The poultry meat and egg sectors continue to show a consistent growth across all continents, with greater levels of expansion in developing regions of the world. Poultry meat production exceeded 100 milion tons in 2013 with broiler production accounting for all but 10 per cent of this production. With the anticipated expansion in world human population of 9.3 billion primarily in developing countries the demand four poultry meat is expected to continue into the future with India and China representing particularly large markets. Egg production is also expected to continue its expansion. Poultry is a major consumer of animal feed grain, with 40% of the total being used by poultry. There will be competing demands for this feed, which the poultry sector will need to respond to.
The UK poultry industry is characterised by a small number of large integrated companies a position increasingly mirrored on a global scale. Whilst there is a clear opportunity for growth there are a number of known challenges including feed price volatility in the short to medium term, the increased competition for raw materials in the longer term, poultry health, human health related issues (e.g. Campylobacter), concerns over antibiotic use.
The global poultry sector is particularly well placed to address the needs for increasing quantities of animal derived protein, this programme will provide the platform for students to address these and other emerging issues through focused and tailored assignments allowing students to plot their own pathway of learning.
The programme will serve to offer a portfolio of multidisciplinary topics within a selection of specialised integrative modules to advance students’ understanding of the relevant biosciences underpinning poultry farming. This will be presented within a theme of mono-gastric animal production where there are many similarities of principle and scientific approaches.
The course will:
The first of its kind in the UK, this MSc is highly regarded by employers for its real-world relevance and applied content. The course aims to develop advanced theoretical knowledge and computational skills and apply them to help solve real-life biological problems. This MSc is recognised by the BBSRC.
This course aims to equip graduate scientists with the computational skills and awareness needed to archive, analyse and interpret the vast amounts of biological data now becoming available. On completion of this course, you will be able to apply information technology to the development of new drugs and diagnostic tools.
Additionally, you will gain the skills to design and implement new tools and software plugins to fulfil the need of the research community, and will be equipped with a diverse set of knowledge and skills that directly meet the requirements of employers in this sector.
This new and fast-growing field requires forward-thinking people who understand both the biological and computing aspects of this science – this MSc has been specifically designed to produce graduates of this nature.
Our students come from the UK and a combination of European and International countries. You will therefore experience working closely with people from different cultures and backgrounds – essential skills for your future career.
Class sizes are kept relatively small to help create an interactive environment and to ensure each student receives excellent support from our academic team.
Cranfield University benefits from the input of a group of world-renowned experts in a range of applied sciences including bioinformatics. We lead and collaborate in diverse research and consultancy projects, both nationally and internationally.
Our collaborators include:
The taught programme is generally delivered from October until March and is comprised of eight compulsory taught modules, a group project and an individual thesis project. Students on the part-time programme will complete all of the compulsory modules based on a flexible schedule that will be agreed with the Course Director.
Working in project teams is part of everyday working life. It requires not only your individual expertise but also an appreciation of the skills of the other members of the team. This part of the course gives you the opportunity of working as part of a team on a group project. This is an invaluable experience that will help you to recognise and implement the differing contributions that colleagues bring to team work, and the different roles that we can choose to play within a team.
Industry related projects
A four-month thesis project carried out either at Cranfield or an external research establishment or commercial organisation within the UK or Europe. This gives you the chance to concentrate on a subject area of particular interest to you, perhaps in collaboration with the type of organisation that you are hoping to find employment with.
Real-life-problems solving thesis projects
Our MSc students finalise their hands-on study practice with individual thesis projects that solve problems in multidisciplinary areas whilst working under academic supervision. Some recent projects include:
This project by Ernest Diez (2013-2014) is focused on creating PhyTB - an application for the interactive study of variation in M.tuberculosis using data from the PhyloTrack library.
