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Masters Degrees (Meat Science)

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The Animal Science Master's Degree within the Institute of Biological, Environmental and Rural Sciences, Aberystwyth, UK, offers you the opportunity of biological, scientific and professional training in the field of Animal Science. Read more
The Animal Science Master's Degree within the Institute of Biological, Environmental and Rural Sciences, Aberystwyth, UK, offers you the opportunity of biological, scientific and professional training in the field of Animal Science. The Masters Degree in Animal Science will provide you with the knowledge and skills required to pursue leading careers in animal research, development, academia, training, public and private commercial enterprise, advisory work, government agencies and other non-government organisations throughout the world.

The Institute of Biological, Environmental and Rural Sciences (IBERS), Aberystwyth, UK, has over 30 years of experience in teaching at masters level in areas related to Animal Science. The Institute also has an internationally renowned reputation for research in the field of Animal Science. Recently the Institute was awarded the Queen's Anniversary Prize for Higher and Further Education and was among the very best in the 2010 student satisfaction survey. This puts IBERS in a unique position to provide you with the research led high quality post graduate training needed to produce post graduates with the competence to pursue leading careers in a wide range of Animal Science related fields throughout the world.

Key benefits

- Our students have won the “Biology Student of the Year” award at the European Science, Engineering, and Technology (SET) Awards, and the Welsh Ornithologists’ Union Student Prize!

- Our Institute of Biological, Environmental and Rural Sciences (IBERS) received the ''Outstanding Contribution to Innovation and Technology'' award at the 2013 Times Higher Education Awards.

- Our Institute of Biological, Environmental and Rural Sciences (IBERS) in conjunction with Bangor University had the 5th strongest submission in the UK for the Research Excellence Framework assessment (2014).

- Recently the Institute was awarded the Queen's Anniversary Prize for Higher and Further Education, and in 2013, for the sixth year running, was among the top 10 universities in the UK in the Student Satisfaction Survey. This puts IBERS in a unique position to provide you with the research-led, high quality postgraduate training needed to produce post graduates with the competence to pursue leading careers in a wide range of fields related to the Animal Sciences.

See the website http://courses.aber.ac.uk/postgraduate/animal-science-masters/

Suitable for

This degree will suit you:

- If you wish to study a research-led MSc specialising in the science of the management of livestock and horses.
- If you want to have the choice of a wide range of career opportunities, including in scientific research, consultancy services, in the livestock and equine industries as well as in education.
- If you want to use a multidisciplinary approach to explore collaborations with veterinarians, scientists and industrial partners.
- If you want to learn about the latest biotechnologies and their application to livestock and horses

Course detail

The Animal Science Masters Degree within the Institute of Biological, Environmental and Rural Sciences, Aberystwyth, UK, offers you the opportunity of a biological, scientific and professional training in the field of Animal Science. The course will provide you with the knowledge and skills required to pursue leading careers in animal research, development, academia, training, public and private commercial enterprise, advisory work, government agencies, non-government organisations etc throughout the world.

Appropriate management is essential in order to optimise animal welfare. Ensuring good animal welfare is an increasing concern to all those involved in managing and training animals. However, this needs to be balanced against the demands of production (meat, milk), athletic performance (equine sport, racing) or leisure. Through the study of animal biology and its application to nutrition, breeding and animal management, the post graduate in Animal Science will be ideally placed to ensure that these demands of production and welfare are appropriately balanced through the development and implementation of innovative management practices and dissemination of knowledge and advice to practitioners.

Format

The first part of the course is 120 credits of taught material, delivered in 2 semesters running from Sept to June. Part 2 is the dissertation. This is your opportunity to specialise and investigate in depth an area that excites you. Your dissertation can be done in our state of the art laboratories or possibly at another University. Assessment will be by course work such as essays, seminar presentations, case studies, poster presentations and final examinations in January and May.

A range of biological science modules will be taught in the first semester which will cover animal immunology, parasitology, bacteriology, endocrinology, growth and development, animal breeding, genetics, molecular genetics and principles of nutrition. This will provide you with an advanced biological science knowledge which will then be applied in semester 2. In semester 2 you will study statistical methodology in preparation for your Dissertation research, advances in bio and veterinary sciences and be given the choice of modules from a suite of livestock and equine science modules covering subjects such as: livestock or equine reproductive physiology and technology, grassland science, livestock or equine nutrition, equine anatomy, equine behaviour. Throughout the course, especially in the second semester, you will have an opportunity to explore specific areas of your own interest culminating in your research dissertation. In addition to gaining specialised knowledge in Animal Science the course aims to develop your more general skills such as written and oral communication, research skills, data handling and statistics, team work, information technology, problem solving etc.

