• Xi’an Jiaotong-Liverpool University Featured Masters Courses
  • University of Edinburgh Featured Masters Courses
  • Leeds Beckett University Featured Masters Courses
  • University of Leeds Featured Masters Courses
  • University of Glasgow Featured Masters Courses
  • University of York Featured Masters Courses
  • Swansea University Featured Masters Courses
  • Regent’s University London Featured Masters Courses
De Montfort University Featured Masters Courses
Barcelona Executive Business School Featured Masters Courses
FindA University Ltd Featured Masters Courses
Leeds Beckett University Featured Masters Courses
Cardiff University Featured Masters Courses
"food" AND "sustainabilit…×
0 miles

Masters Degrees (Food Sustainability)

  • "food" AND "sustainability" ×
  • clear all
Showing 1 to 15 of 144
Order by 
This course aims to provide a detailed critical awareness of the risks, challenges and opportunities of providing a sustainable supply of sufficient food to the world’s population, as we move into the future. Read more
This course aims to provide a detailed critical awareness of the risks, challenges and opportunities of providing a sustainable supply of sufficient food to the world’s population, as we move into the future. It looks at the key technological initiatives as well as the overarching policies and strategies that are currently being developed in response to the problems, and show how these can be translated into scientific, technological and managerial solutions, whilst also being aware of their limitations. This course provides a balanced combination of state-of-the-art science and technology together with economics, policy and advocacy, and food supply management. These integrated elements will provide the basis for training those who will work towards sustainable supply chain solutions as we move into the future.

Read less
The MSc/PgDip programme in Food Safety and Control addresses the key issues of food control, from both the food producers and food law enforcement points of view, recognising the equally important needs of distributors, retailers and of course, consumers. Read more
The MSc/PgDip programme in Food Safety and Control addresses the key issues of food control, from both the food producers and food law enforcement points of view, recognising the equally important needs of distributors, retailers and of course, consumers.

The course covers the knowledge and skills required for the successful introduction and implementation of systems of control, such as those based on the accepted principles of Good Manufacturing Practice (GMP), and other international quality management standards.

The responsibility of assuring the safety of food lies primarily with government and the industry. In today's food industry, all aspects of the production, storage and distribution of food must be effectively controlled, not only to assure safety and wholesomeness, but also to ensure efficient and consistent manufacture at the lowest possible cost. Consumers are demanding a greater assurance of safety as well as more information on which to base their choices. Students are expected to take on demanding roles in a wide range of food control activities in both the private and public sectors upon graduation, while gaining an internationally recognized qualification.

EU study opportunity

EU study opportunities exist with the University of deLorraine Nancy, France, and Universidad Politécnica deValencia (UPV), Valencia, Spain.

Excellent scholarship opportunity

Students who have accepted an offer for a place on this course are encouraged to apply for LSBU's Frank Brake scholarship. Find out more about the Frank Brake scholarship:
http://www.lsbu.ac.uk/courses/postgraduate/fees-and-funding/scholarships/frank-brake-scholarship

See the website http://www.lsbu.ac.uk/courses/course-finder/food-safety-control-msc

Modules

Year 1:
All modules are assessed through a mix of formal examination and coursework. Each module represents 200 hours of learning time with up to 40 hours of class contact time.

- Food regulation and sustainability
Food legislation is an essential element for an effective food safety and control. The module deals with legislative control at various levels, embracing national and European Union legislation and also international approaches to harmonisation. It also provides an awareness of the different types of food standards, and their implications for manufacturers, retailers and consumers. It also addresses the policy issues in sustainable food production and management.

- Food composition and safety
This module comprises of selected topics that are directly relevant to food safety and control. It considers the complex chemical composition of foods, the chemical safety of foods, quality parameters, and develops the skills to interpret and use data. The common themes throughout the module are the choice of suitable, appropriate and cost effective analytical methodology, and the correct interpretation of analytical results.

- Food microbiology and hygiene
This module is designed to help you develop an understanding of food microbiology, to appreciate the principles of food microbiology and explore both microbial food spoilage and food borne microorganisms. You'll be able to critically analyse the means by which food can be processed safely from a microbiological standpoint, and the methodology that is applied to achieve this. Emphasis will be given to the development, application and use of microbiological criteria for foods and their limitations.

- Food quality management
This module introduces the principles behind all effective quality management systems (QMSs) employed in the modern food industry. Quality of product or service does not just happen; it has to be planned and managed. Systems used by small as well as large companies are covered.

- Food product development management
This module examines the management processes involved in the design and development of new safe food products. Students work together in small groups and adopt an allocated role within the group. The groups respond to a product development brief by designing and developing a new food product or an extension of an existing product. You'll prepare an individual portfolio describing your experience and contribution and make a group presentation of your product to a panel of external guests as a 'commercial pitch'.

- Food control operations
This module outlines the rationale, philosophy and concepts of modern food control, introducing the precautionary principle, the scope ranging from 'farm to fork', and the requirement of risk assessment. The principles of control based on prevention rather than detection and self-regulation are underlined throughout. Modern tools, techniques and procedures in food control are also introduced, illustrating the scope, applications and potential benefits of effective food control. You'll learn how to draw up specifications, identify safety hazards, conduct risk assessments, determine product shelf life, apply the commonly used statistical quality control techniques as well as use basic sensory evaluation methods. In the end, you'll have a broad and comprehensive grounding in modern food control operations.

- Research methods
This module aims to equip you with the knowledge and skills required for scientific research and systematic investigation. You'll learn how to ask the right questions, develop meaningful research proposals and evaluate objectively and independently research findings. Emphasis will be given to ethics, background information search, planning, experimental design, data collection and analysis. Principles of scientific methods, objective reasoning, idea formulation and model building will also be included. In data analysis, you'll be introduced to the most common statistical techniques covering both parametric and non-parametric tests.

- Project
The Project forms the climax of the MSc Food Safety and Control programme. It's the opportunity for you to demonstrate your grasp of food control in its widest sense, and produce documentary evidence of that grasp. The project provides the opportunity for you to apply your knowledge in an integrated fashion to a particular challenge in the management and control of food safety. We always try to help you match your project intention with your career aspirations and where possible use our networks to enable you to work on real commercial problems within an industrial placement.

The course has been developed to provide:
- A thorough understanding of the scientific principles on which both the safe handling of food and food control procedures are based

- An appreciation of the importance of the proper control of manufacture, storage and distribution, and the means by which it is achieved in the production and sale of safe food

- An understanding of the food industry's responsibilities to the interests and welfare of the consumer

- Opportunities to consider the social and economic contexts in which the industry operates

- An intellectually stimulating and coherent programme relevant to both your needs and those of the food industry

- A detailed understanding of the philosophy and methodology of research

- The best possible opportunity to develop personally and professionally

- The knowledge and skills necessary to enhance your career prospects.

Employability

The programme covers the knowledge and skills required for the successful introduction and implementation of systems of control such as those based on the accepted principles of Good Manufacturing Practice (GMP), and other international quality management standards. This opens up numerous and diverse opportunities in food safety and control.

You'll study all areas of food safety, ranging from microbiological, chemical and physical safety in the different modulesand throughout the programme.

The course will open up a wide range of career opportunities including roles in: product development; quality control; food safety and quality management; catering and retailing; technical auditing; and food law enforcement. Some of our graduates have gone on to PhD degrees.

Recent employers include Kerry Foods, Leathams, Bakkaver, Kraft Foods, Tesco, Asda, Marks and Spencer, Harrods and local authorities.

LSBU Employability Services

LSBU is committed to supporting you develop your employability and succeed in getting a job after you have graduated. Your qualification will certainly help, but in a competitive market you also need to work on your employability, and on your career search. Our Employability Service will support you in developing your skills, finding a job, interview techniques, work experience or an internship, and will help you assess what you need to do to get the job you want at the end of your course. LSBU offers a comprehensive Employability Service, with a range of initiatives to complement your studies, including:

- direct engagement from employers who come in to interview and talk to students
- Job Shop and on-campus recruitment agencies to help your job search
- mentoring and work shadowing schemes.

Placements

You'll be encouraged to undertake a work-based project or dissertation.

Teaching and learning

You'll make extensive use of the Virtual Learning Environment, so materials are available whenever you need them. Personal tutoring support, extraclinics offering support outside lecture and tutorial sessions are available.There's a major focus on the practical applications of knowledge, supported byhands-on laboratory exercises. Various assessment methods are used in modules across the course.

Read less
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.

Read less
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.

Read less
Sustainability has emerged as a defining issues of the 21st century. Achieving enduring and fairer societies requires viable economies, sound science and good governance. Read more
Sustainability has emerged as a defining issues of the 21st century. Achieving enduring and fairer societies requires viable economies, sound science and good governance. This course provides training in theory and critical analysis along with the practical skills to facilitate the transformation needed to deliver low carbon futures.

Why study Sustainability at Dundee?

The MSc in Sustainability is being introduced in recognition of the challenges of water, food, energy and health security facing the planet. The portfolio of environmental disciplines is exceptionally strong in the University as are its traditions of cross-disciplinary collaboration and cooperation.
Along with the flagship MSc in Sustainability, there are four specialised pathways:

MSc in Sustainability and Water Security
MSc in Sustainability and Climate Change
MSc in Sustainability and Low Carbon Living
MSc in Sustainability and the Green Economy

What's so good about Sustainability at Dundee?

There is a strong postgraduate culture which Sustainability students can enjoy.
The Graduate School of Natural Resources Law, Policy and Management includes both the Centre for Energy, Petroleum and Mineral Law Policy and the Centre for Water Law, Policy and Science (under the auspices of UNESCO) both of which have long standing international reputations. Specialist high-level speakers sourced from international organisations are invited to present throughout the year, these sessions provide a vital opportunity for students to become connected with industry so continued communication is encouraged after the events.

The School of the Environment and CECHR similarly have an extended programme of guest lectures and speakers and through xcechr there are multiple events bringing Masters and PhD students together by a common interest in environmental change research. Examples of the activities that result include Student-Supervisor-Seminar-Series, ‘change-maker workshops’ and a national show-case ‘Facing the Future’ Symposium.

Who should study this course?

This course is suitable for a wide range of graduates from;
Environmental backgrounds (e.g. geography, planning, environmental studies) looking to upskill and achieve a deeper understanding
Natural science graduates (e.g. chemistry, maths) and engineers looking to develop a more rounded understanding of environmental issues, especially in relation to regulation and policy.
Arts and social science students wishing to use their social, economic and political perspectives to take on the challenges associated with complex environmental systems and their management.

How you will be taught

The course is taught as a collection of 20 credit modules amounting to a total of 180 Masters (SHE M, SCQF 11) credits. The delivery style and assessment requirements for each module varies as we believe a diversity of practice provides strength. Nevertheless all modules combine a mixture of formal lecture, small group seminar, practical/field classes and individual tutorials depending on need and the particular learning objectives of each module. The study load corresponds to one third in each of the first two teaching semesters and one third for independent study for the dissertation the summer recess.

