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Masters Degrees (Food Retail)

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Cattolica’s Cremona campus (part of Piacenza-Cremona campus) boasts one of the world’s most renowned teams of Agriculture academics, scientists and researchers; a team at the forefront of food innovation and technology, whose expertise extends to developing tracking systems for any product transported across the European Union. Read more
Cattolica’s Cremona campus (part of Piacenza-Cremona campus) boasts one of the world’s most renowned teams of Agriculture academics, scientists and researchers; a team at the forefront of food innovation and technology, whose expertise extends to developing tracking systems for any product transported across the European Union. If you would like to study for a graduate qualification in the world’s fastest growing industry, then a beautiful city in the heart of the Italian food valley will open your doors to the world.

Learning objectives

The Agricultural and Food Economics program will prepare students to analyze the Agri-food system and to operate in the various functional areas of businesses and organizations. The program will develop your professional knowledge and skills with regards to:
● Analyzing traditional problems relating to agricultural markets and food, evaluating the implications of Agri-food and commercial policies

● Managing the liberalization processes and rules of free competition also within an international context

● Analyzing the behavior of final consumers with respect to agricultural and food products

● Understanding the different sectors of the Agri-food system, the vertical relations and the coordination of the various phases of the system (e.g. agriculture, food processing, and food retailing)

● Managing emerging issues in agricultural and food production, including the safety of foodstuffs and the environmental impact of agricultural activities, the role of quality, information and traceability, the management of technical innovations, in particular biotechnology, and of the industrialization of agriculture

● Dealing with corporate and logistical problems that affect business functions according to the peculiarities of agri- business companies.

Career opportunities & professional recognition

Graduates from the Agricultural and Food Economics program have various professional openings in:
● Agri-food corporations (multinational food companies, Small and Medium-Sized Enterprises (SMEs), retail chains)

● Professional associations of agricultural and food companies service and consultancy firms for agricultural and food companies

● Entrepreneurial activities

● Academic or applied research

● International organizations

Curriculum

First year credits
● Management basics (8 ECTS/CFU)

● Technology for food health and safety:
○ Principles of food protection (5 ECTS/CFU)
○ Principles of food hygiene (5 ECTS/CFU)

● Economic fundamentals of the Agri-food system:
○ Economics of the Agri-food system (6 ECTS/CFU)
○ Agricultural and food legislation (4 ECTS/CFU)

● Quantitative methods:
○ Applied statistics for the Agri-food system (6 ECTS/CFU)
○ Applied agricultural and food economics (6 ECTS/CFU)

● Industrial organization (8 ECTS/CFU)

● Financial accounting and business evaluation (6 ECTS/ CFU)

● Optional courses* (8 ECTS/CFU)

● Seminars (1 ECTS/CFU)

Second year credits
● Agricultural and food market institutions (6 ECTS/CFU)

● Agricultural and food marketing (6 ECTS/CFU)

● Economics of agricultural and food markets (8 ECTS/CFU)

● Business planning and control (6 ECTS/CFU)

● Strategy and leadership (6 ECTS/CFU)

● Final dissertation (25 ECTS/CFU)

*Suggested optional courses:

● Topics in Agricultural and Food Economics I (4 ECTS/CFU)

● Topics in Agricultural and Food Economics II (4 ECTS/CFU)

● Cultura e Lingua Italiana (Italian Culture and Language) (only for non-Italian students) (2 ECTS/CFU)

Selected students can attend one or two semesters in the following partner universities:
● Technische Universität München

● University of California, Davis

● University of Connecticut

● North Dakota State University

● Iowa State University

● Wageningen University

Location

Cremona is located in the Lombardy Region, which in itself has over 53,000 agricultural businesses and contributes €113 billion to the Agri-food industry revenue. It is also the most advanced region in Italy with regards to biotechnology, with 78 companies operating in the sector.

The school

The course is organized by SMEA Postgraduate School at Università Cattolica. The School has almost 30 years of experience in graduate education, advanced scientific research and extension, in the field of agricultural and food economics and business.

Job ready

Studying Agricultural and Food Econom- ics in Cremona will give you the precious opportunity to combine the high stan- dard education delivered by our faculty and the managerial approach developed during internships and seminars with distinguished agribusiness company managers.

Global perspective

Università Cattolica offers its students the opportunity to study abroad, both during regular terms and the summer. Our exchange and summer programs allow students to earn credits while studying abroad in one of Cattolica’s prestigious partner institutions.

Candidates need to satisfy the English language proficiency requirement in order to submit their application.

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The course aims to produce and develop well-trained managers who are working in, or wish to follow, careers in the food industry. Read more
The course aims to produce and develop well-trained managers who are working in, or wish to follow, careers in the food industry. It promotes analytical and management skills by focusing on questions raised in relation to public policy issues, the commercial environment and the supply of foods which meet supply chain customer and consumer requirements. You will hone your personal skills and be able to engage in critical analysis and formulate and express sound arguments.

The course

Whether you live to eat or eat to live, the indisputable fact is that we all need to be regular consumers of food and drink. The food industry offers more than careers based solely on farms or in retail food outlets. It is vigorous and dynamic, with the adoption of new technology and the provision of new products satisfying ever changing consumer demands.

An important part of the sector’s success relies on an integrated approach and the close links which have been forged between growers, wholesalers, food processors and retailers. To be successful in today’s fast moving food industry students are provided with a combination of modules focusing on core subjects relevant to the food industry, as well as key priorities facing today’s food industry.

Once students have completed the taught modules they commence their research project, which gives the opportunity to pursue their own interests and provides a valuable addition to their skills set.

The course aims to produce and develop well-trained managers who are working in, or wish to follow, careers in the food industry. It promotes analytical and management skills by focusing on questions raised in relation to public policy issues, the commercial environment and the supply of foods which meet supply chain customer and consumer requirements. You will hone your personal skills and be able to engage in critical analysis and formulate and express sound arguments.

Modules include:
■ Food Processing, Quality and Safety
■ Food Product Development
■ Research and Information Skills
■ Principles of Finance
■ Managing People
■ Agri-food Supply Chain Strategy and Management
■ Food Security and Sustainability
■ Research Project

How will it benefit me?

On completion of the course at MSc level, students will be able to use and evaluate food industry management techniques and assess their relevance to commercial practice under different technical and cultural constraints. You will learn to appraise the dynamic legal, economic and political environment within which food businesses operate.

Students become skilled in collecting, analysing and interpreting qualitative and quantitative data, technical and commercial information, as well as evaluating and exploiting the latest developments in technology. You will learn to identify solutions to food industry management problems appropriate to local, national and international circumstances.

You will become competent at identifying and solving information management and communication problems encountered by food industry managers and will be able to critically review the existing knowledge of a sector specific topic and relate to a hypothesis which will advance that knowledge. Students also undertake strategic analysis, integrating a range of food industry management techniques.

Careers

Career opportunities in food industry management are very good both in the UK and internationally. Our Masters programme has been designed to produce well qualified individuals employable throughout the food industry. A large number of businesses visit the University every year to recruit new staff.

Careers could include procurement, logistics, market research, commercial or general management in the food industry.

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

Introduction

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

Key information

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

English language requirements

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

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

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

Structure and content

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

Delivery and assessment

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

Modes of study

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

Why Stirling?

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

Rating

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

Strengths

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

Academic strengths

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

Careers and employability

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

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

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

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

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

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

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

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

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

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

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

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The Food Design Master’s degree program enables students to become design professionals in the food industry, exploring all related sectord. Read more
The Food Design Master’s degree program enables students to become design professionals in the food industry, exploring all related sectord. Combining marketing management and communication skills with design innovation, the program’s education model engages with design ssensitivity and methodology for food packaging, tourism, nutrition, agriculture, retail, restaurants, science, objects and experiences.

The program combines a focus on food-related markets with design approach and methodologies. This creates a food designer who is able to:
• Manage the design of processes, methods and spaces where products are processed, distributed and consumed.
• Manage food in terms of its aesthetics, communication and representation.
• Manage the equipment and tools used to prepare and consume food.
• Coordinate the communication activities implemented for the promotion of food products.

The Master’s in Food Design and Innovation program is comprised of lessons, design workshops, and seminars with the leaders of the food and agriculture industry and of the design field: entrepreneurs, managers, journalists, food critics, designers, architects, publishers and chefs.

In addition, students will visit food companies, concept stores, and restaurants, as well as important gastronomic fairs and events. At the end of the course, students will have an internship experience in a company, agency or firm working in the field. This masters is held in collaboration with important companies and firms of the food industry.

The course lasts one year (from February/March) and is entirely taught in English language.

QUALIFICATION

After passing the final exam, students will obtain a taught Master’s Degree from IULM and SPD. The Master corresponds to 60 ECTS credits. The Master is managed and organized by: Libera Università di Lingue e Comunicazione IULM and Scuola Politecnica di Design SPD jointly.

ABOUT THE SCHOOL

Founded in Milan in 1954, SPD Scuola Politecnica di Design is the first postgraduate school for design disciplines in Italy. Situated in Milan, the capital of design, Scuola Politecnica di Design pioneered design education thanks to its solid grounding and to its peculiar approach integrating different domains: ergonomics, art, perception studies, semiotics.

Today, SPD is an international laboratory for the exchange of ideas, experience and creativity in order to develop projects. Since its foundation the school has welcomed an extraordinary community of students from various countries and backgrounds.

All courses are taught in a personalized and small learning environment promoting easy contact with the faculty and the staff. Indeed, at SPD every student is followed individually by a faculty formed by designers, professionals from different fields and visiting tutors.

The masters programs offered by SPD are organized in collaboration with IULM University, and award academic degrees recognized by the Italian Ministry of Education, The University and Research MIUR, corresponding to 60 credits under the ECTS system.

The teaching method at Scuola Politecnica di Design is arranged into intensive workshops, studio classes, theoretical lectures, seminars and visits. Research work is carried out in collaboration with leading companies such as Volkswagen, Microsoft, PepsiCo, Heineken, IKEA, Artemide and Poltrona Frau Group among the others.

These projects are deveopped according to an interdisciplinary approach which is a testing ground for the student’s skills, from the concept idea to its execution.

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Are you passionate about French cuisine and wine? Do you wish to pursue an international career in the food and wine sector? Paris School of Business’ Msc in Food & Wine Business is meant for you. Read more
Are you passionate about French cuisine and wine? Do you wish to pursue an international career in the food and wine sector? Paris School of Business’ Msc in Food & Wine Business is meant for you.

Paris is the center of the global food and wine industry, so what better place to study and build experience in this sector?

PSB’s Msc in Food & Wine Business mixes a strong core of business-oriented classes(strategic management, international business, etc.) together with modules focusing on culinary art and the gastronomy industry (French Art de Vivre Markets, Food & Wine Tourism, Luxury Food Retail Store Management, etc.)
Thanks to PSB’s hands-on approach, you will be able to acquire first-hand experience from business tours to major French culinary places such as:

• the Cognac region
• the Champagne region
• the Calvados region
• Lyon - the gastronomic capital of France
• Rungis - the largest commercial food market in the world

Additional training also help the students better understand culinary products. For instance, in the past students took part in Wine Tastings at Le Musée du Vin.

Business Core:
• French Art de Vivre Markets
• Marketing Management
• Strategic Management
• International Business
• Financial Management
• Digital Business

Leadership and Professional Skills Modules:
• Leadership & Management; Cours Florent Seminar
• Career Management
• Business Game
• Research Methodology
• Advanced Productivity Digital Tools
• Business Tours

Advanced core component:

• Food & Wine Supply Chain Management
• Trends & Innovations in Gastronomy
• Communication in Food & Wine Markets
• Food & Wine Tourism
• Merchandising & Art of Selling Food & Wine Products
• Wine Markets
• Luxury Food Retail Store Management
• Customer Service Excellence

Job Opportunities

• Purchasing Manager
• Product Manager
• Export Manager
• Visual Merchandiser
• Food Store Manager
• Entrepreneur

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About the course. -Aimed at food and agricultural industry employees. -Includes topics such as nutrition, health and the consumer, food quality and regulation, food manufacture, and sustainable food production. Read more
About the course:
-Aimed at food and agricultural industry employees
-Includes topics such as nutrition, health and the consumer, food quality and regulation, food manufacture, and sustainable food production
-Provided by our Food Advanced Training Partnership, the programme is led by the University of Reading in partnership with the University of Birmingham, Leatherhead Food Research International and Rothamsted Research

WHAT WILL YOU STUDY?

Sample modules:
-Understanding and influencing consumer behaviour
-Sustainable supply systems
-Flavour: from farm to fork and beyond
-Developing food structure through thermal processing
-Research methods and project management

Please note that all modules are subject to change.

WHAT CAREER CAN YOU HAVE?

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.

