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Masters Degrees (Postharvest)

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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. Read more

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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Overview. Students studying at Writtle University College will have access to the Postharvest Unit which undertakes research and trials in conjunction with commercial companies. Read more

Overview

Students studying at Writtle University College will have access to the Postharvest Unit which undertakes research and trials in conjunction with commercial companies.

This provides the opportunity to study a range of crops and investigate at an advanced level the techniques used for postharvest handling and the underlying mechanisms which determine and limit these techniques. 

Students will also examine crop growing using resources at the University and through visits to growers, so they develop an understanding of the supply chain from the field through to sale. Together with visiting speakers from industry, this develops students' awareness of the latest trends and research in industry. The teaching staff have developed close links with industry on a worldwide basis and research and consultancy work is used to underpin the curriculum.

Course Modules include:

  • Sustainable Crop Production
  • Postharvest Physiology and Pathology
  • Product Development and Supply Chain Management
  • Postharvest Technology

Careers

On successful completion of the course graduates possess the knowledge and skills to gain employment with major wholesale, retail and import/export organisations where produce quality is paramount, and where supply objectives are on a global scale.

There are also opportunities to undertake further research.



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This Master's offers a broad, research-led syllabus that will benefit life and plant science undergraduates, and professionals in commercial horticulture and agriculture from the UK and overseas looking to develop their career. Read more

This Master's offers a broad, research-led syllabus that will benefit life and plant science undergraduates, and professionals in commercial horticulture and agriculture from the UK and overseas looking to develop their career.

Taught content will equip the graduate with the expertise needed to work independently in a range of areas of current commercial plant science, at supervisory or management level, or in applied research. As well as ensuring a thorough grounding in basic science and horticultural technology, the modern molecular biology content is particularly relevant, since new technologies are rapidly entering the commercial arena. The independent research project will be set in a research institution or appropriate local industry, and will be designed around the student's interests and expertise.

The MSc focuses on methods used in the evaluation and improvement of conventional crops that feed the growing world population, but also alternative protected crops and ornamentals along with postharvest management, business and environmental concerns, and plant stress and disease in a changing climate.

Teaching

The programme team is a combination of scientists working within the Natural Resources Institute (NRI), a unique multidisciplinary centre of excellence focused on global food security, sustainable development and poverty reduction, and the Department of Life and Sports Sciences, both part of the university's Faculty of Engineering and Science. Both have reputations founded on excellence in teaching, training and research. You will also benefit from our links with businesses in the South East and other centres of expertise including Hadlow College and East Malling Research.

Professional development

Experts in this increasingly important area are needed in businesses nationally and internationally, in research and innovation, and at government and agency level where the ability to understand and follow current developments is required to guide and direct global sustainable solutions to population change.

Courses can be studied individually as CPD and credits acquired this way can be accumulated towards the MSc over 24 or 36 months towards the full MSc if required. Please contact the programme leaders for information.

Outcomes

The aims of the programme are to:

  • Provide knowledge of the science of plant biology and its application in the commercial and research arena
  • Introduce the practicalities of horticulture and agriculture technologies including consideration of sustainability
  • Examine the commercial aspects of this business area, including the planning, execution and evaluation of trials to exploit and develop novel approaches, practices, and crops
  • Allow the student to synthesise, evaluate and critically judge which technologies and research findings are of value and appropriate to their current or future employment environment in a UK or international setting.

Full time

Year 1

Students are required to study the following compulsory courses.

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

Students are required to choose 15 credits from this list of options.

Part time

Year 1

Students are required to choose 90 credits from this list of options.

Year 2

Students are required to study the following compulsory courses.

Students are required to choose 30 credits from this list of options.

Assessment

Assessment methods include:

  • Examinations
  • Coursework
  • Research project dissertation
  • Practical work
  • Laboratory/Glasshouse

Careers

Production managers - management of plant/crop production (protected and non-protected crops) and postharvest facilities.

Development specialists - selection, development and evaluation of existing and novel plants and crops.

Retailing produce - food and crop technologists, retailing food and non-food derived crops and products, including fresh produce and postharvest technologists.

Institutes, NGOs and governmental bodies - governance and policy linked to application of horticultural/agricultural technologies.

Applied research scientist - application of plant science into practice.

Specialised equipment

Molecular biology laboratories, horticultural and agricultural facilities



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What is the Master of Food Technology all about?.  The Interuniversity Programme in Food Technology (IUPFOOD) focuses on . Read more

What is the Master of Food Technology all about?

