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Masters Degrees (Food Science And Technology)

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The Higher Diploma in Food Science and Technology will provide you with an excellent education in various aspects of food science, food technology and food microbiology. Read more
The Higher Diploma in Food Science and Technology will provide you with an excellent education in various aspects of food science, food technology and food microbiology.

Subjects that you will cover during the course include:

- food proteins
- food fats
- food macromolecules
- sensory science
- food packaging
- food processing and preservation
- food microbiology

UCC has a 100-year history of teaching and research in the food sciences and is currently one of Europe’s largest multidisciplinary education and research institutions. You will be taught by world-class academics who work in all aspects of food science.

Our first-rate facilities include extensive and well-equipped laboratories and a large pilot plant with excellent dairy, meat and bakery facilities, in addition to a unique pilot-scale brewery.

Visit the website: http://www.ucc.ie/en/cko06/

Course Details

On successful completion of this course, you will be able to:

- apply the principles of food chemistry and technology and food microbiology to food systems
- demonstrate an ability to perform selected techniques in food analysis
- develop the capacity to undertake lifelong learning
- communicate effectively with the food industry and with society at large.

Format

The course is one year full time, or two years part time.

Students take taught modules to the value of 60 credits as follows:
FS3002 Chemistry of Food Proteins (5 credits)
FS3003 Chemistry and Technology of Oils and Fats (5 credits)
FS3004 Sensory Analysis, Flavour and Colour (5 credits)
FS3005 Macromolecules and Rheology (5 credits)
FS3006 Food Processing and Preservation (10 credits)
FS3007 Dairy Product Technology (5 credits)
FS3008 Fundamentals of Food Packaging (5 credits)
FS3012 Library Project (10 credits)
MB3003 Food and Industrial Microbiology I (5 credits)
MB3014 Food and Industrial Microbiology II (5 credits)

Assessment

Assessment is principally by end-of-semester written examinations. There are also some elements of continuous assessment.

Careers

On successful completion of this course, you will have a solid foundation in food science. You will also understand the principles and practical application of the processing and preservation technologies used in the food industry. You can use your knowledge as a basis for further study or for employment in food-related industries.

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

Funding and Scholarships

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

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In this course you will take a range of specialised coursework units complemented by laboratory classes and industry site visits. Read more
In this course you will take a range of specialised coursework units complemented by laboratory classes and industry site visits. You’ll not only gain considerable knowledge, but essential hands-on experience. You’ll study a variety of food science topics, including food engineering, food processing and preservation, food microbiology, functional foods containing bioactive components, analytical food chemistry, post-harvest handling and processing and packaging of foods from the farm to the consumer’s plate (including meats, dairy, eggs and cereals).

This course is designed to accommodate the needs of students from varying backgrounds. The flexible course structure will give you the opportunity to choose from a range of professional development units to complement your core studies.

Professional recognition

This course is recognised by the Australian Institute of Food Science and Technology.

Career opportunities

The food industry can offer a range of diverse and challenging careers. Upon graduation you may qualify for entry to the master degree that could allow you to work in professional areas, such as food quality assurance, research and development of new products and processing technologies, microbiology, technical consulting, and sales and marketing.

Credit for previous study

Applications for credit for recognised learning (CRL) are assessed on an individual basis.

2016 Curtin International Scholarships: Merit Scholarship

Curtin University is an inspiring, vibrant, international organisation, committed to making tomorrow better. It is a beacon for innovation, driving advances in technology through high-impact research and offering more than 100 practical, industry-aligned courses connecting to workplaces of tomorrow.

Ranked in the top two per cent of universities worldwide in the Academic Ranking of World Universities 2015, the University is also ranked 25th in the world for universities under the age of 50 in the QS World University Rankings 2015 Curtin also received an overall five-star excellence rating in the QS stars rating.