Core modules

- Infection And Immunity BRM1620
- Research Methodology And Advances In Biosciences BRM5500
- Animal Breeding And Genetics BRM5820
- Research Methodology And Advances In Biosciences BRM5520

Assessment

Assessment will be by course work such as essays, seminar presentations, case studies, poster presentations and final examinations in January and May.

Employability

Every course at Aberystwyth University is designed to enhance your vocational and general employability. The MSc in Animal Science has been designed to meet the increasing demand for suitably qualified personal to work in animal research, development, lecturing, training, public and private commercial enterprise, advisory work, government agencies, as well as non-government organizations throughout the world.

Key Skills and Competencies:

- Study Skills:

You will develop an in-depth knowledge and critical understanding of the key contemporary topics affecting the Animal Sciences. You will master the research process and contribute to the knowledge base of the subject through your dissertation. Throughout this you will encounter many opportunities to develop as a reflective, autonomous researcher, with a wide and expert understanding of the impact these technologies can have.

- Self-Motivation and discipline:

Studying at MSc level requires discipline and self-motivation from every candidate. Though you will have access to the expertise and helpful guidance of staff from IBERS, you are ultimately responsible for devising and completing a sustained programme of scholarly research in pursuit of your Master’s degree. This process will strengthen your skills as a self-sufficient worker, a trait prized by all employers.

- Transferable Skills:

The MSc programme is designed to give you a range of transferable skills that you can apply in a variety of employment contexts. The course is made up of a number of taught modules plus guided independent student centred study. This provides you with a framework which allows you to develop your subject knowledge, through pursuing specific areas of interest and develop your skills of original thought, analysis, interpretation and reasoning. Regular assessment through reports, essays, seminar presentations, précis and case studies will prepare you for the many demands of the modern workplace.

Find out how to apply here https://www.aber.ac.uk/en/postgrad/howtoapply/

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In the absence of subsidy, the EU poultry sector relies on highly efficient production systems, with successful companies often using sophisticated technologies. Read more
In the absence of subsidy, the EU poultry sector relies on highly efficient production systems, with successful companies often using sophisticated technologies. This is reflected in the integrated structure of most poultry companies and the number of graduates and postgraduates employed by them.

Many companies have responded to the pressure on financial margins by setting up operations world wide. There continues to be a good demand for suitably trained graduate and postgraduate level entrants into the sector.

The skills and knowledge delivered by the Applied Poultry Science programme are highly relevant to companies using intensive methods of production and those responding to retailer demand for extensive systems. This enables both new entrants and existing employees wishing to build on their expertise and aspirations, to enhance their career opportunities within the poultry sector.

The Applied Poultry Science course is offered on a part-time distance learning basis.

It is designed to suit those in continuing employment or with other commitments. Participants come from a wide range of backgrounds, including nutritionists, breeders, vets and other poultry sector workers, all of whom wish to develop their career and businesses.

Specific course objectives are to provide graduates with:
- A sound knowledge of the underlying science of poultry production.
- A good understanding of the issues underpinning poultry production systems.
- A wide range of specialist skills appropriate to poultry science professionals.
- The ability to critically evaluate developments in poultry science, including nutritional, genetic,
- Welfare, quality assurance and environmental issues.
- The ability to produce professional level recommendations and reports.
- Research skills.

The MSc Applied Poultry Science degree is awarded by the University of Glasgow.

Course Content

The programme is a mix of technical, scientific, environmental and management skills development modules. It is taught largely by staff from the SRUC Avian Science Research Centre who are involved in poultry research studies on a daily basis and who aim to provide up to the minute, highly relevant knowledge transfer into the Applied Poultry Science programme.

The Avian Science Research Centre has a full range of facilities for those wishing to study or carry out research with SRUC ranging from a hatchery to a processing plant and a good range of different poultry production systems.

Poultry Production Systems

This module studies the poultry meat and poultry egg industry in terms of its structure and sectors including intensive and non-intensive systems. It includes global export and import markets for the major poultry meat and egg products and evaluates their quality assurance systems. It will examine the requirements for optimal performance within the various systems and investigate factors affecting performance.

Poultry Nutrition and Growth

Poultry nutrition and growth examines the principles of poultry nutrition, particularly the importance of different nutrients in terms of growth and production and how they are processed in the avian body. It includes a study of the major anatomical and physiological systems in poultry and describes the role of nutrition in poultry health in different production environments, with particular regard to nutrient deficiencies. The partitioning of energy and nutrients into the growth and development of the whole body and different components of the body will also be examined, as will methods of describing different growth patterns.

Incubation and Hatchery Practice

This module develops knowledge and an understanding of the science and technology that underpins the production of day-old stock. Students study embryo-genesis in poultry and how this is exploited by the poultry sector to maximise the production of viable hatchlings. At the conclusion of the module students will be able to critically evaluate poultry hatchery practices, where appropriate, from an international prospective.

Housing and the Environment

Large scale poultry production seeks to manage the birds’ environment to optimise the competing demands of welfare, productivity, quality and environmental protection in an economically viable way. Recognising the impacts of different housing alternatives, the relationship to environmental emissions, and the sustainability of systems are therefore essential skills for those engaged in the industry that this module addresses. The approach will initially be one of directed study in order that the full range of issues are covered; but later in the module, students will be asked to do a case study on a real poultry enterprise with the coursework being centred on the completion of the IPPC application form for an intensive poultry enterprise. Even though some students may not be familiar with large scale poultry enterprises, the structured approach required to carry out the IPPC assessment process, and the wealth of information available in the relevant technical document will give a sound basis for understanding the range of housing and environmental issues involved.

Poultry Behaviour and Welfare

This module explains the general principles of poultry behaviour and welfare and studies sensory perception, motivation and learning in poultry. It evaluates the behavioural and physiological indicators that are used to assess welfare in given circumstances. It examines current practice with respect to welfare and current welfare legislation.

Poultry Health and Hygiene

A range of different infectious and non-infectious diseases will be covered in depth, mostly affecting chickens and turkeys but with specific sessions on diseases of game birds and diseases of pigeons. The importance of notifiable diseases such as Newcastle Disease and highly pathogenic avian influenza will be emphasised, and the significance of other potentially zoonotic organisms such as Salmonella, Campylobacter, Chlamydophila Psittaci and West Nile Virus will be discussed.

Advanced Poultry Nutrition

Advanced poultry nutrition builds on the poultry nutrition and growth module and examines theoretical and practical poultry nutrition in greater depth. It links current nutritional theories, (eg. amino acid balance and requirements or the anti-nutrient and toxic properties of feedstuffs) with methods of alleviation. These are integrated with classical nutrition-balance studies and proximate analyses, exposing students to all aspects of a nutritional study. It also involves a detailed study of nutrition with respect to bird growth and health and the environmental constraints imposed on the system.

Experimental Design

This module aims to develop statistical skills to aid the technical, scientific and management decisions. It explores a range of statistical processes from the collection of data and its interpretation to the production of information charts, diagrams and tables and the analysis of data looking at differences, significance and trends.

Management Skills

With the labour market becoming more competitive there is a real need for today's graduates to develop skills beyond academic knowledge in order to thrive. This module introduces various management skills which include communication, teamworking, leadership, time management, decision-making, empowerment and motivation. It aims therefore to improve the student’s knowledge and ability to manage. A range of practical methods and approaches will be used to enable the students to better organise and motivate themselves and others.

The study weekends and short study tour are an integral part of teaching delivery and students are strongly recommended to attend these if they are to succeed in this course.

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Guelph houses one of the leading Food Science Departments within Canada and is recognized throughout the world. When one is asked to describe Food Science the thoughts of cooking comes to mind although in reality the subject is a combination of all the pure sciences. Read more
Guelph houses one of the leading Food Science Departments within Canada and is recognized throughout the world. When one is asked to describe Food Science the thoughts of cooking comes to mind although in reality the subject is a combination of all the pure sciences. Indeed, a Food Scientist acquires knowledge of microbiology, sensory analysis, biochemistry, chemistry, physics and engineering. The essential role of a Food Scientist is focused on how to enhance the quality, safety, functionality and nutrition of foods.

This is reflective in the research performed within the Department of Food Science at Guelph. For example, food safety research is directed towards studying approaches to prevent, detect or decontaminate foods. Food preservation methods are researched that encompass processing technologies and packaging innovations. The application of science to improve the quality of dairy products, chocolate, ice cream, cereals and meat are also studied. Research into methods of food analysis and sensory science as well as studies around nutraceuticals and functional foods are high profile research areas. The Department has 15 faculty that includes Industrial and Canadian Research Chairs who are recognized as experts in their respective fields.

What does an MSc in Food Science involve?

As a graduate student within the University of Guelph you will be advised by one Faculty within the Department and supported by an advisory committee made up of two or more Faculty members.

The Department has a collegial atmosphere that enhances your learning experience through gaining experience of different disciplines. To support your studies, faculty may offer a stipend and you will have the opportunity to apply for teaching assistant positions, in addition to applying for fellowships, scholarships and travel grants.

Careers in Food Science

At the end of your graduate studies you will have a diverse range of job opportunities by the virtue of the multi-disciplined nature of
Food Science. Over 94% of graduates from Guelph have found employment in such areas of Government, Industry or Academia.

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

Subjects that you will cover during the course include:

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

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

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

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

Course Details

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

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

Format

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

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

Assessment

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

Careers

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

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

Funding and Scholarships

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

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

Course Details

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

Format

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

Part 1 - Taught modules

Students take 60 credits as follows:

- Core Modules -

Students take 15 credits:

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

- Elective Modules -

Student take 45 credits from the following:

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

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

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

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

Part 2

FS6102 Dissertation in Food Science (30 credits)

Assessment

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

Careers

On completing this course, you will be able to:

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

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

Funding and Scholarships

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

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The UK’s meat industry represents one of the most important sectors of the UK's food supply system and a key component of the agri-food supply chain.Many… Read more
The UK’s meat industry represents one of the most important sectors of the UK's food supply system and a key component of the agri-food supply chain.Many factors limit and threaten the success and security of the meat industry,and not least the ability of the industry to attract and retain staff with the right knowledge and skills.Being able to develop and maintain a resource of appropriately experienced,knowledgeable and qualified supervisory and management staff must be a primary strategic objective for any meat business as the success and growth of such businesses depends on possessing and educating staff.

The course

Working with the UK’s meat industry, and with the support of The Worshipful Company of Butchers, Harper Adams University has developed a Postgraduate course in Meat Business Management designed to provide staff from the meat industry with the knowledge and skills required to increase the effectiveness, efficiency and profitability of their employers’ businesses and to develop their own career potential within the meat industry.

The UK’s meat industry represents one of the most important sectors of the country’s food supply system and a key component of the agri-food supply chain. Many factors limit and threaten the success and security of the meat industry, and not least the ability of the industry to attract and retain staff with the right knowledge and skills. Being able to develop and maintain a resource of appropriately experienced, knowledgeable and qualified supervisory and management staff must be a primary strategic objective for any meat business as the success and growth of such businesses depends on possessing capable and appropriately educated staff. Equally, the long term stability of meat businesses relies on effective and achievable management succession planning which in itself requires access to staff who have the ability to grow into more senior roles and become the business leaders of the future.

How will it benefit me?

The course has been developed in recognition of the meat industry’s need to develop existing, experienced staff – not necessarily graduate staff – and also to provide a means by which new, graduate staff can gain an understanding of the topics required to operate a meat business successfully. The course has been designed expressly to meet the needs of businesses in the red meat sector of the UK’s meat industry, i.e. principally businesses involved in the production of beef, mutton and lamb, and pork, and associated products. The course is a meat business management course and not a meat science course. This means that much of the subject matter covered by the course will have relevance to other meat sectors, e.g. the white meat or poultry meat sector, and indeed other food processing and manufacturing businesses. Much of the knowledge required to run a food business is transferable and applicable to any kind of food business. This means that topics such as operations management, food quality management, food safety management, and supply chain management apply equally to red meat businesses as they do to other types of food processing and manufacturing business. The successful practise of management (and successful career development) in any food business depends significantly on acquisition of the required knowledge, from whatever source, and its appropriate application in the development and growth of the business with, importantly, increased profitability.

Cost

The tuition price of each taught module is £1,200 + VAT (residential accommodation and meals are additional), however funding for the tuition fee may be available through the Advanced Agri-Food Training Partnership. Some students may feel that they can benefit from external personal coaching as they study the course, this will be available and the price will be agreed depending on circumstances.

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This course is designed for staff employed in the food industry sector in the UK. The Poultry Business Management programme will provide a complete pathway from PgC to MSc for poultry meat industry employees who wish to increase their competence and capability with respect to business management theory and practice. Read more
This course is designed for staff employed in the food industry sector in the UK.

The Poultry Business Management programme will provide a complete pathway from PgC to MSc for poultry meat industry employees who wish to increase their competence and capability with respect to business management theory and practice. The programme will also provide poultry business employers with the opportunity to select appropriate staff for management development through a course of study at postgraduate level which has been designed specifically to meet the needs of the poultry meat sector.

The curriculum has been designed such that it satisfies the generic core knowledge and skills requirements of poultry meat business employers at the PgC stage. It then provides options that cater for the career development needs of individual students, and the needs of their respective employers, by offering wider module choice at the PgD stage. The MSc stage provides the opportunity for students to apply the knowledge and skills gained in the earlier stages to real-world problems in their own work-places. Fundamental to the curriculum design of this postgraduate programme is the principle that learning and the exploration of theory should be tested through practical application in real businesses. The applied nature of the course is valued by poultry meat business employers and the staff that they nominate to be postgraduate students.

On completion of the course at MSc level, students will be able to identify and understand the operational management requirements of poultry meat businesses, as well as define and establish management practises for the identification and control of factors affecting animal welfare, product quality and food safety. Students will become competent in identifying the threats to the development and success of poultry meat businesses and establish strategies and plans to deal with them.

Students will learn to define and understand the marketing environment in which poultry meat businesses operate and establish marketing strategies for products, as well as comprehend the role of new product development for their market success.

Students will be able to identify and understand requirements for the management of the supplier and customer interfaces existing within and in relation to poultry meat businesses, as well as establish and implement strategies and practises that enable effective and efficient supply chain management.

In addition, students will be able to comprehend and interpret the financial management requirements of poultry meat businesses, as well as define, rationalise and apply the leadership and management requirements and styles needed to successfully lead and manage individuals and teams.

Cost

Funding for the tuition fee may be available through the Advanced Agri-Food Training Partnership. For those students not eligible for AATP funding, the postgraduate fee structure will apply. Some students may feel that they can benefit from external personal coaching as they study the course, this will be available and the price will be agreed depending on circumstances

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Do you want to develop your technical pig production practice to postgraduate level?. Harper Adams University has developed a Masters degree in Pig Production. Read more
Do you want to develop your technical pig production practice to postgraduate level?

Harper Adams University has developed a Masters degree in Pig Production.
The course

Recognise the global context within which food production now operates.
Explore the sciences underpinning food animal husbandry and animal production systems
Support students to identify, analyse and solve biological, technological and economic problems encountered in pig production systems,
Support students to evaluate the wider global, environmental, economic, social, ethical and political issues associated with pig production systems.

How will it benefit me?
The course will:
Prepare students for a career in Pig Production.
Offer vocational training in the area of applied Pig Production.
Prepare students for PhD studies.

Example modules:
Pig Production Systems
Mono-gastric Nutrition and Ration Formulation
Pig Breeding
Genetics and Product Quality
Pig and Poultry Environment, Health and Welfare
Emerging Issues in Mono-gastric Production Systems
Major Research Project (MSc)

Elective Modules:
Elective modules from the list below can be studied in addition to the core modules identified above.

Food chain related
Food Product Development
Meat Science and Public Health
Animal Production, Meat Processing & Quality
Food Policy and Ethics

Farm Business Management
Farm Business Management
Farm Business Analysis
Farm Business Strategy

Agri-Business Management
Leadership & People Management
Principles of Finance
Strategic Management & International Agribusiness
Food Business Operations Management
Agri-Food Marketing

Systems Related
Precision Farming Technology
Animal Welfare and Bioethics

Modules are usually delivered as an intensive short course, taught over a one week block, with a maximum of 5 days per 15 credit module providing in the region of 35 hours of contact time.

Teaching may consist of formal lectures, seminars, tutorials, practical exercises, laboratory sessions, study visits or the use of guest speakers.

The PgC, PgD and MSc are offered full-time and part-time to allow those in work to study towards an award at a pace that suits their needs and time available.

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MPhil - full time. minimum 12 months, part time. minimum 24 months. PhD - full time. minimum 36 months, part time. minimum 72 months. Read more

Course Description

MPhil - full time: minimum 12 months, part time: minimum 24 months
PhD - full time: minimum 36 months, part time: minimum 72 months

MPhil and PhD supervision covers a number of research topics supported by research active academic staff. Our range of research areas relate to animal health and welfare, environmental impact of livestock systems, and safety and quality of livestock products.

The school of Agriculture, Food and Rural Development has an internationally recognised centre of excellence in Animal Sciences, drawing on fundamental research and applying it to areas of societal, industrial and policy importance.

Our research primarily involves:
•farm livestock, domesticated animal and wildlife applied research
•integrated livestock system development and evaluation
•animal behaviour, health and welfare
•survival, health and efficiency of nutrient utilisation

Opportunities are available for postgraduate research in the following areas:

Animal health and welfare:
Work ranges from understanding animal behaviour and behavioural problems, through development of practical on-farm monitoring and assessment methods to mechanistic studies of health and disease at the molecular level.

Environmental impact of livestock systems:
Our work examines the consequences of modifications in nutrition and husbandry and alterations in breeding strategies to improve the efficiency of resource use.

Safety and quality of livestock products, including milk, meat and eggs:
Our 'field to fork' expertise allows us to study the relationships between husbandry systems and nutritional inputs of animals and the composition of their products, with further implications for human diet and health.


Delivery

We offer a number of different routes to a research degree qualification, including full-time and part-time supervised research projects. We attract postgraduates via non-traditional routes, including mature students and part-time postgraduates undertaking study as part of their continuing professional development. Off-campus (split) research is also offered, which enables you to conduct trials in conditions appropriate to your research programme.

Facilities:

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

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

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 HPLCs, GCs, CNS analyser, 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.

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

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

Structure

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

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

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

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

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

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

September entry

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

January entry

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

Modules

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

Plus choice of TWO modules, selected from:

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

Modules will be taught in 10 week blocks.

Assessment

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

Career prospects

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

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

How to apply

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

Funding

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

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The Graduate Diploma in Agriculture is particularly appropriate for students who are re-directing their careers towards agriculture. Read more
The Graduate Diploma in Agriculture is particularly appropriate for students who are re-directing their careers towards agriculture. In addition to developing the pure agriculturist, the course provides students with a detailed knowledge of the UK agricultural industry.

Students are able to handpick their modules from a broad range of subject areas, to create a bespoke course, tailor made to meet their individual requirements. The ability to customise course content makes this the ideal opportunity for graduates, and professionals from other disciplines, looking to re-direct their career towards agricultural and associated rural industries.

A summer study tour, and £250 worth of rural skills training, are included in the cost of the course.

Structure

The course may be studied full-time over one academic year, or part-time over two, three or four years.

You will complete three compulsory modules, followed by four modules selected from a wide range of undergraduate modules allowing you to tailor the course to meet your career aspirations. You can undertake practical skills training courses at the Rural Innovation Centre to further enhance their employability.

You will participate in lectures, farm walks and visits, case studies, assignments, and management projects to develop your knowledge across curricular themes. You will also take part in a summer study tour, which exposes you to a variety of agricultural enterprises.

Prospective students are strongly encouraged to complete pre-course reading in order to secure a minimum basic knowledge of agriculture and to highlight possible areas of weakness.

Modules

• 2256 Applied Agricultural Science
• 3100 Farm Business Management
• 3227 Agricultural Management

Plus choice of FOUR elective modules from:

• 1008 Agricultural Mechanisation and Buildings
• 1046 Human Nutrition, Health and Society
• 1054 Introduction to Food Production
• 2086 Red Meat Chains
• 2087 White Meat Chains
• 2232 Entrepreneurship, Intrapreneurship and Enterprise Development
• 3006 Emerging Agricultural Issues
• 3008 Advanced Livestock Production
• 3009 Agricultural & Equine Journalism
• 3010 Game & Deer Management
• 3011 Rural Business Diversification
• 3020 Advanced Crop Production
• 3067 Farm Machinery Management
• 3084 Entrepreneurship
• 3087 Advanced Dairy Food Chains
• 3090 Forestry and Woodland Management
• 3093 Farmland Ecology
• 3096 Wine Industry
• 3097 Small Scale Farming and Local Food Supply
• 3104 Food and Agri-business Strategies
• 3205 Management Information Systems for Farming Businesses
• 3207 Farming and Integrated Environment Local Delivery
• 3210 Applied Agricultural Finance
• 3218 Sustainable Business and Agrifood Supply Chains
• 3228 Integrated Organic Systems

Career prospects

Many graduates enter practical farming or take up commercial or administrative posts in the related land-based industries. Recent graduates have gone on to pursue careers as:

• Farm Managers
• Farm Workers
• Senior Planners
• Project Managers
• Livestock Skills Instructors

Graduates may qualify for progression on to a Masters course.

How to apply

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

Funding

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

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Food is necessary for human survival, is an important source of pleasure, and plays an enormous role in the global economy. Microbes play an essential role in food preservation and safety, food for health and food biotechnology. Read more
Food is necessary for human survival, is an important source of pleasure, and plays an enormous role in the global economy. Microbes play an essential role in food preservation and safety, food for health and food biotechnology. These are growing areas in all global economies. UCC Microbiology has established a global reputation in food microbiology, based on its research profile and the impact of its graduates in the food industry.

This course covers the breadth of classical and modern food microbiology, including food safety and spoilage; food fermentation; food biotechnology; hygienic production of food; the impact of diet on health; the molecular mechanisms of infectious microbes and the role of the gut microbiota in human health. Students may also wish to take advantage of the limited number of optional industry placements which are available on this course for the research dissertation.

Visit the website: http://www.ucc.ie/en/ckr19/

Course Details

The MSc in Food Microbiology is a structured one-year full-time course which includes a six-month lab-based research dissertation. The aim of this course is to educate you to an MSc level in food microbiology, emphasising areas in which UCC engages actively in research, e.g. food biotechnology, food fermentations, food safety, food for health.

The course will give you the knowledge and skills to contribute to Irish and international food industries. Modules will be chosen with the approval of the Programme Board depending on your background.

After completing this course you will have:

- advanced theoretical education and practical training in the area of food microbiology
- greater knowledge and understanding of current issues in food microbiology
- laboratory research practice in food microbiology
- knowledge from different aspects of food microbiology and formulation of appropriate judgements on scientific research
- ability to survey scientific literature at a professional level
- knowledge, understanding and problem-solving skills to address practical issues in the food industry and work there at management level.

Further details on the content and modules are available on the Postgraduate College Calendar - http://www.ucc.ie/calendar/postgraduate/Masters/food/page06c.html

Format

Lectures and workshops are conducted between 9am and 6pm (Monday to Friday). Up to 138 lecture hours with approximately 70 additional directed study/reading hours can be expected. There are 38 hours of laboratory practicals/workshops, which may be carried out as half-day or full-day workshops. Students also complete a six-month lab-based research dissertation on a topic in the area of food microbiology, performed under the supervision of a member of staff and in some cases co-supervised by collaborating research centres. The project aims to enhance your laboratory skills and critical abilities in identifying, analysing and solving problems in scientific research and to develop your skills in communicating your results.

Placement and Study Abroad

Some placement opportunities exist for research projects to be carried out in collaboration with industry partners or at the Teagasc Food Research Centre, Moorepark in Fermoy.

Assessment

The course uses a variety of assessment methods. Most modules are assessed by in-term continuous assessment and/or end-of-year examinations. In-term exams can be either multiple choice type questions (MCQs) or written papers (normally 1.5h duration). Most modules include assignments, dissertation and reports as part of the assessment methodology. Modules that contain workshop/practical components are also assessed using written reports/assignments. The laboratory research project is assessed by a combination of laboratory performance, written report and oral presentation. The research project (MB6007) is written up in the form of a dissertation and approved by an external examiner.

Careers

The MSc in Food Microbiology is designed to equip graduates to work in a range of management, research and innovation roles within the Irish and international food, beverage and associated industries. Graduates will be in a position to support new product development, innovation and quality assurance functions in the dairy, meat, consumer foods, soft and alcoholic beverages and food ingredients sectors. Graduates will also be equipped to work in a range of other areas such as contract food-testing laboratories, the regulatory and consumer protection sectors. Graduates also have the option of proceeding to further studies at PhD level.

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

Funding and Scholarships

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

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

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

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

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

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

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

Programme Content

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

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

Selection of the Major

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

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

Programme Structure

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

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

Career Prospects

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

Internationalization

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

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Course Starts September, January or May. This course, offered by a leading research institute in grass-microbe-animal interactions in relation to sustainable efficient farming, is aimed at professionals working within the agri-food sector. Read more
Course Starts September, January or May

Course Description

This course, offered by a leading research institute in grass-microbe-animal interactions in relation to sustainable efficient farming, is aimed at professionals working within the agri-food sector. It provides students with an in-depth understanding of the components of ruminant production and mixed farming systems, focussing on the latest research into how these systems can be made more sustainable and efficient.

The aim of this Professional Doctorate programme is to produce a qualification which, whilst being equivalent in status and challenge to a PhD, is more appropriate for those pursuing professional rather than academic careers. Our DAg programme comprises taught modules and two work-based research projects, carried out through two-day workshops, distance learning and a mixture of live and virtual supervisory meetings. While the primary academic focus is on the completion of an advanced piece of research, the collaborative route provided by a work-based research project provides an ideal opportunity to embed new knowledge in the work place and ensure that research is relevant to industry. As such, it is crucial that a student’s employer is supportive of both their research aims and the time commitment that the proposed research will involve. Self-employed students should aim to undertake research which will be closely aligned to their business.

Modules

The ATP DAg is delivered in two parts:

Part I is undertaken for a minimum of two years and comprises two taught modules from the ATP menu*, a taught ‘Research Methodologies’ module; and a portfolio of work or a research thesis (approximately 20,000 words in length). Each taught module is worth 20 credits and takes 12-14 weeks to complete. The short Part 1 thesis should involve analysing existing data from the candidate’s workplace. For example: Reviewing historical mineral deficiency data by species and region; analysing and interpreting the findings. Students may exit here with an MRes.

Part II is undertaken for a minimum of three years and comprises a longer portfolio of work or a research thesis (up to 60,000 words). It will involve experimentation and must embody the methodology and results of original research. It should, ideally, be built upon the Part 1 thesis. Thus, from the example above, could be something like: Changing practices and introducing innovation to combat mineral deficiencies.

* Optional taught modules - some of which are delivered by Bangor University (BU) - may be chosen from:

• Genetics and Genomics
• Grassland Systems
• Home-Grown Feeds
• Low Input Beef Sheep and Dairy
• Ruminant Gut Microbiology
• Ruminant Health & Welfare
• Ruminant Nutrition
• Ruminant Production
• Silage Science
• Agro Ecosystems Services (BU)
• Carbon Footprinting & Life Cycle Assessment (BU)
• Resource Efficient Farming (BU)
• Soil Management (BU)
• Upland Farming (BU)

Each module is worth 20 credits and takes 12-14 weeks to complete.

Fees

Currently only available to UK and EU students
• (Bursaries are available to those employed in the UK agri-food sector)

Agriculture, Beef, Sheep, Dairy, Ruminants, Mixed Farming, Grasslands, Pastoral, Farming, Agroecology, Sustainability, Meat, Milk, Food Production

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Course Start Date. May. 2nd Start Date. September. 3rd Start date. January. Distance Learning only. This course, offered by a leading research institute in grass-microbe-animal interactions in relation to sustainable efficient farming, is aimed at professionals working within the agri-food sector. Read more
Course Start Date: May
2nd Start Date: September
3rd Start date: January

Course Description

Distance Learning only

This course, offered by a leading research institute in grass-microbe-animal interactions in relation to sustainable efficient farming, is aimed at professionals working within the agri-food sector. It provides students with an in-depth understanding of the components of ruminant production and mixed farming systems, focussing on the latest research into how these systems can be made more sustainable and efficient.

This scheme aims to facilitate knowledge exchange between academia and industry. Students must complete three taught modules and a 120 credit work-based dissertation. While the primary academic focus is on the completion of an advanced piece of research, the collaborative route provided by a work-based research project provides an ideal opportunity to embed new knowledge in the work place and ensure that research is relevant to industry. As such, it is crucial that a student’s employer is supportive of both their research aims and the time commitment that the proposed research will involve. Self-employed students should aim to undertake research which will be closely aligned to their business.

Modules

This programme comprises any two optional taught modules from 14 optional modules, some of which are delivered by Bangor University (BU):

• Genetics and Genomics
• Grassland Systems
• Home-Grown Feeds
• Low Input Beef Sheep and Dairy
• Ruminant Gut Microbiology
• Ruminant Health & Welfare
• Ruminant Nutrition
• Ruminant Production
• Silage Science
• Agro Ecosystems Services (BU)
• Carbon Footprinting & Life Cycle Assessment (BU)
• Resource Efficient Farming (BU)
• Soil Management (BU)
• Upland Farming (BU)

Each module is worth 20 credits and takes 12-14 weeks to complete.

Before beginning work on their dissertation, each student is required to undertake a ‘Research Methodologies’ module which trains them in statistics, ethics, research design etc. and supports them in developing their proposal. We anticipate that most students will take two years to complete their dissertation which will be approximately 20,000 words in length. The dissertation should involve analysing existing data from the candidate’s workplace. For example: Reviewing historical mineral deficiency data by species and region; analysing and interpreting the findings.

Fees

Currently only available to UK & EU students
• (20% Bursaries are available to those employed in the UK agri-food sector)

Agriculture, Beef, Sheep, Dairy, Ruminants, Mixed Farming, Grasslands, Pastoral, Farming, Agroecology, Sustainability, Meat, Milk, Food Production

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