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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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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. Read more

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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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.

Students aquire a knowledge of the technical and economic principles involved in the handling and storage of both durable and perishable crops. The programme provides an essential background for any graduate who will have responsibilities in managing postharvest strategies to maintain high quality food crops.

Students aquire 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 9001:2008 and private standards, all designed to meet the requirements of national and international legislative requirements. Students sit the Royal Society for Public Health Level 3 Award in HACCP for Food Manufacturing and are also given membership of the Institute of Food Science and Technology.

Individual courses are offered on a stand-alone basis. These are attended by professionals working in the food industry. Lectures are also delivered by experts currently working in the food sector. This gives our postgraduate students the opportunity to interact 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 can demonstrate when applying for jobs.

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
To equip graduates with the knowledge and skills that will enhance their employability
To 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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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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Life and plant science undergraduates, and professionals in commercial horticulture and agriculture looking to develop their career, from the UK and overseas, will benefit from a broad, research-led syllabus. Read more
Life and plant science undergraduates, and professionals in commercial horticulture and agriculture looking to develop their career, from the UK and overseas, will benefit from a broad, research-led syllabus. 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.

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.

The aims of the programme are:
• To provide knowledge of the science of plant biology and its application in the commercial and research arena
• To introduce the practicalities of horticulture and agriculture technologies including consideration of sustainability
• To 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
• To 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.

Visit the website http://www.gre.ac.uk/pg/engsci/aps

Food and Agricultural Sciences

The Natural Resources Institute (NRI) has an internationally-recognised academic reputation and provides taught postgraduate courses in a wonderful environment for students.

NRI provide research, consultancy, training and advisory services to underpin sustainable development, economic growth and poverty reduction. The majority of our activities focus on the harnessing of natural and human capital for the benefit of developing countries, though much of our expertise has proved to be of growing relevance to industrialised nations.

What you'll study

• Molecular and plant biology principles for plant improvement
• Research methods in plant science
• Independent research project
• Plant growth and cropping technology

Options:
• Agroforestry
• Agronomy and crop physiology
• Applications and aspects of commercial crop science
• Food and markets
• Planning for personal and professional development
• Plant disease management

Fees and finance

Your time at university should be enjoyable and rewarding, and it is important that it is not spoilt by unnecessary financial worries. We recommend that you spend time planning your finances, both before coming to university and while you are here. We can offer advice on living costs and budgeting, as well as on awards, allowances and loans.

Find out more about our fees and the support available to you at our:
- Postgraduate finance pages (http://www.gre.ac.uk/finance/pg)
- International students' finance pages (http://www.gre.ac.uk/finance/international)

Assessment

Examinations, coursework, research project dissertation.

Specialist equipment/facilities

Molecular biology laboratories, horticultural and agricultural facilities

Career options

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.

Find out how to apply here - http://www2.gre.ac.uk/study/apply

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The course will provide students with the opportunity to. * Study to an advanced level the techniques used for the production and postharvest handling of horticultural crops and the underlying mechanisms which determine and limit these techniques. Read more

Overview

The course will provide students with the opportunity to:

* Study to an advanced level the techniques used for the production and postharvest handling of horticultural crops and the underlying mechanisms which determine and limit these techniques
* Develop a thorough knowledge of the horticultural business environment and marketing processes concerned with the trade of horticultural produce
* Apply research methodology and information technology to horticultural practice
* Identify and critically evaluate important trends and developments within the horticultural industry
* Identify the needs of national and international communities, and reconcile these with the aims and objectives of specific horticultural organisations

This is a broad based course for students with a basic grounding in plant biology, who want to develop their knowledge of commercial crop production and the postharvest handling of horticultural crops.

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

Teaching methods

Teaching methods include lectures, workshops, seminars, tutorials, visits, case studies and student managed learning. Self guided study takes place under the supervision of horticultural staff who ensure that students maximise their use of all study facilities at the College, including the estate. Students will be assessed by a variety of methods including written papers, case studies and project reports. This flexible approach allows students to monitor their knowledge and skills development throughout the course.

Research

The research project/dissertation provides an opportunity to undertake specialist research in specific fields. It must also include an investigative component to demonstrate that the student can apply learning to a problem-solving situation. The project is supervised by a member of the academic staff, and takes place over a 20-week period during the summer. The research project can be based at Writtle or at an external organisation; international placements may also be arranged. However students who embark upon an industry-based project must have access to the same level of facilities and support as students carrying out their research at the College.

Key Features

* A combination of theory, practical experience and industrial visits alongside the development of interpersonal and communication skills
* An international dimension to the course content
* Opportunity to undertake original research in the UK or abroad

Career Prospects

Upon completion of the course, graduates have moved into crop production with international growers and management positions with major import/export organisations.


