Masters Degrees (Packaging Technology)

The Master of Engineering Studies will provide students with a high-quality education in engineering within the New Zealand context, with a particular emphasis on the application of that knowledge to real-world industrial problems. A capstone project will allow students to demonstrate their understanding of the topics covered and its application in an industrial research setting, while the presentation of this project will enable them to demonstrate research expertise.

The programme is aimed at students wishing to gain experience in engineering practice before moving into the workforce, students who already have industrial experience and who wish to further develop their theoretical knowledge, and students who wish to develop further knowledge in a specialised area of engineering without a background in that area.

You should consider this degree if these are the kind of qualities you are looking for:

• a thorough knowledge of the fundamental principles of engineering and an advanced ability to apply them to new complex, real-world industrial engineering problems.
• a systems approach to the design, development, and management of engineering systems, and the ability to work in a team environment to solve problems at a variety of conceptual levels.
• the knowledge and ability to become project leader or system designer in companies of any size.
• the ability to learn independently and to identify when your knowledge of a problem is lacking, and potential places where such information can be gained.

Careers

A Ministry of Education report found that:

• Earnings and employment rates increase with the level of qualification completed
• Five years after leaving study, most young domestic graduates will be earning above the national median earnings
• Young masters graduates earn 86 per cent more than the national median
• Good careers are associated with better health, better wellbeing and more satisfying lives

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Enhance your career in one of the fastest-growing industries in the world

With a Master of Food Technology, you can become a research and development champion in in the food industry.

Food is an important part of our everyday life. The focus on health and wellbeing through food consumption is increasing. The world’s economies are looking for new ways to add value to raw produce.

In demand by employers

All this adds up to excellent salaries and an increasing demand for people with the research and technical skills you will learn during this qualification.

Internationally recognised and unique

The Massey Master of Food Technology is held in high regard around the world and has been producing graduates for the New Zealand and international food industries for more than 50 years. You’ll gain the research and technical skills to apply your knowledge in the commercial world. Your lecturers are actively researching, with many having worked in the New Zealand and international food industries.

Massey University is ranked as one of the top 50 universities worldwide for Food Science & Technology (out of 300), according to ShanghaiRanking's Global Ranking of Academic Subjects.

Work on real food industry issues

Massey’s Master of Food Technology provides teaching of practical skills needed to undertake independent research in the food industry. You will then undertake your own large independent research project that focuses on real food industry problems and solutions.

World-leading facilities

At Massey you’ll have access to real equipment to do research that’s applied and practical to the food industry including:

• A fully equipped pilot plant to enable you to research processes for the manufacture of food products such as extrusion, spray drying, freezing, thermal processing, brewing and fermentation technology and high pressure processing
• Labs equipped to analyse and characterise food texture, rheology, physical properties, chemical composition and microbial flora
• A sensory facility to gather consumer data for the sensory properties of food
• A post-harvest lab to study the packaging, storage and preservation of fruits and vegetables

Massey has research expertise in meat and fish technology, dairy technology, fruit and vegetables, carbohydrates and food additives and ingredients.

Our facilities will help you to develop new and innovative ideas, develop prototypes, work with consumers to test those and commercial scale production.

Why postgraduate study?

Postgraduate study is hard work but hugely rewarding and empowering. The Master of Food Technology will push you to produce your best creative, strategic and theoretical ideas. Our experts are there to guide but you will find that postgraduate study demands more in-depth and independent study that will prepare you for a PhD or a senior technical role in the food industry

Not just more of the same

Postgraduate study is not just ‘more of the same’ undergraduate study. It takes you to a new level in knowledge and expertise especially in planning and undertaking research.

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Enhance your career in one of the fastest-growing industries in the world

With a Master of Food Technology, you can become a research and development champion in in the food industry.

WHAT IS IT LIKE?

Food is an important part of our everyday life. The focus on health and wellbeing through food consumption is increasing. The world’s economies are looking for new ways to add value to raw produce.