What you will study

There are a choice of four specialist pathways in addition to the MSc in Sustainability: See above.

Each of the five MSc pathways contains a common core comprising ‘Principles of Sustainability’ and ‘Transformation for Sustainability’, along with the ‘Research Training’ module. Each named pathway then comprises a specialised core module and then options drawn from a wide range of electives (c. 30 available from contributing academic Schools). All five MSc pathways feature a 60 credit individual research project, the weighting of which reflects the importance of independent investigation and permitting students to develop expertise in their chosen area through effectively four months of dedicated research.

Each of the MSc in Sustainability pathways is geared around the following learning outcomes:

Knowledge and Understanding:
Achieve a critical understanding of key sustainability principles and perspectives informing actions in pursuit of sustainable development, inclusive of environment, economy and equity considerations;
Demonstrate knowledge of approaches to evaluating and measuring sustainability;
Apply different concepts of transformation and change to enable individual and societal shifts towards more sustainable practices;

Skills:
Ability to analyse, evaluate and critically review theory and policy debates relating to sustainability;
Ability to draw on international perspectives and examples of best practice in relation to methods of evaluation and assessment of sustainability;
Ability to design and plan interventions for creating change to promote greater sustainability across different scales;
Design and undertake a substantial independent research project to address significant areas of theory and/or practice.

Capabilities:
Critique and synthesis theory and evidence drawing on a variety of sources;
Ability to communicate evidenced based reports relevant to a range of stakeholders, including policy makers;
Ability to work independently and as part of a team tackling complex environmental problems to tight deadlines;
Ability to design and evaluate transformative change leading to improved sustainability strategies, processes and plans

Transferrable skills, including building arguments, synthesis, reflexivity and making presentations.

How you will be assessed

Assessment follows a variety of styles including individual essays and practical assignments along with formal written examinations; to group exercises and peer group assessment – this is particularly important where oral presentations are involved. The independent research project (dissertation) is an excellent opportunity for a candidate to achieve deep insight into a topic of their own choice. Masters level dissertations can be very diverse, and include formal hypothesis-led research projects; theory or literature-based projects; case-study assessment and advanced professional practice evaluations. Choice of dissertations is negotiated between the student and his or her academic supervisor.

Careers

The environmental sector is one of the key growth areas in the global economy and in UK terms is comparable in size to the pharmaceutical and aerospace sectors combined. An MSc in Sustainability is designed to equip our graduates to take up a wide range of careers in policy, practical management, training and research across a spectrum of organisations from local to international and within the public and private sectors.

International Agencies and NGOs
Civil Service
Governmental environmental and conservation agencies (e.g. SNH, SEPA, EA)
Environmental management and policy sectors (private and public sector)
Environmental consultancy
Management consultancy
Public affairs
Built environment sustainability
Local planning authorities
Research and development
Preparation for PhD research

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

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

Structure

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

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

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

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

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

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

September entry

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

January entry

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

Modules

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

Plus choice of TWO modules, selected from:

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

Modules will be taught in 10 week blocks.

Assessment

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

Career prospects

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

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

How to apply

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

Funding

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

Read less
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.

Read less
This programme has been designed to provide students with knowledge and understanding of key steps in the development and launch of new ingredients and products to contribute to healthy living and lifestyles. Read more
This programme has been designed to provide students with knowledge and understanding of key steps in the development and launch of new ingredients and products to contribute to healthy living and lifestyles. It is based upon the strengths and expertise of staff working in the Faculty of Engineering and Science, e.g. human nutrition and public health; food chemistry and biochemistry, functional foods, marketing and economics; new product and process development; food packaging; food safety and quality management; food legislation; applied food microbiology, creative thinking, sustainability and entrepreneurship.

This programme is aimed at: graduates who want to develop a career path in the food industry in the area of product development, for students who have not followed an undergraduate programme in food science or technology, and for professionals working in the food industry who want to participate in the programme, either in a part-time mode or by following a continuing professional development (CPD) model. Students with backgrounds in Biology, Chemistry, Nutrition, Biotechnology and Hospitality are encouraged to join the programme.

This new programme is intended to prepare graduates from a life science or catering background for careers as professional Product Development Scientists, based upon a clear understanding and competency of science-based subjects.

Please note that as part of the compulsory courses below students will sit the Level 3 award in Hazard Analysis and Critical Control Point (HACCP) for Food Manufacturing course offered by the Royal Society for Public Health (RSPH).

The aims of the programme are:

- To innovate and find practical solutions in value added activities

- To develop insight into the development of healthy and nutritious food

- To provide the ability to enhance creativity and sustainability within the food chain

- To enhance employability skills and tools required by the food chain.

Visit the website http://www.gre.ac.uk/pg/engsci/foodinnov

Food and Agricultural Sciences

The Natural Resources Institute (NRI) has an internationally-recognised academic reputation and provides taught postgraduate courses in a wonderful environment for students.

NRI provide research, consultancy, training and advisory services to underpin sustainable development, economic growth and poverty reduction. The majority of our activities focus on the harnessing of natural and human capital for the benefit of developing countries, though much of our expertise has proved to be of growing relevance to industrialised nations.

