The Interuniversity Programme in Food Technology (IUPFOOD) focuses on two technological dimensions of prime and crucial importance in food processing and preservation:
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.
The Master of Science in Food Technology (120 ECTS) consists of four major segments:
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.
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.
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:
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.
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:
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.
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 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.
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.
Taught Modules 40%, Group Project 20%, Individual Research Project 40%
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.
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.
Upon successful completion of the course, graduates will be able to pursue or enhance careers in a variety of key areas such as:
Employers will exist in a variety of food-related sectors including:
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.
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.
Thousands of graduates continue the ‘Cranfield experience’ after they leave by keeping in touch with colleagues and friends through free membership of Cranfield Alumni.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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:
Massey guarantees you research expertise in meat, fish and dairy technology, fruit and vegetable postharvest storage and processing, food formulation, additives and ingredients.
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.
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.