In demand by employers

All this adds up to excellent salaries and an increasing demand for people with the research and technical skills you will learn during this qualification.

Internationally recognised and unique

The Massey Master of Food Technology is held in high regard around the world and has been producing graduates for the New Zealand and international food industries for more than 50 years. You’ll gain the research and technical skills to apply your knowledge in the commercial world. Your lecturers are actively researching, with many having worked in the New Zealand and international food industries.

Massey University is ranked as one of the top 50 universities worldwide for Food Science & Technology (out of 300), according to ShanghaiRanking's Global Ranking of Academic Subjects.

Work on real food industry issues

Massey’s Master of Food Technology provides teaching of practical skills needed to undertake independent research in the food industry. You will then undertake your own large independent research project that focuses on real food industry problems and solutions.

World-leading facilities

At Massey you’ll have access to real equipment to do research that’s applied and practical to the food industry including:

• A fully equipped pilot plant to enable you to research processes for the manufacture of food products such as extrusion, spray drying, freezing, thermal processing, brewing and fermentation technology and high pressure processing
• Labs equipped to analyse and characterise food texture, rheology, physical properties, chemical composition and microbial flora
• A sensory facility to gather consumer data for the sensory properties of food
• A post-harvest lab to study the packaging, storage and preservation of fruits and vegetables

Massey has research expertise in meat and fish technology, dairy technology, fruit and vegetables, carbohydrates and food additives and ingredients.

Our facilities will help you to develop new and innovative ideas, develop prototypes, work with consumers to test those and commercial scale production.

Why postgraduate study?

Postgraduate study is hard work but hugely rewarding and empowering. The Master of Food Technology will push you to produce your best creative, strategic and theoretical ideas. Our experts are there to guide but you will find that postgraduate study demands more in-depth and independent study that will prepare you for a PhD or a senior technical role in the food industry

Not just more of the same

Postgraduate study is not just ‘more of the same’ undergraduate study. It takes you to a new level in knowledge and expertise especially in planning and undertaking research.

Careers

Graduates of Massey’s Master of Food Technology are highly sought-after by employers. They are known for their ability to co-ordinate product development, process development, quality management and production management.

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See the department website - https://www.rit.edu/cast/packaging/ms-packaging-science

The MS degree in packaging science is designed to meet the needs of professionals who are employed in the field or students who wish to pursue a graduate program immediately upon earning a bachelor's degree.

Plan of study

The program requires the completion of 36 credit hours comprised of six required core courses, elective courses, plus a thesis or project. Faculty advisers assist students in selecting the thesis or project option and the corresponding plan of study is approved by the graduate program chair.

- Elective courses

All elective courses are approved by the student’s adviser and must meet degree requirements. In certain circumstances, with pre-approval by the graduate adviser and where individual need indicates appropriateness, a limited number of upper-level undergraduate courses may be used to fulfill elective credit. Students, with adviser permission, may include independent study as part of their elective credits. However, independent study may not be used toward the required packaging core course work. Courses selected for elective credit can be combined to create special areas of focus with program chair approval.

- Thesis/Project/Comprehensive Exam

The thesis option requires 6 credit hours and develops and tests a hypothesis by scientific method and is grounded in a theoretical framework. Individuals who can capture, interpret, and apply information by this method can add value to their roles as contributors in the workplace. The thesis option is for students seeking to pursue careers that offer a greater opportunity for further research or advanced study in the field of packaging science. It is meant to provide depth of study, emphasizing the research process. The thesis option is by invitation only.

The project option is 3 credit hours and has a practical, application-oriented grounding in literature. It is considered secondary research or the compilation of existing information presented in a new way. The project option is for students who desire advanced study in packaging science, but who do not intend to pursue a research career or further studies beyond the master’s level. Students choosing the project option are required to complete one additional elective course.

