The Food Quality Management Master of Science study 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.
This two-year MSc gives you the chance to analyse problems using both the social and life sciences. This allows you a higher level of approach on the topics of food quality, quality management, quality design, quality control, quality improvement, quality assurance, quality policy and business strategy.
Food quality analysis is different from the analysis of 'normal' products. Food, food products, flowers, cattle and crops are living matter that changes continuously over time due to (bio) chemical, physical and microbiological influences.
On the Programme of Food Quality Management page you can find the general outline of the programme and more detailed information about courses, theses and internships.
Within the master's programme you can choose one of the following Specialisations to meet your personal interests.
What are your possibilities after graduating? Read more about career perspectives and opportunities after finishing the programme.
Please note that all modules are subject to change. Please see our modules disclaimer for more information.
The safety, quality and nutritional properties of the food reaching consumers depends upon an understanding of science and technology.
You will gain the knowledge required to embark on a career within a range of organisations, including multinational food manufacturers, ingredient suppliers, major retail chains and smaller companies supplying niche markets. Alternatively, you could go on to study for a PhD.
Recent examples of jobs obtained by our graduates have included: Process Technologist with Pepsico International, Quality Executive with Agro Tech Foods, New Product Developer with Bakkavor, Food Technologist with Tesco and Research and Development Technologist with Kerry Ingredients and Flavours.
This programme will teach you how to apply project management, industrial experimental design, sensory and quality design techniques to food product development - from concept to product launch.
You’ll develop in-depth specialist knowledge of scientific techniques and practical skills in the assessment and control of food quality, food safety, product design and new product development. In addition to industrial monitoring of quality, you will also study industry standard techniques and international standards in quality and safety management, as well as the impact of EU law and legislation on food products.
Carotenoids (i.e. lutein [L], zeaxanthin [Z] and meso-zeaxanthin [MZ]) exhibit anti-inflammatory, antioxidant, and optical properties that are believed to support human health and function. These and other nutrients are present in livestock i.e. chicken, pork and beef. The presence and concentration of such nutrients can be used to assess the health of the animals and assess the conditions that animals were exposed to during farming. FAME analysis by GC would identify higher levels of unsaturated fatty acids in meat products (Unsaturated fatty acids are known to have an adverse impact on human health). Also, the protein level and amino acid composition can be characterised, to identify proline and phenylalanine concentrations which also have implications in human health. In combination, these analytical techniques could be used to assess the impact of environmental factors on animal health, and the nutritional benefits of eating higher quality products can be determined. This analysis would be able to identify the quality of agricultural products and/or environments and their potential impact on animal health and the health of the consumer.
These projects are funded under the President’s Research Fellowship Programme of the Institute, with the college fees and research materials and consumables covered. A small student stipend will also be provided. The successful candidates will work in the enviroCORE, which is the Institute’s environmental research centre, in a team of research supervisors and postgraduate students.
Applicants should have a primary honours degree (Level 8) in an appropriate discipline (Biosciences, Microbiology, Genetics, Biology, Bioinformatics, Zoology, Environmental Science etc.). They must also hold a minimum of a Second Class Honours Grade 1 (2.1) undergraduate degree. The successful candidates are expected start in the postgraduate positions no later than September 2018.
To apply for a President’s Research Fellowship Scholarship, please email [email protected] with the title(s) of the project being applied for, a CV and a statement (c.500 words) as to why this project is of interest to you. If applying for more than one research project, please list them in your order of preference.
Closing Date: Monday 5th June 2018
The food industry is experiencing a skills gap in technical and product development roles, while also taking a leading role in driving a public health agenda and producing safe, tasty food which meet our nutritional needs.
This course prepares you for technical and product development roles in the food industry with a strong emphasis on nutrition. It is aimed at students with a background in food science, nutrition, health and wellbeing, exercise science or biological sciences who wish to specialise in food and nutrition and acquire an in-depth understanding of how to apply nutrition principles to food product development and production.
You learn about food production and nutrition in an applied setting, developing core technical skills in our state of the art development kitchens, food and nutrition labs and sensory suite. You apply those practical skills to live briefs with commercial applications provided by our industrial partners such as Morrisons and Cranswick plc.
The course is based on three key strands:
Examples of academic research and commercial projects you work on include developing tasty healthy alternatives, understanding the impact of food labelling on consumer liking, developing a food product for a major food retailer partner (brief varies) or supporting local SMEs with food quality assurance systems.
Full-time without work placement – 12 months
Full-time with work placement – 18 to 24 months
Part time – 12 to 24 months
As a graduate from this course, career opportunities include:
The Master in food safety and quality, can adapt to scientific knowledge in the field of food, its constantly changing legislation and update quality standards for food safety. Study the masters in food safety and quality of MFI also allows for a comprehensive approach to the variety of food industries that exist in the market and knowledge of the processes that apply to them.
Business development of the food industry, regulations and legislation of the European Union, make producers and suppliers responsible for providing consumers with safe and healthy food. In this context an increasingly professional organizations defendant arises, technical quality and food safety manager to ensure and guarantee the quality of products and processes and thus the satisfaction of customers and consumers. Figure auditor's food safety and quality control responsible for the design, development, implementation and system audits hygiene and food safety is needed.
Upon completion of the online Master in Quality, Hygiene and Food Safety will get a double degree by IMF and the University Camilo Jose Cela, with which you will open a world of new job opportunities in the areas of development, production, transport and food handling . You will be able to implement in any organization norms, standards and quality standards: ISO, OHSAS, HACCP, BRC, IFS, GlobalGAP, SAL ... When performing a training course on food security IMF, will have access to job opportunities and practices which bring the acquired knowledge to the real world in the food industry and food businesses.
Acquire an integrated and professional approach to ensure the quality and safety of products and processes in order to achieve customer satisfaction and consumers.
You will also learn to:
The Master in Food Safety and Quality is developed in order to unite and reconcile personal and professional life with the possibility of studying. Based on a flexible methodology study.
Both methodologies are based on five key points:
Continuous assessment as during the Masters. Each module is evaluated by combining an online review and the development of case studies.
The final obtaining master's degrees by the UCJC (Universidad Camilo José Cela) and Master by MFI Business School, is subject to overcoming each module testing and development work to master.
Labor demand for professionals in this sector is growing, with very optimistic expectations of growth, both at EU and global level, increasing rigor and requirement of food controls.
This programme provides advanced academic training in food safety and food control. It includes topics such as food control, hazard analysis and critical control point (HACCP) and food chain security.
You will consider the relationship between food and public health, and examine the scientific, technical, managerial, political and legislative factors that influence food safety.
This programme provides advanced academic training in food safety and food control. You will consider the relationship between food and public health, and examine the scientific, technical, managerial, political and legislative factors that influence food safety.
The course is particularly suitable for those with relevant food related knowledge and/or experience including:
The syllabus includes detailed coverage of food safety hazards, especially microbial contamination, and the impact of such contamination on public health. Also covered in depth are the Food Controls used in the EU to contain such hazards.
This postgraduate programme is designed to provide rigorous academic training in Food Safety, Hygiene and Management.
It provides an opportunity for students to develop an appreciation of the relationship between food and public health by focusing on the factors that influence food safety and quality. These are multidisciplinary and include scientific, technical, managerial, political and legislative matters. Topics covered include:
Access to safe food should be a basic human right. Unfortunately food borne illness is universal. Changing methods of food production and the globalisation of the food chain increase the risk that food borne contaminants will cause larger and more serious outbreaks, as well as providing opportunities for emerging pathogens.
The MSc in Food Safety Hygiene and Management differs from other postgraduate food courses in that it focuses on the mechanisms of Food Control and Food Safety Management. All Food Control and Safety Systems seek to prevent food safety hazards from causing illness; microbiological hazards are considered to be some of the most significant food safety hazards in the food chain and the content of the course reflects this viewpoint.
One of the main mechanisms of Food Control is the implementation of food hygiene and food standards legislation. Together with the relevant food microbiology, this legislation forms the basis of the course, underpinning the study of processes and management systems commonly used by industry and the competent authorities.
Hazard Analysis and Critical Control Point (HACCP)
The course also covers HACCP, Risk Assessment, Quality Assurance, Integrated Pest Management, premises and equipment design and other aspects of control in a national and international context. The research projects conducted by the students as part of the MSc reflect these priorities and may be laboratory or practice based.
Food Chain Security
The emphasis on implementation and enforcement of legislation and safety standards is a novel approach and, by offering a comprehensive picture of food chain security, provides progression for those from undergraduate degrees such as food technology, veterinary medicine or microbiology. This legal perspective qualifies successful candidates to work in enforcement or advisory positions for UK competent authorities such as the Food Authority (Local Authority). The course is accredited by the Environmental Health Registration Board.
