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Masters Degrees (Functional Food)

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Applied Human Nutrition is a practical, research driven masters course detailing the science behind the nutritional requirements of humans from pre-conception to old age. Read more
Applied Human Nutrition is a practical, research driven masters course detailing the science behind the nutritional requirements of humans from pre-conception to old age.

Recently there has been a significant rise in diet-related illnesses around the globe, such as obesity, type 2 diabetes, certain cancers and cardiovascular disease. Poor nutrition is causing increasing public health problems in all sectors and ages, especially among the young and the elderly. On the other hand, in some areas of the world deficiency diseases and malnutrition are common.

A key focus of this course is examining the provision of food and nutrients to the body to facilitate optimum physical and mental development and maintenance of health throughout a lifetime. It also emphasises the specific problems of global nutrition and the public health implications.

The course is suited to graduates with a background in the biological sciences. Applications are encouraged from UK, EU and international students with an interest in acquiring expertise in nutrition, and from graduates who wish to pursue careers as nutritionists.

See the website http://www.brookes.ac.uk/courses/postgraduate/applied-human-nutrition/

Why choose this course?

- High profile speakers from the food industry, government and research bodies regularly present at our nutrition seminar series, keeping students up-to-date with current thinking on nutrition, food and policy topics.

- You have opportunities to work with our Functional Food Centre, the UK's first research centre dedicated to functional foods, in undertaking your research project - involving you in some of the cutting edge research that helps the government and food industry develop new products with specific health and nutritional benefits.

- Our Functional Food Centre has excellent links with the food industry, giving students an opportunity to undertake their research project externally or to develop contacts for career progression.

- Our course is accredited by the Association for Nutrition (AfN), the largest learned society for nutrition in Europe. There is increasing recognition among employers, in industry and in the public sectors that registration with the AfN is a sign of quality, which could enhance graduate career prospects.

Teaching and learning

Teaching is organised on a module-credit basis, with each module involving approximately 200 hours of student input and approximately 36 hours of staff contact, normally delivered through three hours' teaching each week for 12 weeks. Learning methods include lectures, directed reading, workshops, seminars, practical and project work. The research project will be supervised on a one-to-one basis.

Each module is assessed individually, generally on the quality of written or design work, and to some extent on verbal presentations. Assessment methods may include essays, seminar papers, formal written examinations, in-class tests, project work, design and verbal presentations, workshops, simulations, and practical exercises.

Teaching staff are drawn primarily from the Department of Sport and Health Sciences, but will include visiting speakers from business and industry, local government, consultancies, research bodies and other universities.

The Functional Food Centre is an internationally-renowned research group consisting of visiting professors, fellows, research assistants and PhD students, who are all researching nutrition and food topics.

Specialist facilities

As one of the biggest European Centres for Glycaemic Index testing, the Functional Food Centre boasts impressive facilities including a dedicated product development kitchen and fully equipped sensory booths

How this course helps you develop

There are a number of networking opportunities with people from the nutrition profession through the Functional Food Centre's links with the food industry, public health bodies and other research institutes. In addition, students will benefit from the experience of meeting and listening to high-profile speakers from food companies, government and other universities who give key-note lectures.

Careers

Graduates pursue a range of nutrition-related careers, particularly in health promotion as food and health co-ordinators: in industry with food and drink manufacturers and retailers, medical food companies, food service providers and trade associations; in government and policy to improve the health of the population; and in research in universities, food companies or research institutes.

Free language courses for students - the Open Module

Free language courses are available to full-time undergraduate and postgraduate students on many of our courses, and can be taken as a credit on some courses.

Please note that the free language courses are not available if you are:
- studying at a Brookes partner college
- studying on any of our teacher education courses or postgraduate education courses.

Research areas and clusters

We have a number of research strengths and exciting projects currently underway that you can can get involved in during your research projects.Some of the areas of interest include:
- Glycaemic control and the development of low glycaemic index foods
- Female nutrition and the role of the menstrual cycle in energy regulation
- Appetite and satiety
- Childhood obesity and the factors influencing it
- Sensory testing of foods
- Weight management
- Management of type 2 diabetes with nutrition and physical activity
- Functional food ingredients and their effect on energy regulation
- Antioxidant properties of foods

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Cattolica’s Cremona campus (part of Piacenza-Cremona campus) boasts one of the world’s most renowned teams of Agriculture academics, scientists and researchers; a team at the forefront of food innovation and technology, whose expertise extends to developing tracking systems for any product transported across the European Union. Read more

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

Learning objectives

The Agricultural and Food Economics program will prepare students to analyze the Agri-food system and to operate in the various functional areas of businesses and organizations. The program will develop your professional knowledge and skills with regards to:

● Analyzing traditional problems relating to agricultural markets and food, evaluating the implications of Agri-food and commercial policies

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

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

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

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

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

Career opportunities & professional recognition

Graduates from the Agricultural and Food Economics program have various professional openings in:

● Agri-food corporations (multinational food companies, Small and Medium-Sized Enterprises (SMEs), retail chains)

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

● Entrepreneurial activities

● Academic or applied research

● International organizations

Curriculum

First year credits

● Management basics (8 ECTS/CFU)

● Technology for food health and safety:

○ Principles of food protection (5 ECTS/CFU)

○ Principles of food hygiene (5 ECTS/CFU)

● Economic fundamentals of the Agri-food system:

○ Economics of the Agri-food system (6 ECTS/CFU)

○ Agricultural and food legislation (4 ECTS/CFU)

● Quantitative methods:

○ Applied statistics for the Agri-food system (6 ECTS/CFU)

○ Applied agricultural and food economics (6 ECTS/CFU)

● Industrial organization (8 ECTS/CFU)

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

● Seminar on Theological issues

Second year credits:

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

● Agricultural and food marketing (6 ECTS/CFU)

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

● Business planning and control (6 ECTS/CFU)

● Strategy and leadership (6 ECTS/CFU)

● Seminars

● Optional courses:Suggested optional courses:

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

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

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

● Thesis

Selected students can attend one or two semesters in the following partner universities:

● Technische Universität München

● University of California, Davis

● University of Connecticut

● North Dakota State University

● Iowa State University

● Wageningen University

Location

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

The school

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

Job ready

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

  1. Agri-food corporations (multinational food companies, Small and Medium-Sized Enterprises [SMEs], retail chains)
  2. Professional associations of agricultural and food companies service and consultancy firms for agricultural and food companies
  3. Entrepreneurial activities
  4. Academic or applied research
  5. International organizations

Global perspective

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



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The Rome Business School’s Master in Food and Beverage Management is the ideal academic course for professionals seeking a . Read more

The Rome Business School’s Master in Food and Beverage Management is the ideal academic course for professionals seeking a world-class degree programme in these disciplines, leading to a successful global career in the Food & Wine industry.

With the Rome Business School’s international perspective, the programme offers a unique learning experience and a global professional exposure, enabling participants to study in one of the best cities of the world or online. The programme’s quality teachingand networking services all contribute to make it the perfect fit for anyone who is looking to rise to the top in the world of food and beverage industry.

 

Objectives

In particular, on completing the programme, participants will be able to:

  • Identify and develop effective managerial strategies for food & beverage industry companies
  • Develop a business plan for food & beverage industry companies
  • Utilise the most advanced marketing techniques to promote food & beverage industry companies and products
  • Apply planning, financial management, and management control principles to the food & beverage industry
  • Understand and utilise project management techniques
  • Understand and apply process and supply techniques to the food & beverage context
  • Master the use of new technologies within food & beverage industry companies
  • Understand the food & beverage industry start-up ecosystem

 

Target Recipients

The Master in Food and Beverage Management is a course of excellence designed for young persons who wish to start a career in the Food & Wine industry, and to professionals in the food & beverage production chain and restauration industries —or in other sectors closely linked to them—who aspire to set out on a path to grow within their organisation, to start up an enterprise in an opportunity rich but ever more complex context, and/or to complete their training path by obtaining a certification specifically conceived for the food and beverage industry.

On completion of this training course, the attendees will be able to work, among other profiles, as:

  • Consultants for the creation of start-ups within the restauration industry
  • Consultants for corporate repositioning
  • Food & Wine Managers
  • Banqueting Managers
  • Hotel chain Retail & Sales Managers
  • Public Relations Managers

Contents

Introduction and Scenario

The Food and Beverage and Agri-Food System

Food and Beverage Industry Management

Basics of management: elements of corporate strategy and organisation

Economics and food company management

Marketing management and digital marketing

Accountancy and management control

Basics of Project Management

Business Planning

Human Resource Management

From the concept to the project: defining a project’s guidelines through the creation of the Concept

Geomarketing analysis

Aesthetic and functional design: identifying structural needs/required spaces and their distribution / defining a layout

Administrative requirements to set up a business / verifying the suitability of a location

Job Health and Safety: regulations and documents

 

Food Management

Retail & sales management

Supplier selection

Food cost control

Menu engineering

Restaurant and Kitchen layout

Practice Lab: visits to producers

 

Beverage Management

Retail & sales management

Supplier selection

Beverage cost control

Wine and beverage list engineering

Wine cellar layout

Practice Lab: visits to producers

 

Marketing and Communication for Food and Beverage

Food and Beverage industry marketing

Restauration services marketing

Digital marketing

Brand management – Image and Brand Identity

Food, Wine, and Mass Media – communication tools (food guides, industry publications/websites, newsletters)

Storytelling applied to Food & Wine products and services

Content management

Social media management for the Food and Beverage industry

Food & Wine audio-visual communication

Customer care

Food and Beverage events and the role of Public Relations

Case studies

Agri-food product marketing and brand management

Wine marketing and brand management

Marketing strategies applied to industry contents: case histories and testimonials

Food and Beverage industry innovation and strategies

Internationalisation strategies

New technologies: from production chain to service

Launching a start-up in the Food and Beverage industry

Extracurricular activities

As part of the course, a Cooking Teambuilding and/or Gastronomic Walking Tour event is organised in Rome’s Old Town to understand the cultural context within which the various made in Italy Food and Beverage service and restauration of excellence activities insert themselves, with the aim of understanding its various formats and business models.

 

Structure (12 months)

The Rome Business School’s Master’s Degree in Food and Beverage Management is structured in:

  • 6 months of lectures (twice a week)
  • 6 months of international internship and project work
  • Company visits
  • Personalized career services
  • Cultural programme
  • Seminars and events



Attendance formulas

The Master in Food and Beverage Management may be attended in the following formulas:

  • On Campus, at the Rome Business School Rome headquarters.
  • Online (Distance Learning), through a cutting edge e-learning platform with live lectures and a great teacher-student interaction.


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The international food supply industry requires high calibre graduates with an understanding of how food can be preserved throughout the distribution chain to ensure the supply of safe, wholesome food. Read more

The international food supply industry requires high calibre graduates with an understanding of how food can be preserved throughout the distribution chain to ensure the supply of safe, wholesome food. Research has identified that food business priorities focus on increasing marketing, developing new products and investing in new machinery. This course prepares you for a career within the food sector, specialising in food product development, food consumer marketing or retailing roles.

The course is designed to ensure you graduate ready to help food businesses develop. As the food industry grows worldwide, so does the need for staff who demonstrate functional knowledge and skills in combination with managerial and leadership capability. Food organisations need well qualified managers to develop, commercialise and deliver their products to the marketplace efficiently and effectively. This course gives you the skills and experience to meet this need.

You build your knowledge of food processing and safety, product development, marketing and the food chain. You also have opportunities to develop managerial skills, practical skills and behaviour change theories relevant to the food sector.

The work-related learning module gives you a valuable insight into the roles of process or product development technologists, or product account technologists, and the importance of continuing professional development. It also allows you to practically apply the skills you learn during the course.

The placement is an additional opportunity for you to develop your practical skills, either in the UK or abroad. You are supported in securing a placement through a series of employability workshops offered by specialist academic staff. There is also a dedicated postgraduate placement team who manage placement opportunities.

The course is designed around the principles of

  • student experience – through specific subject focused course modules
  • business engagement and employability – through the work-related learning module and industry mentor scheme
  • flexibility – through module choice and the bespoke work-related learning module

Course structure

Postgraduate certificate modules

  • Business and management strategy (30 credits)
  • Developing food concepts and products (30 credits)

Postgraduate diploma modules

  • Food chain (15 credits)
  • Food marketing (15 credits)
  • Food processing safety and quality management (15 credits)
  • Work-related learning (15 credits)

MSc modules

  • Research methods (15 credits)
  • Dissertation (45 credits)

Assessment

Assessments include

  • individual and group coursework
  • essays
  • reports
  • seen and unseen exams
  • portfolio of evidence
  • dissertation.

Employability

This course gives you the specialist skills and knowledge to develop career opportunities in • food product and process development • food consumer and market research • food merchandising and marketing • consumer insight • food safety and quality management • food innovation.

You can also continue with further study by completing a PhD or Doctorate in Business Administration.



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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

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Our part-time MSc in Chemical Food Safety and Integrity is a largely distance learning course aimed at aspiring factory or company quality managers who want to develop the knowledge, techniques and skills needed to deliver safe food products. Read more

Our part-time MSc in Chemical Food Safety and Integrity is a largely distance learning course aimed at aspiring factory or company quality managers who want to develop the knowledge, techniques and skills needed to deliver safe food products.

It is also suitable for professionals in the analytical services sector, vendors of equipment and analytical test kits, and researchers.

Through our course, you will receive training in food chemical safety, quality and management that embeds analytical methodology within a risk assessment and management context.

You will also develop research skills through a workplace-based research project if you choose to study for the MSc award. PGDip and PGCert options are also available.

Each unit runs for a semester and is mainly delivered online, although there will also be a week-long course with face-to-face teaching at the University in each semester.

Developed and delivered in collaboration with Unilever Safety and Environmental Assurance Centre, Waters Corporation and Fera, this course represents a unique partnership between academia and industry spanning food manufacturing, analytical services provision and instrument manufacturers.

Aims

This course aims to train students in chemical food safety, quality and management that embeds analytical methodology within a risk assessment and management context.

Special features

Expert teaching

This course is delivered by experts in a range of subjects, including risk assessment, analytical methodology, food fraud, food contaminants and food allergen risk management.

Industry collaboration

We work with Unilever Safety and Environmental Assurance Centre, Waters Corporation and Fera to develop and deliver the course.

Flexible learning

Learn when it suits you thanks to the part-time blended learning nature of this course.

Teaching and learning

Each unit runs for a semester and is largely delivered online, although there will also be a week-long course with face-to-face teaching at the University in each semester.

Face-to-face teaching will comprise a mixture of lectures and interactive sessions, as well as group work using case studies.

There will also be practical demonstrations of particular types of analytical methodology, utilising instrument platforms available at the University.

Online material will include a weekly online webinar/seminar on a rotation between the course tutors with a web-based Q&A session.

Each student will be provided with an academic advisor. Advisors will meet with you during the first residential week and schedule contact points (eg via video conferencing) to check on your progress.

The MSc dissertation is a workplace-based research project that can be either lab-based or a a desk-based study (eg systematic review) completed remotely, followed up by a short visit to one of the study centres to undertake a laboratory-based project.

You will attend an intensive face-to-face two-day workshop to help you develop project aims, objectives and work plans in an interactive fashion while also identifying risks and undertaking contingency planning.