This project by MSc student Rafal Kural (2014-2015) is focused on the application of machine learning methods to unravel hidden patterns of meat samples using Fourier Transform Spectrometry, Gas Chromatography Mass Spectrometry, High Performance Liquid Chromatography and VideometerLab. Over the course of this work it has been proven that it is certainly possible to obtain very accurate detection of meat adulteration, reaching sample adulteration level prediction accuracy of 100% for GCMS and 90-97% for FTIR and VM data.
Taught Modules 40%, Group Project 20%, Individual Research Project 40%
Bioinformatics is a fast-growing field that offers progressive career opportunities for forward-thinking people who are ready to grasp the challenge; people who understand both the biological and computing aspects of this science.
Our MSc opens doors to careers in industry, public research establishments and university research. The multidisciplinary nature of our course has allowed our students to follow diverse career paths in various medical-related sectors including:
This programme is designed for preparation of wide profile food science specialists both for food industry and the companies performing research of food products and development of new products enriched by advanced natural antioxidants, antimicrobial substances, rheological characteristics and texture of various components. The first and most modern in Lithuania Food Science and Technology Competence Centre facilitates students’ research and applied competences using four unique semi-industrial lines of food technologies (bread, beer, meat, fish, dairy products).
The Master+ model offers either to masterpiece in the chosen discipline by choosing the Field Expert track or to strengthen the interdisciplinary skills by choosing the Interdisciplinary Expert track emphasising managerial skills or a choice of a different competence to compliment the chosen discipline and achieve a competitive advantage in one’s career.
Internationally known research
KTU research in food science has been recognised internationally driven by the leading professors G. Juodeikienė, R. Ventskutonis and D. Leskauskaitė.
The first Food Science and Technology Competence Centre in Lithuania
The first and most modern Food Science and Technology Competence Centre in Lithuania is active at KTU since 2010; four unique semi-industrial lines of food technologies (bread, beer, meat, fish, dairy products) are installed at the centre.
Master+ model offers either to masterpiece in the specialisation or to strengthen managerial/interdisciplinary skills by choosing individual set of competencies required for career.
Master+ is a unique model within a chosen MSc programme
The Master+ model offers either to masterpiece in the chosen discipline by choosing the Field Expert track or to strengthen the interdisciplinary skills in addition to the main discipline by choosing the Interdisciplinary Expert track providing a choice of a different competence to compliment the chosen discipline and achieve a competitive advantage in one’s career.
Students of these study programmes can choose between the path of Field Expert and Interdisciplinary Expert. Selection is made in the academic information system. Each path (competence) consists of three subjects (18 credits) allocated as follows: 1 year 1 semester (autumn) – first subject (6 credits), 1 year 2 semester (spring) – second subject (6 credits), 2 year 3 semester – third subject (6 credits). A student, who chooses a path of the Field Expert, deepens knowledge and strengthens skills in the main field of studies. The one, who chooses a path of the Interdisciplinary Expert, acquires knowledge and skills in a different area or field of studies. Competence provides a choice of alternative additional subjects.
Acquisition of the competence is certified by the issue of KTU certificate and entry in the appendix to the Master’s diploma. In addition, students can acquire an international certificate (details are provided next to each competence).
Competences are implemented by KTU lecturers – experts in their area – and high level business and public sector organizations; their employees deliver lectures, submit topics for the student’s theses, placement-oriented tasks for the projects, etc.
