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 90% 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
• 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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In this course you will take a range of specialised coursework units complemented by laboratory classes and industry site visits. You’ll not only gain considerable knowledge, but essential hands-on experience. You’ll study a variety of food science topics, including food engineering, food processing and preservation, food microbiology, functional foods containing bioactive components, analytical food chemistry, post-harvest handling and processing and packaging of foods from the farm to the consumer’s plate (including meats, dairy, eggs and cereals).

This course is designed to accommodate the needs of students from varying backgrounds. The flexible course structure will give you the opportunity to choose from a range of professional development units to complement your core studies.

Professional recognition

This course is recognised by the Australian Institute of Food Science and Technology.

Career opportunities

The food industry can offer a range of diverse and challenging careers. Upon graduation you may qualify for entry to the master degree that could allow you to work in professional areas, such as food quality assurance, research and development of new products and processing technologies, microbiology, technical consulting, and sales and marketing.

Credit for previous study

Applications for credit for recognised learning (CRL) are assessed on an individual basis.

2016 Curtin International Scholarships: Merit Scholarship

Curtin University is an inspiring, vibrant, international organisation, committed to making tomorrow better. It is a beacon for innovation, driving advances in technology through high-impact research and offering more than 100 practical, industry-aligned courses connecting to workplaces of tomorrow.

Ranked in the top two per cent of universities worldwide in the Academic Ranking of World Universities 2015, the University is also ranked 25th in the world for universities under the age of 50 in the QS World University Rankings 2015 Curtin also received an overall five-star excellence rating in the QS stars rating.

Curtin University strives to give high achieving international students the opportunity to gain an internationally recognised education through offering the Merit Scholarship. The Merit Scholarship will give you up to 25 per cent of your first year tuition fees and if you enrol in an ELB program at Curtin English before studying at Curtin, you will also receive a 10 per cent discount on your Curtin English fees.

For full details and terms and conditions of this scholarship, please visit: curtin.edu/int-scholarships and click on Merit.

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Overview

This is an advanced course for students from a broad range of biological disciplines who want an in depth understanding of the way fresh horticultural produce must be handled, transported and stored to maintain quality from grower to consumer.

Core Modules

* International Crop Production
* Logistics and Supply Chain Management
* Research Methods
* Postharvest Physiology and Pathology
* Personal Development and Planning
* Postharvest Technology
* Global Trade
* Packaging and Product Innovation
* Controlled Environment Agriculture and Dissertation.

Structure

This modular course can be completed in one year on a full-time basis. Part-time students can take two-three years to complete the course. A Postgraduate Diploma is available to students passing the taugth components of the course, but not taking the Dissertation.

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

Entry Requirements

Applicants will normally hold a BSc or equivalent in a related topic, but applications are equally welcome from individuals with extensive industrial experience. Applications from non-UK students are particularly welcome.

Key Features

* A course with a strong commercial focus, including site visits and guest lecturers
* A strong international flavour in both crops and practices
* Opportunity to undertake original research in the UK or abroad

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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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Real-world applications

This is a research environment. What we teach is based on the latest ideas. The work you do on your course is directly connected to real-world applications.

We work with government research laboratories, industrial companies and other prestigious universities. Significant funding from UK research councils, the European Union and industry means you have access to the best facilities.

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.

Accreditation

All of our MSc courses are accredited by the Institution of Engineering and Technology (IET), except the MSc(Eng) Advanced Electrical Machines, Power Electronics and Drives and MSc(Eng) Bioengineering: Imaging and Sensing. We are seeking accreditation for these courses.

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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About the course

Electronic and Electrical Engineering is a broad and rapidly-expanding set of disciplines. Building on core teaching in electrical machines, electronic materials, and the way that electronic circuits interact, this course will allow you to choose from a wide range of optional modules from all our active research areas to tailor your learning in a way that meets with your requirements.

Our graduates are in demand

Many go to work in industry as engineers for large national and international companies, including ARUP, Ericsson Communications, HSBC, Rolls-Royce, Jaguar Land Rover and Intel Asia Pacific.

Real-world applications

This is a research environment. What we teach is based on the latest ideas. The work you do on your course is directly connected to real-world applications.

We work with government research laboratories, industrial companies and other prestigious universities. Significant funding from UK research councils, the European Union and industry means you have access to the best facilities.

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.

Accreditation

All of our MSc courses are accredited by the Institution of Engineering and Technology (IET), except the MSc(Eng) Advanced Electrical Machines, Power Electronics and Drives and MSc(Eng) Bioengineering: Imaging and Sensing. We are seeking accreditation for these courses.

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

Major Research Project.