What you'll study

- Marketing, Innovation and Management (30 credits)
- New Product and Process Development 1 (30 credits)
- Research Methods (15 credits)
- Planning for Professional and Personal Development (15 credits)
- Research Project (60 credits)
- One 30-credit option from: Innovations in Food Packaging; Human Nutrition and Public Health; Applied Food Microbiology; Applied Food Chemistry and Biochemistry (30 credits)

Fees and finance

Your time at university should be enjoyable and rewarding, and it is important that it is not spoilt by unnecessary financial worries. We recommend that you spend time planning your finances, both before coming to university and while you are here. We can offer advice on living costs and budgeting, as well as on awards, allowances and loans.Find out more about our fees and the support available to you at our:
- Postgraduate finance pages (http://www.gre.ac.uk/finance/pg)
- International students' finance pages (http://www.gre.ac.uk/finance/international)

Assessment

Examinations and essays, class based tests, presentations and tutorials, reports of (tutor-led) laboratory and field-based activities, and reports of independent project work.

Career options

Our graduates often pursue a career path in the food industry in the area of product development.

Find out how to apply here - http://www2.gre.ac.uk/study/apply

Read less
Our future hangs in the balance. Humanity is developing at speed causing widespread environmental, economic and social challenges for sustaining life on Earth. Read more
Our future hangs in the balance. Humanity is developing at speed causing widespread environmental, economic and social challenges for sustaining life on Earth. It’s vital for us to change and adapt in all aspects of how we work and live.

If you’re future-conscious and want to transform society through sustainable solutions, this is your chance to learn the skills you’ll need. It’ll give you the training, language and tools to be a leader in a rapidly growing field. You’ll explore the trends, issues and science underlying global sustainability problems, and learn how to evaluate, analyse and collaborate across sectors to influence, motivate and effect positive, sustainable change.

Get hands-on, real-world experience through an internship, interdisciplinary or research project to help drive innovation, and be taught by global and professional experts from multiple disciplines and sectors, who are leading the environment and sustainability agenda in Australia and internationally.

Combine your industry experience or previous study with a strong foundation in understanding sustainability challenges, and use it to advance sustainability solutions in your sector. You’ll have the skills to provide strategic leadership in policy formulation, governance and regulatory advice, management and capacity-building in sectors as diverse as business, government and not-for-profits.

Visit the website http://www.study.monash/courses/find-a-course/2017/environment-and-sustainability-s6002?domestic=true

Overview

The Master of Environment and Sustainability allows you to specialise in one of five areas.

Please select a specialisation for more details:

Corporate environmental and sustainability management

All organisations are impacted by social and environmental sustainability issues to some degree. To enable them to respond they need to understand the national and international regulatory environment, the business case for sustainability, effective strategic responses and sustainability measurement approaches.

The Corporate Environmental and Sustainability Management specialisation explores the complex mix of social, environmental and economic sustainability challenges and opportunities faced by organisations. You will explore how global and national environmental regulation influences organisations’ transition to sustainability. You will learn how to design, implement and facilitate strategies and solutions in corporate management for sustainable and accountable development.

Environment and governance

Governments, markets and civil society play important and inter-related roles in the governance of the environment. The term environmental governance is used to capture the full range of actors and organisations involved. Understanding how change occurs from the scale of the individual through to the broader society, and from local to national and international scales of governance is key to effective environmental governance.

There are a broad range of contexts in which transitions to more sustainable practices are needed, including environmental policy and analysis, planning, consulting, education, advocacy and management.

The Environment and Governance specialisation will develop your understanding of policy and governance to enable change and responsible action to support sustainability. You will learn to critically analyse problems of environmental governance and sustainability to enable informed solution development.

Environmental security

The challenges of global environmental security are diverse—from energy shortages, loss of biodiversity, extreme temperatures, emerging infectious diseases and food and water insecurity. Society must be equipped to deal with these challenges, with solutions supported by the best scientific evidence.

Globally there is a growing need for professionals with science literacy skills to interpret and translate the evidence about environmental security that is crucial to a wide variety of sectors and stakeholders.

The Environmental Security specialisation will provide you with the knowledge and understanding to guide the sustainable use of resources and protection of the natural environment, and to integrate this into policy and management.

International development and environment

Some of the hardest hit by changes in our environment are in developing nations. This requires tailored solutions that encompass economic change, social equity and environmental protection. To achieve sustainable development in poor and developing societies we need to move beyond conventional approaches toward transdisciplinary solutions that bring together academic and other kinds of knowledge, human rights, social justice and goals of ecological sustainability.

There is a growing demand for a new generation of practitioners to work in the sustainability and community sector, who are engaged and committed to sustainable development in a global context.

The International Development and Environment specialisation will develop your knowledge and skills to analyse the causes of poverty, disadvantage and environmental change, and work effectively with a wide range of groups to plan and implement development that is environmentally sustainable.

Leadership for sustainable development

The grand challenges that our society faces require innovative solutions and transformative change. Now and in the future, we need people who embrace complexity, inspire action and influence behaviour to develop solutions for a better world.

Worldwide there is a growing demand for professionals from a range of disciplines, organisations and sectors that are able to collaborate, lead and deliver change for sustainability.

The Leadership for Sustainable Development specialisation will equip you with cutting-edge theoretical insights, analytical skills and practical capacities to guide, influence and lead processes aimed at creating positive social, environmental and economic outcomes.

For more information visit the faculty website - http://www.study.monash/media/links/faculty-websites/science

Read less
Graduates will be equipped with the analytical and communication skills to contribute to humanity’s efforts to achieve and sustain food security during the 21st century. Read more

Programme description

Graduates will be equipped with the analytical and communication skills to contribute to humanity’s efforts to achieve and sustain food security during the 21st century.