Curtin University strives to give high achieving international students the opportunity to gain an internationally recognised education through offering the Merit Scholarship. The Merit Scholarship will give you up to 25 per cent of your first year tuition fees and if you enrol in an ELB program at Curtin English before studying at Curtin, you will also receive a 10 per cent discount on your Curtin English fees.

For full details and terms and conditions of this scholarship, please visit: curtin.edu/int-scholarships and click on Merit.

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This master level course extends the learning of the graduate diploma to incorporate an independent research project under the guidance of one of our experienced supervisors. Read more
This master level course extends the learning of the graduate diploma to incorporate an independent research project under the guidance of one of our experienced supervisors. To ensure you’re ready to undertake this project, you’ll be introduced to a variety of health research methods and learn to measure, interpret and describe the data effectively.

Professional recognition

This course is professionally recognised by the Australian Institute of Food Science and Technology (AIFST) and graduates are encouraged to become members.

Career opportunities

The food industry is can offer a range of diverse and challenging careers. Upon graduation you may find work in professional areas such as food quality assurance, research and development of new products and processing technologies, microbiology, technical consulting, and sales and marketing. This program has an excellent reputation with government bodies and industries in Australia and overseas.

Credit for previous study

Applications for credit for recognised learning (CRL) are assessed on an individual basis.

2016 Curtin International Scholarships: Merit Scholarship

Curtin University is an inspiring, vibrant, international organisation, committed to making tomorrow better. It is a beacon for innovation, driving advances in technology through high-impact research and offering more than 100 practical, industry-aligned courses connecting to workplaces of tomorrow.

Ranked in the top two per cent of universities worldwide in the Academic Ranking of World Universities 2015, the University is also ranked 25th in the world for universities under the age of 50 in the QS World University Rankings 2015 Curtin also received an overall five-star excellence rating in the QS stars rating.

Curtin University strives to give high achieving international students the opportunity to gain an internationally recognised education through offering the Merit Scholarship. The Merit Scholarship will give you up to 25 per cent of your first year tuition fees and if you enrol in an ELB program at Curtin English before studying at Curtin, you will also receive a 10 per cent discount on your Curtin English fees.

For full details and terms and conditions of this scholarship, please visit: curtin.edu/int-scholarships and click on Merit.

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This course offers you the flexibility to choose from a range of specialist coursework units. Your course coordinator will help you choose the units to suit your current and future professional needs. Read more
This course offers you the flexibility to choose from a range of specialist coursework units. Your course coordinator will help you choose the units to suit your current and future professional needs.

Career opportunities

The food industry can offer a range of diverse and challenging careers. Upon graduation you may qualify for entry to some graduate diploma and master degrees that could allow you to work in professional areas such as food quality assurance, research and development of new products and processing technologies, microbiology, technical consulting, and sales and marketing.

Credit for previous study

Applications for credit for recognised learning (CRL) are assessed on an individual basis.

2016 Curtin International Scholarships: Merit Scholarship

Curtin University is an inspiring, vibrant, international organisation, committed to making tomorrow better. It is a beacon for innovation, driving advances in technology through high-impact research and offering more than 100 practical, industry-aligned courses connecting to workplaces of tomorrow.

Ranked in the top two per cent of universities worldwide in the Academic Ranking of World Universities 2015, the University is also ranked 25th in the world for universities under the age of 50 in the QS World University Rankings 2015 Curtin also received an overall five-star excellence rating in the QS stars rating.

Curtin University strives to give high achieving international students the opportunity to gain an internationally recognised education through offering the Merit Scholarship. The Merit Scholarship will give you up to 25 per cent of your first year tuition fees and if you enrol in an ELB program at Curtin English before studying at Curtin, you will also receive a 10 per cent discount on your Curtin English fees.

For full details and terms and conditions of this scholarship, please visit: curtin.edu/int-scholarships and click on Merit.