Examples of optional modules

AC Machines; Advanced Control of Electric Devices; Energy Storage Management; Motion Control and Servo Drives; Permanent Magnet Machines and Actuators; Power Electronic Converters; Power Semiconductor Devices; Advanced Computer Systems; Advanced Integrated Electronics; Advanced Signal Processing; Semiconductor Materials; Principles of Semiconductor Device Technology; Packaging and Reliability of Microsystems; Nanoscale Electronic Devices; Energy Efficient Semiconductor Devices; Optical Communication Devices and Systems; Computer Vision; Electronic Communication Technologies; Data Coding Techniques for Communications and Storage; Principles of Communications; Antennas, Propagation and Satellite Systems; Mobile Networks and Physical Layer Protocols; System Design; Broadband Wireless Techniques; Wireless Packet Data Networks and Protocols.

Teaching and assessment

We deliver research-led teaching with individual support for your research project and dissertation. Assessment is by examinations, coursework and a project dissertation with poster presentation.

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The Manchester Metropolitan University Food Innovation MSc is a taught postgraduate course available with one year of full-time study, or three to five years of part-time study.Students complete a selection of core modules followed by a dissertation project in order to earn a full Master of Science degree.This course offers graduates from food, nutrition or an appropriate science-related subject the opportunity to progress into research, industrial or management positions in the food and nutrition industry. The course aims to give you industry relevant practical experience whilst exploring the global and local trends in food processing and food innovations. You will examine the evidence supporting the relationship between nutrition, health and lifestyle and the physiological implications of under and over nutrition throughout the life-cycle. You will learn how to analyse the issues influencing purchasing behaviour of consumers and how to evaluate various marketing strategies within the industry.Features and benefits of the course-Student membership of the Institute of Food Science and Technology http://www.ifst.org) -Up-to-date, relevant course content.-Access to state-of-the-art facilities, using the latest technology.About the CourseThroughout the course you will study a range of methods for assessing nutritional status and dietary intake. You will look in-depth at the role of nutrition and diet in high-risk groups and in relation to specific health disorders and learn to evaluate the effectiveness of intervention studies aimed at improving health.As a student of this course you will automatically be enrolled as a student member of the Institute of Food Science and Technology (ifst.org) which will give you access to membership benefits, networking and career development opportunities.Core UnitsDissertation and Research MethodsThis self-directed unit encompasses the learning and reflective analysis required to undertake a significant research project (qualitative / quantitative) related to a discipline area. It includes teaching in research methods and is an opportunity to develop academically in a chosen area of food management.Food Innovation and Product DevelopmentInnovation is an essential part of food business. Newly formulated products can deliver functional health benefits, add value, and enhance market growth. Yet 75-90% of new food products fail within a year of launch. Success in the NPD process requires a blend of business savvy with a wide range of technical research skills, in the areas of re-formulation science, food physical chemistry and sensory analysis. You will acquire and develop knowledge in these areas to become informed about current and emerging issues in food innovation, through consumer and industry perspectives around food production and consumption. Food ManagementThe food industry is the most dynamic and innovative sectors of any economy. This unit applies economics, management and marketing to challenges facing food businesses.Food Nutritional BiochemistryThis unit will evaluate and critically analyse the developments at the forefront of nutritional / food biochemistry including macronutrients, micronutrients and food processing.Food Quality and ProcessingThis unit examines the essential elements involved in the processing, preservation and packaging of food. You will undertake food processing and analytical practicals.Food Safety and Hygiene ManagementThis unit delivers core material in food microbiology, inspection, analysis, food borne disease and strategic frameworks for controlling food borne infectionGlobal Food Security and SustainabilityIssues of sustainability and food security provide critical considerations for contemporary management and operations in the food industries, from manufacturing to retail and consumption of food; the implications ranging from the local to the global social and environmental impact of commercial food consumption.Assessment detailsAssignments including critical review articles, presentations, practical experiments and data analysis reports, case studies and an independent dissertation.FundingThe following postgraduate funding may be available to study the Food Innovation MSc at Manchester Metropolitan University.UK postgraduate loans:English Postgraduate Loans – Offering up to £10,280 for eligible UK or EU students ordinarily resident in England, or EU students moving to England to study.Welsh Postgraduate Loans – Offering up to £10,280 for eligible UK or EU students ordinarily resident in Wales.Scottish Postgraduate Loans – Offering up to £10,000 for eligible UK or EU students ordinarily resident in Scotland.Northern Irish Postgraduate Loans – Offering up to £5,500 for eligible UK or EU students ordinarily resident in Northern Ireland.Erasmus funding:Erasmus Masters Loans – Offering up to €18,000 for eligible students to study a Masters abroad.Funding from FindAMasters:FindAMasters Scholarships – Offering up to £5,000 to new UK, EU and international postgraduates. FeesFull Time (UK / EU): £7,560 per yearFull-Time (international): £13,050 per yearPart Time (UK / EU): £840 per 20 creditsPart Time (international)L £1,450 per 20 credits

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