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About the course. -Gain detailed knowledge of the science and technology of food. -Develop the ability to provide industry and governments with an understanding of the science underpinning food safety and quality. Read more
About the course:
-Gain detailed knowledge of the science and technology of food
-Develop the ability to provide industry and governments with an understanding of the science underpinning food safety and quality
-Join a Department with an outstanding reputation for excellence in teaching and research
-Benefit from a well-equipped building and training opportunities for further research on graduation

WHAT WILL YOU STUDY?

Sample modules:
-Chemistry of food components
-Food safety and microbiology
-Food processing
-Sensory evaluation of food
-Postgraduate research skills for food

Please note that all modules are subject to change.

EMPLOYABILITY

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.

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About the course. -Develop knowledge of the application of science and technology to the provision of safe and quality food. -Gain the ability to apply and maintain quality systems that meet international expectations. Read more
About the course:
-Develop knowledge of the application of science and technology to the provision of safe and quality food
-Gain the ability to apply and maintain quality systems that meet international expectations
-Join a Department with an outstanding reputation for excellence in teaching and research
-Benefit from a well-equipped building and training opportunities for further research on graduation

WHAT WILL YOU STUDY?

Sample modules:
-Food control management
-Food safety and microbiology
-Food processing
-Risk analysis in the food chain
-Sensory properties of foods

Please note that all modules are subject to change.

WHAT CAREER CAN YOU HAVE?

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.

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About this course. -Accredited by the Association of Nutrition. -Become an ‘Associate Registered Nutritionist’ upon graduation. -Join a Department with a reputation for excellence in teaching and research. Read more
About this course:
-Accredited by the Association of Nutrition
-Become an ‘Associate Registered Nutritionist’ upon graduation
-Join a Department with a reputation for excellence in teaching and research
-Benefit from the Hugh Sinclair Unit of Human Nutrition, a human nutrition research group that is unique in the UK

WHAT WILL YOU STUDY?

Sample modules:
-Scientific basis for nutritional requirements and policy
-Genes, lifestyle and nutrition in health and disease
-Chemistry of food component
-Metabolism
-Postgraduate research skills for nutrition

Please note that all modules are subject to change.

WHAT CAREER CAN YOU HAVE?

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.

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The MSc has been devised through input from academics and industry experts and provides a learning environment in which individuals can develop their conceptual approach to the intensive livestock food chain and their proficiencies in terms of skills, knowledge and attitudes as competent and reflective agri-food sector professionals. Read more
The MSc has been devised through input from academics and industry experts and provides a learning environment in which individuals can develop their conceptual approach to the intensive livestock food chain and their proficiencies in terms of skills, knowledge and attitudes as competent and reflective agri-food sector professionals.

Under the microscope

With global demand for farmed livestock and fish products continuing to grow, there are exciting opportunities for professionals working within these sectors. Improvements in productivity are required for the livestock and aquaculture industries to remain competitive, meet global demand, ensure food security and to reduce environmental impact. Our online courses are designed specifically to enable professional development and promote industry specific skills for individuals working with intensively farmed livestock.

By addressing the challenges faced by those working in agricultural industries such as; pig production and poultry production, as well as aquaculture and food safety, our distance learning courses are helping to improve the standards of the intensive farming industries, while allowing individuals from across the globe to expand their knowledge and realise their career goals.

Modules

- Applied animal nutrition
- Infectious diseases of intensively reared pigs
- Infectious diseases of intensively reared poultry
- Animal health economics
- Food safety: a system-wide approach
- Biosecurity
- Genetics and genomics
- Applied animal welfare
- Epidemiology

How will I learn?

This course is delivered on a part-time, distance learning basis. It is structured online and takes between 2 and 5 years, making the most effective use of virtual learning tools, including online library access, discussion forums, and multimedia resources. This delivery allows you to study for your qualification alongside work and family responsibilities. You will however be required to attend campus for induction and some assessments depending on choice of elective modules at PG Diploma level.

Learning outcomes

MSc graduates will be able to:

- Understand and evaluate theories, methods and practice of the agri-food system that can be applied to their area of the intensive livestock production industry
- Demonstrate a critical awareness of current problems and new insights from across the intensive livestock production industry
- Develop new processes/techniques to improve intensive livestock production, supporting animal health and welfare
- Identify, critically assess and address the emerging needs of the intensive livestock sector
- Adopt new techniques to improve skills development
- Be a reflective, self-evaluative and self-managing professional
- Critically appraise research and practices in livestock and related food production fields, and develop skills to undertake qualitative and quantitative research using appropriate methods
- Continue to develop independent and lifelong learning skills to promote their own personal and professional development as producers, researchers and leaders.