The comprehensive exam option is 0 credit hours and allows students to complete an exam in place of a thesis or project. Students who choose this option take two additional elective courses.

The student’s graduate committee makes the final decision regarding the proposal idea and whether it meets the program’s requirements as a graduate project or thesis; or if a student is best served by completing the comprehensive exam.

Admission requirements

Graduate Record Exam (GRE) scores are not required. However, in cases where there may be some question of the capability of an applicant to complete the program, applicants may wish to submit scores to strengthen their application.

Students who do not have an equivalent bachelor’s degree in packaging science will be evaluated and the appropriate undergraduate bridge courses will be prescribed. These courses may not be used for credit toward the MS degree.

Applicants are required to have one semester of physics (mechanics focus), one semester of calculus, one year of chemistry (including organic chemistry), statistics, and basic computer literacy.

Students who do not have an equivalent bachelor’s degree in packaging science will be evaluated and the appropriate undergraduate bridge courses will be prescribed. These courses may not be used for credit toward the MS degree.

Additional information

- Advising

Students are appointed an academic adviser who works with the program coordinator to develop a program of study. Students follow an outlined curriculum to complete their degree requirements and, with adviser approval, choose packaging electives to enhance their career objectives. Students choose a faculty adviser with approval from their program coordinator for their thesis or project. The faculty adviser guides the student on topic choice and works with the program coordinator for approval and timely completion of the thesis or project.

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The master’s program equips graduates with profound academic knowledge of technology, chemistry, safety and trends, and economic fundamentals in the fields of food and nutrition. The contents of the master’s program Food Technology & Nutrition have been adapted to the present and future requirements of economy, and provide future engineers with the best possible qualification to assert themselves as competent experts or independent entrepreneurs on the job market.

An important goal of the program is to connect high-quality skills in the areas of food technology and nutrition in an integrative way, and to thus develop interdisciplinary options. Special focus is here on the methods of analysis and quality management, on respective legal frameworks in the admission, production and packaging of food, as well as on food constituents and nutrition trends.

Training in business administration forms an essential aspect of the qualification profile. Our graduates are thus able to meet the growing requirements of the economy and industry concerning cross-cutting activities such as quality, product and process management, but also personal key competencies such as work techniques, social skills and the ability to work in a team. This aspect is complemented through an interdisciplinary education in process technology.

But also elements of problem-based learning, the teaching of scientific methods, and their professional imple-mentation in current industrial projects play an important role to impart skills which add to the high-quality profile of our graduates and turn them into highly coveted experts in their respective career fields.

Contents

Food Technology & Nutrition
Food Chemistry
Food Production & Packaging
Foodbiotechnology
Food Ingredients & Nutritients
Food Medicine
Trends in Food Science, Nutrients & Technology
Analytics and Regulatory Framework
Food Aproval
Quality Control
Current industry projects
Scientific working incl. Master thesis
General management

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This programme provides professional training in polymer science and technology for graduates of science, engineering and technology subjects.

Lectures are supplemented by an extensive variety of laboratory exercises, spanning chemical and physical characterisation, and compounding and processing technology experiments on pilot-scale laboratory equipment.

Core study areas include polymer science, polymer process engineering, plastics and composites applications, polymer properties, polymer characterisation, polymerisation and polymer blends, plastics processing technology and a project.

Optional study areas include plastics processing technology, rubber compounding and processing, adhesive bonding, and sustainable use of materials.

See the website http://www.lboro.ac.uk/study/postgraduate/programmes/departments/materials/polymer-science-tech/

Programme modules

Full-time Modules:

Core Modules

- Polymer Science (SL)

- Polymer Process Engineering (SL)

- Plastics and Composites Applications (SL)

- Polymer Properties (SL)

- Polymer Characterisation (OW)

- Polymerisation and Polymer Blends (SL)

- MSc Project

Optional Modules

- Biomaterials (SL)

- Rubber Compounding and Processing (OW)

- Adhesive Bonding (OW)

Part-time Modules:

Core Modules

- Polymer Science (DL)

- Plastics and Composites Applications (DL)

- Polymer Properties (DL)

- Polymer Characterisation (OW)

- Polymerisation and Polymer Blends (DL)

- Plastics Processing Technology (OW)

- MSc Project

Optional Modules

- Rubber Compounding and Processing (OW or DL)

- Adhesive Bonding (OW)

- Sustainable use of Materials (OW or DL)

Alternative modules:*

- Design with Engineering Materials (DL)

- Polymer Process Engineering (SL)

- Materials Modelling (SL)

Key: SL = Semester-long, OW = One week, DL = Distance-learning

Alternative modules* are only available under certain circumstances by agreement with the Programme Director.

Selection

Interviews may be held on consideration of a prospective student’s application form. Overseas students are often accepted on their grades and strong recommendation from suitable referees.

Course structure, assessment and accreditation

The MSc comprises a combination of semester-long and one week modules for full-time students, whilst part-time students study a mix of one week and distance-learning modules.

MSc students undertake a major project many of which are sponsored by our industrial partners. Part-time student projects are often specified in conjunction with their sponsoring company and undertaken at their place of work.

All modules are 15 credits. The MSc project is 60 credits.

MSc: 180 credits – six core and two optional modules, plus the MSc project.

PG Diploma: 120 credits – six core and two optional modules.

PG Certificate: 60 credits – four core modules.

- Assessment

Modules are assessed by a combination of written examination, set coursework exercises and laboratory reports. The project is assessed by a dissertation, literature review and oral presentation.

- Accreditation

Both MSc programmes are accredited by the Institute of Materials, Minerals and Mining (IOM3), allowing progression towards professional chartered status (CEng) after a period of relevant graduate-level employment.

Careers and further study

Typical careers span many industrial sectors, including plastics, rubber, chemical and additives industries and packaging.

Possible roles include technical and project management, R&D, technical support to manufacturing as well as sales and marketing. Many of our best masters students who are interested in research stay with us to study for a PhD.

Bursaries and scholarships

Bursaries are available for both UK / EU and international students, and scholarships are available for good overseas applicants.

Why Choose Materials at Loughborough?

The Department has contributed to the advancement and application of knowledge for well over 40 years. With 21 academics and a large support team, we have about 85 full and part-time MSc students, 70 PhD students and 20 research associates.

Our philosophy is based on the engineering application and use of materials which, when processed, are altered in structure and properties.

Our approach includes materials selection and design considerations as well as business and environmental implications.

- Facilities

We are also home to the Loughborough Materials Characterisation Centre – its state of-the-art equipment makes it one of the best suites of its kind in Europe used by academia and our industrial partners.

The Centre supports our research and teaching activities developing understanding of the interactions of structure and properties with processing and product performance.

- Research

Our research activity is organised into 4 main research groups; energy materials, advanced ceramics, surface engineering and advanced polymers. These cover a broad span of research areas working on today’s global challenges, including sustainability, nanomaterials, composites and processing. However, we adopt an interdisciplinary approach to our research and frequently interact with other departments and Research Schools.

- Career prospects

Over **% of our graduates were in employment and / or further study six months after graduating. Our unrivalled links with industry are

hugely beneficial to our students. We also tailor our courses according to industrial feedback and needs, ensuring our graduates are well prepared

Find out how to apply here http://www.lboro.ac.uk/study/postgraduate/programmes/departments/materials/polymer-science-tech/

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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.

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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Microsystems Engineering is one of the most dynamic and interdisciplinary engineering fields. The Master of Science program in Microsystems Engineering (MSE) provides the educational basis for your success in this field. The MSE program is designed for highly qualified graduate students holding a Bachelor degree in engineering or science.

