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Masters Degrees (Sensory Processing)

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Occupational therapy practice is concerned with enhancing the daily lives of individuals with a very broad range of physical, mental health or social needs. Read more
Occupational therapy practice is concerned with enhancing the daily lives of individuals with a very broad range of physical, mental health or social needs. As an occupational therapist you will work with clients to improve function and enable them to fulfil the demands of their daily lives with greater satisfaction. You will work with people of all ages from all walks of life, in hospital, in the community, in their place of employment or in their home, and have the opportunity to work in a very wide variety of professional practice areas.

The fundamental aim of the MSc Occupational Therapy (pre-registration) programme is to enable you to graduate with a master’s degree in occupational therapy and be eligible to apply for registration as an occupational therapist with the Health and Care Professions Council (HCPC) in the UK. The Degree does not provide eligibility to practice in any other country although the degree is WFOT recognised.

HCPC approved and COT/WFOT accredited

See the website http://www.brookes.ac.uk/courses/postgraduate/occupational-therapy-pre-registration/

Why choose this course?

- Graduates from this programme will be fit for purpose, practice, and award in the UK. We enable you to develop a profound understanding of the potential for occupational therapy to promote the health and wellbeing of the population. Skills acquired will be evidenced based, innovative and give you the capacity to make a significant contribution to the profession, specifically contribute to excellence in client care and the professional knowledge base. On successful completion of the degree and 1000 hours of clinical practice education you will be eligible to apply for registration with the Health and Care Professions Council as a registered Occupational Therapist in the UK.

- Many of our graduates go on to further educational development at PhD/DPhil and professional doctorate level. We are mindful of the anticipated transformation of practice over the next 20 years as well as the changes to demographics and the political innovation resulting in the widening participation agenda. We therefore aim to attract graduate students, who are academically able, demonstrate appropriate values of self-determination, motivation and critical awareness of learning needs and show potential for leading leadership, innovation and research.

- Based in Oxford, the environment for learning is rich with diversity, culture, specialist health and social care resources, academic resources as well as close commuting links to London.

- Our programme is staffed by occupational therapists expert in diverse clinical specialities, and supported by occupational therapy practice educators from all areas of mainstream and specialist practice. Our lecturers are experienced in their specialist practice areas and have reputations for excellence with established links with colleagues, organisations and institutions at national and international level.

- This course benefits from shared and inter-professional education opportunities, in addition to profession specific ones, to develop the professional qualities and attributes for current and future health and social care practice.

- Our ongoing investment in a new technology infrastructure is enabling the teaching team to exploit successful technology-enriched learning throughout the programme. We have a large and dedicated building in Oxford (Marston Road) equipped with state-of-the-art classroom and clinical skills and communication suites and resources. We run a weekly Hand Therapy clinic and a monthly Community Occupational Therapy Assessment Clinic for the public. Students are invited to observe other qualified OT's working in these clinics.

- We have a strong research profile, with experienced researchers working in established areas of cancer care, children and families, drug and alcohol, physical rehabilitation and enablement, inter-professional education and collaborative practice.

- Established in 1938, we are the oldest School of Occupational Therapy in England, and have one of the best occupational therapy library collections in the country.

- We have an excellent track record of high levels of student satisfaction, low student attrition rates and high employability.

Teaching and learning

MSc in Occupational Therapy is taught alongside the well-established and highly-regarded BSc (Hons) Occupational Therapy.

Pre-registration Masters students will be taught alongside the undergraduate students in all occupational therapy specific modules. These will be identified with different module numbers and names to those of the undergraduate programme. This dual level teaching in classroom will provide you with the opportunity to learn the core skills and specific attributes of occupational therapy alongside the BSc (Hons) Occupational Therapy students.

However, the pre-registration Masters students are provided with an enhanced level 7 learning experience with module specific tutorials to explore a more critical and evidence based approach to the subject matter and thus develop professional competence in academic, research and digital literacy, critical thinking and personal self-awareness.

Our approach will require you to actively engage in these Masters level tutorials and become self-directed, innovative, creative and critical learners. Teaching will assist you to construct knowledge through the analysis, synthesis and conceptualisation of your learning experiences, thus developing a lifelong approach to learning. This supports employability in a marketplace that demands adaptability, continuous development and leadership.

You will have the opportunity for face-to-face and virtual learning activities. Our inter-professional module is taken alongside other health and social care pre-registration master's level students, enabling you to prepare for the interdisciplinary work you will encounter in the health and social care environment.

Working at master’s level, you will focus on developing your knowledge in occupational therapy, which is evidence-based and strongly underpinned by research.

This master's degree will:
- Enable you to be a reflective, proactive, innovative and adaptable occupational therapy practitioner, with the ability to critique research and evaluate the effectiveness of evidence in a wide variety of practice settings.

- Develop a critical understanding of the theory of occupation and teach you to challenge existing models and approaches used in occupational therapy from an informed perspective.

- Provide opportunities to develop your ability to work both independently and as part of a team in the context of social, technological, administrative and policy changes.

How this course helps you develop

This course is mapped against the University's postgraduate attributes so that all occupational therapy graduates are equipped with the skills of academic literacy, digital and information literacy, global citizenship, research literacy, critical self awareness and personal literacy. These attributes are in addition to the NHS core values of respect and dignity, commitment to quality of care, compassion, and aspiring to improve the lives of others where everyone counts and we work together for patients.

Careers

The majority of graduates from the occupational therapy degrees work as qualified and registered occupational therapists, but there are increasing opportunities to work in non-specified professional roles in mental health and community settings. There are also increasing numbers of employment roles that are not explicitly described or advertised as an ‘occupational therapist’ but match the skills specification of an occupational therapist. This is due to the changing nature of health and social care practice and the new and emerging roles and opportunities for occupational therapy.

Free language courses for students - the Open Module

Free language courses are available to full-time undergraduate and postgraduate students on many of our courses, and can be taken as a credit on some courses.

Please note that the free language courses are not available if you are:
- studying at a Brookes partner college
- studying on any of our teacher education courses or postgraduate education courses.

Research highlights

The Centre for Rehabilitation within the Department of Sport and Health Sciences has strong leadership in the director, Professor Helen Dawes. The Centre brings together research, education and care. It is underpinned by a strong, well-published research group, the Movement Science Group, along with clinical expertise, rehabilitation, knowledge and care of adults and children with neurological conditions. Within the Centre, staff, students and alumni across the Faculty of Health and Life Sciences are engaged in a number of research projects.

Examples of ongoing research projects within the faculty:
- Driving rehabilitation - cognitive mechanisms of driving and performance implications for clinical populations

- Fatigue management – Central and peripheral fatigue and mechanisms in clinical populations

- Dual task control in Stroke - influence on community mobility

- Efficacy of Intensive motor learning programmes – Themed (Magic) camps for children with hemiplegia

- Arts in Health Research – collaboration with Breathe Arts Health Research with research opportunities across many arts related activities

- Virtual Reality (VR) technologies – development and implementation of VR technologies in rehabilitation

- Early identification of motor and sensory processing impairments in children

- Sensory processing disorders and impact on function and behaviour in children with autism

- Measurement and monitoring of rehabilitation participation- Traumatic Brain Injury (TBI), Systematic Review of Vocational Rehabilitation for people with TBI

- Therapy for hand writing in people with Parkinson’s disease (PD)

- Monitoring movement in people with neurological conditions – mechanisms and impact e.g. head drop in Parkinson Disorder

- Physical activity impact on sleep, behaviour cognition, health and wellbeing in children with neurodisability

- Falls in people with learning disabilities – an understanding of the impact of anxiety

- A Functional Electrical Stimulation Plantar flexion System for Bone Health Maintenance in Spinal Cord Injury Patients

- Professional development Perspectives of Occupational Therapists working in the NHS and concepts of Occupational Balance, Cultural perspectives and attitude change in professional identity acquisition.

Research areas and clusters

Our staff are involved in research both independently and collaboratively.

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Our department is home to a world-renowned sensory neuroscience research group. Their projects provide the basis for teaching and research training on this MSc. Read more

About the course

Our department is home to a world-renowned sensory neuroscience research group. Their projects provide the basis for teaching and research training on this MSc.

The course covers molecular, cell and developmental biology of auditory and visual systems. Advanced imaging and behavioural analysis focus on information processing: from sensory transduction to the central nervous system and behaviour. You’ll also study animal models of sensory deficits and the development of therapeutic treatments for hearing loss and blindness.

Where your masters can take you

Graduates with skills in stem cell and regenerative medicine are in demand. Your degree will prepare you for a career in research in academia or industry, or in a clinical-related field. Our graduates are working all over the world – from the UK to China, India and the USA – and over half go on to doctoral study.

Learn from the experts

The 2014 Research Excellence Framework (REF) rates us No 1 in the UK for research in this field. Our international reputation attracts highly motivated staff and students. Sheffield is a vibrant place to take a masters based on pioneering research.

Regular seminars from distinguished international experts help you to connect your studies to the latest developments. We’re also part of collaborative research groups for developmental biology, cell biology, physiology, pharmacology, neuroscience, models of human disease, stem cell science and regenerative medicine.

Our three research centres focus on translating laboratory research to the clinical environment: Bateson Centre, the Centre for Stem Cell Biology, and the Centre for Membrane Interactions and Dynamics.

Leaders in our field

We have a long track record of groundbreaking discoveries. These include breakthroughs in human stem cells for hearing repair, and the generation of animal models for Parkinson’s disease, schizophrenia, muscular dystrophies and their use for therapeutic studies.

Labs and equipment

We have purpose-built facilities for drosophila, zebrafish, chick and mouse genetics and for molecular physiology. Other facilities provide all the tools you’ll need to examine and analyse a range of cellular structures. We have an electron and a light microscopy centre, a PCR robotics facility, a flow cytometry unit and an RNAi screening facility.

Teaching and assessment

There are lectures, practical classes, tutorials and seminars. In small group teaching classes you’ll discuss, debate and present on scientific and ethical topics. Laboratory placements within the department provide you with one-to-one attention, training and support to do your individual research project. Assessment is by formal examinations, coursework assignments, debates, poster presentations and a dissertation.

Our teaching covers ethics, practical scientific skills and an overview of the current literature. You’ll also develop useful career skills such as presentation, communication and time management.

Core modules

Literature Review; Practical Research Project; Analysis of Current Science; Ethics and Public Understanding.

Examples of optional modules

Integrated Mammalian Biology; Practical Developmental Genetics; Neuroscience Techniques; Sensory Neuroscience; Developmental Neurobiology; Computational Neuroscience.

