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Masters Degrees (Sensory Science)

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This is the only master’s course in sensory science in the UK. You will acquire skills and experience on completion which will significantly enhance your employability either within a research environment or in industry. Read more
This is the only master’s course in sensory science in the UK. You will acquire skills and experience on completion which will significantly enhance your employability either within a research environment or in industry. The intensive, modular nature of the part-time route also makes it easily accessible if you are currently working in the food and allied industries.

In addition to course fees, both full-time and part-time options require industrial support and sponsorship for completion of your research project.

The course is co-ordinated by the Sensory Science Centre, within the school's Food Sciences group - the highest rated University Food Sciences Research Group in the UK, based at the Sutton Bonington Campus. See:
http://nottingham.ac.uk/biosciences/subject-areas/food/index.aspx

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Recent research has indicated a need for structured Sensory Science training in the UK food industry. The aim of this course is to provide a flexible progressive approach at postgraduate level, in association with Campden BRI. Read more
Recent research has indicated a need for structured Sensory Science training in the UK food industry. The aim of this course is to provide a flexible progressive approach at postgraduate level, in association with Campden BRI.

The Food Sciences group at The University of Nottingham (UoN) is well known for its excellence in research and teaching at both undergraduate and postgraduate level. Campden BRI, the UK's largest food RA, supports the food industry through training, scientific services and research. The Sensory Group at Campden BRI has substantial experience in providing sensory services for industry. Such a combination of expertise offers delegates excellent opportunities to develop their own knowledge and apply this in the workplace.

Some modules are available as individual Short Courses. Please see our web pages.

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The Sensory Systems, Technologies & Therapies (SenSyT) MRes programme was devised in consultation with industry partners developing treatments for sensory disorders. Read more
The Sensory Systems, Technologies & Therapies (SenSyT) MRes programme was devised in consultation with industry partners developing treatments for sensory disorders. It is an innovative biomedical and translational sciences programme intended for students aiming to pursue a career in academia or to work in the pharmaceutical and biotechnology industrial sectors.

Degree information

Through a major year-long research project and supplemental coursework, students will learn to conduct cutting-edge research aimed at understanding fundamental principles of sensory systems function and/or developing novel technologies and therapies for sensory disorders, such as deafness and blindness.

Students undertake modules to the value of 180 credits.

The programme consists of three core modules (45 credits), one optional module (15 credits) and a research project with dissertation/report (120 credits).

Core modules
-Introduction to Sensory Systems, Technologies & Therapies
-Research in Practice
-Translating Science into the Clinic

Optional modules - one optional module can be chosen from a group of appropriate modules currently offered at the UCL Ear Institute or at the UCL Institute of Ophthalmology, to provide more in-depth knowledge and understanding of particular issues in sensory systems research. Examples include:
-Anatomy and Physiology of the Audiovestibular System
-Auditory Biophysics and Electroacoustics
-Ocular Cell Biology, Genetics and Epidemiology of Ocular Disease
-Ocular Development in Health and Disease
-Visual Neuroscience

Students may choose an alternative optional module from across UCL with prior approval of the Programme Director, provided that it aligns with the topic of the extended research project.

Dissertation/report
All students undertake a year-long independent research project which culminates in a dissertation of 15,000 words.

Teaching and learning
The programme is delivered through a combination of lectures, tutorials, practicals, seminars, workshops, journal clubs, and an extended research project. Assessment is through coursework, oral presentations, essays, practicals, unseen written examinations, and research dissertation.

Careers

The Sensory Systems, Technologies and Therapies MRes was devised in consultation not only with academic scientists pursuing cutting-edge research in sensory systems and therapies, but also with representatives from industries interested in developing new treatments for sensory disorders. The programme has therefore been designed with the intention of ensuring that successful graduates will be attractive candidates either for further PhD research or for jobs in the commercial sector (for example, in companies developing or marketing novel treatments for visual impairment or hearing loss).

Employability
Students will graduate with interdisciplinary training in sensory systems science; a good understanding of the clinical and commercial context for development of sensory systems technologies and therapies; and substantive experience with a cutting-edge research project.

Why study this degree at UCL?

UCL is among the world's top universities for biomedical research, with particular strength in neuroscience, sensory systems research, and translational studies. Students taking the Sensory Systems, Technologies and Therapies MRes will be based at the UCL Ear Institute, an internationally recognised centre for auditory research, and will also take core modules at the UCL Institute of Ophthalmology, one of the world's major centres for vision research.

MRes students will have access to potential research supervisors from across all UCL, and will benefit from interaction with students on the Sensory Systems, Technologies and Therapies MPhil/PhD introduced in 2014. The Sensory Systems, Technologies and Therapies MRes will therefore provide students with outstanding opportunities to learn from and network with scientists, engineers, clinicians and students throughout the UCL community.

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The Nutrition and Health programme studies nutrition and health at the (sub)cellular, individual and population level. Nutrition and Health focuses on the role of dietary and lifestyle factors in human health and disease. Read more

MSc Nutrition and Health

The Nutrition and Health programme studies nutrition and health at the (sub)cellular, individual and population level.

Programme summary

Nutrition and Health focuses on the role of dietary and lifestyle factors in human health and disease. This role is studied from a biomedical perspective at the individual and population levels. In addition, the mechanisms underlying beneficial and adverse effects are studied at the sub-cellular (DNA), cellular and organ/ organism levels. Human nutrition is a multidisciplinary field of expertise. To solve problems in nutrition and health, you must consider chemical and biochemical characteristics, physiological and biomedical aspects, the social and behavioural context of nutrition, and the relationships between these factors. Solving problems in this domain requires multidisciplinary biomedical knowledge and skills as well as an interdisciplinary approach to communication with experts in human nutrition and other fields.

Specialisations

The specialisations within Nutrition and Health are:

Epidemiology and Public Health
Epidemiologists try to determine causal relationships in large groups of people, such as the elderly or people with cardiovascular problems; between food, lifestyle and the development of diseases. Research results act as starting points for health advice and lead to a greater understanding of cause and effect. If you know that certain behaviour leads to a disease, that behaviour can be addressed, and the effectiveness of the efforts to do so can be measured. You will be helping to improve the overall health of people and may be able to prevent food-related diseases from developing.

Complete Online Master
From September 2015, Wageningen University started the specialisation "Nutritional Epidemiology and Public Health" as the first complete online Master of Science. For more information go to http://www.wageningenuniversity.eu/onlinemaster

Nutritional Physiology and Health Status
In this specialisation, you will study various age groups and situations, such as growth, pregnancy, and food consumption behaviour. You will also review special situations including serious diseases (clinical food), during sports and activity. You may also research the food consumption behaviour and habits of individuals and how you may be able to influence that, for example, through portion sizes. In short, you will review different aspects and will learn what the effects are of food consumption patterns and the physiological processes on the body and what that means for the status of its health and illness.

Molecular Nutrition and Toxicology
In this specialisation, you will learn to use techniques, at molecular and cellular levels, to discover the mechanism driving the relationship between food and health. In toxicology, you will learn to study the possible poisonous effects of substances present in food. For instance, new ingredients in food products and additives, but also natural substances present in our food. The relationship between food consumption, food and medicines can also be researched and through this research, you will find many new leads to improving our health.

Sensory Science
This specialisation is positioned at the interface of the programmes Food Technology and Nutrition and Health. Sensory scientists deal with the way humans perceive the world and act upon sensory input. They address how sensory systems function, from stimulation and perception to cognition and behaviour. You will work with humans and products in different contexts and study the way in which product properties affect, for example, sensory perception. The study always keeps a link to the application of this knowledge in the fields of human health and the design, production and consumption of attractive healthy foods.

Your future career

Many of our graduates begin working as researchers or PhD students. Another group becomes advisors, trainers or take up other jobs in the private sector. The majority of graduates finds employment at universities (including university medical centres), research institutes (TNO Nutrition or RIVM), in the public sector (national, regional and local governments, Netherlands Nutrition Centre, District Health Authorities) or companies involved with nutrition, pharmacology and toxicology (Unilever, Nutricia, Friesland Campina, Danone Research, Novartis). As graduates progress in their careers, they usually advance to a (more) managerial level.

Alumna Pascalle Weijzen.
Pascalle did a thesis in Epidemiology and Sensory Science. After her graduation, she did a PhD project on the dynamics of food choice and sensory specific satiety. She joined FrieslandCampina afterwards, as a Researcher Sensory & Consumer Science, where she has been responsible for innovation projects aiming at strategies to stimulate healthy food choices. “I really feel I can contribute to profit for the company and to public health at the same time. In this job I still benefit from the broad nutrition and sensory expertise, the strong academic level of thinking, and the worldwide expert network which I built up during my MSc and PhD degrees.”

Related programmes:
MSc Food Safety
Health and Society (specialisation)

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UCC has a history of nearly a century of teaching and research in the food sciences and is amongst Europe’s largest multidisciplinary education and research institutions with world-class academics working in all aspects of the food area. Read more
UCC has a history of nearly a century of teaching and research in the food sciences and is amongst Europe’s largest multidisciplinary education and research institutions with world-class academics working in all aspects of the food area. 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 modern pilot-scale brewery.

Course Details

The MSc (Food Science) is a full-time taught postgraduate programme running for 12 months from the date of first registration.

Format

Modules will be chosen with the approval of the Programme Board depending on the student's background.

Part 1 - Taught modules

Students take 60 credits as follows:

- Core Modules -

Students take 15 credits:

PG6001 STEPS - Scientific Training for Enhanced Postgraduate Studies (5 credits)
FS6101 Library Project in Food Science (10 credits)

- Elective Modules -

Student take 45 credits from the following:

FE6101 Food Business: Markets and Policy (5 credits)
FS6105 Material Science for Food Systems (5 credits)
FS6106 Advanced Topics in Dairy Biochemistry (5 credits)
FS6107 Advances in the Science of Muscle Foods (5 credits)
FS6108 Advances in Food Formulation Science and Technology (5 credits)
FS6103 Novel Processing Technologies and Ingredients (5 credits)
FS6120 Cheese and Fermented Dairy Products (5 credits)
FS6121 Meat Science and Technology (5 credits)
MB6114 Hygienic Production of Food (5 credits)
NT6102 Human Nutrition and Health (5 credits)
NT6108 Sensory Analysis in Nutrition Research (5 credits)

Depending on background of the student, the Programme Board may decide to replace some of the above modules to a maximum of 15 credits from:

FS3602 Chemistry of Food Proteins (5 credits)
FS3605 Macromolecules and Rheology (5 credits)
FS4603 Advanced Analytical Methods (5 credits)
FS4606 Cereals and Related Beverages (5 credits)
FS4014 Food Product Development and Innovation (5 credits)
MB4611 Microbial Food Safety (5 credits)

Students who pass Part 1 and achieve a minimum aggregate of 55% are eligible to progress to Part 2. Students who pass Part 1 but who fail to meet the minimum progression standards, or who choose to exit the programme, will be conferred with the Postgraduate Diploma in Food Science.

Part 2

FS6102 Dissertation in Food Science (30 credits)

Assessment

The taught modules of this course are assessed by examination in Winter, Spring and Summer. The research aspect is assessed on the quality of a substantial written dissertation.

Careers

On completing this course, you will be able to:

- conduct original research in food science
- demonstrate an understanding of scientific literature
- apply critical thinking and problem-solving skills in food science
- explain the techniques used in food research, in both principle and practice
- communicate effectively with the food industry and with society at large
- show a comprehensive understanding of current food consumer and food industry trends

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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This course aims to provide occupational therapists, physiotherapists and speech and language therapists with a career pathway to certification as an Advanced… Read more
This course aims to provide occupational therapists, physiotherapists and speech and language therapists with a career pathway to certification as an Advanced Practitioner of Sensory Integration, equivalent to or greater than the criteria adopted by the University of Southern California and Western Psychological Services in the delivery of their Sensory Integration training pathway, at a postgraduate, post-registration academic level. This is awarded by our partners, Sensory Integration Network.

Visit the website: https://www.ulster.ac.uk/course/msc-sensory-integration-pt-o

Course description

- Description -

This course provides a unique opportunity for the practitioner to achieve high quality qualifications integrally linked into current and emerging models of care and also scientific and technological advances. National and internationally recognised experts in their fields ensure that state of the science knowledge is informing tomorrow’s practitioners. The course is designed to equip you with the knowledge and skills required to apply current theories of SI to your everyday practice. It will provide you with an advanced theoretical basis for the management of people with SI dysfunction and will enable you to further enhance your skills in reviewing evidence to inform practice. It aims to develop your skills in evaluation and administration, scoring and interpretation of standardised assessments.

- Purpose -

Sensory Integration and related sensory integration based approaches allow therapists to use their understanding of mind, body, brain to facilitate opportunities for clients to actively engage in enhanced opportunities to take in, process and respond to sensory experiences in order to promote both short and long term neurological changes necessary to enhance and promote function.

- Teaching and learning assessment -

Theoretical material is introduced through online and face-to-face lectures, and developed and reinforced through directed reading and online workshops.

Formative assessment is provided through the submission of practice online tests and essay plans. Feedback is provided prior to submission of the online test and the essay.

Summative assessment is provided through online tests, case presentations, case studies, test administration and interpretation, poster presentations, a research proposal, a project report and, finally, a research report.

Career options

On successful completion of the Postgraduate Certificate, you will be able to practise as a Practitioner of Sensory Integration and you will be eligible for progress to PGDip/MSc in Sensory Integration or Advancing Practice. On successful completion of Sensory Integration IV: From Planning to Therapy, you will be able to practice as an Advanced Practitioner of Sensory Integration.

Participation may enhance your options within the health service and beyond and will provide the development opportunities for you to progress to doctoral level activity.

How to apply: https://www.ulster.ac.uk/apply/how-to-apply#pg

Why Choose Ulster University ?

1. Over 92% of our graduates are in work or further study six months after graduation.
2. We are a top UK university for providing courses with a period of work placement.
3. Our teaching and the learning experience we deliver are rated at the highest level by the Quality Assurance Agency.
4. We recruit international students from more than 100 different countries.
5. More than 4,000 students from over 50 countries have successfully completed eLearning courses at Ulster University.

Flexible payment

To help spread the cost of your studies, tuition fees can be paid back in monthly instalments while you learn. If you study for a one-year, full-time master’s, you can pay your fees up-front, in one lump sum, or in either five* or ten* equal monthly payments. If you study for a master’s on a part-time basis (e.g. over three years), you can pay each year’s fees up-front or in five or ten equal monthly payments each year. This flexibility allows you to spread the payment of your fees over each academic year. Find out more by visiting https://www.ulster.ac.uk/apply/fees-and-finance/postgraduate

Scholarships

A comprehensive range of financial scholarships, awards and prizes are available to undergraduate, postgraduate and research students. Scholarships recognise the many ways in which our students are outstanding in their subject. Individuals may be able to apply directly or may automatically be nominated for awards. Visit the website: https://www.ulster.ac.uk/apply/fees-and-finance/scholarships

English Language Tuition

CELT offers courses and consultations in English language and study skills to Ulster University students of all subjects, levels and nationalities. Students and researchers for whom English is an additional language can access free CELT support throughout the academic year: https://www.ulster.ac.uk/international/english-language-support

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The importance of good nutrition in ensuring a healthy, disease-free human life is currently very high in the public and scientific agendas.Throughout the Nutritional Science Masters degree, we aim to guide you to an in-depth understanding of the broad discipline of Nutritional Science through the study of its different aspects both at theoretical and practical levels. Read more
The importance of good nutrition in ensuring a healthy, disease-free human life is currently very high in the public and scientific agendas.Throughout the Nutritional Science Masters degree, we aim to guide you to an in-depth understanding of the broad discipline of Nutritional Science through the study of its different aspects both at theoretical and practical levels. In particular our MSc curriculum covers foundation and advanced human nutrition, nutrient analysis, food policy, statistics and general research skills as well as applied and professional nutritional skills.

We place great emphasis on using diverse teaching media and approaches to develop both your technical skills and abilities for effective teamwork and communication.

The programme is specifically designed to allow you to apply the scientific knowledge from your first degree to develop your understanding of the science underpinning nutritional principles in relation to human health.

MSc graduates can become members of the Nutrition Society and associate nutritionists in the Association for Nutrition. The programme will enhance your career opportunities in the nutrition, food and health industries, or prepare you for further academic research.

This course can also be taken part time - for more information, please view this web-page: https://www.northumbria.ac.uk/study-at-northumbria/courses/nutritional-science-dtpnls6/

Learn From The Best

Expert academic members of staff who work in close collaboration with health, nutrition, and policy organisations via research programmes and consultancies will mentor you.

Our teaching staff is made up of industry specialists and registered nutritionists from a broad range of backgrounds. Each academic brings with them vast experience, from working within various areas of the health sector, to conducting research on behalf of government departments and within leading hospitals.

They are all actively engaged in contemporary research and consultancy – leading the agenda in areas such as metabolomics, complex public health interventions as well as public engagement.

Teaching And Assessment

Modules are assessed via combinations of examinations, coursework, and seminar presentations.

You will be provided with the best possible learning experience through wet lab and IT based classes, which will include data collection and the use of specialist software such as Microdiet© for dietary assessment.

The department has a range of technical staff with backgrounds in biology, chemistry, nutrition, sport and exercise. An academic member of staff as well as a highly experienced technician supervises all practical work.

Module Overview
AP0700 - Graduate Science Research Methods (Core, 20 Credits)
AP0708 - Applied Sciences Research Project (Core, 60 Credits)
AP0709 - Foundations of Human Nutrition (Core, 40 Credits)
AP0710 - Advanced Human Nutrition (Core, 20 Credits)
AP0711 - Contemporary Issues in Food and Nutrition (Core, 20 Credits)
AP0712 - Professional Nutrition Skills (Core, 20 Credits)

Learning Environment

You will benefit from modern laboratory facilities including designated methodology for nutritional and food sciences, laboratories for Food Technology, Sensory Evaluation, Food Analysis, Microbiology, Biochemistry and Molecular Biology. There is also specialised computer software for dietary evaluation and statistical analysis.

Technology enabled learning is embedded in the Nutritional Science MSc.

All academic materials are available on your online learning platform (eLP), allowing you to learn at your own pace and stay up to date, wherever you are.

Digital reading lists provide instant access to key texts and you’ll be able to submit and receive feedback on assessments electronically. Electronic discussion boards such as wikis and blogs are used for networking, support and review.

You’ll always be given a full understanding of the scope, method and application of your studies, helping you to progress and readying you for your next job or further research.

Research-Rich Learning

Research rich learning is a core component of the teaching strategy at Northumbria, and we are highly focused on building sustainable partnerships with industry and commerce.

You will learn from academics that have a research background relevant to the module content. You will take part in discussions during lectures, seminars and tutorials about current nutrition research and will undertake a research project from April-September.

Departmental research topics include: early years and preschool nutrition, nutrition in the elderly, and in deprived families, and the evaluation of a number of school nutrition/physical activity interventions funded by Public Health England and Newcastle United Foundation.

During the Nutritional Science MSc you will gain the experience of carrying out research and gaining valuable skills within an academic and professional environment.

Give Your Career An Edge

At all stages of study you will be encouraged to embrace your creativity, to approach problems innovatively and to develop entrepreneurship skills through assessment tasks.

Our projects are of particular value in consolidating and putting into action the discipline knowledge. Projects are given in nutritionally relevant topics and you will be mentored by expert academic members of staff who work in close collaboration with health, nutrition, policy organisations via current research programmes and consultancies.

Your Future

Nutritional Science is a discipline of high importance in both the public and scientific agendas for a number of reasons. Nutritional scientists endeavour to understand and reduce the impact of a broad number of diet related diseases including obesity, type 2 diabetes, and cardiovascular diseases. The chief goals of the nutritional science sector are to secure a healthy ageing population and avoid malnutrition.

This Nutritional Science MSc will equip you with the knowledge and transferable skills for you to gain professional employment to start your own business venture or go on to further postgraduate study and research.

The course will allow you to engage with employers directly through work related learning experience, STEM ambassador activities or other volunteering opportunities.

The skills learnt and assessed through the course will develop your employability, and the research project will enhance your enterprise and entrepreneurship and will be recognised and valued by future employers.

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In the absence of subsidy, the EU poultry sector relies on highly efficient production systems, with successful companies often using sophisticated technologies. Read more
In the absence of subsidy, the EU poultry sector relies on highly efficient production systems, with successful companies often using sophisticated technologies. This is reflected in the integrated structure of most poultry companies and the number of graduates and postgraduates employed by them.

Many companies have responded to the pressure on financial margins by setting up operations world wide. There continues to be a good demand for suitably trained graduate and postgraduate level entrants into the sector.

The skills and knowledge delivered by the Applied Poultry Science programme are highly relevant to companies using intensive methods of production and those responding to retailer demand for extensive systems. This enables both new entrants and existing employees wishing to build on their expertise and aspirations, to enhance their career opportunities within the poultry sector.

The Applied Poultry Science course is offered on a part-time distance learning basis.

It is designed to suit those in continuing employment or with other commitments. Participants come from a wide range of backgrounds, including nutritionists, breeders, vets and other poultry sector workers, all of whom wish to develop their career and businesses.

Specific course objectives are to provide graduates with:
- A sound knowledge of the underlying science of poultry production.
- A good understanding of the issues underpinning poultry production systems.
- A wide range of specialist skills appropriate to poultry science professionals.
- The ability to critically evaluate developments in poultry science, including nutritional, genetic,
- Welfare, quality assurance and environmental issues.
- The ability to produce professional level recommendations and reports.
- Research skills.

The MSc Applied Poultry Science degree is awarded by the University of Glasgow.

Course Content

The programme is a mix of technical, scientific, environmental and management skills development modules. It is taught largely by staff from the SRUC Avian Science Research Centre who are involved in poultry research studies on a daily basis and who aim to provide up to the minute, highly relevant knowledge transfer into the Applied Poultry Science programme.

The Avian Science Research Centre has a full range of facilities for those wishing to study or carry out research with SRUC ranging from a hatchery to a processing plant and a good range of different poultry production systems.

Poultry Production Systems

This module studies the poultry meat and poultry egg industry in terms of its structure and sectors including intensive and non-intensive systems. It includes global export and import markets for the major poultry meat and egg products and evaluates their quality assurance systems. It will examine the requirements for optimal performance within the various systems and investigate factors affecting performance.

Poultry Nutrition and Growth

Poultry nutrition and growth examines the principles of poultry nutrition, particularly the importance of different nutrients in terms of growth and production and how they are processed in the avian body. It includes a study of the major anatomical and physiological systems in poultry and describes the role of nutrition in poultry health in different production environments, with particular regard to nutrient deficiencies. The partitioning of energy and nutrients into the growth and development of the whole body and different components of the body will also be examined, as will methods of describing different growth patterns.

Incubation and Hatchery Practice

This module develops knowledge and an understanding of the science and technology that underpins the production of day-old stock. Students study embryo-genesis in poultry and how this is exploited by the poultry sector to maximise the production of viable hatchlings. At the conclusion of the module students will be able to critically evaluate poultry hatchery practices, where appropriate, from an international prospective.

Housing and the Environment

Large scale poultry production seeks to manage the birds’ environment to optimise the competing demands of welfare, productivity, quality and environmental protection in an economically viable way. Recognising the impacts of different housing alternatives, the relationship to environmental emissions, and the sustainability of systems are therefore essential skills for those engaged in the industry that this module addresses. The approach will initially be one of directed study in order that the full range of issues are covered; but later in the module, students will be asked to do a case study on a real poultry enterprise with the coursework being centred on the completion of the IPPC application form for an intensive poultry enterprise. Even though some students may not be familiar with large scale poultry enterprises, the structured approach required to carry out the IPPC assessment process, and the wealth of information available in the relevant technical document will give a sound basis for understanding the range of housing and environmental issues involved.

Poultry Behaviour and Welfare

This module explains the general principles of poultry behaviour and welfare and studies sensory perception, motivation and learning in poultry. It evaluates the behavioural and physiological indicators that are used to assess welfare in given circumstances. It examines current practice with respect to welfare and current welfare legislation.

Poultry Health and Hygiene

A range of different infectious and non-infectious diseases will be covered in depth, mostly affecting chickens and turkeys but with specific sessions on diseases of game birds and diseases of pigeons. The importance of notifiable diseases such as Newcastle Disease and highly pathogenic avian influenza will be emphasised, and the significance of other potentially zoonotic organisms such as Salmonella, Campylobacter, Chlamydophila Psittaci and West Nile Virus will be discussed.

Advanced Poultry Nutrition

Advanced poultry nutrition builds on the poultry nutrition and growth module and examines theoretical and practical poultry nutrition in greater depth. It links current nutritional theories, (eg. amino acid balance and requirements or the anti-nutrient and toxic properties of feedstuffs) with methods of alleviation. These are integrated with classical nutrition-balance studies and proximate analyses, exposing students to all aspects of a nutritional study. It also involves a detailed study of nutrition with respect to bird growth and health and the environmental constraints imposed on the system.

Experimental Design

This module aims to develop statistical skills to aid the technical, scientific and management decisions. It explores a range of statistical processes from the collection of data and its interpretation to the production of information charts, diagrams and tables and the analysis of data looking at differences, significance and trends.

Management Skills

With the labour market becoming more competitive there is a real need for today's graduates to develop skills beyond academic knowledge in order to thrive. This module introduces various management skills which include communication, teamworking, leadership, time management, decision-making, empowerment and motivation. It aims therefore to improve the student’s knowledge and ability to manage. A range of practical methods and approaches will be used to enable the students to better organise and motivate themselves and others.

The study weekends and short study tour are an integral part of teaching delivery and students are strongly recommended to attend these if they are to succeed in this course.

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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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[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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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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Biomedical science focuses on our understanding of the human body in health and disease. It's the basic science that underpins medicine and helps us unlock discoveries such as new treatments for cancer patients, innovative advances in reproductive technologies and regenerative medicine. Read more
Biomedical science focuses on our understanding of the human body in health and disease. It's the basic science that underpins medicine and helps us unlock discoveries such as new treatments for cancer patients, innovative advances in reproductive technologies and regenerative medicine.

Over the last twenty years, research into the human genome and molecular processes has revolutionised our understanding of biological systems.

This course is for you if you have a strong interest in modern biology and are keen to study at the forefront of the discipline.

Our MSc programme offers practical and theoretical training in areas associated with the understanding of the human body in health and disease. Examples are drawn from the forefront of biomedical research in our department.

Core modules

Critical Analysis of Current Science
Ethics and Public Awareness of Science
Literature Review
Laboratory Research Project

Examples of optional modules

Tissue Engineering in Biomedical Science
Stem Cell biology
Cancer biology
Epithelia in health and disease
Physiology of ion channels and disease
Membrane Receptors
Sensory Neuroscience
Developmental Neurobiology
Modelling human disease
Practical Cell Biology
Neuroscience Techniques
Practical Developmental Genetics
Practical Physiology and Pharmacology

Teaching

Lectures
Tutorials
Seminars
Practical training
Research training

Assessment

Essays
Debates
Practical work
Exams
Dissertation
Oral presentations

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About the course. -Gain detailed knowledge of the science and technology of food. -Develop the ability to provide industry and governments with an understanding of the science underpinning food safety and quality. Read more
About the course:
-Gain detailed knowledge of the science and technology of food
-Develop the ability to provide industry and governments with an understanding of the science underpinning food safety and quality
-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:
-Chemistry of food components
-Food safety and microbiology
-Food processing
-Sensory evaluation of food
-Postgraduate research skills for food

Please note that all modules are subject to change.

EMPLOYABILITY

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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The School of Food Science and Nutrition was one of the first University Departments in the UK to teach Food Science and to establish a Research School. Read more
The School of Food Science and Nutrition was one of the first University Departments in the UK to teach Food Science and to establish a Research School.

This course will provide a broad knowledge in the application of food science with the necessary background understanding of chemistry, biochemistry, physics, mathematics and biology with a main emphasis on its application in the food industry.

You will develop in-depth specialist knowledge of scientific techniques and practical skills in the assessment and control of food quality, food safety, product design and new product development.

The programme examines different aspects of the product development process, from product conception through to product launch. It will show how principles of project management, industrial experimental design, quality design techniques and sensory science are applied in developing new food products and production processes that integrate consumer needs and expectations, while at the same time conforming to food legislation, food quality and safety requirements.

A key part of the programme is the study of quality assurance and monitoring of contaminations and hazards. It looks at examples of measurements and monitoring for quality control, covering industry techniques and international standards in quality and safety, as well as the impact of European law and legislation on food production.

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Wageningen University is one of the leading centres in Food Science and Technology in Europe and the world. The history of the Food Technology programme at Wageningen University goes back more than 50 years; it is considered to be one of the best and most innovative programmes in its field in Europe. Read more

MSc Food Technology

Wageningen University is one of the leading centres in Food Science and Technology in Europe and the world. The history of the Food Technology programme at Wageningen University goes back more than 50 years; it is considered to be one of the best and most innovative programmes in its field in Europe. The programme focuses on aspects of production, composition and design of food products.

Programme summary

The Food Technology programme at Wageningen University has been in place for more than 50 years and is considered one of the best and most innovative programmes in its field in Europe. Wageningen University offers high-level courses and research in all areas of food science; ranging from advanced technical fields, such as Process Engineering or Chemistry, to fields with a more economic or sociological focus, such as Marketing and Gastronomy.

The Wageningen Food Science faculty is larger than that of any other European university. It includes professors and lecturers from a wide range of departments: Food Chemistry, Food Physics, Food Microbiology, Food Quality and Design, and Food Process Engineering. Food Technology covers nearly all aspects of food science and technology. As a result of being a very broad field, students are required to choose one of the specialisations offered.

Specialisations

Within the programme Food Technology you can choose your own specialisation that meets your personal interests.

Ingredient Functionality
This specialisation focuses on the composition of food, especially, on the role of various components, ingredients or structures in the quality and functionality of the final product. It deals with sensory, nutritive and textural aspects of foods in relation to their components. You major in Food Chemistry or Food Physics.

Product Design
While many new products are launched, not all succeed. This specialisation deals with the design and development of new or improved products. The focus is on the processes used in Food Technology, the design of new products from a consumer perspective and on modelling new product concepts/processes and predictive quality control. You major in Food Process Engineering or Food Quality and Design.

Food Innovation and Management
This specialisation combines courses in Food Technology with courses in Management Studies. It is intended for students who wish to work on product development in small businesses or who plan to start their own business. You will do a thesis in Management Studies and an internship in one of the Food Technology groups.

Food Biotechnology and Biorefining
This specialisation focuses on using micro-organisms or enzymes in food production. During this specialisation, you will learn about processes that can be used for biorefinery or agricultural raw materials. The focus is on biotechnological food production. You major in Food Microbiology, Food Chemistry, Food Process Engineering.

Dairy Science and Technology
This specialisation focuses on the dairy production chain. Its core programme consists of dairy-related courses and several additional courses, such as Food Components and Health, Advanced Fermentation Science and Predicting Food Quality. During the second year, you complete a dairy-related thesis research project and internship.

Sustainable Food Process Engineering
This specialisation focuses on the development of processes that are more efficient in their use of resources. Thesis can be carried out under the supervision of one of the following groups: Food Process Engineering; Operations Research and Logistics; Biobased Chemistry and Technology; or Food Quality and Design.

European Masters Degree in Food Studies
This international specialisation is developed in cooperation with the universities of Cork (Ireland), Lund (Sweden) and Agro-Paris Tech (Paris, France) as well as with ten large industrial partners. For more information see: http://www.eurmscfood.nl.

Gastronomy
This specialisation focuses on the molecular science behind products and dishes used in small scale settings. Scientific insights are used to develop improved food preparation techniques. The cultural aspects of food will also receive attention. You major in Food Chemistry, Food Physics or Rural Sociology.

Sensory Science
This specialisation combines Food Technology with Nutrition and Health. You will work with products and humans in different contexts and study how sensory systems function, how this relates to products and how to analyse these aspects.

Your future career

Graduates find jobs with relative ease, especially in the Netherlands and Western Europe. Recent graduates found positions in the private sector (from small- and medium-sized companies to large multinationals), at Wageningen University or other universities as PhD students, and at research institutes domestically and abroad. Graduates also work in the field of process technology at innovation centres, innovative food companies or government agencies. Most achieve management positions.

Student Harmke Klunder
“It is rich in proteins, unsaturated fats, vitamins and is available in large quantities all over the world. You may conclude, ‘The ideal food ingredient.’ However, would you still think it was ideal if you knew it was made from insects? With three other students, we added insects to a third world food product, thereby winning an international competition from the IFT (Institute of Food Technologists). Malnutrition in Africa could be fought by enriching their daily porridge, sorghumpap, with protein-enhanced termites. As food ingredients technologist, it is possible to look beyond the products found on the shelves of the local supermarkets.”

Related programmes:
MSc Food Quality Management
MSc Food Safety
MSc Biotechnology
MSc Nutrition and Health

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