In the first year 12 mandatory courses provide the fundamental theoretical framework for a future career in Microsystems. These courses are designed to provide students with a broad knowledge base in the most important aspects of the field:

• MSE technologies and processes

• Microelectronics

• Micro-mechanics

• MSE design laboratory I

• Optical Microsystems

• Sensors

• Probability and statistics

• Assembly and packaging technology

• Dynamics of MEMS

• Micro-actuators

• Biomedical Microsystems

• Micro-fluidics

• MSE design laboratory II

• Signal processing

As part of the mandatory courses, the Microsystems design laboratory is a two-semester course in which small teams of students undertake a comprehensive, hands-on design project in Microsystems engineering. Requiring students to address all aspects of the generation of a microsystem, from conceptualization, through project planning to fabrication and testing, this course provides an essential glimpse into the workings of engineering projects.

In the second year, MSE students can specialise in two of the following seven concentration areas (elective courses), allowing each student to realize individual interests and to obtain an in-depth look at two sub-disciplines of this very broad, interdisciplinary field:

• Circuits and systems

• Design and simulation

• Life sciences: Biomedical engineering

• Life sciences: Lab-on-a-chip

• Materials

• Photonics

• Process engineering

• Sensors and actuators

Below are some examples of subjects offered in the concentration areas. These subjects do not only include theoretical lectures, but also hands-on courses such as labs, projects and seminars.

Circuits and Systems

• Analog CMOS Circuit Design

• Mixed-Signal CMOS Circuit Design

• VLSI – System Design

• RF- und Microwave Devices and Circuits

• Micro-acoustics

• Radio sensor systems

• Optoelectronic devices

• Reliability Engineering

• Lasers

• Micro-optics

• Advanced topics in Macro-, Micro- and Nano-optics

Design and Simulation

• Topology optimization

• Compact Modelling of large Scale Systems

• Lattice Gas Methods

• Particle Simulation Methods

• VLSI – System Design

• Hardware Development using the finite element method

• Computer-Aided Design

Life Sciences: Biomedical Engineering

• Signal processing and analysis of brain signals

• Neurophysiology I: Measurement and Analysis of Neuronal Activity

• Neurophysiology II: Electrophysiology in Living Brain

• DNA Analytics

• Basics of Electrostimulation

• Implant Manufacturing Techologies

• Biomedical Instrumentation I

• Biomedical Instrumentation II

Life Sciences: Lab-on-a-chip

• DNA Analytics

• Biochip Technologies

• Bio fuel cell

• Micro-fluidics 2: Platforms for Lab-on-a-Chip Applications

Materials

• Microstructured polymer components

• Test structures and methods for integrated circuits and microsystems

• Quantum mechanics for Micro- and Macrosystems Engineering

• Microsystems Analytics

• From Microsystems to the nano world

• Techniques for surface modification

• Nanomaterials

• Nanotechnology

• Semiconductor Technology and Devices

MEMS Processing

• Advanced silicon technologies

• Piezoelectric and dielectric transducers

• Nanotechnology

Sensors and Actuators

• Nonlinear optic materials

• CMOS Microsystems

• Quantum mechanics for Micro- and Macrosystems Engineering

• BioMEMS

• Bionic Sensors

• Micro-actuators

• Energy harvesting

• Electronic signal processing for sensors and actuators

Essential for the successful completion of the Master’s degree is submission of a Master’s thesis, which is based on a project performed during the third and fourth semesters of the program. Each student works as a member of one of the 18 research groups of the department, with full access to laboratory and cleanroom infrastructure.

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Overview

This is an advanced course for part-time students who are likely to be employed within the postharvest sector of the industry, such as with the transport and handling of fresh produce. The course will increase the students understanding of the way that fresh produce is handled, transported and stored to maintain quality from grower to consumer.