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

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

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

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

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

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

Programme Content

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

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

Selection of the Major

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

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

Programme Structure

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

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

Career Prospects

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

Internationalization

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

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

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

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

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

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

Course content

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

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

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

Course structure

Compulsory modules

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

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

Learning and teaching

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

Assessment

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

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

Career opportunities

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

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

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

Read more about typical career paths:

Further study

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

Careers support

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

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

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



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

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

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

Course content

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

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

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

Course structure

Compulsory modules

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

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

Learning and teaching

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

Assessment

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

Career opportunities

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

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

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

Read more about typical career paths:

Further study

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

Careers support

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

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

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



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

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

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

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

Course content

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

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

Course structure

Compulsory modules

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

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

Learning and teaching

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

Assessment

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

Career opportunities

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

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

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

Read more about typical career paths:

Further study

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

Careers support

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

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

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



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Food and drink manufacturing is vital to the UK economy. It is the single largest manufacturing sector in the UK, employing 15% of the entire manufacturing workforce. Read more
Food and drink manufacturing is vital to the UK economy. It is the single largest manufacturing sector in the UK, employing 15% of the entire manufacturing workforce.

Course details

Food and drink manufacturing companies make up 7% of all manufacturing businesses, and they buy two thirds of all the UK's agricultural produce. Food producers must address environmental concerns, social responsibility and economic viability when designing sustainable food processing techniques. Sustainable food processing is all about finding new ways of meeting present needs without compromising future viability in constantly changing economic and environmental conditions.

This is not just a corporate social responsibility issue but directly relates to efficiency, cost-saving and profitability and so the food industry must increasingly embrace sustainable food processing to succeed. The global food and agricultural biotechnology research base and product development pipeline, including genetically modified seeds, is expanding at a rapid rate as a direct response to the global food security challenge.

This innovative and topical programme is ideal for graduates new to this dynamic and exciting sector. It's also particularly suitable if you're seeking career enhancement by studying food science and biotechnology at master’s level. The programme will be of particular interest to graduates with an interest in developing knowledge and skills in subjects such as food biotechnology, food safety management and analytical techniques currently used in the food industry. It is also suitable if you already work in the industry and wish to develop your skills in these areas.

Teesside University’s School of Science & Engineering is highly praised for the links it maintains with local and national industries and businesses such as Marlow Foods (Quorn), SK Chilled Foods and Sainsbury’s. The commitment of the School to integrate with industry in the Tees Valley and beyond is reflected in the School’s record of producing employment-ready problem solvers and innovators. This postgraduate programme embeds key transferable skills through visits to industry and talks by industry speakers.

What you study

For the postgraduate diploma (PgDip) award you must successfully complete 120 credits of taught modules. For an MSc award you must successfully complete 120 credits of taught modules and a 60-credit master's research project.

This programme develops comprehensive knowledge and understanding of food science and bioprocessing in the 21st century. As such it focuses on food production and processing, biotechnology and sustainability alongside food quality and supply chain management. You also have the option to explore food product development and enterprise, food microbiology and safety, or project management in great depth depending on your interest or desired career choice.

You are encouraged to take a voluntary placement within local industry to conduct real-world research projects.

Core modules
-Food Biotechnology
-Food Chemistry Composition and Analysis
-Food Product Design and Manufacturing Process Development
-Food Safety Engineering and Management

MSc only
-Project

Modules offered may vary.

Teaching

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.

You are assessed on subject knowledge, independent thought and skills acquisition through formative and summative assessment.

Assessment may include:
-Examinations
-Oral presentations
-Technical interviews
-Technical reports
-Laboratory reports
-Literature surveys, evaluations and summaries
-Dissertation or thesis (MSc only)

You are presented with an assessment schedule providing details of the submission deadlines for summative assessments.

Employability

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.