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There is a growing awareness of the important roles played by functional foods and components in the prevention of chronic diseases across many national and international jurisdictions. Read more
There is a growing awareness of the important roles played by functional foods and components in the prevention of chronic diseases across many national and international jurisdictions. A major aim of the postgraduate course in nutraceuticals, functional foods and supplements is to provide reliable and impartial appraisal of scientific and technological developments in the sector. The course is aimed at those interested in the relations between food, nutrition and health, including health and allied professionals, the food industry and the general public.

Visit the website: https://www.ulster.ac.uk/courses/course-finder/201617/nutraceuticals-functional-foods-and-supplements-12832

Course detail

- Description -

Candidates enrolled for the Postgraduate Certificate (PgCert) in Nutraceuticals, Functional Foods and Supplements take 60 credit points of modules. Students wishing to proceed towards the Postgraduate Diploma (PgDip) take a total of 120 credit points of modules. After succeeding with all of the taught modules, candidates may chose to progress to the MSc (180 credit points) by completing an approved research project.

- Teaching and learning assessment -

The e-teaching is based on a virtual classroom model involving diverse activities online including; lectures, presentations, set reading. Students have opportunities to participate in discussion group, collaborative learning, coursework, and independent work. Masters students will complete a dissertation based on research according to their circumstances and supervisors expertise.

Assessment methods include presentations, reports, essays, quizzes, moderated on-line discussions and (for MSc) a written project report and supervisors comments.

- Work placement / study abroad -

The course is fully distance learning. Candidates taking the MSc must either arrange appropriate laboratory access at their location or can come to undertake their project at the Coleraine campus.

Career options

Successful completion of this course should enhance employment prospects within the functional foods, and general food and health sector from food manufacture to retail and legislation. The skills base is relevant also for nutritionists, dieticians, and members of pharmaceutical professions, Government services, teachers, Universities, higher education institutions, as well as independent or private laboratories. Graduates are expected to develop professional competencies related to either research and development, quality control, analysis, education or training. The course will benefit professionals charged with the maintenance and/ or promotion of public health. Elements from the course will be available in the short-course format, suitable for continuous professional development (CPD).

How to apply: https://www.ulster.ac.uk/apply/how-to-apply#pg

Why study at Ulster?

1. Over 92% of our graduates are in work or further study six months after graduation.
2. We are a top UK university for providing courses with a period of work placement.
3. Our teaching and the learning experience we deliver are rated at the highest level by the Quality Assurance Agency.
4. We are an international university with more than 2,000 international students from over 80 countries and Alumni from 121 countries.
5. More than 4,000 students from over 50 countries have successfully completed eLearning courses at Ulster University.

Flexible payment

To help spread the cost of your studies, tuition fees can be paid back in monthly instalments while you learn. If you study for a one-year, full-time master’s, you can pay your fees up-front, in one lump sum, or in either five or ten equal monthly payments. If you study for a master’s on a part-time basis (e.g. over three years), you can pay each year’s fees up-front or in five or ten equal monthly payments each year. This flexibility allows you to spread the payment of your fees over each academic year. Find out more by visiting http://www.ulster.ac.uk/learnyourway

Scholarships

A comprehensive range of financial scholarships, awards and prizes are available to undergraduate, postgraduate and research students. Scholarships recognise the many ways in which our students are outstanding in their subject. Individuals may be able to apply directly or may automatically be nominated for awards. Visit the website: https://www.ulster.ac.uk/apply/fees-and-finance/scholarships

English Language Tuition

CELT offers courses and consultations in English language and study skills to Ulster University students of all subjects, levels and nationalities. Students and researchers for whom English is an additional language can access free CELT support throughout the academic year: https://www.ulster.ac.uk/international/english-language-support

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The programme is vocationally relevant and academically rigorous and enjoys full accreditation from the Chartered Institute of Personnel and Development (CIPD) meaning that the programme meets the knowledge requirement of CIPD membership. Read more
The programme is vocationally relevant and academically rigorous and enjoys full accreditation from the Chartered Institute of Personnel and Development (CIPD) meaning that the programme meets the knowledge requirement of CIPD membership. Full CIPD membership requires further work experience to demonstrate practical competence. The York MSc in Human Resource Management is delivered by a team of specialist HR academics, supported by practitioners who work closely with the local CIPD branch. Teaching is delivered via a mix of lectures, seminars and practical workshops. The teaching faculty are subject experts in their respective fields and many have professional experience in HR management. Previous students have praised our staff for their professionalism, friendly and welcoming manner, and enthusiasm for their subject.