If you would like to find out more about our postgraduate courses please see here: http://www.writtle.ac.uk/Postgraduate-Courses

Core Modules

* Postharvest Physiology & Pathology
* Logistics & Supply Chain Management
* Postharvest Technology

Optional Modules

In addition a further 20 credits must be obtained from a range of optional modules
* International Crop Production (20 credits)
* Research Methods with Personal Development Planning (20 credits)
* Crop Production (10 credits)
* Packaging innovation (10 credits)
* Controlled Environment Agriculture (10 credits)
* Global Trade (10 credits).

Structure

This part-time course will required attendance of one day each week for two terms to complete the core modules, and a further one day each week in one of the two terms to complete the optional study. At the end of the course students may progress to the Postgraduate Diploma or MSc Postharvest Technology courses.

Typical Applicants

Applicants are likely to be either graduates who are looking to enter the postharvest sector of the industry, or those already employed in the sector and who wish to gain academic recognition for their work.

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The University of Lincoln’s National Centre for Food Manufacturing is an internationally recognised provider of education and research in the food manufacturing and technology sector.

Academics who have occupied senior roles in industry will be available to supervise and advise you throughout your study and independent research. Particular areas of research expertise in the Centre include food chemistry, microbiology, product development, quality and safety systems and technical management.

You will have access to specialist equipment and have the opportunity to conduct in-depth research in an area of interest to you. Research conducted by postgraduate students in the Centre has often had immediate practical application in improving safety, quality and efficiency in food manufacturing. Previous research projects have included food safety, packaging and seal integrity, and resource efficiency of vegetable processing.

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Course description

Semiconductor photonics and electronics underpin many areas of advanced and emerging technologies, from high efficiency LED lighting to advanced photovoltaics and lasers for communications.

This course covers fundamentals through to cutting edge research in areas such as GaN materials and devices (behind the solid state lighting LED revolution), nanoscaled materials and devices, and photonic device manufacture.

You will gain a comprehensive understanding of the materials and device theory whilst developing excellent practical experimental skills in extensive semiconductor cleanroom lab-work, giving you a competitive edge for work in industry or further study.

How we teach

You’ll be taught by academics who are leaders in their field. The 2014 Research Excellence Framework (REF) puts us among the UK top five for this subject. Our courses are centred around finding solutions to problems, in lectures, seminars, exercises and through project work.

First-class facilities

Semiconductor Materials and Devices

LED, laser photodetectors and transistor design, a high-tech field-emission gun transmission electron microscope (FEGTEM), a focused ion beam (FIB) milling facility, and electron beam lithographic equipment.

Our state-of-the-art semiconductor growth and processing equipment is housed in an extensive clean room complex as part of the EPSRC’s National Centre for III-V Technologies.

Our investment in semiconductor research equipment in the last 12 months totals £6million.

Electrical Machines and Drives

Specialist facilities for the design and manufacture of electromagnetic machines, dynamometer test cells, a high-speed motor test pit, environmental test chambers, electronic packaging and EMC testing facilities, Rolls-Royce University Technology Centre for Advanced Electrical Machines and Drives.

Communications

Advanced anechoic chambers for antenna design and materials characterisation, a lab for calibrated RF dosimetry of tissue to assess pathogenic effects of electromagnetic radiation from mobile phones, extensive CAD electromagnetic analysis tools.

Core modules

• Semiconductor Materials
• Principles of Semiconductor Device Technology
• Packaging and Reliability of Microsystems
• Nanoscale Electronic Devices
• Energy Efficient Semiconductor Devices
• Optical Communication Devices and Systems
• Compound Semiconductor Device Manufacture
• Major Research Project

Teaching and assessment

Research-led teaching, lectures, laboratories, seminars and tutorials. A large practical module covers the design, manufacture and characterisation of a semiconductor component, such as a laser or light emitting diode.

This involves background tutorials and hands-on practical work in the UK’s national III-V semiconductor facility.

Assessment is by examinations, coursework or reports, and a dissertation with poster presentation.