During the final year project, there will be a site visit to help support you in completing the research project and identify any additional support needs or access to additional resources or instrumentation.

An assessed poster day will be held at the end of the semester, where you will present your project and findings to your peers. The project and results will then be submitted for assessment in the form of a dissertation.

Coursework and assessment

We use a combination of multiple choice questions and assessed work relating to the weekly seminars to assess your progress.

An example would be using a scenario to show how the new knowledge gained from a lecture topic can be applied in the workplace.

The final year project for the MSc award will be undertaken in the workplace. There are also exit points for the PGCert and PGDip awards.

For the MSc, you need to complete six taught units and a 60-credit dissertation. PGDip students complete the six taught units only, while PGCert students complete 60 credits.

Course unit details

Year 1 units

Food Chemical Safety Risk Assessment (15 credits)

Methods for Chemical Food Safety Analysis (30 credits)

Sampling, Data Quality Assurance and Data Analysis (15 credits)

Year 2 units

Authenticity (15 credits)

Chemical Contaminants and Residues in Food (30 credits)

Allergens, Additives and Functional Ingredients (15 credits)

Course collaborators

This course has been developed and will be delivered in collaboration with Unilever Safety and Environmental Assurance Centre, Waters Corporation and Fera.

Facilities

This course is run at the Manchester Institute of Biotechnology, with elements also hosted by the industrial collaborators, Unilever, Fera and Waters Corporation.

You will also be able to access a range of facilities throughout the University.

Disability support

Practical support and advice for current students and applicants is available from the Disability Advisory and Support Service .

Career opportunities

This MSc will prepare you for careers in the food industry, including food production, quality assurance, and analytical services.

Associated organisations

This course has been developed through a BBSRC Modular Training Partnership grant BB/M017613/1.

CPD opportunities

Each unit is also delivered as a standalone CPD course together with one dedicated to  Food Allergen Management and Analysis.



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This course will provide you with an in-depth specialisation in organic farming and food production systems and it is currently the only specialised MSc in organic and ecological farming in England. Read more

This course will provide you with an in-depth specialisation in organic farming and food production systems and it is currently the only specialised MSc in organic and ecological farming in England. You will learn and test the latest approaches in the integrated delivery of soil, crop and livestock, and food supply chain management.

Through a combination of lectures, field trips, seminars, practical classes and research projects you will develop advanced knowledge and skills in:

-Managing organic farming and food production units or businesses in different macroclimatic, agronomic and market contexts

-Agronomic approaches used in organic/biological/ecological/sustainable food production systems

-Underlying principles and standards of organic/biological/ecological/sustainable food production, processing and retailing/marketing systems

-Applied and strategic research underpinning the development of organic and other sustainable farming and food production systems

-A wide range of analytical laboratory methods

You will have the opportunity to attend a 10-day field trip as part of the module on Mediterranean perennial crop production systems in Crete, Greece. The trip is organised in collaboration with ecological farming experts from the Greek National Science Foundation (NAGREF).

As part of your studies you will also undertake a major project, similar to one you might experience in the workplace. You will be supported through training in designing and delivering a laboratory project or field-based investigation. You will collect, analyse and interpret data to produce a thesis reporting your investigation and results in a critical manner.

This research project and thesis may be undertaken at the University, in industry, in Crete as part of existing Nafferton Ecological Farming Group research and development projects, or in another country.

Our staff

You will benefit from being taught by lecturers who are industry experienced and research active. Our research in integrated agricultural production focuses on soil science, plant science and ecology, spanning a range of scales from: pot – plot – farm – landscape.

Strategic research embraces work on:

-Soil quality

-Rhizosphere function

-Plant-soil feedback

-Soil-carbon dynamics

-Nutrient cycling

Applied research addresses issues of:

-Climate change mitigation (including biofuels)

-Ecological (organic) farming systems

-Low-input crop systems

-Agriculture-environment interactions

Professor Carlo Leifert is the Degree Programme Director for MSc in Organic Farming and Food Production Systems. Carlo is a member of the Food Security Network in the Newcastle Institute for Research on Sustainability (NIReS) and is part of the Nafferton Ecological Farming Group (NEFG). He currently manages EU and DEFRA funded projects focused on improving resource efficiency, productivity and food quality and safety in organic and 'low input' crop and livestock production systems.

Delivery

The course is taught in a block format with a six-week block and then two-week teaching blocks.

You will be taught through:

-Lectures

-Seminars

-Practical and field classes

-Tutorials

-Case studies

-Small group discussions

You will be expected 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 can also study through the Credit Accumulation Transfer Scheme (CATS). This allows 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.

Facilities

Farms

Our multi-purpose farms provide demonstration facilities for teaching purposes and land-based research facilities (especially in the area of organic production). They are both viable farming businesses.

Cockle Park Farm

Cockle Park Farm is a 262ha mixed farm facility that includes the Palace Leas Plots hay meadow experiment and a new anaerobic digestion plant that will generate heat, electricity and digestate - an organic fertiliser - from pig and cattle manure.

Nafferton Farm

Nafferton Farm is a 300ha farm with two main farm units covering conventional and organic farming systems. The two systems are primarily focussed upon dairying and arable cropping.

Both also operate beef production enterprises as a by-product of their dairy enterprises, although the organic system is unique in maintaining a small-scale potato and vegetable production enterprise.