The legislation considered is EC based and the course welcomes many students from other member states, some of whom return home to work in their own Competent Authorities or to represent their country on specialist food committees at national, EU and international level. Several have also taken up lectureships in food safety. The course has also become increasingly popular with overseas students, especially those from countries wishing to accede to the EU or to trade with it.
Learning, teaching and assessment
Various learning and teaching methods are used on the programme, including traditional lectures, computer-based learning, student-based learning such as case studies and directed learning, laboratories and visits. The programme is assessed using both traditional unseen examination and coursework. The MSc requires candidates to complete a research project and submit a thesis.
Apart from a high level of technical knowledge, students will also gain the ability to critically analyse data and published information, apply scientific principles and legislation to practical situations and become experienced at locating and interpreting government guidance. Successful candidates will also develop an advanced understanding of common food safety management systems such as Hazard Analysis Critical Control Points (HACCP).
The Postgraduate Diploma and MSc are accredited by the Chartered Institute of Environmental Health /Environmental Health Registration Board as a route to the Higher Certificate in Food Premises Inspection and therefore very appropriate for anyone wishing to work as a food premises officer in a food authority or competent authority. Past students have found work in a variety of areas, including NGOs, competent authorities in the UK and overseas, academic institutions and the food industry.
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:
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.
Further information about the studies on the Master's programme website.
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:
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.
Wageningen University & Research is one of the leading centres in Food Science and Technology in Europe and the world. The Food Safety programme of the university was the first MSc in Food Safety worldwide. The programme is unique, with a highly integrated approach to the field of food safety.
Most other programmes in this field focus on the technological aspects of food safety or focus on the interaction of food safety and food quality. The programme in Wageningen focuses on the technical aspects, as well as on the legal aspects of food safety and integrates these in Food Safety Management.
Wageningen University is one of the few universities in Europe with the ability to offer education and research in all fields of food safety. This includes not only technical disciplines such as microbiology and toxicology, but also the legal, economic, risk management and communication aspects of food safety.
On the programme Food Safety page you can find the general outline of the programme and more detailed information about courses, theses and internships.
Within the master programme you can choose one of the following Specialisations to meet your personal interests.
The programme is aimed to provide the market with graduates that can work as a food safety specialist in the food industry, governmental organisations, product associations or federations, food inspection services or similar, research institutes or specialized law agencies. Read more about career perspectives and opportunities after finishing the programme.
The "Italian Food and Wine" MSc degree will focus on the understanding, management, promotion and protection of high-value food products, including wine.
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.
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.
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.
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
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.
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
Wageningen University & Research is one of the leading centres in Food Science and Technology in Europe and the world. The history of the Food Technology programme at the 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.
Wageningen (the Netherlands, 40.000 inhabitants, 10.000 students) is one of the leading areas for Food Technology and Nutrition in the world. Besides the many groups within Wageningen University & Research working on Food Science and Nutrition, there are also numerous companies and research institutes in Wageningen.
On the Programme of Food Technology page you can find the general outline of the programme and more detailed information about courses, theses and internships.
Within the master's programme you can choose one of the following Specialisations to meet your personal interests.
Graduates of the Food Technology programme generally find a job in either one of the food industries, the government, universities or institutes. Around 10% of the graduates will pursue a PhD degree. Below you can find several stories of graduates Food Technology about their job. Read more about career perspectives and opportunities after finishing the programme.
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. 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.
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.
Modules offered may vary.
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:
• 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.
Food and drink manufacturing is vital to the UK economy. It is the single largest manufacturing sector in the UK, employing 15% of the entire manufacturing workforce. Food and drink manufacturing companies make up 7% of all manufacturing businesses, and they buy two thirds of all the UK’s agricultural produce. The industry generates 18% of total manufacturing turnover.
To meet the demands of this dynamic sector, the food industry needs to recruit more than 49,000 new skilled professionals and managers by 2022 which is great news for the next generation of talent wanting to study toward a rewarding career in a dynamic and highly innovative sector (The National Skills Academy for Food & Drink).
Graduates can seek jobs in many areas in the food sector including:
• food analysis
• new product development
• quality management and food safety management
• food production management
• technical management.
There may be short-term placement opportunities for some students, particularly during the project phase of the course.