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

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

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

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

Outcomes

The aims of the programme are to:

• Innovate and find practical solutions in value added activities
• Develop insight into the development of healthy and nutritious food
• Provide the ability to enhance creativity and sustainability within the food chain
• Enhance employability skills and tools required by the food chain.

Full time

Year 1

Students are required to study the following compulsory courses.

• Research Methods for Postgraduates (15 credits)
• Food Product and Process Development (30 credits)
• Marketing, Innovation and Management (30 credits)
• Research Project (Food Innovation) (60 credits)

Students are required to choose 45 credits from this list of options.

• Risk Analysis for Agriculture and the Environment (15 credits)
• Open Course (15 credits)
• Climate Change and Ecological Footprinting (15 credits)
• Innovations in Food Packaging (30 credits)
• Applied Food Chemistry and Biochemistry (30 credits)
• Applied Food Microbiology (30 credits)
• Food Management (15 credits)
• Food Authenticity and Traceability (15 credits)
• Food Nutrition and Public Health (30 credits)

Part time

Year 1

Students are required to study the following compulsory courses.

• Research Methods for Postgraduates (15 credits)
• Food Product and Process Development (30 credits)
• Marketing, Innovation and Management (30 credits)

Year 2

Students are required to study the following compulsory courses.

• Research Project (Food Innovation) (60 credits)

Students are required to choose 45 credits from this list of options.

• Risk Analysis for Agriculture and the Environment (15 credits)
• Open Course (15 credits)
• Climate Change and Ecological Footprinting (15 credits)
• Innovations in Food Packaging (30 credits)
• Applied Food Chemistry and Biochemistry (30 credits)
• Applied Food Microbiology (30 credits)
• Food Management (15 credits)
• Food Authenticity and Traceability (15 credits)
• Food Nutrition and Public Health (30 credits)

Assessment

Assessments will take the form of:

• Examinations and essays
• Class based tests
• Presentations and tutorials
• Reports of (tutor-led) laboratory and field-based activities
• Reports of independent project work.

Careers

Graduates from this programme will have the knowledge and skills to pursue careers at government level, working in competent authorities; in the food industry as food technologists, including in the area of product development; or in hospitality sectors.

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This course covers all aspects relevant to the modern microelectronics industry, including semiconductor theory, fabrication technology, digital techniques, VLSI design and reconfigurable hardware design.

The course covers the main areas of microelectronics:
-Semiconductor theory and fabrication
-Digital and VSLI design
-Application areas

Our graduates are equipped for a career in any area of the industry, while having an appreciation of other aspects of the subject.

You have access to an advanced range of facilities including clean rooms and a characterisation laboratory. Work in more application-related areas involves the use of modern design software. This includes the industry-standard CADENCE suite and a full range of FPGA design facilities.

Academic staff in the School of Electrical and Electronic Engineering have an international reputation for their research work. The School carries out world-leading research in microelectronic technologies. You will have the opportunity to interact with this work, particularly during your individual project. After graduation there may be opportunities for you to work towards a PhD by joining one of our research groups.

Delivery

This course consists of compulsory and optional modules, and an individual project. Assessment is by written examination at the end of each semester, coursework, and a project and dissertation conducted in association with one of the School's research groups.

Employability

We collect information from our graduates six months after they leave University. This is part of the Destination of Leavers from Higher Education (DLHE) survey that every UK higher education institution takes part in.

Accreditation

The course is accredited by the Institution of Engineering and Technology (IET) and Engineering Council, and therefore provides a good foundation for professional registration.

Facilities

Facilities include two clean rooms of class 100-1000 and 100-10000, with capabilities in:
-Lithography
-Deposition
-Thermal and plasma processing
-Packaging

There is a characterisation lab with comprehensive device test facilities. Leading CAD software for modelling and device design is available, some of which originates from researchers at Newcastle.

For VLSI design, you have access to the industry-standard CADENCE suite, and a variety of novel tools developed at Newcastle. There is also a comprehensive range of design tools for FPGA-based systems.