Laboratories

Our modern laboratories provide important teaching and research environments and are equipped with analytical equipment such as High-Performance Liquid Chromatography (HPLCs), GCs, CNS analyser (Carbon and Nitrogen analysis), centrifuges, spectrophotometers and molecular biology equipment. Our specialist research facilities include:

  • tissue culture laboratory
  • plant growth rooms
  • class II laboratory for safe handling of human biological samples
  • taste panel facilities and test kitchen
  • thin section facility for soils analysis

We operate closely with other schools, institutes and the University's central scientific facilities for access to more specialist analytical services.

For work with human subjects we use a purpose built Clinical Research Facility which is situated in the Royal Victoria Infirmary teaching hospital and is managed jointly by us and the Newcastle upon Tyne Hospitals NHS Foundation Trust.

nu-food Food and Consumer Research Facility

The NU-Food Food and Consumer Research Facility has undergone a £700,000 refurbishment and now boasts a culinary training suite, a sensory laboratory and food handling facility, all supported by multi-functional rooms and a reception.



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MSc Nutrition and Food Sciences is targeted at students who have studied the core disciplines of nutrition and food science related to health and wellness. Read more
MSc Nutrition and Food Sciences is targeted at students who have studied the core disciplines of nutrition and food science related to health and wellness. This course is highly relevant as there is a need for high quality postgraduate Nutritional and Food Scientists that will serve the North West and the current epidemic of nutrition-related health problems (Obesity, Cardiovascular Disease, Type 2 Diabetes, and Cancer). It is recognised that good nutrition and a healthy balanced diet are important to health. An in depth understanding of nutrition is inextricably linked to the foods consumed and underpinned by an understanding of the science behind food production, processing and safety.

INDUSTRY LINKS

Our courses draw upon a broad base of knowledge and skills across health, science and social sciences within UCLan and links with organisations outside of the university, including the food industry, regional and international charities, environmental health and the NHS.

LEARNING ENVIRONMENT AND ASSESSMENT

Learning and assessment is via a combination of case studies, presentations, research reports, critical reviews and a research dissertation.

FURTHER INFORMATION

This postgraduate course in Nutrition and Food Sciences consists of core modules in advanced human nutrition and applied food sciences as well as advanced research methods and a research project. A choice of options allows for specialism in nutrition and food law.

MSc Nutrition and Food Science requires you take nine modules in total, all at Level 7. The modules will be taken through a combination of single semester and double semester delivery. The triple research project module will be undertaken during Semesters 2 and 3.

OPPORTUNITIES

With an increasing importance placed on the preventative medicine sectors and emphasis on the food industry to develop novel and innovative products high quality postgraduate Nutrition and Food Scientists are needed in the UK to serve the current climate of increasing non-communicable nutrition-related health problems (Obesity, Cardiovascular Disease, Type 2 Diabetes, and Cancer) and the increase in consumption of functional foods. From an international perspective postgraduates from this course will also learn to appreciate the nutritional challenges in developing countries. Access to physiology and biochemistry labs, food industry field trips and engagement with Internationally recognized Professors in Nutrition and Food Safety are some of the experiences on offer to students on this course.

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This programme focuses on applied aspects of advanced and emerging analytical technologies to address current issues in food safety, nutrition and food supply. Read more

Research Strategies

This programme focuses on applied aspects of advanced and emerging analytical technologies to address current issues in food safety, nutrition and food supply. It covers the entire food chain from farm to fork and places a strong emphasis on the link between improved food safety and nutrition and improved public health.

Research Strengths

•Advanced and emerging technology platforms (biosensors and omics)

•Animal food and feed safety

•Animal health and disease diagnostics

•Food and nutrition metabolomics

•Food and nutrition quality measurements

•Food chemistry

•Food safety detection methodology

•Food traceability and authenticity

•Immunodiagnostics for food contaminant and toxin detection

•Natural compounds and their health applications

•Novel and functional foods

•Therapeutic biomolecules

Special Features

•Students will be based in modern, world-class laboratory facilities equipped with state-of-the-art, highly advanced analytical instruments.

•Students will gain excellent practical experience of advanced and emerging analytical techniques for food safety analysis and monitoring.

•The School has a wide range of strong, international links with governments, academia and industry.

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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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Applied Sport and Exercise Nutrition at Oxford Brookes focuses on the role of nutrition in the optimisation of health and physical performance. Read more
Applied Sport and Exercise Nutrition at Oxford Brookes focuses on the role of nutrition in the optimisation of health and physical performance. Nutrition has profound effects on both human health and athletic performance and this course is based on the latest scientific research and contemporary practice. It is designed to fulfil the needs of students who want to work with a range of populations to improve their health, fitness or sporting performance. Applications are encouraged from graduates who have a background in either sport and exercise science or human nutrition.

See the website http://www.brookes.ac.uk/courses/postgraduate/applied-sport-and-exercise-nutrition/

Why choose this course?

- Our research groups and consultancies have strong links with Oxfordshire hospitals, elite athletes and food organisations, allowing students to conduct internal and external research projects and develop potential career opportunities.

- We invite guest speakers from industry, other universities and research organisations to provide you with subject specialist knowledge.