 The Interuniversity Programme in Food Technology (IUPFOOD) focuses on two technological dimensions of prime and crucial importance in food processing and preservation:

  • the transformation (processing) of raw materials into products suited for human consumption
  • the role of postharvest and food preservation unit operations in delivering safe and nutritious foods to the end consumer.

These two concerns are directly translated in the focus points of the IUPFOOD programme.

The InterUniversity Programme in Food Technology (IUPFOOD) is jointly organised by KU Leuven and Ghent University (UGent). The programme builds on KU Leuven’s and UGent’s combined expertise in research and education in the field of food technology.

Structure

The Master of Science in Food Technology (120 ECTS) consists of four major segments:

  • In-depth education segment (60 ECTS)
  • Specialisation segment (18 ECTS)
  • Elective courses segment (12 ECTS)
  • Master’s thesis segment (30 ECTS) 

 In the first year of the Master's programme, students will spend the first semester in Ghent and the second semester in Leuven. The second stage courses of the majors 'Postharvest and Food Preservation Engineering' and 'Food Science and Technology' are taught respectively at KU Leuven and UGent; at both universities, optional courses and thesis research topics are offered.

Objectives

1. Has profound and detailed scientific knowledge and understanding of the (bio)chemical processes in biological raw materials during postharvest storage and their transformation into food products.

2. Has profound and detailed scientific knowledge and understanding of engineering principles of unit operations and their use in the transformation of raw materials into food products as a basis for qualitative and quantitative design, evaluation and optimization of food process and preservation unit operations.

3. Has profound and detailed scientific knowledge and understanding of ecology, physiology, detection, use and combat microorganisms in food systems.

4. Has profound and detailed scientific knowledge and understanding of (bio)-chemical, physical and microbiological methods for analysis of raw materials and foods including the skills to identify and use such methods in the context of research, process and product design and optimization and food control.

5. Has profound and detailed scientific knowledge in different fields of product technology such as vegetable products, dairy products, meat products, fish products, cereal derived products and fermented products including aspects of product development in relation to consumer behavior.

6. Can critically evaluate the functionality and safety of foods in the context of human health including the relation with raw materials and their processing into foods based on analytical data and scientific literature data.

7. Masters the skills and has acquired the problem solving capacity to analyze problems of food quality and safety along the food chain and to elaborate interdisciplinary and integrated qualitative and quantitative approaches and solutions (including implementation) appreciating the complexity of food systems and the processes used while taking into account technical limitations and socio-economic aspects such as feasibility, risks, and sustainability.

8. Has acquired a broad perspective to problems of food security, related to postharvest and food processing, in low income developing countries.

9. Can investigate and understand interaction with other relevant science domains and integrate them within the context of more advanced ideas and practical applications and problem solving.

10. Can demonstrate critical consideration of and reflection on known and new theories, models or interpretation within the broad field of food technology.

11. Can identify and apply appropriate research methods and techniques to design, plan and execute targeted experiments or simulations independently and critically evaluate and interpret the collected data.

12. Can develop and execute independently original scientific research and/or apply innovative ideas within research environments to create new and/or improved insights and/or solutions for complex (multi)disciplinary research questions respecting the results of other researchers.

13. Can convincingly and professionally communicate personal research, thoughts, ideas, and opinions of proposals, both written and oral, to different actors and stakeholders from peers to a general public.

14. Has acquired project management skills to act independently and in a multidisciplinary team as team member or team leader in international and intercultural settings.

Career perspectives

IUPFOOD's objective is to offer a programme that takes the specific needs and approaches of developing countries into account. The IUPFOOD programme prepares graduates for various tasks, including teaching and research. IUPFOOD alumni are mainly active in the following sectors:

  • academic institutions (as teaching and/or research staff)
  • research institutes (as research staff)
  • nongovernmental organisations (in different capacities)
  • governmental institutes (e.g. in research programmes, quality surveillance programmes or national nutritional programmes)
  • private industry (in particular jobs related to quality control)


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Overview. Students studying at Writtle University College will have access to the Research glasshouse, farms and the postharvest unit which undertakes research and trials in conjunction with commercial companies. Read more

Overview

Students studying at Writtle University College will have access to the Research glasshouse, farms and the postharvest unit which undertakes research and trials in conjunction with commercial companies.

This provides the opportunity to study a range of crops relevant to the chosen area of horticulture or agriculture.

Students will examine crop growing using resources at the University and through visits to growers and post harvest facilities; they will develop an understanding of the supply chain from the field through to sale. Together with visiting speakers from industry, this develops students’ awareness of the latest trends and research in industry.

