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 pursuing a career in academia or in the pharmaceutical and biotechnology industrial sectors.
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).
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:
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.
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.
Further information on modules and degree structure is available on the department website: Sensory Systems, Technologies and Therapies MRes
For a comprehensive list of the funding opportunities available at UCL, including funding relevant to your nationality, please visit the Scholarships and Funding website.
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).
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.
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. 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.
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.
It aims to provide practitioners with the opportunity to gain further enhanced knowledge and expertise required to apply current theories of sensory integration (SI) to everyday practice.
It aims to provide practitioners with an advanced theoretical basis for the management of people with SI dysfunction and will enable them to further enhance their skills in reviewing evidence to inform practice.
Recent advances in neuroscience support the application of the theory of Sensory Integration (SI) as a treatment approach with children, adolescents, adults and with older adults. Sensory Integration was developed by Dr A Jean Ayres, an Occupational Therapist in the US, in the late 1960s and has now spread world wide as a treatment for many aspects of sensory and motor functioning.
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.
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.
Membership of the Sensory Integration Network is given to all students who register on the modules, to ensure access to the community of practitioners.
The first three modules are undertaken on a part-time basis using a blended approach in a short course format (i.e. block attendance on consecutive days as opposed to weekly throughout the semester). The courses take place at various venues throughout the UK and Ireland. The last three compulsory modules included in the MSc, OTH812, OTH814 and PTH830 have no required attendance at university so the student can choose to take the majority of the second year of the programme and the Project module fully online.
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.
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 behavioral 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.
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.
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.
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.
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.
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.
Please note that all modules are subject to change. Please see our modules disclaimer for more information.
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.
Are you interested in nutrition and health? Then this is the right place for you. Learn more about the MSc Nutrition and Health at Wageningen University & Research. This two-year full-time master's programme gives you the chance to study an important concept of our nowadays lives, that is the impact of nutrition on our health.
The history of the Nutrition & Health programme at Wageningen University goes back for 40 years; it is considered to be one of the best and most innovative programmes in its field in Europe. Human nutrition is a multidisciplinary field of expertise. Visit the background of the programme page for more information.
Within the master's programme you can choose one of the following Specialisations to meet your personal interests.
Once you have finished the Master Nutrition and Health you are prepared to start your career, whether it is in science or the private sector. Read more about career perspectives and opportunities after finishing the programme.
Wageningen University & Research is one of the leading centres in Food Science and Technology in Europe and the world. The history of the Food Technology programme at the 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.
Wageningen (the Netherlands, 40.000 inhabitants, 10.000 students) is one of the leading areas for Food Technology and Nutrition in the world. Besides the many groups within Wageningen University & Research working on Food Science and Nutrition, there are also numerous companies and research institutes in Wageningen.
On the Programme of Food Technology page you can find the general outline of the programme and more detailed information about courses, theses and internships.
Within the master's programme you can choose one of the following Specialisations to meet your personal interests.
Graduates of the Food Technology programme generally find a job in either one of the food industries, the government, universities or institutes. Around 10% of the graduates will pursue a PhD degree. Below you can find several stories of graduates Food Technology about their job. Read more about career perspectives and opportunities after finishing the programme.
The "Italian Food and Wine" MSc degree will focus on the understanding, management, promotion and protection of high-value food products, including wine.
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.
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.
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.
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
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.
The University of Padova, the Veneto Region and other organisations offer various scholarship schemes to support students. Below is a list of the funding opportunities that are most often used by international students in Padova.
You can find more information below and on our website here: http://www.unipd.it/en/studying-padova/funding-and-fees/scholarships
You can find more information on fee waivers here: http://www.unipd.it/en/fee-waivers