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

MSc Food Safety

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

Programme summary

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

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

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

Specialisations

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

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

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

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

Your future career

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

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

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

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

Course Details

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

Format

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

Part 1 - Taught modules

Students take 60 credits as follows:

- Core Modules -

Students take 15 credits:

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

- Elective Modules -

Student take 45 credits from the following:

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

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

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

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

Part 2

FS6102 Dissertation in Food Science (30 credits)

Assessment

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

Careers

On completing this course, you will be able to:

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

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

Funding and Scholarships

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

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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. Read more

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:

  • a food strand in which you learn about food composition, food legislation and regulations and labelling, product development, food quality management and food technology.
  • a nutrition strand in which you learn about how we metabolise food, our nutritional needs and the impact of nutrition on health and diseases throughout the life cycle.
  • a professional and academic skills development strand in which you apply your learning to both academic research and commercial briefs.

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. 

Course structure

Full-time without work placement – 12 months

Full-time with work placement – 18 to 24 months

Part time – 12 to 24 months

Core modules

  • developing food concepts and products (30 credits)
  • food processing safety and quality management (15 credits)
  • food chain (15 credits)
  • life-course approach to nutrition (30 credits)
  • nutritional physiology and biochemistry (15 credits)
  • work related learning (15 credits)
  • research methods (15 credits)
  • dissertation (45 credits)

Assessment

  • poster presentation
  • laboratory reports
  • literature reviews
  • product development portfolio
  • technical reports
  • examinations
  • dissertation

Employability

As a graduate from this course, career opportunities include:

  • food product development – in these roles, you liaise with other functions (marketing, technical, chefs) to develop new attractive products meeting specific briefs.
  • nutrition in the food industry – you may inform briefs to develop products which meet specific nutritional requirements or assess the nutritional quality of existing product ranges.
  • food labelling and food regulation – consumers make informed choices about their food consumption based on the information, such as health and nutrition claims, provided on food packages. These are often regulated. You design the food labelling and nutritional information in accordance to current regulations.
  • procurement and food supplier management – you interact and liaise with suppliers to ensure a safe, sustainable, and ethical food chain.
  • food quality management – you work on any aspect of quality assurance, quality control and management systems to ensure that food safety, the number one priority of the food industry, is not compromised.


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What is the 'European Master of Food Science, Technology and Business' all about?. The new two-year European Master of Science in Food Science, Technology and Business (BiFTec) is jointly organised by . Read more

What is the 'European Master of Food Science, Technology and Business' all about?

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.

Objectives

The objectives of the programme are to:

  • provide the learning environment necessary for the development of the students.
  • promote an understanding of Food Science, Technology and Business.
  • focus on student-centred learning.
  • provide modules in core areas and a range of modules in selected optional areas, where partners have centres of excellence and in which students wish to develop specific expertise. The modules will develop selected topics to the forefront of existing knowledge.
  • promote a critical evaluation of scientific and technological developments and how they impact the selected modules.
  • provide lectures, labs, tutorials, seminars, workshops and site visits where the student will be guided through a process of personal scientific discovery and development.
  • promote a European dimension by facilitating the student to undertake the modules or the project in different European partner institutions.
  • foster a global dimension through exchanges of scholars and students with associated member institutions.

Overall learning outcomes:

  • An ability to critically evaluate recent developments in Food Science, Technology and Business;
  • A critical appreciation of evolving issues and future global directions in general issues and in food production and processing.
  • An enquiring approach and the capability to contribute to innovative research and development in selected modules;
  • An ability to communicate effectively and defend their work in written, oral and poster format, good reporting and presentation skills;
  • Critical knowledge of current developments in Food Biotechnology, Food Safety and Quality Management, Product Development and Process Management, Business and Economics in Food Industry, Innovations in Food Technology and Environmental Practices and Sustainability;
  • An awareness and knowledge of best practice and legislation in food production, development, processing, distribution and economics;
  • The capacity to evaluate and select optimal methodology;
  • Demonstrate professional competencies in a chosen field.

Career perspectives

The BiFTec-programme prepares competent employees for sectors including food production, processing and agribusiness as well as for industry and academia.