The teaching staff have developed close links with industry on a worldwide basis and the research and consultancy work is used to underpin the curriculum.


Core Modules include:

  • Crop Production Technology
  • Postharvest Physiology and Pathology
  • Product Development and Supply Chain Management
  • Sustainable Crop Production
  • Research Methods


Career Prospects

On successful completion of the course graduates possess the knowledge to gain employment with crop producers and in management positions with major import/export organisations.

There are also opportunities to undertake further research.



Read less
Overview. Students studying at Writtle University College will have access to the Research glasshouse, farms and the postharvest unit which undertakes research and trials in conjunction with commercial companies. Read more

Overview

Students studying at Writtle University College will have access to the Research glasshouse, farms and the postharvest unit which undertakes research and trials in conjunction with commercial companies.

Students will examine crop growing using resources at the University and through visits to growers and post harvest facilities; they will develop an understanding of the supply chain from the field through to sale. Together with visiting speakers from industry, this develops students' awareness of the latest trends and research in industry.

The teaching staff have developed close links with industry on a worldwide basis and the research and consultancy work is used to underpin the curriculum.

Course modules include:

  • Sustainable Crop Production
  • Postharvest Physiology and Pathology
  • Product Development and Supply Chain Management
  • Research Methods


Career Prospects

On successful completion of the course graduates will posses the knowledge and skills to gain employment in management positions with major import/export organisations, with crop producers and horticultural enterprises.

There are also opportunities to undertake further research.



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Food Technology at Ghent. -Inter-university programme - Joint degree offered by the two leading universities in Flanders. -High-level research-based education to solve food security problems in developing countries. Read more
Food Technology at Ghent:
-Inter-university programme - Joint degree offered by the two leading universities in Flanders.
-High-level research-based education to solve food security problems in developing countries.
-Farm to fork multi-disciplinary approach.

Food should not only be produced, it should also be delivered to the ultimate consumer in an acceptable form if it is to fulfil its nutritional destiny. To bring foods to the consumer in an acceptable form, on the one hand processing technologies are used to convert edible raw materials into foods with decreased inherent stability; on the other hand preservation technologies are required to increase the stability and shelf life of foods.

Based on these considerations two technological dimensions are the key objectives: the transformation (processing) of raw materials into products suited for human consumption and the role of postharvest and food preservation unit operations in delivering safe and nutritious foods to the end consumer.

Structure

Semester 1 (Sept-Jan)
-Preceded by introduction courses.
-Food Science and Food Engineering at UGent.
Semester 2 (Febr-June)
-Food Science and Food Engineering at KULeuven.
Semester 3 (Sept-Jan) and Semester 4 (Febr-June)
-Major in Food Science and Technology (UGent).
OR
-Major in Postharvest and Food Preservation and Engineering (KULeuven).
-Tailor-made sub programme including elective courses.
-Master dissertation at the university of the major.

Learning outcomes

Our programme will prepare you to become professionals in areas of food technology to equip future personnel with the necessary technical and managerial knowledge, skills and attitudes, which is required to successfully contribute to solving problems related to food security. The programme particularly focuses on countries where food security is a current and future major concern and key challenge.

Other admission requirements

Each application will be evaluated by the Educational Committee for admission. Applicants are fluent in English (written and oral). Candidates from countries where English is not the language of instruction need to have obtained a score of at least 550 on the paper-based TOEFL test (or a score of at least 80 on a internet-based TOEFL test) or at least 6,5 on the IELTS test.

Direct access is given to students who are, based on the specific entrance requirements of those programmes, directly admitted to the Master of Science in Bioscience Engineering: Food Science and Technology (Master of Science in de Bio-ingenieurswetenschappen: Levensmiddelentechnologie) at KU Leuven or to the Master of Science in Bioscience Engineering: Food Science and Nutrition (Master of Science in de Bio-ingenieurswetenschappen: Levensmiddelenwetenschappen en Voeding) at UGent.

Access is given to students who are, based on the specific entrance requirements of those programmes, admitted to the Master of Science in Bioscience Engineering: Food Science and Technology (Master of Science in de Bio-ingenieurswetenschappen: Levensmiddelentechnologie) at KU Leuven or to the Master of Science in Bioscience Engineering: Food Science and Nutrition (Master of Science in de Bio-ingenieurswetenschappen: Levensmiddelenwetenschappen en Voeding) at UGent after successful completion of a preparatory programme (15 to 60 credits) or transitional programme (45 to 90 credits).