With the environment in which organisations operate becoming ever more turbulent, how to recruit, select, retain and develop employees is increasingly important as a source of sustainable competitive advantage. Graduates of the MSc in HRM will be equipped with the skills and the knowledge to prepare them for entering international roles within the contemporary HRM function and to be able to contribute towards the shaping of the HR strategy and its integration with broader business strategies. Graduates of this programme will understand how the contemporary HRM function contributes to a range of organisations and they will develop the business acumen to work within organisations, and across organisational and national boundaries whilst responding to the interests and needs of internal and external stakeholders. Graduates will appreciate the pertinence of undertaking the HR role in a manner that drives sustainable organisational performance, whilst respecting the needs and wellbeing of diverse groups of workers. The MSc HRM seeks to enable graduates to respond decisively to business demands with relevant and evidence based HR solutions.

Teaching takes place in modern purpose-built facilities on the University of York's Heslington East campus. The campus offers a safe and secure location in which to live and study, two miles from the centre of the historic and beautiful walled city of York. York is well-positioned on the national rail network and the UK's major cities - and airline hubs - are within easy reach; London is just 2 hours away, Manchester can be reached in under 1.5 hours and Edinburgh is 2.5 hours north.

Course Structure

Term 1
-Human Resource Management in Context (20 credits)
-The Changing Nature of Work (20 credits)
-Skills for Business Leadership (10 credits)

Term 2
-Organisational Capacity Building (20 credits)
-Global Perspectives on HRM and Employment Relations (20 credits)
-Human Resource Management and Sustainability (20 credits)

Term 3 and Summer
-Research Skills for Human Resource Management (10 credits)
-Dissertation for Human Resource Management (60 credits)

Note: these modules are subject to change - the University reserves the right to change the modules on offer.

Where you'll go from here

York Masters students have been successful in developing careers in a range of organisations in many parts of the world. Common destinations on leaving are:
-Computing
-Education (Further and Higher)
-Finance and Banking
-Government - Departments and Civil Service
-Government - Local and National
-HR, Recruitment and Professional Training
-Libraries, Museums and Information Services
-Manufacturing - Food and Beverages
-Oil and Mining
-Research
-Retail - Supermarkets and Food
-Retail - Wholesale
-Telecommunications

A small number of students each year are keen to continue their studies, enrolling on specialists masters programmes elsewhere in the UK or moving on to The York Management School’s Doctoral programme.

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Our MSc Environmental Health Professional Practice course has been developed for graduates of Chartered Institute of Environmental Health CIEH-accredited undergraduate and postgraduate Environmental Health courses who are looking to complete the requirements of the Portfolio of Professional Practice (PPP) for registration as an Environmental Health Practitioner (EHP). Read more
Our MSc Environmental Health Professional Practice course has been developed for graduates of Chartered Institute of Environmental Health CIEH-accredited undergraduate and postgraduate Environmental Health courses who are looking to complete the requirements of the Portfolio of Professional Practice (PPP) for registration as an Environmental Health Practitioner (EHP).

Designed to incorporate the CIEH's requirements for the Portfolio of Professional Practice, the course will provide students with practical opportunities to complete the interventions in the Food Safety, Health and Safety, Environmental Protection, Housing and Health and Public Health Fields.

This course is a great opportunity to participate and be assessed in a series of practical activities within the intervention fields required for the PPP and to support the CIEH Professional Interview assessment.

Course detail

If you are already a registered practitioner and are looking to change direction within environmental health or to refresh your existing skills, then this course is an excellent and efficient means of achieving that goal. There is also flexibility as to how you study and use course modules. All modules are available through our Continuous Professional Development (CPD) programme. These modules can be further supported by modules from the MSc Environmental Health (Distance Learning).

Format

The course is fully supported by on-line materials and full access to the library.

Assessment

Assessment varies between modules but normally consists of a portfolio and viva, however presentations and interviews will be used.
Formative assessment is provided for each module to develop skills and practice.