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This programme will offer you the opportunity to get actively involved in two neuroscience research projects, through your research placements. Read more
This programme will offer you the opportunity to get actively involved in two neuroscience research projects, through your research placements. This will allow you to join first class research groups and gain first-hand experience of the day-to-day operation of neuroscience laboratory. Neuroscience research at the University of Manchester is rather diverse, spanning from the molecular processes of neuroinflammation, to neurodegenerative disease, the neuronal clocks responsible for the circadian rhythms, to the theoretical and experimental study of how networks of neurons implement brain functions such as sensory processing and motor control. You will also benefit from being exposed to the Neuroscience Research Seminars, in which internationally renowned experts present their recent findings.

This is a research focused master's course. We do not teach Neuroscience using a traditional lecture-based format; instead we use an interactive approach where you learn through seminars, workshops, small group tutorials and during your research placements.

Career opportunities

MSc graduates acquire a vast array of subject specific and transferable skills and gain extensive laboratory research experience. The University of Manchester has a strong record of placing students in PhD programmes at Manchester and other universities and several of our graduates have pursued research careers in industry.

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This course is suitable if you are an individual with autism or Asperger Syndrome or a parent, teacher, clinician or professional associated with people with autism and Asperger Syndrome. Read more
This course is suitable if you are an individual with autism or Asperger Syndrome or a parent, teacher, clinician or professional associated with people with autism and Asperger Syndrome. It gives you an in-depth understanding of what autism and Asperger Syndrome is and some of the associated issues.

It gives you an insight into some of the ways of developing appropriate support for individuals, as well as how to develop appropriate professional practice across all disciplines.

You explore some of the specific cognitive differences and sensory and perceptual issues in autism and Asperger Syndrome. Risk assessment and forensic issues are examined as well as behavioural problems and ways of supporting individuals.

You also explore developmental issues and ways of developing social skills and diagnosis as well as being offered the perspectives of individuals with a diagnosis. You are given the opportunity to explore current autism practice as related to your circumstances.

For more information, see the website: https://www.shu.ac.uk/study-here/find-a-course/pgcert-autism-and-asperger-syndrome

Course structure

Part time – typically 1 year
The course is delivered on rotation at different locations around the UK. Call us to find out the location of the next course. Your studies are part taught and part online learning with online tutor support. Two cohorts per year - see National Autistic Society website for details.

Course content
-Autism and Asperger Syndrome and the relationship with
-Critical reflection on autism theory
-Sensory processing
-Ethical considerations
-Social behaviour
-Communication
-Cognitive differences
-Relationships
-High risk and offending behaviour
-Diagnosis
-Implications of autism policy on current practice

In addition, individuals on the spectrum present on their lived experiences.

Assessment:
-Autism and Asperger syndrome module one – 6,000 word assignment.
-Policy and practice module two – 6,000 word assignment.

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Do you want to have an impact on what people will eat in the future? Would you like to know what makes food taste good, due to the raw materials and processing… Read more
Do you want to have an impact on what people will eat in the future? Would you like to know what makes food taste good, due to the raw materials and processing technologies? Do you want to know how we could improve the healthiness, safety, ecology and ethics of food and food processing? Are you interested in exploring innovations in food, such as "pulled oats" or using insects as food? If you answered yes, enrol in Food Sciences master’s programme.

The food industry is the 4th most important employer both in Finland and internationally. This industry is constantly looking for experts to solve new problems. With a Master’s degree in Food Sciences you could embark on a career in the food industry; in a food, agricultural or environmental control laboratory; as a teacher, researcher, or self-employed entrepreneur; or as an expert in government ministries or other expert organisations.

As a master in Food Sciences you will be able to help the food industry develop and renew itself, since you will possess know-how on:
-Raw materials and processes, including their theoretical basics.
-Different food constituents and their impact on food quality.
-Factors that ensure good quality and food safety.

You can enrol in the Food Sciences masters' programme if you hold a bachelors' degree in Food Sciences or in Molecular Biosciences. You can also apply to the programme if you have a bachelors' degree in a related area of the natural sciences from a Finnish or foreign university, or if you have a degree from a Finnish university of applied sciences within food sciences or other related areas of the natural sciences.

Your studies in the Food Sciences masters' programme will offer you a broad education covering courses in the composition and processing of food, in the structures and chemical reactions of food proteins, lipids and carbohydrates, and in food legislation and the safety of food additives.

The University of Helsinki will introduce annual tuition fees to foreign-language Master’s programmes starting on August 1, 2017 or later. The fee ranges from 13 000-18 000 euros. Citizens of non-EU/EEA countries, who do not have a permanent residence status in the area, are liable to these fees. You can check this FAQ at the Studyinfo website whether or not you are required to pay tuition fees: https://studyinfo.fi/wp2/en/higher-education/higher-education-institutions-will-introduce-tuition-fees-in-autumn-2017/am-i-required-to-pay-tuition-fees/

Programme Content

Food Sciences on the Viikki campus is a nationally unique programme that covers the whole food production chain from primary production via food processing to consumers. Food Sciences is an internationally appreciated field of education: food research at the University of Helsinki has been highly ranked.

Your masters' studies in food sciences will enable you to make an impact on the the creation of innovative solutions for the whole chain of food production. You will:
-Study the theory and applications of the broad area of food sciences in lecture courses and in group work.
-Increase your knowledge of food composition, processing, structure, and legislation.
-Deepen your knowledge of how the reactions of different food components, production processes and packaging affect the structure, sensory quality, healthiness and safety of animal and plant based foods.
-Learn laboratory working skills.
-Acquire employment skills for example by training in the food industry.

Selection of the Major

You can affect the sort of expertise you would like to gain. You can tailor your Master’s degree by choosing special studies in food chemistry, food technology, and in the science and technology relating to meat, dairy and cereals.

You can also complement your expertise in food sciences with, for example, studies in food development, food safety, food research and analysis, economics, marketing, sustainable food production, microbiology, biotechnology or nutrition.

Programme Structure

You will need 120 credits (ECTS) for the Master’s degree. Together with your faculty adviser, you will make a personal study plan consisting of:
-60 credits of advanced studies in food sciences including a Master’s thesis.
-Studies of your choice in special areas of food sciences.
-Complementary studies of your choice.
-Studies of your free choice.

You can also include career planning, an internship and studies abroad in your Master’s degree.

Career Prospects

With a Master’s degree in Food Sciences, you can find work as a product quality manager in the food industry; as an inspector in a food, agricultural or environmental control laboratory; as a teacher or researcher at a university; as self-employed entrepreneur; or as an expert in a government ministry or other expert organisation.

Internationalization

As a student in Food Sciences you have excellent opportunities for an international student exchange or internship. You can also perform part of your degree studies at a university abroad. Due to the instruction in English, the many international students on the Viikki campus, and the many international personnel in the research groups, you will be part of an international community in your daily student life.

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The Higher Diploma in Food Science and Technology will provide you with an excellent education in various aspects of food science, food technology and food microbiology. Read more
The Higher Diploma in Food Science and Technology will provide you with an excellent education in various aspects of food science, food technology and food microbiology.

Subjects that you will cover during the course include:

- food proteins
- food fats
- food macromolecules
- sensory science
- food packaging
- food processing and preservation
- food microbiology

UCC has a 100-year history of teaching and research in the food sciences and is currently one of Europe’s largest multidisciplinary education and research institutions. You will be taught by world-class academics who work in all aspects of food science.

Our first-rate facilities include extensive and well-equipped laboratories and a large pilot plant with excellent dairy, meat and bakery facilities, in addition to a unique pilot-scale brewery.

Visit the website: http://www.ucc.ie/en/cko06/

Course Details

On successful completion of this course, you will be able to:

- apply the principles of food chemistry and technology and food microbiology to food systems
- demonstrate an ability to perform selected techniques in food analysis
- develop the capacity to undertake lifelong learning
- communicate effectively with the food industry and with society at large.

Format

The course is one year full time, or two years part time.

Students take taught modules to the value of 60 credits as follows:
FS3002 Chemistry of Food Proteins (5 credits)
FS3003 Chemistry and Technology of Oils and Fats (5 credits)
FS3004 Sensory Analysis, Flavour and Colour (5 credits)
FS3005 Macromolecules and Rheology (5 credits)
FS3006 Food Processing and Preservation (10 credits)
FS3007 Dairy Product Technology (5 credits)
FS3008 Fundamentals of Food Packaging (5 credits)
FS3012 Library Project (10 credits)
MB3003 Food and Industrial Microbiology I (5 credits)
MB3014 Food and Industrial Microbiology II (5 credits)

Assessment

Assessment is principally by end-of-semester written examinations. There are also some elements of continuous assessment.

Careers

On successful completion of this course, you will have a solid foundation in food science. You will also understand the principles and practical application of the processing and preservation technologies used in the food industry. You can use your knowledge as a basis for further study or for employment in food-related industries.

How to apply: http://www.ucc.ie/en/study/postgrad/how/

Funding and Scholarships

Information regarding funding and available scholarships can be found here: https://www.ucc.ie/en/cblgradschool/current/fundingandfinance/fundingscholarships/

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[General Information]]. A course-based professional program, designed to meet the worldwide demand for professional post-graduates by government and private industry. Read more
[General Information]]
A course-based professional program, designed to meet the worldwide demand for professional post-graduates by government and private industry.

The Master of Food Science (MFS) program was launched in 2007 as complementary to the existing and highly respected M.Sc. and Ph.D food science programs. While the M.Sc. program has a research focus and is well suited for those who are interested in a career in research, the Master of Food Science meets the worldwide demand for graduates of advanced degrees for government and private industry involved in the large-scale manufacturing and/or distribution of food products.

The program will develop competencies in a variety of areas, including:
- Recent advances in food chemistry, microbiology, analysis, processing, biotechnology, toxicology, research methodologies and sensory evaluation and how these impact on food production, quality, and safety.
- Key factors influencing the various aspects of production, processing, and marketing of foods in a global context, including socioeconomic, political, and cultural perspectives.
- Regulatory requirements for the production, processing, and distribution of safe, wholesome, and nutritious food.
- Requirements for the development of food products with the required quality and safety attributes.
- Design of processes and HACCP plans for the production of safe food products.
- Methods used to sample, inspect, and characterize foods with regard to their safety, composition and quality.

Career Prospects

Our graduates have been successfully employed by variety of industries and are working in different areas and in positions such as Quality Assurance Coordinator, Quality Control Manager, Technical Director, Research and Development Specialist, Product Design Specialist, Process Scientist and Consultant.

Quick Facts

- Degree: Master of Food Science
- Specialization: Food Science
- Subject: Agriculture and Forestry
- Mode of delivery: On campus
- Program components: Coursework only
- Faculty: Faculty of Land and Food Systems

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This degree focuses on food analysis and food microbiology as well as product development and quality control. You'll be taught by members of staff who are active within the Institute of Food Science and Technology, and are regularly involved in the food industry as expert consultants. Read more
This degree focuses on food analysis and food microbiology as well as product development and quality control. You'll be taught by members of staff who are active within the Institute of Food Science and Technology, and are regularly involved in the food industry as expert consultants. You'll also learn from our food business development colleagues to gain experience in the industry through work placements. In the most recent (2014-15) Destinations of Leavers from Higher Education (DLHE) survey, 100% of graduates from this course were in work or further study within six months.

More about this course

This food science degree provides advanced study opportunities that build on your previous experience in an appropriate first degree course enabling the upgrade of existing qualifications, while also developing knowledge and skills.

The course team has particular expertise in food analysis, food microbiology and including food safety, spoilage and fermentations, product development and quality control, as well as an excellent understanding of food sustainability, food policy and nutrition.

This expertise is reflected in the range of modules offered in the MSc with analytical facilities available for study and research, and opportunities to be involved in food analysis, food product development and food manufacturing projects.

The Microbiology Research Unit team provides vital support and research topics for the dissertation element of the course and other staff members are involved in food manufacturing consultancy. London Metropolitan University has an excellent research profile, with food science staff publishing in highly rated journals and supervising PhD students appearing on radio and television as experts.

The structure of the course gives you the essential knowledge and skills for your future career. You can choose to emphasise laboratory-based subjects such as food microbiology and food analysis or areas such as quality assurance or food production and development including sensory analysis. The course develops your knowledge of food manufacturing and processing, analysis and testing packaging, storage, distribution, legal aspects, sustainability and food security.

You'll ultimately become an independent researcher or potential manager, with the ability to critically evaluate food science and apply it to new situations, following either an academic or an industrial related career path.

The assessment strategy for this course not only assesses your knowledge, understanding and abilities but provides a wide range of experience particularly in key skill areas to prepare you for your future career in different areas of the food industry.

You'll gain experience in critical analysis, literature searches, poster presentations, data handling, and analysis and practical skills. Assessments comprise of written assignments, laboratory logs and poster presentations, and there are two exams. Students undertake a research project and submit a final dissertation that is defended in an oral exam.

Professional accreditation

The course is fully accredited by the Institute of Food Science and Technology (IFST). Students are encouraged to join the IFST as associate members and to attend meetings or industrial visits that the Institute organises. They may transfer to full membership after graduation and a period of professional experience. Membership of IFST allows access to specialist publications, meetings and an international network of food scientists and technologists.

Modular structure

The modules listed below are for the academic year 2016/17 and represent the course modules at this time. Modules and module details (including, but not limited to, location and time) are subject to change over time.

Year 1 modules include:
-Advanced Food Analysis (core, 20 credits)
-Advanced Food Processing (core, 20 credits)
-Food Microbiology and Safety (core, 20 credits)
-Food Product Development and Sensory Analysis (core, 20 credits)
-Food Safety and Quality Management (core, 20 credits)
-Food Science Research Dissertation (core, 60 credits)
-Scientific Research Methodology (core, 20 credits)
-Food Science Industrial Placement (option, 20 credits)

After the course

The food industry is the UK’s largest manufacturing sector and there is a massive demand for qualified professionals. The skills and knowledge developed in your MSc will enhance your career opportunities in food and related industries including manufacturing, product development, marketing, environmental health, consultancy, research or education. Graduates are also well prepared for research and for postgraduate study (PhD). Interview practice with industry support and CV development is also integrated into the course.

Our recent MSc graduates have gone on to join the following positions and companies:
-Food technologist – Haydens Bakery
-Technical legislation coordinator – United Biscuits
-Process development – Bakkavor
-Technical team member – Food Partners Group
-Quality control – Nestlé
-Nutritionist and quality analyst – Krush Global
-Business development manager – Kerry Group
-Consumer technologist – Wealmoor Ltd
-Microbiology technician – GlaxoSmithKline
-Confectionary development – Sainsbury’s
-Technical team manager – Nature’s Way Foods
-Lecturers and researchers – London Metropolitan University, Coventry University, Kyushu University, University of Trinidad and Tobago, University of Melbourne

Moving to one campus

Between 2016 and 2020 we're investing £125 million in the London Metropolitan University campus, moving all of our activity to our current Holloway campus in Islington, north London. This will mean the teaching location of some courses will change over time.

Whether you will be affected will depend on the duration of your course, when you start and your mode of study. The earliest moves affecting new students will be in September 2017. This may mean you begin your course at one location, but over the duration of the course you are relocated to one of our other campuses. Our intention is that no full-time student will change campus more than once during a course of typical duration.

All students will benefit from our move to one campus, which will allow us to develop state-of-the-art facilities, flexible teaching areas and stunning social spaces.

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Food security is a complex issue of global significance and understanding the role and contribution of seafood within food security is an emerging research area. Read more

Introduction

Food security is a complex issue of global significance and understanding the role and contribution of seafood within food security is an emerging research area. Seafood products are provided by both aquaculture and capture fisheries and are one of the most highly traded food products globally. Including seafood in our daily diet provides an affordable source of macro and micronutrients required for optimal human health and development.
This course is designed to introduce the global issues affecting seafood production and trading, and will promote an understanding of the key factors affecting aquatic food production, post-harvest protocols, post-mortem metabolic events and microbial/chemical processes key for food safety and quality. Sensory assessment and shelf-life extension technologies will also be covered. The course will also examine other key issues in seafood trading such as traceability systems, certifications as well as the impact of governance and legislation on the global seafood sector.
This is the only aquatic food security MSc currently available in the UK. It will comprehensively follow the food chain from production through to consumer health and welfare.

Key information

- Degree type: MSc
- Study methods: Full-time
- Start date: September
- Course Director: Rachel Norman

English language requirements

If English is not your first language you must have one of the following qualifications as evidence of your English language skills:
- IELTS: 6.0 with 5.5 minimum in each skill
- Cambridge Certificate of Proficiency in English (CPE): Grade C
- Cambridge Certificate of Advanced English (CAE): Grade C
- Pearson Test of English (Academic): 54 with 51 in each component
- IBT TOEFL: 80 with no subtest less than 17

For more information go to English language requirements https://www.stir.ac.uk/study-in-the-uk/entry-requirements/english/

If you don’t meet the required score you may be able to register for one of our pre-sessional English courses. To register you must hold a conditional offer for your course and have an IELTS score 0.5 or 1.0 below the required standard. View the range of pre-sessional courses http://www.intohigher.com/uk/en-gb/our-centres/into-university-of-stirling/studying/our-courses/course-list/pre-sessional-english.aspx .

Structure and content

This course shares some modules with the MSc in Sustainable Aquaculture and there is flexibility within the system to change the degree title depending on what advanced modules are taken. The course is divided into four taught modules, containing 18 subject areas or topics, and a single Research Project module.

Delivery and assessment

In addition to lectures, tutorials and seminars, a number of assignments must be completed. Laboratory-based practical sessions are also important elements of the course. Taught module assessment is continuous, involving short tests, seminars, essays, practical reports, critical and computational analysis, field assignments and set project reports. The Research Project module is examined through written dissertation and seminar presentations by both supervisors and an external examiner.

Modes of study

The course is available on a block-release basis (by selecting individual or a series of modules) over a period not exceeding five academic years.

Why Stirling?

REF2014
In REF2014 Stirling was placed 6th in Scotland and 45th in the UK with almost three quarters of research activity rated either world-leading or internationally excellent.

Rating

The Institute of Aquaculture, with a rating of 2.45 in the latest Research Assessment Exercise (RAE), was graded the top aquaculture department in the UK.

Strengths

This MSc brings a unique perspective to the expertise that already exists in Stirling on global seafood production. It is the only MSc in the UK that focusses on how seafood can contribute to global food security.
We have a number of links in the production, processing and retail industries and this will provide students with the opportunity to interact with industry and potentially carry out a project which is of direct relevance to the sector.
We also have links within Asia and Europe which will allow the opportunity to undertake the Research Project overseas.

Academic strengths

The Institute of Aquaculture has been closely associated with the global expansion of aquaculture initially through developing and improving the existing production systems and the development of new farmed species. In recent years our research has focused on increasing the sustainability and reducing the environmental impact of these activities. In addition, we have recently invested in new posts in Aquatic Food Security whose activities also include research into food safety and quality post harvest, aquatic animal nutrition, as well as developing mathematical models of production systems. We therefore have expertise that covers the whole production cycle from farm to fork.
The Institute of Aquaculture is internationally recognised for both research and teaching and is one of only a handful of institutions devoted to aquatic food security. The goal is to develop and promote aquatic food security building on the Institute staff expertise in sustainable aquatic animal production.

Careers and employability

- Career opportunities
Demand for well qualified postgraduates to contribute to food production and the supply chain will continue to increase in line with demand to double food production over the coming decades. This course provides each student with the appropriate knowledge and practical experience important for a career in aquatic food security. The course has been developed to provide students with core knowledge and practical skills on aquaculture, food safety/quality, numerical analysis and legislation appropriate to aquatic food security. These skills will be equally applicable to those wishing to pursue an academic career as well as those seeking employment in Government or industry.

- Employability
This course has been developed to provide students with core knowledge and practical skills on aquaculture, food safety/quality, numerical analysis and legislation appropriate to aquatic food security. These skills will be equally applicable to those wishing to pursue an academic career as well as those seeking employment in Government or industry.

- Industry connections
We have a number of links in the production, processing and retail industries which provides students with the opportunity to interact with industry and potentially carry out a project which is of direct relevance to the sector. We also have links within Asia and Europe which allows the opportunity to undertake the research project overseas.

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Guelph houses one of the leading Food Science Departments within Canada and is recognized throughout the world. When one is asked to describe Food Science the thoughts of cooking comes to mind although in reality the subject is a combination of all the pure sciences. Read more
Guelph houses one of the leading Food Science Departments within Canada and is recognized throughout the world. When one is asked to describe Food Science the thoughts of cooking comes to mind although in reality the subject is a combination of all the pure sciences. Indeed, a Food Scientist acquires knowledge of microbiology, sensory analysis, biochemistry, chemistry, physics and engineering. The essential role of a Food Scientist is focused on how to enhance the quality, safety, functionality and nutrition of foods.

This is reflective in the research performed within the Department of Food Science at Guelph. For example, food safety research is directed towards studying approaches to prevent, detect or decontaminate foods. Food preservation methods are researched that encompass processing technologies and packaging innovations. The application of science to improve the quality of dairy products, chocolate, ice cream, cereals and meat are also studied. Research into methods of food analysis and sensory science as well as studies around nutraceuticals and functional foods are high profile research areas. The Department has 15 faculty that includes Industrial and Canadian Research Chairs who are recognized as experts in their respective fields.

What does an MSc in Food Science involve?

As a graduate student within the University of Guelph you will be advised by one Faculty within the Department and supported by an advisory committee made up of two or more Faculty members.

The Department has a collegial atmosphere that enhances your learning experience through gaining experience of different disciplines. To support your studies, faculty may offer a stipend and you will have the opportunity to apply for teaching assistant positions, in addition to applying for fellowships, scholarships and travel grants.

Careers in Food Science

At the end of your graduate studies you will have a diverse range of job opportunities by the virtue of the multi-disciplined nature of
Food Science. Over 94% of graduates from Guelph have found employment in such areas of Government, Industry or Academia.

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MPhil supervision covers a number of research topics supported by our research active academic staff. Read more
MPhil supervision covers a number of research topics supported by our research active academic staff. Our broad range of research areas relate to understanding how food and food constituents affect human health and well-being, relating to healthy ageing, food security, sensory quality, international nutrition and personalised nutrition.

Much of the research is multidisciplinary and cross-disciplinary, via links across research areas within the School, and across the University through the Human Nutrition Research Centre.

Research themes

-Health benefits of consuming selected foods and food types, eg whole grains, carrots, nitrate-rich vegetables, food supplements, regarding cardiovascular health, cancer, sarcopenia, cell damage
-Elucidation of roles of fat-soluble vitamins in health and disease, eg vitamins A and D, modelling and understanding sources and metabolism in humans and farm animals
-Medicinal properties of herbs and plant extracts, eg effects on cognitive performance, pain, mood, well-being, dementia
-Effects of production/processing factors on food composition & sensory quality, eg effects of organic/conventional production, supply chain temperatures, varieties/breeds

Facilities

Our modern laboratories provide important teaching and research environments and are equipped with analytical equipment such as HPLCs, GCs, CNS analyser, centrifuges, spectrophotometers and molecular biology equipment. Our specialist research facilities include:
-A tissue culture laboratory
-Plant growth rooms
-A Class II laboratory for safe handling of human biological samples
-Taste panel facilities and test kitchen
-A thin section facility for soils analysis

We operate closely with other Schools, Institutes and the University's Central Scientific Facilities for access to more specialist analytical services. For work with human subjects we use a purpose built Clinical Research Facility which is situated in the Royal Victoria Infirmary teaching hospital and is managed jointly by us and the Newcastle upon Tyne Hospitals NHS Foundation Trust.

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The "Italian Food and Wine" MSc degree will focus on the understanding, management, promotion and protection of high-value food products, including wine. Read more

MSc Italian FOOD & WINE (ItF&W)

The "Italian Food and Wine" MSc degree will focus on the understanding, management, promotion and protection of high-value food products, including wine.

Programme Summary

In this MSc course, the internationally-recognised Italian food production system is analysed as a model for defining and characterising the individual elements that contribute to the unique value of food products that are inextricably linked to place (terroir) through historic, social and cultural ties. These elements also include more recent developments in technology, nutrition, food safety, diet and health, and sensory science that are at the heart of a growing international demand for terroir-related high-value foods.

The specific learning outcome is a deep understanding of the multi-faceted characteristics that distinguish these foods from others in the marketplace and that can be exploited in products’ valorisation and consumer information strategies both in the EU and international markets. The ultimate objective of this multi-disciplinary program is to train professionals who are well-versed in the complex system of producing high-value foods and wines whose quality is profoundly linked to tradition and place of origin.

Who is the MSc candidate?

This programme is open to Italian and foreign students interested in learning and implementing effective actions for the valorisation of high-quality food products and wines.

What career opportunities does the MSc provide?

Graduates will be expert in the technical and economical management, valorisation and protection of high quality agro-food products - in an export and territorial development-oriented perspective - by using the Italian system as the reference model. He/she will find employment opportunities in quality-oriented agro-food companies, in producers' organizations, and in public and private consultancy companies involved in the protection, valorisation, marketing, consulting, training and communication activities for high-quality agro-food products.
The most relevant positions concern: ii) marketing of high-quality foods and wines, on both the EU and international market; ii) design and implementation of promotion and protection strategies for these products; iii) management of producers' organizations; iv) 'off-trade' and 'on-trade' buying activities, mainly in the international market; v) information on high-quality foods and wines management; vi) planning and management of territorial development strategies based on 'terroir-related' quality agro-food products.

How is the programme organised?

During the two-years MSc course students choose 12 course units – according to their individual background and interest - among the following:

Plant biodiversity and food
Animal biodiversity and food
Quality, processing and sensorial analysis of Italian food
Quality, processing and sensorial analysis of Italian wine
Food microbiology and quality
Food safety and hygiene
Food traceability for food quality
Food, wine and nutrition

Value adding quality schemes and consumer demand
Food and Wine-based territorial valorization and rural development
Quality-oriented Food and Wine management and governance

Consumer behavior
Food, wine and society
Food and Wine history and anthropology
Food and wine: perspectives from abroad

Foreign language (Italian or English)

Teaching includes lectures, laboratory and field activities, practical exercises, and seminars by outside experts that feature a rich variety of relevant case studies of Italian foods and wines. Opportunities for intensive tutoring and for master thesis-related stages of at least six months duration will be available with outstanding companies in this sector of the food industry or with other relevant organisations in the private or public sphere.

Visit the MSc “Italian food and wine” page on the Università di Padova web-site (http://www.unipd.it/en/italian-food-and-wine) for more details.

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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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This course offers students an extensive, detailed and critical knowledge and understanding of a chosen specialism within food and drink innovation. Read more
This course offers students an extensive, detailed and critical knowledge and understanding of a chosen specialism within food and drink innovation.

A limited number of funded places are available for September 2017 entry to this course. Highly-qualified Scottish and EU candidates can apply to have their tuition fees paid by the Scottish Funding Council. Numbers are limited, so candidates are encouraged to apply as soon as possible.

We also have a funded studentship available in this area. You can currently receive up to £14,500 in funding, with other opportunities opening soon.

Why choose this course?

-Our brand new Food Innovation Centre includes a cutting edge food processing lab and specialist sensory suite. The suite includes a climate controlled environment and the latest digital teaching facilities. The lab houses a spray drier, extruder, micro-brewery, cheese vats, a rheometer, a freeze drier and much more.
-Apply your own specialist capability and develop new sector-specific expertise through specialist education and collaborative mixed-team working on industry-linked innovation projects.
-Learn about industry expectations as you are supported and mentored by experienced industry professionals and academic specialists.
-Follow a curriculum designed in collaboration with Scotland Food & Drink, Skills Development Scotland and Interface Food & Drink to meet the demands of the Food & Drink sector.
-Get involved with our highly successful commercial arm Food Innovation @ Abertay and with interdisciplinary researchers from across the University.

The MSc Food & Drink Innovation offers a unique postgraduate experience, specifically designed in discussion with industry bodies: Scotland Food & Drink, Skills Development Scotland, Interface Food & Drink. As postgraduate students, highly talented individuals will work in mixed-discipline teams to develop innovative solutions pertinent to challenges faced in the contemporary food and drink industry.

Working closely with academic staff who are highly experienced in the food & drink industry and academic teaching, and under the guidance and mentorship of food & drink industry representatives, you will develop professional skills and knowledge relevant to the food & drink industry.

During the course of your studies, you will ultimately be expected to demonstrate applied excellence in your specialist area, as well as professionalism, flexibility, the ability to adapt within team working situations, and creativity and innovation towards product development. This intensive programme will expose you to a breadth of practice encountered in the food & drink industry, ideally preparing you for an exciting and creative career in a vibrant and expanding sector.

Join our Graduate School

Our Graduate School is a dedicated facility providing support, training and professional development opportunities to our vibrant postgraduate community. Specially designed to promote integration and inculcation of interdisciplinary working in our next generation of researchers, postgraduates study and learn together at Abertay - from Environmental Management to Law, Psychology, Bioscience, Economics and Business, Cybersecurity and Computer Games Development.

When you join us as a postgraduate student or researcher, you’ll be joining a community of creative, like-minded scholars and will automatically be provided with access to our dedicated study and social spaces – a forum in which you can meet, work and learn with other researchers and postgraduates from across the University. You’ll benefit from training and professional development opportunities as well as support with funding applications, placement opportunities, teaching support, public engagement and outreach activity.

What you study

A key component of the MSc Food & Drink Innovation is to foster creativity through enquiry-based learning, where mixed-discipline teams of students will develop solutions to industry-posed problems. Industry-linked innovation projects will be developed by multidisciplinary teams of students, mentored and supported by experienced industry practitioners and academic researchers, and underpinned by high-level sector specific modules and education.

With activities ranging from 'pitch and crit' sessions, where solution conceptions are pitched to a panel for critique, to the development of prototyped solutions, teams are mentored and supervised by academics and industry practitioners to facilitate the development of specific professional skills and a broader understanding of the Food & Drink industry.

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About the course. -Develop knowledge of the application of science and technology to the provision of safe and quality food. -Gain the ability to apply and maintain quality systems that meet international expectations. Read more
About the course:
-Develop knowledge of the application of science and technology to the provision of safe and quality food
-Gain the ability to apply and maintain quality systems that meet international expectations
-Join a Department with an outstanding reputation for excellence in teaching and research
-Benefit from a well-equipped building and training opportunities for further research on graduation

WHAT WILL YOU STUDY?

Sample modules:
-Food control management
-Food safety and microbiology
-Food processing
-Risk analysis in the food chain
-Sensory properties of foods

Please note that all modules are subject to change.

WHAT CAREER CAN YOU HAVE?

The safety, quality and nutritional properties of the food reaching consumers depends upon an understanding of science and technology.

You will gain the knowledge required to embark on a career within a range of organisations, including multinational food manufacturers, ingredient suppliers, major retail chains and smaller companies supplying niche markets. Alternatively, you could go on to study for a PhD.

Recent examples of jobs obtained by our graduates have included: Process Technologist with Pepsico International, Quality Executive with Agro Tech Foods, New Product Developer with Bakkavor, Food Technologist with Tesco and Research and Development Technologist with Kerry Ingredients and Flavours.

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