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Overview. Students studying at Writtle University College will have access to the Research glasshouse, farms and the postharvest unit which undertakes research and trials in conjunction with commercial companies. Read more

Overview

Students studying at Writtle University College will have access to the Research glasshouse, farms and the postharvest unit which undertakes research and trials in conjunction with commercial companies.

This provides the opportunity to study a range of crops relevant to the chosen area of horticulture or agriculture.

Students will examine crop growing using resources at the University and through visits to growers and post harvest facilities; they will develop an understanding of the supply chain from the field through to sale. Together with visiting speakers from industry, this develops students’ awareness of the latest trends and research in industry.

The teaching staff have developed close links with industry on a worldwide basis and the research and consultancy work is used to underpin the curriculum.

Course modules include:

  • Sustainable Crop Production
  • Postharvest Physiology and Pathology
  • Product Development and Supply Chain Management
  • Crop Production Technology

Careers

On successful completion of the course graduates possess the knowledge to gain employment with crop producers and in management positions with major import/export organisations.

There are also opportunities to undertake further research.



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Our Food Chain Systems MSc has been developed as a result of extensive industry-led research. The course examines the whole of the food chain from pre-harvest to market with the overall aim of enhancing the quality and safety of food. . Read more

Our Food Chain Systems MSc has been developed as a result of extensive industry-led research. The course examines the whole of the food chain from pre-harvest to market with the overall aim of enhancing the quality and safety of food. 

Who is it for?

The course is suitable for new graduates from a science or technology background who are interested in a career within the food industry. The course is also ideal for professionals already working in the industry who would like to train to further their careers. Available on a full and part-time basis the course offers flexibility and support for those who wish to train whilst remaining in employment.

Food Chain Systems MSc is part of the Agriculture and Food Programme. It provides a critical appreciation of the issues concerned with the production and supply of safe food in the modern world. Through the integration of scientific, technological and managerial factors students will learn how to use food resources more efficiently to achieve higher quality and safer food production as well as successfully understand and manage food supply chains.

The holistic approach of the MSc will provide you with a detailed understanding of the whole of the food chain system including:

  • Diagnostics
  • Food microbiology
  • HACCP
  • Logistics
  • Postharvest technology
  • Predictive modelling
  • Risk assessment of food
  • Supply chain management.

Why this course?

Increasing consumer awareness and demand regarding food quality, nutrition and safety issues, coupled with intensifying competition within the rapidly changing food industry, has created a demand for individuals who are able to drive success in the management of key food chains in a modern global economic market.

Our Food Chain Systems MSc has been developed as a result of extensive industry-led research. It represents a unique offering within the UK and Europe in that it examines the whole of the food chain from pre-harvest to market through the integration of science, technology and management.

The holistic approach of the MSc responds to the increasingly integrated food supply chain ('farm to fork') and will equip you with the relevant knowledge, skills and practical experience needed to pursue a wide variety of career opportunities in today's food industry.

Informed by Industry

Our MSc in Food Chain Systems benefits from input from an industry advisory panel with representatives from commercial organisations and non-commercial organisations, who help to ensure the course maintains its real-world relevance to the marketplace and industry focus. This involvement by industry makes successful students highly sought after in the employment market.

Accreditation

This course is accredited by Institution of Agricultural Engineers and Institute of Food Science and Technology.

Course details

The formal taught component of this course comprises eight compulsory modules. Each module is two weeks in duration, consisting of one week of lectures, practical work, site visits and one week for private study. Part-time students attend the first week of each module but may continue with coursework assignments at a suitable time and location. This element constitutes 40% of the overall mark.

Group project

Group projects provide students with an understanding of working on real challenges in the work place along with skills in team working, managing resources and developing reporting and presentation skills. Many of the projects are supported by external organisations and the experience gained is highly valued by both students and prospective employers. For part-time students a dissertation usually replaces the group project. 

This element constitutes 20% of the overall mark.

Individual project

The four-month individual research project can be carried out within industry or academia and for part-time candidates it can be undertaken in your place of work. This key part of the course allows you to apply the research skills acquired during the taught phase of the course to a practical problem in health science and acts as an opportunity for you to meet potential future employers.

This element constitutes 40% of the overall mark.

Assessment

Taught Modules 40%, Group Project 20%, Individual Research Project 40%

Your career

Upon successful completion of the course, graduates will be able to pursue or enhance careers in a variety of key areas such as:

  • Logistics
  • Production
  • Research
  • Retail
  • Storage
  • Supply.

Employers will exist in a variety of food-related sectors including:

  • Food manufacturers and production companies
  • Food retailers
  • Government agencies
  • Logistics and supply chain
  • Management companies
  • Research institutions.

Cranfield graduates are very successful in achieving relevant work. Some 93% are in relevant employment or further study six months after graduation. For professionals already in industry, Cranfield qualifications enhance their careers, benefiting both the candidate and their employer.



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Enhance your career in the food industry with advanced skills in Food Safety and Quality. With a Master of Food Safety and Quality, you will play a key role in managing food safety and quality in any food manufacturing company. Read more

Enhance your career in the food industry with advanced skills in Food Safety and Quality

With a Master of Food Safety and Quality, you will play a key role in managing food safety and quality in any food manufacturing company.

Food safety and quality are essential to the success of all food manufacturing companies and critical for New Zealand’s economic success. Why? Because food manufacturers need absolute confidence in the safety and quality of their products. To work in this exciting field, students can choose to study full time or part time with a programme supported with an on-line learning environment.

In big demand by employers around the world

Internationally, food safety is a growth industry.

Food companies have a growing need for expertise in food safety and quality. If they do not have this expertise themselves, consultants with the relevant qualifications provide them with services. You have the opportunity to start your own consultancy business or to work for the government department overseeing food safety in your country. In New Zealand, the government department is the Ministry for Primary Industries.

Internationally recognised and unique

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.

We have been producing highly-skilled graduates for the New Zealand and international food industries for more than 50 years. The lecturers have extensive industry experience supported by a strong academic research base.

Massey University also hosts the New Zealand Food Safety Centre with access to the latest expertise in food safety.

Work on real food industry issues

The Master in Food Safety and Quality provides practical skills and a depth of knowledge to enable you to manage problems in food manufacturing and develop preventative tools designed to provide confidence in the quality and safety of food.

World-leading facilities

At Massey University, you have access to the latest modern food processing and analytical equipment to undertake research that is applied and practical to the food industry including:

  • A fully equipped pilot plant operating under a risk management programme to enable the export of foods of assured safety and quality
  • Specialist equipment for both thermal and non-thermal processing
  • Laboratories equipped to analyse microbial, chemical and foreign matter contaminants, including a PC2 laboratory enabling you to work with foodborne pathogens
  • Instruments to measure food composition

Massey guarantees you research expertise in meat, fish and dairy technology, fruit and vegetable postharvest storage and processing, food formulation, additives and ingredients.

Why post graduate study?

Postgraduate study is hugely regarding and empowering. The Master of Food Safety and Quality will push you to produce your best creative, strategic and theoretical ideas. Our experts are there to guide you as you undertake in-depth and independent study to prepare you for a senior technical or consultancy 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 of knowledge and expertise, especially in planning and undertaking research.



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This programme provides graduates with an insight into measures that are required to provide a supply of safe and wholesome food to consumers globally. Read more

This programme provides graduates with an insight into measures that are required to provide a supply of safe and wholesome food to consumers globally. A wide spectrum of food safety and quality management issues are addressed following the farm to fork approach.

This degree offers research-informed teaching by staff at the award-winning Natural Resources Institute, with unique academic expertise and industry knowhow. It is available as a postharvest technology route.

Specialist subjects

Topics covered include: good governance and national control systems; food inspection and testing services; legislation and private standards; and management of food safety and quality within the supply chain as well as in hotels and restaurants.

Professional development

Students also acquire a knowledge of the design and management of safety and quality management systems based upon risk analysis, e.g. Hazard Analysis and Critical Control Point (HACCP), ISO 9001:2015 designed to meet the requirements of national and international legislation and private standards. Students sit the Royal Society for Public Health (RSPH) Level 3 Award in HACCP for Food Manufacturing and are also given membership of the Institute of Food Science and Technology.

Some lectures are delivered by invited experts currently working in the food sector. This gives our postgraduate students the opportunity to network with and learn from a range of practitioners.

Students have the opportunity to apply for short placements in the food sector, which provides them with the all important experience that they need to demonstrate when applying for jobs.

Outcomes

The aims of the programme are to:

  • Prepare graduates for careers in the national and international food chain, e.g. food businesses, consultancy, research and development
  • Equip graduates with the knowledge and skills that will enhance their employability
  • Enrich graduates understanding of the dynamics of food safety and quality management systems and the context under which they operate at national and international levels.


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