- Our staff come from a wide range of sporting and nutrition backgrounds. Some are actively involved in coaching which means the course is based on the latest scientific research and contemporary practice.

- Small class sizes provide plenty of opportunities for in-depth discussions and practical application of the theory.

- We provide opportunities to work with university and local sports teams as well as individuals seeking personalised nutrition advice.

- Our staff conduct first-class research in sport, exercise and nutrition and bring it to the classroom.

Teaching and learning

Teaching is organised on a module-credit basis, with each module requiring approximately 36 hours of staff contact time and 200 hours of total student input in each 12-week semester.

The main theme of the teaching and learning aspect of this MSc is to encourage you to develop the necessary skills to understand and communicate advanced theoretical and research-based knowledge of nutrition to people who participate in sport and exercise. Learning methods reflect the wide variety of topics associated with applied sport and exercise nutrition and include lectures, directed reading, workshops, seminars, practical exercises, laboratory sessions and project work. The research project will be supervised on a one-to-one basis.

Student performance in each module is usually assessed by evaluation of the quality of written or design work, and verbal presentations. Assessment methods may include essays, seminar papers, formal written examinations, in-class tests, project case work, design and verbal presentations, workshops, simulations, and practical exercises.

Specialist facilities

- BASES-accredited Human Performance Laboratory.
- Clinical Exercise and Rehabilitation Unit.
- Functional Food Centre.
- Specialist equipment including near-infrared spectroscopy, Qualysis motion capture system, online breath-by-breath analysis technologies and a BodPod.

Field trips

We encourage students to attend relevant industry and academic conferences to further their subject knowledge and take advantage of networking opportunities. When possible, we provide finanical support for students to attend conferences (subject to availability).

Careers

Many sports are becoming increasingly professional in their approach to training and nutrition. For example, many sports clubs now employ full-time nutrition consultants. Career prospects outside sport are perhaps even more exciting. The NHS offers an increasing number of opportunities for students with specialist training in exercise nutrition to support GP referral schemes and other healthy living programmes. The growing awareness of health within society, coupled with misunderstandings about the relationships between physical activity, nutrition and health has led to an increasing demand for graduates who can deliver evidence-based solutions and advice at all levels. Research or teaching within further or higher education also provide potential career opportunities.

Graduates progress to a diverse range of careers including exercise and lifestyle consultants based within hospitals and private practice. Various graduates have secured full time and part time work with professional sports teams as well as the Institutes of Sport in the UK. Graduates also progress to work in major international companies such as GlaxoSmithKline or are employed as industry consultants, dieticians and nutrition counsellors. Graduates have also successfully gained funded PhD positions.

Free language courses for students - the Open Module

Free language courses are available to full-time undergraduate and postgraduate students on many of our courses, and can be taken as a credit on some courses.

Please note that the free language courses are not available if you are:
- studying at a Brookes partner college
- studying on any of our teacher education courses or postgraduate education courses.

Research areas and clusters

- Immediate physiological and psychophysical exercise performed at different intensities.

- Effects of restricted fluid intake in people with MS on temperature control, energy levels, balance and cognitive and physical performance.

- Feasibility of supporting people with long-term neurological conditions to exercise in the community.

- Exploring exercise responses in children with physical disabilities with plans to explore delivery of community exercise and sports programmes.

- Exploring novel exercise delivery techniques for people who find it hard to move, including use of mental imagery.

- Effect of fluid and carbohydrate intake on rowing skill and performance.

- Relationship between levels of physical activity and blood levels of neuroactive proteins induced by exercise.

- Green tea effect on competitive cycling performance.

- Effective nutritional strategies for enhancing post-exercise rehydration.

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This Master's Degree Programme, taught by Universitat Rovira i Virgili and Universitat de Barcelona in collaboration with the Universitat de les Illes Balears. Read more
This Master's Degree Programme, taught by Universitat Rovira i Virgili and Universitat de Barcelona in collaboration with the Universitat de les Illes Balears. It is based on training and research excellence, including the latest improvements in clinical nutrition, nutrigenomics and functional foods, as well as, a high cooperation with prestigious hospitals, research groups and food industries.

Student Profile

This master's degree is designed for students with previous education in the biosciences (for example, biochemistry, biotechnology, medicine, biology, chemistry, oenology, pharmacy, food science and technology, veterinary medicine, and human nutrition and dietetics) who wish to further their knowledge of clinical nutrition, functional food design or research into basic and clinical nutrition.

Career Opportunities

Graduates can work in the fields of clinical and nutritional healthcare, in the food industry (design of functional foods), and in research as members of multidisciplinary research groups: R&D&I units of the food industry, regulatory agencies, public and private research centres, hospital research units, and private consultancies. They can also go on to take a doctoral degree.

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Tralee is currently seeking to recruit a high calibre and suitably qualified science graduate to undertake this Master of Research programme in the Department of Biological and Pharmaceutical Sciences at IT Tralee. Read more

Tralee is currently seeking to recruit a high calibre and suitably qualified science graduate to undertake this Master of Research programme in the Department of Biological and Pharmaceutical Sciences at IT Tralee. Graduates holding a relevant Level 8 Honours Degree (second class honours or higher) are invited to submit an application. The successful applicants will be awarded a stipend of €700 per month for a maximum period of 18 months and the Institute will waive full fees for this funding period. Postgraduate students are expected to complete their studies full-time at the Institute.