Details of this course are accessible, on request, from the course leader.

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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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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.

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%

Funding

To help students find and secure appropriate funding we have created a funding finder which allows you to filter the results to suit your needs. Visit the funding finder.

Postgraduate Loan from Student Finance England

A Postgraduate Loan is now available for UK and EU applicants to help you pay for your Master’s course. You can apply for a loan at GOV.UK

Future Finance Student LoansFuture Finance offer student loans of up to £40,000 that can cover living costs and tuition fees for all student at Cranfield University.

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.

Cranfield careers service

Our Careers Service can help you find the job you want after leaving Cranfield. We will work with you to identify suitable opportunities and support you in the job application process for up to three years after graduation.

Alumni

Thousands of graduates continue the ‘Cranfield experience’ after they leave by keeping in touch with colleagues and friends through free membership of Cranfield Alumni.



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This is a modular course for students with a background in plant biology or horticulture, who wish to develop their knowledge of the commercial production and storage of horticulture crops. Read more

Overview

This is a modular course for students with a background in plant biology or horticulture, who wish to develop their knowledge of the commercial production and storage of horticulture crops.

Core Modules

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

The course can be completed in one year on a full-time basis. Part-time students can take two-three years to complete the course.

Key Features

* A combination of theory, practical experience and industrial visits
* Development of interpersonal and communication skills
* An international dimension to the course content
* Opportunity to undertake original research in the UK or abroad.

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

Career Prospects

Upon completion of the course, graduates have moved into crop production with international growers and management positions with major import/export organisations.

Entry Requirements

Applicants will normally hold a BSc or equivalent in a horticulture or plant science related topic, but applications are equally welcome from individuals with extensive industrial experience.

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The Natural Resources Institute (NRI) is a specialised multidisciplinary research organisation within the University of Greenwich. Read more
The Natural Resources Institute (NRI) is a specialised multidisciplinary research organisation within the University of Greenwich. The Institute received the Queen's Anniversary Prize for its research activities on food security in the developing world. Much of NRI's research work is concerned with natural resources, agriculture and social development in developing countries, although it has an expanding portfolio of activities in Europe and other industrialised countries.

NRI provides a thriving environment for MPhil and PhD students working in agricultural and food sciences. Each of NRI's departments has a strong portfolio of research activities, of which students form an important and integral part.

The Agriculture, Health & Environment Department works on the worldwide development of appropriate cost-effective and sustainable approaches to controlling pests, diseases and weeds that affect crop production. Use of biocontrol and control methods involving no (or very low) conventional pesticides are increasing in importance in our work, especially for export crops.

The Department also has researchers who share a common interest in the many species of insects, ticks and rodents that cause injury to their hosts and transmit diseases to both humans and animals. Research is undertaken in the UK, using NRI's state-of-the-art laboratories, insectaries and glasshouses, and also overseas. Particularly strong areas of research include the epidemiology of insect-borne virus diseases, molecular diagnostics, pest and disease modelling, aerobiology and biometeorology, migrant pests, medical and veterinary entomology and integrated pest management.

The Food and Markets Department works on commodity management and food safety of cereals, grains, root crops, perishables and other crops. The Department works with all aspects of the operations of the food industry, including, for example, storage, post-harvest technology, quality analysis and management, compliance with food standards, food processing and value addition, value chains, private and public sector standards and market development. NRI's work provides many opportunities for postgraduates to be involved in multidisciplinary projects.

We offer full-time or part-time attendance, with students based on our campus or in their home countries, or some combination.

Visit the website http://www2.gre.ac.uk/study/courses/pg/res/afs

What you'll study

Recent research project topics include:

- The impact of host plants on the efficacy of nucleopolyhedrovirus as a biopesticide

- Reasons for multiple loans in microfinance and their effect on the repayment performance

- Evaluating the impact of climate change on postharvest quality of perishables

- Laboratory based investigation of the sensory cues used by vector mosquitoes to locate host animals

- Dormancy and sprout control in root and tuber crops

- Investigations into the oviposition behaviour of Anopheles gambiae

Fees and finance

Your time at university should be enjoyable and rewarding, and it is important that it is not spoilt by unnecessary financial worries. We recommend that you spend time planning your finances, both before coming to university and while you are here. We can offer advice on living costs and budgeting, as well as on awards, allowances and loans.

Find out more about our fees and the support available to you at our:
- Postgraduate finance pages (http://www.gre.ac.uk/finance/pg)
- International students' finance pages (http://www.gre.ac.uk/finance/international)

Assessment

Students are assessed through their thesis and oral examination.

Career options

Postgraduate research students from NRI have a good record of finding employment within their specific technical discipline or in the field of international development.