The Programme is designed to provide you with an understanding about the connections between the different aspects and functions of food. Special attention is paid to the influence of various factors on the composition, sensory properties and health effects of food at molecular level. Application of food metabolomics and modern biotechnological methods in food research and food development is an important part of the curriculum. The curriculum also covers various aspects of food safety and European food laws and legislation.
Through the Programme, you will gain education and qualification for working as an expert, for example in food authorities.
The Master’s Degree in Food Development is a two-year programme amounting to 120 ECTS. The degree is comprised of:
The Food Chemistry and Food Development Unit is an essential element of core strength of food science and technology in Finland. The Unit has an internationally edge-cutting profile in research on:
With an internationally well-established record in berry research, oils and fats, human milk, and cow milk, the Unit has expanded its research into other food resources such as cereals, legumes and mushrooms. The research also targets on new food resources for future food security, healthy diet and business growth.
The ultimate goal is to support the sustainable bio-future based on internationally top science. State-of-art targeted and non-targeted food metabolomics are important tools for research. In addition to basic sciences, the research of the Unit includes strong applied angle supporting the research and innovation in food industry.
The final project aiming for the Master’s thesis in technology is based on independent, experimental research project in a laboratory. The research work is made under the guidance of a supervisor and takes three months. The results obtained at the research project will be presented in a Master’s seminar using common procedures known from scientific meetings. The Master’s thesis will be written based on the results from the experimental work and a review of relevant background literature.
Examples of thesis topics:
The University of Turku has a double degree programme in Food Development with Jiangnan University (Wuxi, China). Food Development students have a possibility to join the double degree programme pursuing Degrees of Master of Science in Technology at University of Turku and the Master Degree of Engineering at Jiangnan University
The students fulfilling the degree requirements of the Master’s Degree Programme in Food Development will obtain a Master of Science in Technology degree at the University of Turku. To obtain a double degree from both universities, a student has to, in addition, complete:
In the Master’s Degree Programme in Food Development you will:
The Programme provides you with competence for meeting the challenges in the research and development in food industry and academia. Through the Programme, you also gain education and qualification for working as an expert in food authorities and other related functions in the society.
Students graduating from the Programme, may work, among others, as:
Master of Science degree provides you with eligibility for scientific postgraduate degree studies. Postgraduate degrees are doctoral and licentiate degrees.
Graduates from the Programme are eligible to apply for a position in the University of Turku Graduate School, UTUGS. The Graduate School consists of 16 doctoral programmes which cover all disciplines and doctoral candidates of the University.
Together with the doctoral programmes, the Graduate School provides systematic and high quality doctoral training. UTUGS aims to train highly qualified experts with the skills required for both professional career in research and other positions of expertise.
Enhance your career in the food industry with advanced skills in Food Safety and Quality
With a Master of Food Safety and Quality, you will play a key role in managing food safety and quality in any food manufacturing company.
Food safety and quality are essential to the success of all food manufacturing companies and critical for New Zealand’s economic success. Why? Because food manufacturers need absolute confidence in the safety and quality of their products. To work in this exciting field, students can choose to study full time or part time with a programme supported with an on-line learning environment.
Internationally, food safety is a growth industry.
Food companies have a growing need for expertise in food safety and quality. If they do not have this expertise themselves, consultants with the relevant qualifications provide them with services. You have the opportunity to start your own consultancy business or to work for the government department overseeing food safety in your country. In New Zealand, the government department is the Ministry for Primary 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.
We have been producing highly-skilled graduates for the New Zealand and international food industries for more than 50 years. The lecturers have extensive industry experience supported by a strong academic research base.
Massey University also hosts the New Zealand Food Safety Centre with access to the latest expertise in food safety.
The Master in Food Safety and Quality provides practical skills and a depth of knowledge to enable you to manage problems in food manufacturing and develop preventative tools designed to provide confidence in the quality and safety of food.
At Massey University, you have access to the latest modern food processing and analytical equipment to undertake research that is applied and practical to the food industry including:
Massey guarantees you research expertise in meat, fish and dairy technology, fruit and vegetable postharvest storage and processing, food formulation, additives and ingredients.
Postgraduate study is hugely regarding and empowering. The Master of Food Safety and Quality will push you to produce your best creative, strategic and theoretical ideas. Our experts are there to guide you as you undertake in-depth and independent study to prepare you for a senior technical or consultancy role in the food industry.
Postgraduate study is not just ‘more of the same’ undergraduate study. It takes you to a new level of knowledge and expertise, especially in planning and undertaking research.