Biography of Principle Supervisor

Dr Oscar Goñi received his Degree in Chemistry from the University of Navarra (Spain), an MSc in Biochemistry and Molecular Biology from Complutense University of Madrid (Spain) and completed his PhD in Plant Protein Biochemistry at ICTAN-CSIC (Spain) and Complutense University of Madrid (Spain). Dr Goñi has previously worked as a Postdoctoral Research Fellow in the Max Planck Institute of Plant Breeding Research (Cologne). He is a protein biochemist with experience in the purification and characterization of functional proteins, enzymology and development of protein biomarkers. Dr. Goñi currently holds the position of Postdoctoral Researcher with Shannon ABC / Brandon Bioscience and specialises in the development of enzyme activities for the production of macro-algae derived oligosaccharides and chitin/chitosan derived oligosaccharides for crop protection and yield enhancement. 

Research Project Abstract

The United Nations’ and Agriculture Organization predicts that by 2050 the world will need to produce 70 percent more food than it does currently. Along with improving food storage and transport, increasing crop yields is seen as a primary solution. Salinity is one the major environmental stresses affecting crop production, particularly in arid and semi-arid areas. Most of the vegetable crops are salt sensitive, growing poorly in salinized soils due to the accumulation of toxic ions from prolonged irrigation regimes. A meaningful approach to increase crop yield and counteract salt stress would be the use of protein hydrolysate-based biostimulants, which are gaining interest worldwide. Nowadays, more than 90% of the protein hydrolysates market in agriculture is based on products obtained through chemical hydrolysis of proteins from animal origin. The production and use of new vegetable derived-protein hydrolysates with high plant biostimulant activity has become the focus of much research interest due to their lack of plant phytotoxicity, absence of degraded or biologically inactive amino acids or compatibility in the production of food for vegetarians. The commercial partner, Deltagen UK, aims to commercialise protein hydrolysate biostimulants with superior salinity inducing tolerance. The aim of this research is the development of an innovative system to produce protein hydrolysates from the defatted by product meals of flax, lentil and sesame seeds with the ability to biostimulate plant tolerance to salt stress. Novel protein hydrolysates will be produced using a cocktail of suitable proteases, they will be applied to tomato plants (cv. Micro-Tom) in a controlled growth room under salt stress conditions. Treatments will be assessed by comparing classic phenotypical parameters. Plant tissue will also be saved in order to assess other biochemical and molecular parameters such as stress related proteins and osmoprotectant metabolites.

Research Context (Technical Merit & Impact)

The beginning of 21st century is marked by global scarcity of water resources, environmental pollution and increased salinization of soil and water. An increasing human population and reduction in land available for cultivation are two threats for agricultural sustainability. It has been estimated that worldwide 20% of total cultivated and 33% of irrigated agricultural lands are afflicted by high salinity. It has been projected that more than 50% of the arable land would be salinized by the year 2050. Use of optimized farm management practices such as shifting crop rotation or better irrigation systems can ameliorate yield reduction under salinity stress. However, its implementation is often limited because of cost and availability of good water quality. Several salt-tolerant varieties have been released, the overall progress of traditional breeding has been slow and has not been successful, as only few major determinant genetic traits of salt tolerance have been identified. The utilisation of agro-food processing wastes to generate value added products is an extremely convincing argument as it makes commercial and environmental sense. In addition, it is an excellent, demonstrable example of the European circular economy in action, a key objective of the H2020 research programme, turning waste into value and ultimately food for a growing population.

Research Methodology

Three process variables will be studied in order to obtain the maximum degradation of seed proteins: incubation time, temperature and the initial concentration of meal protein. The Response Surface Methodology (RSM) will be used to reduce the cost and duration of experiments and allow for the observation of any interacting factors in the final process response. Amino acid and monosaccharide composition will be determined by sensitive high performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD) according previous bibliography. Molecular weight distribution of protein hydrolysates will be characterized by protein electrophoresis (SDS-PAGE) and high performance size exclusion chromatography (HPSEC). The plant trials will involve 2 separate sets of experiments under unstressed and salt-stressed conditions respectively. Experiments will be carried out in a growth room with different concentration rates of different protein hydrolysates and the tomato variety Micro-Tom will be used. This extensive factorial experiment will be assessed by fruit yield, fruit quality, chlorophyll (SPAD measurement), MDH content (cell membrane integrity) and levels of protective compounds (proline and soluble carbohydrates). The presence of stress proteins such as HSPs will be determined using immunoblotting techniques (Western blot). RT-qPCR is another advanced laboratory technique that will be emp



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Plants form the basis of life as they convert sunlight into an inexhaustible source of food and renewable raw materials. Plants also have a stabilising effect in (agro) ecosystems, a landscape function and ornamental value. Read more

Plants form the basis of life as they convert sunlight into an inexhaustible source of food and renewable raw materials. Plants also have a stabilising effect in (agro) ecosystems, a landscape function and ornamental value. In a nutshell, we can't do without plants. Modern molecular biology has opened up a whole new range of techniques and possibilities to scientists working in the different fields of the classical plant sciences (e.g. plant physiology, plant breeding, plant pathology). The combination of these disciplines forms a challenging domain: Plant Biotechnology.