– Development of new food products and technologies: healthy food, food additives and supplements, impact of food products on health, biotechnologies, organisation of production of food and catering products, innovative technological processes, their management, optimisation and improvement
– Food safety and quality: control systems and legislation, chemical and microbiological hazard, analysis, control and traceability of risk factors, establishment and assurance of quality standards
– Scientific research: analytical, modelling and experimental research while solving modern problems of food science and safety, analysis and interpretation of results, development and research of innovative food products corresponding to the needs of consumers and latest nutrition science recommendations
– Able to plan, organise and perform scientific and applied research in the areas of food science and safety, apply modern methods and equipment of instrumental analysis , analyse, critically assess and summarise research results, provide conclusions on quality and safety of food products, biological, chemical and other hazards in food and procedures for their elimination
– Able to develop, install and manage innovative food processing technologies, solve tasks of development, research and control of new products based on the latest achievements in food science and safety
– Able to install food safety and quality control systems, execute control of quality and safety of raw materials and products, and production, provide consultations, coordinate new projects for improvement of quality and safety of food products, create and develop original ideas and methods while solving the issues of impact of food products on human health
– Able to work effectively as a member or leader of inter-field and interdisciplinary teams, present work results orally and in writing, make innovative technological, engineering and economic solutions considering their impact on the public and environment
Milk, meat, eggs and their various derivatives find their way to domestic and international markets through a complex series of people and channels. Stakeholders in these livestock production chains have to respond to the changes brought by technology and they also have to deal with an ever increasing number of national and international laws and regulations, such as those governing international food-quality standards and sustainable labels.
As primary producers are affected by international trade agreements, local livestock production can no longer be seen in isolation from such developments, which is precisely what this programme is designed to anticipate. It therefore examines each actor in the chain (suppliers, farmers, processors, traders, retailers and consumers), particularly in the stages from input to processing. It also approaches the overall chain aspects from the perspective of economics, logistics, quality control, certification, marketing channels, and information flows.
The programme is meant for mid-career livestock professionals in the public or private sector involved in management or consultancy. Others may be involved in regional development policies or development projects or they may be lecturers at institutes of higher education. These managers have the task to facilitate the actors and supporters of the chain or to mainstream the concept of value chain development.
In line with the educational principles at Dutch Universities of Applied Sciences, this programme ensures that participants develop competences with regard to:
• facilitating the governance of sustainable value chains
• initiating innovative chain processes and projects
• supporting business service entrepreneurs
• showing a professional attitude in a changing international business environment
• conducting applied research that contributes to an efficient and sustainable value chain
• developing policies for inclusive value chains
• effectively communicate value chain developments to specialists and non-specialists
Managers and advisors of programmes and companies related to livestock chains will gain specialised competences that enable them to improve the management and innovative capacity of their organisation. By integrating livestock chain subjects with management skills and by addressing entrepreneurial and institutional aspects of agriculture, the programme will train them to anticipate changes in demand and policies at local, national and international levels. It will thus enhance their ability to manage and innovate.
Our Master programmes are eligible for the Orange Knowledge Programme (OKP), formerly the Netherlands Fellowship Programme. The Orange Knowledge Programme (OKP) is targeted at professionals from selected developing countries who, after their studies in the Netherlands, will be able to further develop and strengthen the organisations at which they work.
Do you want to have an impact on what people will eat in the future? Would you like to know what makes food taste good, due to the raw materials and processing technologies? Do you want to know how we could improve the healthiness, safety, ecology and ethics of food and food processing? Are you interested in exploring innovations in food, such as "pulled oats" or using insects as food? If you answered yes, enrol in Food Sciences master’s programme.
The food industry is the 4th most important employer both in Finland and internationally. This industry is constantly looking for experts to solve new problems. With a Master’s degree in Food Sciences you could embark on a career in the food industry; in a food, agricultural or environmental control laboratory; as a teacher, researcher, or self-employed entrepreneur; or as an expert in government ministries or other expert organisations.
As a master in Food Sciences you will be able to help the food industry develop and renew itself, since you will possess know-how on:
You can enrol in the Food Sciences masters' programme if you hold a bachelors' degree in Food Sciences or in Molecular Biosciences. You can also apply to the programme if you have a bachelors' degree in a related area of the natural sciences from a Finnish or foreign university, or if you have a degree from a Finnish university of applied sciences within food sciences or other related areas of the natural sciences.
Your studies in the Food Sciences masters' programme will offer you a broad education covering courses in the composition and processing of food, in the structures and chemical reactions of food proteins, lipids and carbohydrates, and in food legislation and the safety of food additives.
Further information about the studies on the Master's programme website.