Find out how to apply here - http://www2.gre.ac.uk/research/study/apply/application_process

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IT Tralee is currently seeking to recruit ahigh calibre and suitably qualified science graduate to undertake this Master by Research programme in the Department of Biological and Pharmaceutical Sciences at IT Tralee. Read more

IT Tralee is currently seeking to recruit ahigh calibre and suitably qualified science graduate to undertake this Master by Research programme in the Department of Biological and Pharmaceutical Sciences at IT Tralee. Graduates holding a relevant Level 8 Honours Degree (second class honours or higher) are invited to submit an application. The successful applicants will be awarded a stipend of €700 per month for a maximum period of 18 months and the Institute will waive full fees for this funding period. Postgraduate students are expected to complete their studies full-time at the Institute.

Biography of Principle Supervisor

Mr Quille received his Degree in Chemistry of Pharmaceutical Compounds from University College Cork in 2007. He has since completed an M.Sc in Biotechnology in the Shannon ABC laboratories at IT Tralee on a project entitled: The preparation of an alginate with a hydrophobic moiety that retains its biocompatibility and immunosuppressive properties while remaining suitable for cellular encapsulation. He has previously worked in Astellas as a Process Technician and in Shannon ABC as a Biochemical Technician. He currently holds the role of Research Scientist with Shannon ABC. Previous projects include developing a commercial focus to the use of bioassays in the assessment of different components of seaweed and the impact of seasonality. He has worked on the FP7 funded project NatuCrop where he oversaw extensive tomato growth room, glasshouse and field trials. Results of his work have been presented at a number of conferences all over Europe and in Brazil. He is currently working on a Horizon 2020 project. 

Research Project Abstract

Crop productivity relies heavily on nitrogen fertilisation which in itself requires huge amounts of energy to produce. Also excess applications of nitrogen to the land is detrimental to the environment therefore increasing plant nitrogen use efficiency (NUE) is essential in the promotion of sustainable agriculture. The use of seaweed and seaweed extracts in agriculture is well documented. The most popular and well researched type of seaweed extract commercially available is an Ascophyllum Nodosum extract (ANE). Ascophyllum is a brown seaweed that is native to the waters of Ireland as it grows best in the North Atlantic basin. Seaweed extracts have been described to enhance seed germination and establishment, improve plant growth, yield, flower set and fruit production, increase resistance to biotic and abiotic stresses, and improve postharvest shelf life. Previously a seaweed extract when combined with a fertiliser regime increased the productivity and oil content and accelerated maturation (colour and firmness) of the olive fruits from olive trees. Oil-Seed Rape (OSR; Brassica napus) is a member of the Brassicaceae family that is grown for its oil content. It requires extensive nitrogen fertilisation, however it has a poor N-harvest index meaning a lot of nitrogen is lost in the straw rather than transported to the pod. The aim or our study is to apply 4 commercially available ANE’s to winter and spring crops of OSR (different varieties) in a controlled growth room and glasshouse and finally in a field setting under different fertiliser regimes. Treatments will be assessed by comparing fresh weight, dry weight, and seed/oil yield and oil quality. Plant tissue will also be saved in order to assess other parameters such as flavonol accumulation, nitrate reductase, gene expression (NRT2) and photosynthetic parameters.

Research Context (Technical Merit & Impact)

600,000 Ha of OSR is planted in the UK and Ireland alone every year, recommended input of nitrogen is 200 kg (0.2 tonnes) per Ha meaning 120,000 tonnes of nitrogen every year. As OSR only has an N-harvest index of 0.6, representing 48,000 tonnes lost, which is a massive financial loss as well as potentially environmentally detrimental. In determining the effect of ANE’s on NUE current research focuses on the outcome, i.e. is yield increased, rather than investigate the method by which the yield has increased. This research is aimed a filling some void of knowledge here by linking phenotypic differences to biochemical and genetic data of treated plants in order to assign a potential mode of action.

Research Methodology

While ANE’s have been shown to increase nitrogen assimilation, extensive growth trials, especially in economically important crops (such as OSR) which investigate their role in affecting NUE are scarce and are only seemingly becoming popular in recent years. However considering the increased price of nitrogen, the additional interest in biostimulants (ANE’s in particular), the need to feed a growing population and coupled to the environmental damage of excess nitrogen this can be considered a ‘hot topic’. Plant (glasshouse and field setting) trials will be conducted and analysed for phenotypic data (photosynthetic measurements, yield). Materials from these plant trials must then be harvested, extracted and saved for biochemical and genetic determination. Lab-based techniques employed include protein extraction, western blotting and spectrophotometry, RT-PCR and HPLC. This 3 pronged approach from assessing phenotype to the biochemical level and finally to the gene level will provide evidence on mode of action of the ANE’s potential impact on NUE in OSR.



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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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