Study programme

Plant Biotechnology aims to impart understanding of the basic principles of the plant sciences and molecular biology, as well as the integration of these disciplines, to provide healthy plants in a safe environment for food, non-food, feed and health applications. Besides covering the technological aspects, Plant Biotechnology also deals with the most important environmental, quality, health, socio-economic and infrastructural aspects.

On the programme of Plant Biotechnology page you can find the general outline of the programme and more detailed information about courses, theses and internships.

Specialisations

Within the master's programme you can choose one of the following Specialisations to meet your personal interests.

Your future career

Graduates in Plant Biotechnology are university-trained professionals. Their main career focus will be on research and development positions at universities, research institutes and biotech or agribusiness companies. Read more about career perspectives and opportunities after finishing the programme.

Related programmes:

MSc Biotechnology 

MSc Molecular Life Sciences 

MSc Plant Sciences

MSc Nutrition and Health

MSc Bioinformatics 

MSc Biology 



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Are you passionate about health and nutrition and helping others to understand the relationship between them? The Master of Dietetics will enable you to pursue your dream of becoming dietitian, with the opportunity to become accredited by the Dietitians Association of Australia. Read more
Are you passionate about health and nutrition and helping others to understand the relationship between them? The Master of Dietetics will enable you to pursue your dream of becoming dietitian, with the opportunity to become accredited by the Dietitians Association of Australia.

In this postgraduate course you will develop the professional and personal qualities required for dietetic practice in a variety of workplace settings. On campus studies are combined with supervised professional practice placement providing opportunities for you to gain knowledge and skills in clinical practice; an understanding of population health food service, community nutrition and public health nutrition and management experience. Professional practice placements may be in an urban or rural setting.

The Master of Dietetics includes studies in:

- Personal development and professional practice
- Determinants and influences of public health and nutrition
- Nutrition fundamentals of health and disease
- Food: From science to systems.

You will have the opportunity to apply theory to practice and develop research skills and knowledge relevant to nutrition and dietetic practice underpinning each of the four core areas of the program.

This coursework only Masters degree will provide you with excellent opportunities to develop research skills in preparation for PhD entry.

Applied and practical learning experiences will traverse all themes to support the integrated approach to the teaching and learning of this course. The development of skills and knowledge in research relevant and/or applied to nutrition and dietetic practice will underpin each of the four core themes of the program.This coursework only Masters degree provides graduates with excellent opportunities to develop research skills in preparation for PhD entry.

Visit the website http://www.study.monash/courses/find-a-course/2016/dietetics-m6002?domestic=true

Course Structure

The course is structured in 2 parts. Part A. Foundational studies for dietetics and Part B. Evidence based dietetics, planning and treatment and C. Dietetic practice. All students complete Parts B and C. Depending upon prior qualifications, you may receive credit for Part A.

[Note that if you are eligible for credit for prior studies you may elect not to receive the credit.]

Part A. Foundational studies for dietetics
These studies will provide you with an orientation to dietetics at the advanced undergraduate and early graduate level. You will examine the nutrition and food science underpinning dietetics, consider population health in the context of nutrition and the Australian food supply, explore health behaviours and cultural competency, assessment of nutritional status, and the role of diet in the causation and treatment of chronic diseases that are endemic in westernised societies. These studies are intended for students whose previous qualification is not in nutrition science.

Part B. Evidence based dietetics, planning and treatment
These studies will provide you with the core knowledge and professional skills relevant to thoughtful, innovative and evidence-based dietetic practice and for accreditation with the Dietitian Association of Australia. You will learn about a range of clinical conditions and diseases and develop skill in dietetic education and case management with a focus on person-centred care. This will include an understanding of issues relating to healthcare systems, services, management, ethics and quality improvement.

Part C. Dietetic practice
These studies will enable you to connect the theoretical components of your course with the practical aspects of dietetics practice including under the valuable guidance of practitioners. Your research skills, dietetics knowledge and professional practice skills will be extended in practice contexts in preparation for entering the workforce.

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

Faculty of Medicine, Nursing and Health Sciences

The Faculty is also home to a number of leading medical and biomedical research institutes and groups, and has contributed to advances in many crucial areas: in vitro fertilisation, obesity research, drug design, cardiovascular physiology, functional genomics, infectious diseases, inflammation, psychology, neurosciences and mental health.

Notwithstanding the relatively short history of our University, the Faculty is ranked in the top 50 in the world for its expertise in life sciences and biomedicine by the Times Higher Education and QS World University 2012 benchmarks.

Courses offered by the Faculty include medicine, nursing, radiography and medical imaging, nutrition and dietetics,emergency health studies, biomedical sciences, physiotherapy, occupational therapy, and social work. A range of research and coursework postgraduate programs is also offered.

The Faculty takes pride in delivering outstanding education in all courses, in opening students to the possibilities offered by newly discovered knowledge, and in providing a nurturing and caring environment.

Further details may be found at: http://www.med.monash.edu.au/about.html

Find out how to apply here - http://www.study.monash/courses/find-a-course/2016/dietetics-m6002?domestic=true#making-the-application

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