Careers / Further study

Employment opportunities are expanding for Environmental Health practitioners (EHPs). They are employed by both local government and industry, especially in food manufacturing, retail and the leisure sector. Demand for EHPs in the public health sector is also rising as are the number of opportunities for Environmental Consultants. EHPs are also employed by the Food Standards Agency, Public Health England and the Environment Agency.

Registered status as an Environmental Health Practitioner enables career enhancement and is also well recognised abroad in countries such as Australia, New Zealand and America.

How to apply

Information on applications can be found at the following link: http://www1.uwe.ac.uk/study/applyingtouwebristol/postgraduateapplications.aspx

Funding

- New Postgraduate Master's loans for 2016/17 academic year –

The government are introducing a master’s loan scheme, whereby master’s students under 60 can access a loan of up to £10,000 as a contribution towards the cost of their study. This is part of the government’s long-term commitment to enhance support for postgraduate study.

Scholarships and other sources of funding are also available.

More information can be found here: http://www1.uwe.ac.uk/students/feesandfunding/fundingandscholarships/postgraduatefunding.aspx

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The Engineering Technology M.S. program, geared toward full-time professionals with night classes, addresses dynamic changes in business and industry. Read more
The Engineering Technology M.S. program, geared toward full-time professionals with night classes, addresses dynamic changes in business and industry. Technically competent professionals can improve their skills to help successfully transition into leadership positions in their field of expertise and into a general leadership role outside their area of technical expertise as their careers grow. Students are educated at the master’s level in core engineering technologies and the management of those technologies. The program incorporates courses covering topics common to all areas of the technology sector of industry, including Six Sigma, Lean Manufacturing, state-of-the-art technologies, alternative energy sources and conservation, engineering project management, applied research, and safety. A non-thesis option includes a business/industry project that must demonstrate Six Sigma methodology. Each course offers an industry component that provides real-world experience, while students also conduct applied research in several classes. Faculty members are highly experienced in their fields and have close ties to area industry.

Degrees

The Master of Science (M.S.) in Engineering Technology includes concentrations in Engineering Technology and in Occupational Health and Safety. The Department of Engineering Technology also participates in the Engineering Management concentration of the Master of Professional Science degree.

The Engineering Technology concentration provides students with the tools to help understand and solve problems found at the intersection of management, technology, and entrepreneurship.

Applicants must

take the Graduate Record Exam (GRE). Successful applicants typically have a quantitative score of 148+ and a verbal score of 143+.
submit official transcripts of all previous college work. If the transcripts are issued from an international (non-U.S.) institution, a course-by course analysis is required. Original non-U.S. transcripts should be submitted directly to the evaluation service.

Application deadlines: April 15, to be considered for graduate assistantships and admission in Summer or Fall; Oct. 1, for admission in the Spring. Applications are accepted late, but admission consideration is not guaranteed.

Candidates must either 1) complete and successfully defend a thesis or 2) make an oral presentation and written report on their Six Sigma project to graduate faculty at the end of the program.

Most of the courses require technical written reports and oral class presentations, while three classes require industry-related projects where certifications are earned in Six Sigma and Lean Manufacturing. Credits toward a certification in Project Management from the Project Management Institute (PMI) are also awarded.

Some graduates also end up with minors, with computer information systems and business among the popular ones.

Career

This program teaches students interpersonal, management, and engineering skills needed for success in technology-driven organizations, whether public or private. The focus on these enhanced skills reflects an increasing need in the workplace for graduate students to fast-track into engineering/technical management or high-value specialty knowledge management positions. Industry areas include manufacturing/assembly, medical, human resources/training, and service (retail, food service, etc.), as well as applied sciences. Some potential positions for degree-holders:

Engineering and technical manager for:
Manufacturing operations (including design, assembly, and fabrication)
Health care
Food production
Training/consulting
Government agencies
Engineering designer
Engineering project manager for:
Process control companies
Enterprise resource systems developers
Technology development enterprises
Manager for global technology companies
Process and product engineer for manufacturing operations
Safety engineers and manager for production operations

Employers of MTSU alumni include:

Barrett Rifles
Bridgestone-Firestone
Calsonic North America Inc.
General Mills/Pillsbury
MAHLE Tennex Filters
Murfreesboro Electric Department
Nissan North America
Rich’s Products
Schneider Electric
State of Tennessee
Tennessee Valley Authority
Tridon Clamps
Vanderbilt Medical Center
Veterans Administration

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