Food Sciences on the Viikki campus is a nationally unique programme that covers the whole food production chain from primary production via food processing to consumers. Food Sciences is an internationally appreciated field of education: food research at the University of Helsinki has been highly ranked.
Your masters' studies in food sciences will enable you to make an impact on the the creation of innovative solutions for the whole chain of food production. You will:
You can affect the sort of expertise you would like to gain. You can tailor your Master’s degree by choosing special studies in food chemistry, food technology, and in the science and technology relating to meat, dairy and cereals.
You can also complement your expertise in food sciences with, for example, studies in food development, food safety, food research and analysis, economics, marketing, sustainable food production, microbiology, biotechnology or nutrition.
The Interuniversity Programme in Food Technology (IUPFOOD) focuses on two technological dimensions of prime and crucial importance in food processing and preservation:
These two concerns are directly translated in the focus points of the IUPFOOD programme.
The InterUniversity Programme in Food Technology (IUPFOOD) is jointly organised by KU Leuven and Ghent University (UGent). The programme builds on KU Leuven’s and UGent’s combined expertise in research and education in the field of food technology.
The Master of Science in Food Technology (120 ECTS) consists of four major segments:
In the first year of the Master's programme, students will spend the first semester in Ghent and the second semester in Leuven. The second stage courses of the majors 'Postharvest and Food Preservation Engineering' and 'Food Science and Technology' are taught respectively at KU Leuven and UGent; at both universities, optional courses and thesis research topics are offered.
1. Has profound and detailed scientific knowledge and understanding of the (bio)chemical processes in biological raw materials during postharvest storage and their transformation into food products.
2. Has profound and detailed scientific knowledge and understanding of engineering principles of unit operations and their use in the transformation of raw materials into food products as a basis for qualitative and quantitative design, evaluation and optimization of food process and preservation unit operations.
3. Has profound and detailed scientific knowledge and understanding of ecology, physiology, detection, use and combat microorganisms in food systems.
4. Has profound and detailed scientific knowledge and understanding of (bio)-chemical, physical and microbiological methods for analysis of raw materials and foods including the skills to identify and use such methods in the context of research, process and product design and optimization and food control.
5. Has profound and detailed scientific knowledge in different fields of product technology such as vegetable products, dairy products, meat products, fish products, cereal derived products and fermented products including aspects of product development in relation to consumer behavior.
6. Can critically evaluate the functionality and safety of foods in the context of human health including the relation with raw materials and their processing into foods based on analytical data and scientific literature data.
7. Masters the skills and has acquired the problem solving capacity to analyze problems of food quality and safety along the food chain and to elaborate interdisciplinary and integrated qualitative and quantitative approaches and solutions (including implementation) appreciating the complexity of food systems and the processes used while taking into account technical limitations and socio-economic aspects such as feasibility, risks, and sustainability.
8. Has acquired a broad perspective to problems of food security, related to postharvest and food processing, in low income developing countries.
9. Can investigate and understand interaction with other relevant science domains and integrate them within the context of more advanced ideas and practical applications and problem solving.
10. Can demonstrate critical consideration of and reflection on known and new theories, models or interpretation within the broad field of food technology.
11. Can identify and apply appropriate research methods and techniques to design, plan and execute targeted experiments or simulations independently and critically evaluate and interpret the collected data.
12. Can develop and execute independently original scientific research and/or apply innovative ideas within research environments to create new and/or improved insights and/or solutions for complex (multi)disciplinary research questions respecting the results of other researchers.
13. Can convincingly and professionally communicate personal research, thoughts, ideas, and opinions of proposals, both written and oral, to different actors and stakeholders from peers to a general public.
14. Has acquired project management skills to act independently and in a multidisciplinary team as team member or team leader in international and intercultural settings.
IUPFOOD's objective is to offer a programme that takes the specific needs and approaches of developing countries into account. The IUPFOOD programme prepares graduates for various tasks, including teaching and research. IUPFOOD alumni are mainly active in the following sectors: