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.
Level one modules
Level two core modules
Level two optional modules
Choose two from
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.
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.
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.
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.
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.
At Massey you’ll have access to real equipment to do research that’s applied and practical to the food industry including:
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.
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
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.
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.
The Interuniversity Programme in Food Technology (IUPFOOD) focuses on two technological dimensions of prime and crucial importance in food processing and preservation:
These two concerns are directly translated in the focus points of the IUPFOOD programme.
The InterUniversity Programme in Food Technology (IUPFOOD) is jointly organised by KU Leuven and Ghent University (UGent). The programme builds on KU Leuven’s and UGent’s combined expertise in research and education in the field of food technology.
The Master of Science in Food Technology (120 ECTS) consists of four major segments:
In the first year of the Master's programme, students will spend the first semester in Ghent and the second semester in Leuven. The second stage courses of the majors 'Postharvest and Food Preservation Engineering' and 'Food Science and Technology' are taught respectively at KU Leuven and UGent; at both universities, optional courses and thesis research topics are offered.
1. Has profound and detailed scientific knowledge and understanding of the (bio)chemical processes in biological raw materials during postharvest storage and their transformation into food products.
2. Has profound and detailed scientific knowledge and understanding of engineering principles of unit operations and their use in the transformation of raw materials into food products as a basis for qualitative and quantitative design, evaluation and optimization of food process and preservation unit operations.
3. Has profound and detailed scientific knowledge and understanding of ecology, physiology, detection, use and combat microorganisms in food systems.
4. Has profound and detailed scientific knowledge and understanding of (bio)-chemical, physical and microbiological methods for analysis of raw materials and foods including the skills to identify and use such methods in the context of research, process and product design and optimization and food control.
5. Has profound and detailed scientific knowledge in different fields of product technology such as vegetable products, dairy products, meat products, fish products, cereal derived products and fermented products including aspects of product development in relation to consumer behavior.
6. Can critically evaluate the functionality and safety of foods in the context of human health including the relation with raw materials and their processing into foods based on analytical data and scientific literature data.
7. Masters the skills and has acquired the problem solving capacity to analyze problems of food quality and safety along the food chain and to elaborate interdisciplinary and integrated qualitative and quantitative approaches and solutions (including implementation) appreciating the complexity of food systems and the processes used while taking into account technical limitations and socio-economic aspects such as feasibility, risks, and sustainability.
8. Has acquired a broad perspective to problems of food security, related to postharvest and food processing, in low income developing countries.
9. Can investigate and understand interaction with other relevant science domains and integrate them within the context of more advanced ideas and practical applications and problem solving.
10. Can demonstrate critical consideration of and reflection on known and new theories, models or interpretation within the broad field of food technology.
11. Can identify and apply appropriate research methods and techniques to design, plan and execute targeted experiments or simulations independently and critically evaluate and interpret the collected data.
12. Can develop and execute independently original scientific research and/or apply innovative ideas within research environments to create new and/or improved insights and/or solutions for complex (multi)disciplinary research questions respecting the results of other researchers.
13. Can convincingly and professionally communicate personal research, thoughts, ideas, and opinions of proposals, both written and oral, to different actors and stakeholders from peers to a general public.
14. Has acquired project management skills to act independently and in a multidisciplinary team as team member or team leader in international and intercultural settings.
IUPFOOD's objective is to offer a programme that takes the specific needs and approaches of developing countries into account. The IUPFOOD programme prepares graduates for various tasks, including teaching and research. IUPFOOD alumni are mainly active in the following sectors:
The new two-year European Master of Science in Food Science, Technology and Business (BiFTec) is jointly organised by three European partner institutions: KU Leuven, Anhalt University of Applied Sciences (HSA) and Catholic University of Portugal (UCP). It fosters innovation and technology to help you cope with future needs and sustainability. BiFTec adopts a horizontal, multidisciplinary approach to a broad range of topics related to food production, processing and agribusiness. The programme also offers specialisation with state-of-the-art courses on food processing, development, and business. Upon graduation, you will receive a joint degree from the three consortium partners.
BiFTec attracts students from all over the world, which adds a valuable intercultural element to your experience. In addition to positions offered directly by the consortium partners, you will get the opportunity to conduct your professional competence module and/or your master’s thesis research at an associated partner institution or organisation in New Zealand, the USA, Russia, Italy, Poland, or Germany.
The objectives of the programme are to:
Overall learning outcomes:
The BiFTec-programme prepares competent employees for sectors including food production, processing and agribusiness as well as for industry and academia.