This programme is not suitable for applicants pursuing a career in food science or food safety/hygiene or related areas. Please read the programme description and ensure you understand the nature of the programme before you apply. Applicants who do not show a clear understanding of the programme will not be accepted.

Food security has become a critically important issue for societies around the globe. Interactions between demographics, changes in diet, trade liberalisation, an increased focus on conservation, technological innovations including GM crops, the impact of climate change and new responses to climate change resource limitations (particularly in terms of energy, water and nutrients) all affect food security.

With such a rapid growth in this area, there is an increasing demand for qualified experts to contribute to policy creation and legislation in food production and the supply chain.

This unique MSc offers students the scope and multidisciplinary approach to address all of these issues, as well as an understanding of the technical, agronomic, environmental, economic and socio-political factors that influence food security.

This programme is run in collaboration with Scotland’s Rural College (SRUC).

Programme structure

This MSc programme consists of six taught courses over two semesters, and an individual dissertation project of about 12,000 words.

Compulsory courses typically include*:
•Frameworks to Assess Food Security
•Sustainability of Food Production
•Interrelationships in Food Systems
•Dissertation

Option courses:

In consultation with the Programme Director, you will choose from a range of option courses*. We particularly recommend:
•Atmospheric Quality and Global Change
•Ecosystem Services 1: Ecosystem Dynamics and Functions
•Foundations in Ecological Economics
•Human Dimensions of Environmental Change and Sustainability
•Integrated Resource Management
•Principles of Environmental Sustainability
•Soil Protection and Management
•Understanding Environment and Development
•Marine Systems and Policies
•Applications in Ecological Economics
•Climate Change and Corporate Strategy
•Integrated Resource Planning
•Interrelationships in Food Systems
•Land Use/Environmental Interactions
•Case Studies in Sustainable Development
•Ecosystem Services 2: Ecosystem Values and Management
•Environmental Impact Assessment
•Soil Science Concepts and Application

*Please note: courses are offered subject to timetabling and availability and are subject to change each year.

Field trip

The programme typically includes a field trip providing an opportunity to apply some of the principles of food security to real world scenarios. In previous years, the tour has taken place in locations such as Italy, Morocco and Kenya.

Learning outcomes

Students will be able to:

•Provide a broad understanding of agronomic, environmental, economic and socio-political factors that influence food security
•Apply scientific information and methods in the analysis of complex problems
•Formulate a research problem and independently carry out the research needed to produce an appropriate solution in a range of scientific or policy contexts
•Enhance their skills in specialist topics related to food security

Career opportunities

Graduates of this programme typically go on to work in government and non-governmental agencies as well as international bodies and businesses where they can utilise the invaluable, and highly prized, skills they have acquired on the programme, such as food security assessment.

Student experience

Would you like to know what it’s really like to study at the School of GeoSciences?

Visit our student experience blog where you can find articles, advice, videos and ask current students your questions.
https://edingeoscistudents.wordpress.com/

Read less
This course is for practising engineers or new graduates who want to become technical specialists developing engineering solutions for the food and drink industry. Read more
This course is for practising engineers or new graduates who want to become technical specialists developing engineering solutions for the food and drink industry. It is suited to graduates with a mechanical, electrical, food science or technology background.

Through a combination of management, food, and technical modules, you focus on areas of need identified by industry. These include:
-Lean and supply chain.
-Food processing.
-Environmental management.
-Sustainability.
-Automation, control and robotics.
-Process efficiency.
-Food quality and safety.
-Manufacturing and process improvement.
-Packaging and maintenance.

You gain experience of designing experiments and testing food engineering systems in our specialist engineering and food laboratories. By applying your technical knowledge to practical challenges faced by industry, you build the skills to develop innovative solutions to problems. You also learn how these techniques can improve product quality and reduce environmental impact while maintaining industrial competitiveness.

During the course you attend guest lectures from industry experts, and work on real life case studies and projects. You also experience advanced level research by taking part in real life studies. This means your learning is based in the real world of industry and increases your employability when you graduate.

During the course you complete a consultancy project. Recent masters level projects have covered topics such as:
-The use of robotics to automatically peel a grape
-Voice controlled automation for the packaging of food products
-Innovative machine vision techniques to determine the condition of fruit

Students have also completed projects spanning areas of food engineering such as:
-Innovative packaging design.
-Sustainable processing.
-The modelling of complex fluid flows.
-The reclamation of energy using innovative heat exchangers.

The course is supported by our new National Centre of Excellence for Food Engineering, which has been developed with the food and drink industry and is guided by a board of industry members.

Professional recognition

This course is delivered by Sheffield Hallam University working in partnership with the National Skills Academy for Food and Drink and the Food and Drink Federation.

Course structure

Full time – 1 year.
Part time – 2 years study plus a work-based project.
Starts September and January.

Core modules
-Sustainability, energy and environmental management
-Lean operations and six sigma
-Contemporary issues in food operation
-Food processing, safety and quality management
-Industrial automation
-Manufacturing systems
-Processing and packaging machinery
-Consultancy project and dissertation
This module combines the various technical and managerial strands of the course into a major piece of research with an element of originality. This involves working with the Centre for Food Engineering and its industrial partners on projects relating to key sector challenges. The project typically takes approximately 600 hours to complete and deepens the knowledge gained in the taught components of the course.

Optional modules
You choose one from: advanced control methods; equipment engineering and design; rheology and multi-phase flow.