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Goal of the pro­gramme

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.

Further information about the studies on the Master's programme website.

Pro­gramme con­tents

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 study track

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.

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The MSc in Interactive Media is a CONVERSION COURSE; it is an intensive taught course focusing on the practical and technical aspects of interactive media.

The broad aim of the course is to equip students from a wide range of backgrounds with a thorough understanding of the technology and industry-standard tools used in the digital media sector. Interactive digital media seeks to entertain, inform and inspire an audience. The creation of interactive digital media is a challenging and complex activity requiring a blend of creative and technical skills using a range of existing and emerging technologies.

On successful completion of the course, you will have a comprehensive knowledge of the underlying concepts, technologies and practices of interactive digital media and be able to apply these to create interactive digital media products.

Visit the website: http://www.ucc.ie/en/ckr05/

Course Detail

The MSc (Interactive Media) is a taught programme that may be taken full-time over 12 months or part-time over 24 months from the date of first registration for the programme.

Format

- Lectures: 12 hours per week
- Laboratory sessions: Six hours per week

You are expected to undertake independent reading and study.

Students must attain 90 credits through a combination of:

- Core Modules (30 credits)
- Elective Modules (30 credits)
- Research & Development Project (30 credits)

Core Modules (Period 1)

Full-time students are required to take the following 30 credits of core modules. Part-time students are required to take three of the following core modules in each year (15 credits), for a total of six separate modules over the two years (30 credits).

CS6100 Authoring (5 credits) - Dr. John O'Mullane
CS6101 Digital Publishing and Hypermedia Systems (5 credits) - Dr. Ian Pitt
CS6102 Graphics and Graphic Design (5 credits) - Dr. Sabin Tabirca
CS6103 Audio and Sound Engineering (5 credits) - Mr. David Murphy
CS6104 Digital Video Capture and Packaging (5 credits) - Dr. Ian Pitt
CS6111 3D Graphics and Modelling (5 credits) - Mr. David Murphy

Elective Modules (Period 2)

Full-time students are required to take 30 credits from the following elective modules. Part-time students are required to take three of the following elective modules in each year (15 credits), for a total of six separate modules over the two years (30 credits).

CS6105 Future and Emerging Interaction Technologies (5 credits) - Mr. David Murphy
CS6113 Internet-based Applications (5 credits) - Dr. Frank Boehme
CS6114 Digital Video Compression and Delivery (5 credits) - Dr. Frank Boehme
CS6115 Human Computer Interaction (5 credits) - Dr. Ian Pitt
CS6116 Mobile Multimedia (5 credits) - Dr. Sabin Tabirca
CS6117 Audio Processing (5 credits) - Mr. David Murphy

Note: Not all modules may be offered in a particular year and are subject to change.

Project Phase (After Period 2)

Full-time and part-time students are required to take a project as follows:

CS6200 Dissertation (30 credits)

Assessment

Full details and regulations governing Examinations for each programme will be contained in the Marks and Standards 2015 Book and for each module in the Book of Modules 2015/2016 - http://www.ucc.ie/modules/

Postgraduate Diploma in Interactive Media

Students who successfully achieve the pass standard in the examination may opt not to proceed to the digital media project and may opt instead to be awarded the Postgraduate Diploma in Interactive Media.

Careers

Companies actively recruiting Computer Science graduates in 2014-15 include:

Accenture, Aer Lingus, Amazon, Apple, Bank of America Merrill Lynch, Bank of Ireland, BT, Cisco, CiTi-Technology, Cloudreach, Dell, Digital Turbine Asia Pacific, EMC, Enterprise Ireland, Ericsson, First Derivatives, Guidewire, IBM, Intel, Open Text, Paddy Power, Pilz, PWC, SAP Galway Transverse Technologies, Trend Micro, Uniwink, Version 1 (Software).

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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