.
-Food culture, food politics and social movements.
-Research methods in the fields of nutrition and food behaviour.
-The Master’s thesis.
-Other studies, which you can choose according to your interests.

The multidisciplinary nature of the Master’s Programme at the University of Helsinki provides numerous options for other studies. You can choose studies at other Finnish or international universities.

The courses incorporate different methods of study, such as:
-Contact teaching, lectures.
-Group work.
-Oral presentations.
-Written reports (individual, pair, group).
-Independent study.
-Laboratory work and other assignments and related reports.
-Learning journals, oral group examinations, written examinations, take-home essays.
-Seminars.

The diversity of learning methods enhances your development and application of critical thought, argumentation and problem-solving skills.

Selection of the Major

In the Master’s Programme in Human Nutrition and Food Behaviour, you can choose between three focal areas:
-Nutritional physiology: The impact of nutrition and other lifestyle factors on bodily functions and health, as well as the underlying mechanisms at the level of molecular biology.
-Public health nutrition and food services: Insight into the nutritional factors affecting the health of a country’s population and population groups and the use of this insight to promote health, as well as nutritional questions related to food services and the food industry.
-Food behaviour in a changing society: The ways in which food choices are linked to individual, cultural and social factors, the construction of identity, the consumption society, as well as food and health policies.

Programme Structure

With a scope of 120 credits (ECTS), the Master’s programme can be completed in two academic years. The degree comprises:
-60 credits of advanced studies, including the Master’s thesis (30 credits).
-60 credits of other studies, which can include studies from your own degree programme or other degree programmes, a practical training period or international studies.
-Career orientation and career planning.
-A personal study plan.

Career Prospects

The Master’s programme qualifies you for work in expert, teaching, research and managerial positions in the public sector, NGOs and companies, and as an independent entrepreneur. The education provides you with profound field-specific competence and skills in knowledge work, as well as a solid professional identity.

Examples of duties available to graduates include:
-Expert in nutrition and food.
-Product manager.
-Product development manager, development manager.
-Director of food services.
-Researcher, special researcher.
-Planning officer.
-Senior inspector.
-Senior teacher or lecturer at a university of applied sciences.
-Growth entrepreneur.
-Journalist, press officer, content provider.

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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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This course embraces the implications of food safety and quality management against the backdrop of food authenticity and sustainability within an increasingly globalised food industry. Read more
This course embraces the implications of food safety and quality management against the backdrop of food authenticity and sustainability within an increasingly globalised food industry. You will gain an in-depth understanding of regional, national, and international standards in regulatory processes, and the role of public institutions and policy makers in delivering safe, quality foods to consumers.

This course is designed for graduates and those working in the agri-food industries who are seeking to advance their knowledge and understanding of food safety and quality management, and progress their professional careers.

Structure

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

You will study eight modules, followed by the Research Project, carried out over the summer to be submitted in September. It will be presented as a review paper and as a research paper.

If you do not wish to undertake the Research Project may choose to take a Postgraduate Diploma following successful completion of eight modules.

You will learn through a combination of lectures, guest speakers, group workshops and seminars, case studies, individual and student-led research, group projects, and field studies

Students are encouraged to participate in the RAU Enterprise Scheme where they can develop their entrepreneurial skills towards starting their own business.

This course is available to start in either September or January.

September entry

Students will study four modules in the autumn term followed by four modules in the spring term, and complete their Research Project by the end of September.

January entry

Students will study four modules in the spring term, complete their Research Project by the end of September, and study four modules in the autumn term.

Modules

• 4014 Food Chain
• 4075 Research Project
• 4206 Fundamentals of Food Science
• 4207 Systems for Food Safety Management
• 4209 Sustainability and the Food industry
• 4228 New Product Development (NPD) in the Agri-Food Industry
• 4237 The Politics and Policies of Food Assurance

Plus choice of TWO modules, selected from:

• 4040 Sustainable Management of Soil and Water
• 4084 Tourism and Development
• 4110 Fisheries and Aquaculture Management
• 4201 Poverty and Food Security
• 4211 Global Red Meat Chains
• 4212 Global White Meat Chains
• 4213 Global Dairy Food Chain
• 4238 Integrated Organic Systems

Modules will be taught in 10 week blocks.

Assessment

Modules are assessed through written examinations and coursework, including case study analysis, essay writing, oral and poster presentations, and assessed seminars. For the new product development (NPD) module, students are assessed against a food product which they develop and produce in small teams. To complete this module, students are given training in the CIEH Level 2 Award in Food Safety for Manufacturing, which is beneficial to them post-graduation.

Career prospects

Graduates will be equipped with the education and industry experience to progress their career and become food safety and quality management professionals within:

• An international institution – UN (World Food Programme), IFAD, FAO, IFPRI etc.
• Government and statutory bodies – Defra, DflD, FSA etc.
• Business and industry – major agricultural and food supply companies, consultancy
• NGOs – local food associations, aid and development organisations
• Academia and research – lecturer, PhD

How to apply

For information on how to apply, please follow this link: https://www.rau.ac.uk/STUDY/POSTGRADUATE/HOW-APPLY

Funding

For information on funding, please view the following page: https://www.rau.ac.uk/study/postgraduate/fees-and-funding/funding

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​The safety and quality of food is a major concern to consumers, retailers, manufactures and regulators. High profile incidents have highlighted the need for the effective management systems and regulatory frameworks for food safety at the local, national and international levels. Read more

Course Overview

​The safety and quality of food is a major concern to consumers, retailers, manufactures and regulators. High profile incidents have highlighted the need for the effective management systems and regulatory frameworks for food safety at the local, national and international levels.

Increasingly, professionals within this field require specialised knowledge and skills to help them identify and effectively manage risks. In response to these challenges, this PgCert/PgDip/MSc has been designed to meet the development needs of UK and international food safety specialists working in commerce and industry and enforcement agencies.

The aims of the programme are to:
- Enable students to evaluate international, national and sector specific frameworks for the prevention and management of and crisis response to food safety risks

- Provide opportunities for students to develop academic and subject specific knowledge and skills of relevance to employment in the field of food safety

- Support the development of reflective practitioners who have the knowledge and skills to appraise, develop and evaluate responses to food safety risks​.

​Course Content​​

The programme utilises theoretical frameworks and practical case studies to enable students to identify potential hazards, assess risk and to develop and monitor risk management strategies. The teaching team has many years experience in policy development, research and consultancy working in industry and the enforcement of legislation. The team operates at the international level and this is reflected in the teaching sessions.

The taught element of the programme comprises the equivalent of 6 modules of 20 credit points each (comprising 4 half modules and 4 full modules).

The taught modules offered are as follows:
- Risk Perception and Communication (10 credits)
- Frameworks for the Assessment of Risk (10 credits)
- Research Methods (20 credits)
- Epidemiology (10 credits)
- Evaluating Global Food Safety Management Standards (20 credits)
- Implementing Global Food Safety Management Standards (20 credits)
- ​Food Safety Emergency Management (20 credits)
- Product Conformity and Labelling (10 credits)

The dissertation phase of the module is comprised of a number of components including the development of a research proposal, an in-depth literature review and presentation of the findings of self-directed research in the form of an academic paper. This phase of the studies allows students to develop specific knowledge in relation to a food safety issue of particular interest to them.

Upon completion of the Programme, students should be able to:
- Critically evaluate global and national policy, legal and sector specific frameworks for food safety management and propose evidence based approaches for best practice
- Appraise psychosocial factors impacting upon the perception, communication and response to food safety risks.
- Critically evaluate models of risk assessment and risk management
- Critically review relevant research
- Critically appraise approaches to the assessment and management of risk and inform the development of food safety management strategies and the implementation of food safety management systems.
- Evaluate and apply approaches to emergency preparedness and crisis response.
- Critically review relevant research
- Demonstrate the ability to design, plan, and undertake research in the discipline of food safety management and present the findings.
- Critically reflect on professional and personal practice, skills and competencies.​

Learning & Teaching​

​The teaching and learning strategy for the Programme places a strong emphasis on application of theoretical frameworks to real problems and situations. Teaching and assessment focuses on case studies and exercises and scenarios reflecting contemporary issues in food safety management.

The Learning and Teaching strategies adopted, encourages substantial input from students. Whilst lectures are seen as opportunities for imparting key information and pointing students in a particular direction for further study, they are also intended to be interactive and debate is encouraged.
Lectures are complemented by seminar sessions designed to encourage a more detailed examination of issues. In addition to enhancing understanding, these sessions are seen to be important as a means of helping students to develop analytical and critical appraisal skills.

Finally, case study and role-play sessions are scheduled. During these sessions, there is further opportunity not only to develop those skills appropriate for the achievement of learning outcomes but also to develop skills that will enhance performance within a workplace setting.

The Learning and Teaching Strategy emphasises the value of evaluating ones performance and developing approaches to maximize learning and the application of skills and knowledge. Assumptions underpinning the analysis of information and response options are explored and alternative interpretations (that are often based upon cultural orientations) are examined. It is the intention that students graduating from the programme will operate as reflective practitioners.​

Assessment

Students' performance is assessed via a course work of a variety of forms including essays and reports. Tutors will offer advice in relation to the development of assignments; each student is allocated a personal supervisor to support their dissertation phase of studies.

Employability & Careers​

The Programme is seen to be of particular relevance to those wishing to further their expertise in food safety management.

The programme is also of relevance to students with a general enforcement background or food industry background who wish to specialise in food safety. Expertise exists within the teaching team to support graduates of the programme who wish to embark on PhD studies.

Find information on Scholarships here https://www.cardiffmet.ac.uk/scholarships

Find out how to apply here https://www.cardiffmet.ac.uk/howtoapply

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This course offers students an extensive, detailed and critical knowledge and understanding of a chosen specialism within food and drink innovation. Read more
This course offers students an extensive, detailed and critical knowledge and understanding of a chosen specialism within food and drink innovation.

A limited number of funded places are available for September 2017 entry to this course. Highly-qualified Scottish and EU candidates can apply to have their tuition fees paid by the Scottish Funding Council. Numbers are limited, so candidates are encouraged to apply as soon as possible.

We also have a funded studentship available in this area. You can currently receive up to £14,500 in funding, with other opportunities opening soon.

Why choose this course?

-Our brand new Food Innovation Centre includes a cutting edge food processing lab and specialist sensory suite. The suite includes a climate controlled environment and the latest digital teaching facilities. The lab houses a spray drier, extruder, micro-brewery, cheese vats, a rheometer, a freeze drier and much more.
-Apply your own specialist capability and develop new sector-specific expertise through specialist education and collaborative mixed-team working on industry-linked innovation projects.
-Learn about industry expectations as you are supported and mentored by experienced industry professionals and academic specialists.
-Follow a curriculum designed in collaboration with Scotland Food & Drink, Skills Development Scotland and Interface Food & Drink to meet the demands of the Food & Drink sector.
-Get involved with our highly successful commercial arm Food Innovation @ Abertay and with interdisciplinary researchers from across the University.

The MSc Food & Drink Innovation offers a unique postgraduate experience, specifically designed in discussion with industry bodies: Scotland Food & Drink, Skills Development Scotland, Interface Food & Drink. As postgraduate students, highly talented individuals will work in mixed-discipline teams to develop innovative solutions pertinent to challenges faced in the contemporary food and drink industry.

Working closely with academic staff who are highly experienced in the food & drink industry and academic teaching, and under the guidance and mentorship of food & drink industry representatives, you will develop professional skills and knowledge relevant to the food & drink industry.

During the course of your studies, you will ultimately be expected to demonstrate applied excellence in your specialist area, as well as professionalism, flexibility, the ability to adapt within team working situations, and creativity and innovation towards product development. This intensive programme will expose you to a breadth of practice encountered in the food & drink industry, ideally preparing you for an exciting and creative career in a vibrant and expanding sector.

Join our Graduate School

Our Graduate School is a dedicated facility providing support, training and professional development opportunities to our vibrant postgraduate community. Specially designed to promote integration and inculcation of interdisciplinary working in our next generation of researchers, postgraduates study and learn together at Abertay - from Environmental Management to Law, Psychology, Bioscience, Economics and Business, Cybersecurity and Computer Games Development.

When you join us as a postgraduate student or researcher, you’ll be joining a community of creative, like-minded scholars and will automatically be provided with access to our dedicated study and social spaces – a forum in which you can meet, work and learn with other researchers and postgraduates from across the University. You’ll benefit from training and professional development opportunities as well as support with funding applications, placement opportunities, teaching support, public engagement and outreach activity.

What you study

A key component of the MSc Food & Drink Innovation is to foster creativity through enquiry-based learning, where mixed-discipline teams of students will develop solutions to industry-posed problems. Industry-linked innovation projects will be developed by multidisciplinary teams of students, mentored and supported by experienced industry practitioners and academic researchers, and underpinned by high-level sector specific modules and education.

With activities ranging from 'pitch and crit' sessions, where solution conceptions are pitched to a panel for critique, to the development of prototyped solutions, teams are mentored and supervised by academics and industry practitioners to facilitate the development of specific professional skills and a broader understanding of the Food & Drink industry.

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