Assessment: coursework, group project, examinations, dissertation.

Other course requirements

Overseas students
-India – a first class BE in an relevant discipline or a good second class BE with a strong performance in core engineering subjects.
-China – a four year Bachelor degree in a relevant discipline with an overall average of at least 80 per cent or equivalent.
-Other countries – a good honours degree or equivalent in a relevant subject.
Applicants from countries whose first language is not English must normally produce evidence of competence in English. An IELTS score of 6.0 with 5.5 in all skills is the standard for non-native speakers of English. If your English language skill is currently below the required level we recommend you consider a Sheffield Hallam University Pre-sessional English course which will enable you to achieve an equivalent English level.

Read less
A flexible Masters degree designed to develop a rigorous understanding of different energy technologies, exploring the subject through a combination of academic study, discussion and hands-on practical work. Read more

Masters in Sustainable Food and Resources

A flexible Masters degree designed to develop a rigorous understanding of different energy technologies, exploring the subject through a combination of academic study, discussion and hands-on practical work.

How is the course taught?

Taught at the Centre for Alternative Technology (CAT), which pioneered sustainability practice and theory in the UK, this is the first MSc course to properly integrate the social, political, economic and practical aspects of sustainable food and natural resources production. This Masters degree tackles these themes through a combination of academic study, discussion and hands-on practical work. Our MSc programme is taught either by distance learning or through residential blocks in one of the most innovative environmental buildings in the UK, or via a mixture of the two.

A flexible Masters degree designed to develop a rigorous understanding of transformational responses to the pervasive effects that economic structures and environmental change are having on diet, health, sustainability and community empowerment. The course will cover globalisation, corporate and economic control, increasing global population and the effects of industry-scale agriculture and materials production on ecosystems and our environment.

We give our MSc students the knowledge, skills and experience needed to develop a career in the environmental sector and make an impact. The programme draws on our expert staff (https://gse.cat.org.uk/index.php/postgraduate-courses/msc-sustainability-in-energy-provision-and-demand-management/sepdm-staff-profiles) and a wide selection of academics and specialist guest lecturers – people who have made exceptional contributions to environmental thinking and action.

What qualification will you receive?

Successful completion of the programme MSc Sustainable Food and Natural Resources at the Centre for Alternative Technology leads to the award of Master of Science (MSc) by Liverpool John Moores University (subject to validation by Liverpool John Moores University).

Modules include

The programme uses the concepts of sustainability and transformational adaptation to frame an understanding of sustainable food and resources management across scales, including cities, communities, farms, industry and the individual.
You will study aspects of food and natural resource management in a broad sustainability context through focused, intensive module weeks that will help you understand:

• ecosystems and biodiversity;
• land and resources in cities;
• sustainable materials, supply chains and energy provision;
• the science of food and growing;
• political and economic aspects;
• sustainable food management, diet and health.

This course is subject to validation by the Liverpool John Moores University.

Who is the course for?

This Masters degree is aimed at graduates who want to effect change in the way our natural resources are managed, produced and distributed.

It will include key inputs from eminent practitioners such as Professor Tim Lang (Centre for Food Policy), Colin Tudge (Campaign for Real Farming) and Peter Harper (a pioneer of sustainable growing and resource management), and will empower you with the tools to find employment in environmental NGOs, government bodies, consultancy, forestry and land management, or to launch your own environmental enterprises.

The MSc programme provides the opportunity to develop deep understanding, confidence, aptitude and critical thinking in the management of nature and its resources. The course has a strong emphasis on the practical application of theoretical learning, with students given the opportunity to develop their own practical projects.

MSc Sustainable Food and Natural Resources students will develop into rounded, self-reflective learners who can work with others with confidence and clarity.

Why study at CAT?

Studying at the Centre for Alternative Technology (CAT) is a truly unique experience. For the past 40 years CAT has been at the forefront of the environmental movement, pioneering low-carbon living and renewable technology. At the Graduate School of the Environment (GSE), students benefit from our extensive practical and academic knowledge, graduating with the skills needed to become leading players in the sustainability sector. Find out more about our facilities here: https://gse.cat.org.uk/index.php/postgraduate-courses/msc-sustainability-and-adaptation/sa-site-and-facilities

Hands-on learning

At CAT, hands-on learning takes place side by side with academic study. Residential on-site block learning weeks are taught at the Centre for Alternative Technology (CAT), a truly unique and inspiring learning environment. Nestled in a disused slate quarry on the edge of the Snowdonia National Park, CAT is a living laboratory for paractical, sustainable solutions. It contains some of the most innovative and renowned environmentally conscious buildings in the country, as well as one of the most diverse range of installed renewable technologies, on site water and sewage treatment, sustainably managed woodland and acres of organic gardens.

Flexibility

It is a flexible degree, taught in blocks taken either with an intensive residential stay of five or six nights at the centre, or by distance learning. MSc students are free to choose between these teaching modes for every module. There is a choice of modules, taken over one year or two – meaning the degree can be part time. It is a masters degree designed to give you the best possible experience whilst also meshing neatly with the pressures of modern professional and family life.

Immersive learning environment

Optional residential module weeks include lectures, seminars, group work and practicals. Applied work tends to dominate later in the week once we have laid the theoretical groundwork. These module weeks provide a truly immersive environment to escape daily life and apply yourself to new learning. Many eminent experts give guest lectures or hold seminars during these modules, as it is a course which seeks to draw on the expertise and learning of the whole environmental sector.

Is this the course for you?

If you would like to visit for an overnight stay during a module, where you can attend lectures and workshops and meet staff and students, please contact Shereen Soliman:

Read less
A flexible Masters degree designed to develop a rigorous understanding of different energy technologies, exploring the subject through a combination of academic study, discussion and hands-on practical work. Read more

Masters in Sustainable Food and Resources

A flexible Masters degree designed to develop a rigorous understanding of different energy technologies, exploring the subject through a combination of academic study, discussion and hands-on practical work.

How is the course taught?

Taught at the Centre for Alternative Technology (CAT), which pioneered sustainability practice and theory in the UK, this is the first MSc course to properly integrate the social, political, economic and practical aspects of sustainable food and natural resources production. This Masters degree tackles these themes through a combination of academic study, discussion and hands-on practical work. Our MSc programme is taught either by distance learning or through residential blocks in one of the most innovative environmental buildings in the UK, or via a mixture of the two.

A flexible Masters degree designed to develop a rigorous understanding of transformational responses to the pervasive effects that economic structures and environmental change are having on diet, health, sustainability and community empowerment. The course will cover globalisation, corporate and economic control, increasing global population and the effects of industry-scale agriculture and materials production on ecosystems and our environment.

We give our MSc students the knowledge, skills and experience needed to develop a career in the environmental sector and make an impact. The programme draws on our expert staff (https://gse.cat.org.uk/index.php/postgraduate-courses/msc-sustainability-in-energy-provision-and-demand-management/sepdm-staff-profiles) and a wide selection of academics and specialist guest lecturers – people who have made exceptional contributions to environmental thinking and action.

What qualification will you receive?

Successful completion of the programme MSc Sustainable Food and Natural Resources at the Centre for Alternative Technology leads to the award of Master of Science (MSc) by Liverpool John Moores University (subject to validation by Liverpool John Moores University).

Modules include

The programme uses the concepts of sustainability and transformational adaptation to frame an understanding of sustainable food and resources management across scales, including cities, communities, farms, industry and the individual.
You will study aspects of food and natural resource management in a broad sustainability context through focused, intensive module weeks that will help you understand:

• ecosystems and biodiversity;
• land and resources in cities;
• sustainable materials, supply chains and energy provision;
• the science of food and growing;
• political and economic aspects;
• sustainable food management, diet and health.

This course is subject to validation by the Liverpool John Moores University.

Who is the course for?

This Masters degree is aimed at graduates who want to effect change in the way our natural resources are managed, produced and distributed.
It will include key inputs from eminent practitioners such as Professor Tim Lang (Centre for Food Policy), Colin Tudge (Campaign for Real Farming) and Peter Harper (a pioneer of sustainable growing and resource management), and will empower you with the tools to find employment in environmental NGOs, government bodies, consultancy, forestry and land management, or to launch your own environmental enterprises.
The MSc programme provides the opportunity to develop deep understanding, confidence, aptitude and critical thinking in the management of nature and its resources. The course has a strong emphasis on the practical application of theoretical learning, with students given the opportunity to develop their own practical projects.
MSc Sustainable Food and Natural Resources students will develop into rounded, self-reflective learners who can work with others with confidence and clarity.

Why study at CAT?

Studying at the Centre for Alternative Technology (CAT) is a truly unique experience. For the past 40 years CAT has been at the forefront of the environmental movement, pioneering low-carbon living and renewable technology. At the Graduate School of the Environment (GSE), students benefit from our extensive practical and academic knowledge, graduating with the skills needed to become leading players in the sustainability sector. Find out more about our facilities here: https://gse.cat.org.uk/index.php/postgraduate-courses/msc-sustainability-and-adaptation/sa-site-and-facilities

Hands-on learning

At CAT, hands-on learning takes place side by side with academic study. Residential on-site block learning weeks are taught at the Centre for Alternative Technology (CAT), a truly unique and inspiring learning environment. Nestled in a disused slate quarry on the edge of the Snowdonia National Park, CAT is a living laboratory for paractical, sustainable solutions. It contains some of the most innovative and renowned environmentally conscious buildings in the country, as well as one of the most diverse range of installed renewable technologies, on site water and sewage treatment, sustainably managed woodland and acres of organic gardens.

Flexibility

It is a flexible degree, taught in blocks taken either with an intensive residential stay of five or six nights at the centre, or by distance learning. MSc students are free to choose between these teaching modes for every module. There is a choice of modules, taken over one year or two – meaning the degree can be part time. It is a masters degree designed to give you the best possible experience whilst also meshing neatly with the pressures of modern professional and family life.

Immersive learning environment

Optional residential module weeks include lectures, seminars, group work and practicals. Applied work tends to dominate later in the week once we have laid the theoretical groundwork. These module weeks provide a truly immersive environment to escape daily life and apply yourself to new learning. Many eminent experts give guest lectures or hold seminars during these modules, as it is a course which seeks to draw on the expertise and learning of the whole environmental sector.

Is this the course for you?

If you would like to visit for an overnight stay during a module, where you can attend lectures and workshops and meet staff and students, please contact Shereen Soliman:

Read less
As instances of global and local food injustice are reported with more frequency, the dysfunction of our food system and complexity of food culture is being more widely recognised. Read more
As instances of global and local food injustice are reported with more frequency, the dysfunction of our food system and complexity of food culture is being more widely recognised. Increasingly, it is understood that reductionist approaches to solving food related issues are ineffective.

A more comprehensive understanding and holistic approach is greatly needed. This MSc provides an opportunity to study food and food systems in a more complete sense. This innovative new course - the first of its kind in Scotland - acknowledges the truly complex nature of food and includes studies in nutrition, production and consumer culture, but also delves deeper to consider food culture within the contexts of anthropology, environment, sustainability, politics and communications. Through experience of diverse food related businesses - from soup kitchens to Michelin Star restaurants, community allotments to large-scale agri-business - students will gain all important exposure to the diverse dynamics affecting how we consume, produce, represent and understand food. Scotland will often be the showcase for this, however the concepts are transferable to other countries, for one thing that people require irrespective of nationhood is the ability to feed themselves. Whether you are looking to enhance your career in the food industry or are simply interested in cultivating a fuller understanding of food, please contact us. We are more than happy to discuss the course in more depth and help you discover if this is what you’ are looking for.

Teaching, learning and assessment

Modules will involve elements of inquiry (problem) based learning, report writing, visual presentations, essays and viva voce interviews. Learning therefore will be diverse and teaching will happen anywhere that there is a relationship to food and drink or ancillary industries. This may be in the University, on the streets of Edinburgh, the hills of the Scottish Borders or in a Michelin star restaurant. The course will therefore embed research-led learning, by requiring students to examine information from a diverse range of sources including academic books/journals, online blogs/wiki’s relating to food and drink agendas, and primary and secondary data. The importance of working closely with industry colleagues cannot be underestimated.

Opportunities to interact with for example, farmers, North Sea fishermen, and cooks and producers at all levels will enhance the learning experience. Class sizes are normally around 15-20 students. This ensures that students receive fantastic support from tutors and benefit from sharing experiences with classmates.

Teaching hours and attendance

Each module consists of 60 hours of teaching time over a 10-week period. There are two core modules planned for each semester, plus a research module that spans the first two semesters. You will be required to carry out independent work and also complete a dissertation.

Links with industry/professional bodies

This course has been developed in collaboration with a broad range of stakeholders involved in the food and drink industries.

Modules

30 credits: Food & Drink: The Relationship to People and Food/ Science of Food/ The System: From Field to Market/ Food Communications

15 credits: Research Methods

If studying for an MSc, you will also complete a dissertation (60 credits).

Careers

Graduates will place themselves in the enviable position of having had exposure to a range of industry experiences and contemporary food issues that will enable them to make interventions and transformations in a wide variety of areas. These may range from education or community work, to advocacy and policy work within the non-profit sector.

Entry requirements

There are several routes to entry.
- Applicants may have a first degree in an associated subject, for example, a BA (Hons) in Hospitality, Culinary
Arts, or Nutrition.
- An honours degree (or equivalent) in a different discipline but where the applicant has a demonstrable passion for food and drink.
- An applicant may potentially be a mature student who has spent a considerable period of time in industry and wishes to formalise their education.

All shortlisted candidates will be interviewed as part of the application process

International: Where your honours degree has not been studied in English, you will be required to provide evidence of English language competence at no less than IELTS 6.5 with no individual component score below 5.5

Quick Facts

-This is the first MSc in Gastronomy in the UK.
-The course has 15 funded places available for potential students resident in Scotland and the EU.

Read less
Our course provides specialist skills and knowledge about the most important issues related to the sustainability of agricultural production and food security. Read more
Our course provides specialist skills and knowledge about the most important issues related to the sustainability of agricultural production and food security. Our MSc is suitable if you have an interest in sustainable agriculture and food security and want to develop a broad knowledge of the subject.

Sustainable agriculture and food security focuses on the availability of food now and in the future: a major concern of scientific and commercial communities world-wide.

The prominence of this subject is driven by an increasing global population, pressure on non-renewable or scarce resources and a need to increase food production whilst minimising the impact on the environment.

The course covers all aspects of food security as outlined by Global Food Security, a multi-agency programme involving the main UK public sector funders of research and training related to food.

Delivery

On the MSc approximately half of your credits will be gained through taught modules, which offer an opportunity to learn about a wide range of problems in food security. This is ideal if you have an interest in the subject and do not want to specialise in one topic, or if you want to gain a wide range of knowledge in this area for your career. If you know which area you want to specialise in and are confident that you want to pursue a career in research, then you may find our Sustainable Agriculture and Food Security MRes more suitable.

The course is comprised of compulsory and optional modules. The compulsory modules provide a detailed overview of the most important issues related to the sustainability of agricultural production and food security. Optional modules allow specialisation in one or more of the following five topic areas:
-Socio-economics, marketing and policy development
-Environmental and water management
-Soil and crop management
-Animal production, health and welfare management
-Food quality, safety and nutrition

This course is taught in a block format:
-A five-week teaching block
-Then two-week teaching blocks

You will be taught through lectures, seminars, practical and field classes, tutorials, case studies and small group discussions. We expect you to undertake independent study outside of these structured sessions. Your knowledge and understanding will be assessed through written examinations, coursework, presentations and your final major project.

You will be supported through training in designing and delivering a project based on a laboratory or field-based investigation. After choosing your topic you will collect, analyse and interpret data to produce a thesis reporting your investigation and results in a critical manner.

We offer flexible learning for those already working in industry, or you can study through the Credit Accumulation Transfer Scheme which is a framework that enables us to award postgraduate level qualifications using credit-bearing stand-alone modules as 'building blocks' towards a qualification. This means that the credits from modules undertaken within a five-year period can be 'banked' towards the award of a qualification.

Read less

Show 10 15 30 per page


Share this page:

Cookie Policy    X