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The MSc in Food Business will provide you with the skills to analyse the key issues impacting on an evolving food chain such as changing consumer demand, the need for better value, the emerging food service markets, food supply chain management, food safety, food and health issues, product innovation, and the application of those skills to the food industry. Read more
The MSc in Food Business will provide you with the skills to analyse the key issues impacting on an evolving food chain such as changing consumer demand, the need for better value, the emerging food service markets, food supply chain management, food safety, food and health issues, product innovation, and the application of those skills to the food industry.

The balance of business and computer skills and a European language on this programme reflects the global nature of the food industry and the dynamic nature of the Irish food industry.

Visit the website: http://www.ucc.ie/en/ckr23/

Course Details

The Department of Food Business and Development offers a full-time MSc in Food Business which is ideally suited to graduates interested in pursuing a career in strategic management or marketing in the food sector. The needs of the food sector in the future involve the development of an efficient and responsive food chain (from farm to processor to consumer) in which market changes are reconciled with strategic and production decisions along all stages of the food business chain.

On successful completion of this course, you should be able to:

- evaluate current food consumer and food industry trends, policy issues and drivers and strategies impacting on the evolving food supply chain
- design and implement innovative marketing strategies for competitive markets
- evaluate the role of market orientation and strategic marketing in new product success
- identify the ethical, regulatory and environmental responsibilities of modern food enterprises
- evaluate your personal and employment skills development as a result of working in some facet of the food supply chain
- apply new research techniques to new marketing situations
- analyse the research process and its key components and design a piece of research to answer a specific research question

Format

The course is divided into two parts. You will complete modules to a total of 60 credits in Part I (year 1). You must undertake a food industry-centred research project after the end of Part I university examinations. In Part II (year 2) of the course you will submit a report on your food industry-centred research project and a dissertation on a research project.

Assessment

Various methods of assessment are used, depending on the chosen modules.

For more information, please see the Book of Modules 2015/2016 - http://www.ucc.ie/calendar/postgraduate/Masters/food/page05.html

Careers

Employment opportunities from this course can be in the food or non-food sectors as the skills acquired are highly transferable. Recent graduates have secured employment in international food firms (Glanbia, Kerry), banks, food agencies (Bord Bia, UK Home-Grown Cereals Authority), non-food agencies (Enterprise Ireland, IBEC), market research firms (AC Nielsen) and in higher education. A central part of the MSc in Food Business is a food industry placement in a food firm, food agency, university, bank or related establishment, where you gain valuable work experience.

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

Funding and Scholarships

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

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

MSc Italian FOOD & WINE (ItF&W)

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

Programme Summary

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

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

Who is the MSc candidate?

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

What career opportunities does the MSc provide?

Graduates will be expert in the technical and economical management, valorisation and protection of high quality agro-food products - in an export and territorial development-oriented perspective - by using the Italian system as the reference model. He/she will find employment opportunities in quality-oriented agro-food companies, in producers' organizations, and in public and private consultancy companies involved in the protection, valorisation, marketing, consulting, training and communication activities for high-quality agro-food products.
The most relevant positions concern: ii) marketing of high-quality foods and wines, on both the EU and international market; ii) design and implementation of promotion and protection strategies for these products; iii) management of producers' organizations; iv) 'off-trade' and 'on-trade' buying activities, mainly in the international market; v) information on high-quality foods and wines management; vi) planning and management of territorial development strategies based on 'terroir-related' quality agro-food products.

How is the programme organised?

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

Plant biodiversity and food
Animal biodiversity and food
Quality, processing and sensorial analysis of Italian food
Quality, processing and sensorial analysis of Italian wine
Food microbiology and quality
Food safety and hygiene
Food traceability for food quality
Food, wine and nutrition

Value adding quality schemes and consumer demand
Food and Wine-based territorial valorization and rural development
Quality-oriented Food and Wine management and governance

Consumer behavior
Food, wine and society
Food and Wine history and anthropology
Food and wine: perspectives from abroad

Foreign language (Italian or English)

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

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

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