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.
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.
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.
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%
To help students in finding and securing appropriate funding we have created a funding finder where you can search for suitable sources of funding by filtering the results to suit your needs. Visit the funding finder.
The Cranfield ScholarshipWe have a limited number of scholarships available for candidates from around the world applying for the 2017 intake. Scholarships are awarded to applicants who show both aptitude and ability for the subject they are applying. Find out more about the Cranfield Scholarship
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:
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: