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Masters Degrees (Sustainable Food)

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A flexible Masters degree designed to develop a rigorous understanding of different energy technologies, exploring the subject through a combination of academic study, discussion and hands-on practical work. Read more

Masters in Sustainable Food and Resources

A flexible Masters degree designed to develop a rigorous understanding of different energy technologies, exploring the subject through a combination of academic study, discussion and hands-on practical work.

How is the course taught?

Taught at the Centre for Alternative Technology (CAT), which pioneered sustainability practice and theory in the UK, this is the first MSc course to properly integrate the social, political, economic and practical aspects of sustainable food and natural resources production. This Masters degree tackles these themes through a combination of academic study, discussion and hands-on practical work. Our MSc programme is taught either by distance learning or through residential blocks in one of the most innovative environmental buildings in the UK, or via a mixture of the two.

A flexible Masters degree designed to develop a rigorous understanding of transformational responses to the pervasive effects that economic structures and environmental change are having on diet, health, sustainability and community empowerment. The course will cover globalisation, corporate and economic control, increasing global population and the effects of industry-scale agriculture and materials production on ecosystems and our environment.

We give our MSc students the knowledge, skills and experience needed to develop a career in the environmental sector and make an impact. The programme draws on our expert staff (https://gse.cat.org.uk/index.php/postgraduate-courses/msc-sustainability-in-energy-provision-and-demand-management/sepdm-staff-profiles) and a wide selection of academics and specialist guest lecturers – people who have made exceptional contributions to environmental thinking and action.

What qualification will you receive?

Successful completion of the programme MSc Sustainable Food and Natural Resources at the Centre for Alternative Technology leads to the award of Master of Science (MSc) by Liverpool John Moores University (subject to validation by Liverpool John Moores University).

Modules include

The programme uses the concepts of sustainability and transformational adaptation to frame an understanding of sustainable food and resources management across scales, including cities, communities, farms, industry and the individual.
You will study aspects of food and natural resource management in a broad sustainability context through focused, intensive module weeks that will help you understand:

• ecosystems and biodiversity;
• land and resources in cities;
• sustainable materials, supply chains and energy provision;
• the science of food and growing;
• political and economic aspects;
• sustainable food management, diet and health.

This course is subject to validation by the Liverpool John Moores University.

Who is the course for?

This Masters degree is aimed at graduates who want to effect change in the way our natural resources are managed, produced and distributed.

It will include key inputs from eminent practitioners such as Professor Tim Lang (Centre for Food Policy), Colin Tudge (Campaign for Real Farming) and Peter Harper (a pioneer of sustainable growing and resource management), and will empower you with the tools to find employment in environmental NGOs, government bodies, consultancy, forestry and land management, or to launch your own environmental enterprises.

The MSc programme provides the opportunity to develop deep understanding, confidence, aptitude and critical thinking in the management of nature and its resources. The course has a strong emphasis on the practical application of theoretical learning, with students given the opportunity to develop their own practical projects.

MSc Sustainable Food and Natural Resources students will develop into rounded, self-reflective learners who can work with others with confidence and clarity.

Why study at CAT?

Studying at the Centre for Alternative Technology (CAT) is a truly unique experience. For the past 40 years CAT has been at the forefront of the environmental movement, pioneering low-carbon living and renewable technology. At the Graduate School of the Environment (GSE), students benefit from our extensive practical and academic knowledge, graduating with the skills needed to become leading players in the sustainability sector. Find out more about our facilities here: https://gse.cat.org.uk/index.php/postgraduate-courses/msc-sustainability-and-adaptation/sa-site-and-facilities

Hands-on learning

At CAT, hands-on learning takes place side by side with academic study. Residential on-site block learning weeks are taught at the Centre for Alternative Technology (CAT), a truly unique and inspiring learning environment. Nestled in a disused slate quarry on the edge of the Snowdonia National Park, CAT is a living laboratory for paractical, sustainable solutions. It contains some of the most innovative and renowned environmentally conscious buildings in the country, as well as one of the most diverse range of installed renewable technologies, on site water and sewage treatment, sustainably managed woodland and acres of organic gardens.

Flexibility

It is a flexible degree, taught in blocks taken either with an intensive residential stay of five or six nights at the centre, or by distance learning. MSc students are free to choose between these teaching modes for every module. There is a choice of modules, taken over one year or two – meaning the degree can be part time. It is a masters degree designed to give you the best possible experience whilst also meshing neatly with the pressures of modern professional and family life.

Immersive learning environment

Optional residential module weeks include lectures, seminars, group work and practicals. Applied work tends to dominate later in the week once we have laid the theoretical groundwork. These module weeks provide a truly immersive environment to escape daily life and apply yourself to new learning. Many eminent experts give guest lectures or hold seminars during these modules, as it is a course which seeks to draw on the expertise and learning of the whole environmental sector.

Is this the course for you?

If you would like to visit for an overnight stay during a module, where you can attend lectures and workshops and meet staff and students, please contact Shereen Soliman:

Read less
A flexible Masters degree designed to develop a rigorous understanding of different energy technologies, exploring the subject through a combination of academic study, discussion and hands-on practical work. Read more

Masters in Sustainable Food and Resources

A flexible Masters degree designed to develop a rigorous understanding of different energy technologies, exploring the subject through a combination of academic study, discussion and hands-on practical work.

How is the course taught?

Taught at the Centre for Alternative Technology (CAT), which pioneered sustainability practice and theory in the UK, this is the first MSc course to properly integrate the social, political, economic and practical aspects of sustainable food and natural resources production. This Masters degree tackles these themes through a combination of academic study, discussion and hands-on practical work. Our MSc programme is taught either by distance learning or through residential blocks in one of the most innovative environmental buildings in the UK, or via a mixture of the two.

A flexible Masters degree designed to develop a rigorous understanding of transformational responses to the pervasive effects that economic structures and environmental change are having on diet, health, sustainability and community empowerment. The course will cover globalisation, corporate and economic control, increasing global population and the effects of industry-scale agriculture and materials production on ecosystems and our environment.

We give our MSc students the knowledge, skills and experience needed to develop a career in the environmental sector and make an impact. The programme draws on our expert staff (https://gse.cat.org.uk/index.php/postgraduate-courses/msc-sustainability-in-energy-provision-and-demand-management/sepdm-staff-profiles) and a wide selection of academics and specialist guest lecturers – people who have made exceptional contributions to environmental thinking and action.

What qualification will you receive?

Successful completion of the programme MSc Sustainable Food and Natural Resources at the Centre for Alternative Technology leads to the award of Master of Science (MSc) by Liverpool John Moores University (subject to validation by Liverpool John Moores University).

Modules include

The programme uses the concepts of sustainability and transformational adaptation to frame an understanding of sustainable food and resources management across scales, including cities, communities, farms, industry and the individual.
You will study aspects of food and natural resource management in a broad sustainability context through focused, intensive module weeks that will help you understand:

• ecosystems and biodiversity;
• land and resources in cities;
• sustainable materials, supply chains and energy provision;
• the science of food and growing;
• political and economic aspects;
• sustainable food management, diet and health.

This course is subject to validation by the Liverpool John Moores University.

Who is the course for?

This Masters degree is aimed at graduates who want to effect change in the way our natural resources are managed, produced and distributed.
It will include key inputs from eminent practitioners such as Professor Tim Lang (Centre for Food Policy), Colin Tudge (Campaign for Real Farming) and Peter Harper (a pioneer of sustainable growing and resource management), and will empower you with the tools to find employment in environmental NGOs, government bodies, consultancy, forestry and land management, or to launch your own environmental enterprises.
The MSc programme provides the opportunity to develop deep understanding, confidence, aptitude and critical thinking in the management of nature and its resources. The course has a strong emphasis on the practical application of theoretical learning, with students given the opportunity to develop their own practical projects.
MSc Sustainable Food and Natural Resources students will develop into rounded, self-reflective learners who can work with others with confidence and clarity.

Why study at CAT?

Studying at the Centre for Alternative Technology (CAT) is a truly unique experience. For the past 40 years CAT has been at the forefront of the environmental movement, pioneering low-carbon living and renewable technology. At the Graduate School of the Environment (GSE), students benefit from our extensive practical and academic knowledge, graduating with the skills needed to become leading players in the sustainability sector. Find out more about our facilities here: https://gse.cat.org.uk/index.php/postgraduate-courses/msc-sustainability-and-adaptation/sa-site-and-facilities

Hands-on learning

At CAT, hands-on learning takes place side by side with academic study. Residential on-site block learning weeks are taught at the Centre for Alternative Technology (CAT), a truly unique and inspiring learning environment. Nestled in a disused slate quarry on the edge of the Snowdonia National Park, CAT is a living laboratory for paractical, sustainable solutions. It contains some of the most innovative and renowned environmentally conscious buildings in the country, as well as one of the most diverse range of installed renewable technologies, on site water and sewage treatment, sustainably managed woodland and acres of organic gardens.

Flexibility

It is a flexible degree, taught in blocks taken either with an intensive residential stay of five or six nights at the centre, or by distance learning. MSc students are free to choose between these teaching modes for every module. There is a choice of modules, taken over one year or two – meaning the degree can be part time. It is a masters degree designed to give you the best possible experience whilst also meshing neatly with the pressures of modern professional and family life.

Immersive learning environment

Optional residential module weeks include lectures, seminars, group work and practicals. Applied work tends to dominate later in the week once we have laid the theoretical groundwork. These module weeks provide a truly immersive environment to escape daily life and apply yourself to new learning. Many eminent experts give guest lectures or hold seminars during these modules, as it is a course which seeks to draw on the expertise and learning of the whole environmental sector.

Is this the course for you?

If you would like to visit for an overnight stay during a module, where you can attend lectures and workshops and meet staff and students, please contact Shereen Soliman:

Read less
There has never been a more urgent need to train scientists in the area of food security, equipped with skills in agronomy; plant pathology, plant disease and plant genetics; and knowledge of modern agricultural systems and agricultural policy. Read more

Food security: a global concern

There has never been a more urgent need to train scientists in the area of food security, equipped with skills in agronomy; plant pathology, plant disease and plant genetics; and knowledge of modern agricultural systems and agricultural policy. The Royal Society report Reaping the Benefits: science and the sustainable intensification of global agriculture published in October 2009, provided the clearest evidence of the challenge of ensuring global food security during the next 50 years. Crop yields need to rise significantly, but in a manner that requires much lower dependency on chemical intervention and fertilisers.

Meeting the challenge of sustainable agriculture

This programme was developed in collaboration with the agricultural industry, government agencies including Department for Environment, Food and Rural Affairs (Defra) and The Food and Environment Research Agency (Fera), and farmers and food manufacturers, to provide a multi-disciplinary training in sustainable agriculture and global food security. Research-led teaching in molecular plant pathology, plant sciences and microbiology is strongly supplemented by Rothamsted Research, North Wyke expertise in grassland management, soil science and sustainable farming systems. Leading social scientists also provide valuable input in rural land use and the rural economy. The combination of expertise in both arable and pastureland systems ensures a truly rounded learning experience.

The curriculum takes account of the key skills shortages in the UK to train highly skilled individuals who can enter government agencies, agriculture and food industries and fulfil very valuable roles in scientific research, advice, evaluation, policy development and implementation tackling the challenges of food security. The programme provides opportunities to gain industrial and practical experiences including field trips.

Expert teaching

Teaching is enriched by expert contributions from a broad cross-section of the industry. Scientific staff from Fera provide specialist lectures as part of the Crop Security module, members of the Plant Health Inspectorate cover field aspects of plant pathology, and a LEAF1 farmer addresses agricultural systems and the realities of food production using integrated farm management. In addition, teaching staff from the University and BBSRC Rothamsted-North Wyke will draw on material and experiences from their academic research and scientific links with industry.

Industrial and practical experience

All students will have opportunities to gain industrial and practical experiences. Teaching visits will be made to the Plant Health Inspectorate in Cornwall to see quarantine management of Phytophthora, and to a local LEAF farm to review the challenges and approaches to food production in integrated farm management systems. You will gain specialised experience in practical science or policy making through a dissertation or project placement with external agencies. Defra and Fera, for example, are offering five dissertation and/or project placements annually.

Programme structure

The programme is made up of modules. The list of modules may include the following; Professional Skills; Research Project; Sustainable Land Use in Grassland Agriculture; Crop Security; Sustainable Livestock and Fisheries; Political Economy of Food and Agriculture and Research and Knowledge Transfer for Food Security and Sustainable Agriculture

The modules listed here provide examples of what you can expect to learn on this degree course based on recent academic teaching. The precise modules available to you in future years may vary depending on staff availability and research interests, new topics of study, timetabling and student demand. Please see the website for an up to date list (http://www.exeter.ac.uk/postgraduate/taught/biosciences/foodsecurity/#Programme-structure)

Addressing a skills shortage to tackle global food security

The MSc Food Security and Sustainable Agriculture curriculum has been designed in collaboration with the agricultural industry to tackle the skills shortage that exists in this vital interdisciplinary area. This programme will provide the highly skilled individuals required in government agencies, agriculture and food industries for critical roles in scientific research, advice, evaluation, policy development and implementation tackling the challenges of food security.

Global horizons

With food security and sustainable agriculture a global concern, opportunities for specialists in the areas of agronomy, plant pathology, plant disease and plant improvement will be worldwide. By combining expertise across the natural, social and political sciences, this programme provides valuable interdisciplinary knowledge and skills in both arable and pastureland systems. Graduates will be prepared to take on the global challenges of food security and sustainable agriculture, being able to adapt to farming systems across the world and identify cross-disciplinary solutions to local agricultural problems.

Learning enhanced by industry

The programme is enriched by expert contributions from a broad cross-section of the industry, with specialist lectures, teaching visits to observe the practical application of techniques, and industrial placement opportunities for project work or dissertations in practical science or policy making.

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The food industry is experiencing a skills gap in technical and product development roles, while also taking a leading role in driving a public health agenda and producing safe, tasty food which meet our nutritional needs. Read more

The food industry is experiencing a skills gap in technical and product development roles, while also taking a leading role in driving a public health agenda and producing safe, tasty food which meet our nutritional needs.

This course prepares you for technical and product development roles in the food industry with a strong emphasis on nutrition. It is aimed at students with a background in food science, nutrition, health and wellbeing, exercise science or biological sciences who wish to specialise in food and nutrition and acquire an in-depth understanding of how to apply nutrition principles to food product development and production.

You learn about food production and nutrition in an applied setting, developing core technical skills in our state of the art development kitchens, food and nutrition labs and sensory suite. You apply those practical skills to live briefs with commercial applications provided by our industrial partners such as Morrisons and Cranswick plc.

The course is based on three key strands:

  • a food strand in which you learn about food composition, food legislation and regulations and labelling, product development, food quality management and food technology.
  • a nutrition strand in which you learn about how we metabolise food, our nutritional needs and the impact of nutrition on health and diseases throughout the life cycle.
  • a professional and academic skills development strand in which you apply your learning to both academic research and commercial briefs.

Examples of academic research and commercial projects you work on include developing tasty healthy alternatives, understanding the impact of food labelling on consumer liking, developing a food product for a major food retailer partner (brief varies) or supporting local SMEs with food quality assurance systems. 

Course structure

Full-time without work placement – 12 months

Full-time with work placement – 18 to 24 months

Part time – 12 to 24 months

Core modules

  • developing food concepts and products (30 credits)
  • food processing safety and quality management (15 credits)
  • food chain (15 credits)
  • life-course approach to nutrition (30 credits)
  • nutritional physiology and biochemistry (15 credits)
  • work related learning (15 credits)
  • research methods (15 credits)
  • dissertation (45 credits)

Assessment

  • poster presentation
  • laboratory reports
  • literature reviews
  • product development portfolio
  • technical reports
  • examinations
  • dissertation

Employability

As a graduate from this course, career opportunities include:

  • food product development – in these roles, you liaise with other functions (marketing, technical, chefs) to develop new attractive products meeting specific briefs.
  • nutrition in the food industry – you may inform briefs to develop products which meet specific nutritional requirements or assess the nutritional quality of existing product ranges.
  • food labelling and food regulation – consumers make informed choices about their food consumption based on the information, such as health and nutrition claims, provided on food packages. These are often regulated. You design the food labelling and nutritional information in accordance to current regulations.
  • procurement and food supplier management – you interact and liaise with suppliers to ensure a safe, sustainable, and ethical food chain.
  • food quality management – you work on any aspect of quality assurance, quality control and management systems to ensure that food safety, the number one priority of the food industry, is not compromised.


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MPhil supervision covers a number of topics supported by research active academic staff. We conduct research in all areas of food and society, including subjects which require collaboration between the social and natural sciences, and translate research into policy recommendations. Read more
MPhil supervision covers a number of topics supported by research active academic staff. We conduct research in all areas of food and society, including subjects which require collaboration between the social and natural sciences, and translate research into policy recommendations.

Our research primarily involves food systems, food consumption and food marketing:
-Consumer studies in food, food provisioning and behaviour change
-Perceived risk associated with food and food production
-Food supply chains and territorial development
-International political economy of food and agriculture
-Risk-benefit communication
-Acceptance of novel food and technologies within the value chain

Opportunities are available for postgraduate research in the following areas.

Understanding and measuring societal and individual responses to risks and benefits
-Food, nutrition and healthy dietary choices
-Sustainable consumption and the reduction of food waste
-Food safety and authenticity throughout the supply chain
-Emerging food technologies

Developing new methodologies for assessing socio-economic impacts of food risks and communication strategies and other public health interventions related to food choice
-Systematic review
-Evidence synthesis
-Systems thinking
-Bayesian networks
-Rapid evidence assessment

Employing qualitative and quantitative methodologies to understand attitudes and behaviours related to food
-Microbiological food hazards
-Personalised nutrition
-Food authenticity
-Societal and consumer responses to emerging food production technologies
-Behaviour change in relation to food
-Food waste

Stakeholder analysis and effectiveness of public engagement
-Research agenda setting
-Policy and governance, in the area of emerging food technologies
-Food and agricultural policy issues

Integrating social and natural science into the development of predictive models of food security to provide evidence for policy translation in the agrifood sector.
-Bayesian networks
-Systems thinking

Delivery

We offer a number of different routes to a research degree qualification, including full-time and part-time supervised research projects. We attract postgraduates via non-traditional routes, including mature students and part-time postgraduates undertaking study as part of their continuing professional development. Off-campus (split) research is also offered, which enables you to conduct trials in conditions appropriate to your research programme.

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In this century, food security and the need to develop sustainable agriculture will become dominant issues affecting the whole world. Read more
In this century, food security and the need to develop sustainable agriculture will become dominant issues affecting the whole world. The global population is projected to increase dramatically from 7 to 9 billion in the next 30 years, causing an unprecedented demand for food and increased pressure on land. The aim of this Food Security Degree is to provide you with knowledge and skills relating to the broad topic of food security, incorporating socio-economic, animal and crop aspects.

Why this programme

◾This exciting Food Security MSc is taught through collaboration between academics with world class expertise in diverse aspects of food security.
◾It discusses the demographic, social and economic issues, the challenges of achieving sustainable agriculture and presents the factors affecting food production from crops and animal sources.
◾The programme will include guest lectures on a range of topics and site visits.
◾Students will acquire knowledge of technology transfer and commercialisation.
◾Students will gain practical laboratory skills in molecular biology and in genetic modification.
◾Students will undertake a project that will develop their investigative skills and their ability to critically appraise and integrate information from different sources.
◾A key feature of this Food Security Degree is that it provides a very broad perspective on Food Security.

Programme structure

We welcome students from diverse educational backgrounds and we anticipate that many will be unfamiliar with all the topics in this Programme. We have therefore designed the Programme so that it provides you with both a broad understanding of the major issues in food security and the opportunity to selectively focus on aspects of particular interest.

The Programme is made up of courses totaling 180 credits. The Programme starts with 3 compulsory courses (total 60 credits) that introduce fundamental issues in food security. You then choose from a range of optional courses (usually 10-credit) that expand on key topics, including production of food from animal sources and crop improvement. Some courses provide practical skills and there is an opportunity to learn about commercial issues relating to food production. Finally, you will undertake a 60-credit investigative project, which will allow you to focus on a selected topic.

The Programme comprises the following courses:

Compulsory courses (total 60 credits):
◾Introduction to Food Security
◾Food Security Fundamentals: food of animal origin
◾Food Security Fundamentals: crops

Optional courses (total 60 credits*) selected from:
◾Role of Insects in Food Security
◾Global Animal Production
◾Hygienic Production of Food (subject to approval)
◾Animal Ethics
◾Policies for Sustainability and Development
◾Technology Transfer and Commercialisation
◾Plant Genetic Engineering
◾Crop Biotechnology Applications
◾Molecular Lab Skills
◾Omic Technologies
◾Quantitative Methods

*Most of the optional courses are 10-credit courses

Food Security Project (60 credits)

Teaching Methods

Most courses are taught through lectures and tutorials, in which there will be discussion of key concepts, and training in the critical appraisal of published information. In addition, some courses include guest lectures and site visits. The course on Technology Transfer and Commercialisation of Bioscience Research will include workshop sessions. Two courses provide training in laboratory skills: Molecular Lab Skills and Plant Genetic Engineering. The project will involve an independent investigation of a selected topic in food security under supervision from an expert in the field.

Career prospects

Food security is a major challenge of this century and hence there will be opportunities to develop careers in several areas. Career prospects includeworking in Agri-industry, research institutes, government advisory, international advisory, media and research positions.

The breadth of knowledge, understanding and skills you will acquire in this Masters Programme will help you obtain employment or undertake research in the food security sector.

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Our course provides specialist skills and knowledge about the most important issues related to the sustainability of agricultural production and food security. Read more
Our course provides specialist skills and knowledge about the most important issues related to the sustainability of agricultural production and food security. Our MRes is suitable if you have a strong interest in a specific related topic and are confident that you want to pursue a career in research.

Sustainable agriculture and food security focuses on the availability of food now and in the future: a major concern of scientific and commercial communities world-wide.

The prominence of this subject is driven by an increasing global population, pressure on non-renewable or scarce resources and a need to increase food production whilst minimising the impact on the environment.

The course covers all aspects of food security as outlined by Global Food Security, a multi-agency programme involving the main UK public sector funders of research and training related to food.

Delivery

On the MRes the majority of your credits will be gained from the dissertation module, which is self-directed research. Your studies are supported by a smaller number of taught modules compared to the Sustainable Agriculture and Food Security MSc. This course is most suitable if you have a strong interest in a particular topic and are confident that you want to pursue a career in research. If you want to gain a broad knowledge of sustainable agriculture and food security or are not sure if you want to specialise in a specific topic, then you may find our Sustainable Agriculture and Food Security MSc more suitable.

The course is comprised of compulsory and optional modules. The compulsory modules provide a detailed overview of the most important issues related to the sustainability of agricultural production and food security. Optional modules allow specialisation in one or more of the following five topic areas:
-Socio-economics, marketing and policy development
-Environmental and water management
-Soil and crop management
-Animal production, health and welfare management
-Food quality, safety and nutrition

This course is taught in a block format:
-One five-week block
-Then two-week teaching blocks

You will be taught through lectures, seminars, practical and field classes, tutorials, case studies and small group discussions. We expect you to undertake independent study outside of these structured sessions. Your knowledge and understanding will be assessed through written examinations, coursework, presentations and your final major project.

You will be supported through training in designing and delivering a project based on a laboratory or field-based investigation. After choosing your topic you will collect, analyse and interpret data to produce a thesis reporting your investigation and results in a critical manner.

We offer flexible learning for those already working in industry, or you can also study through the Credit Accumulation Transfer Scheme which is a framework that enables us to award postgraduate level qualifications using credit-bearing stand-alone modules as 'building blocks' towards a qualification. This means that the credits from modules undertaken within a five-year period can be 'banked' towards the award of a qualification.

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Food and drink manufacturing is vital to the UK economy. It is the single largest manufacturing sector in the UK, employing 15% of the entire manufacturing workforce. Read more
Food and drink manufacturing is vital to the UK economy. It is the single largest manufacturing sector in the UK, employing 15% of the entire manufacturing workforce.

Course details

Food and drink manufacturing companies make up 7% of all manufacturing businesses, and they buy two thirds of all the UK's agricultural produce. Food producers must address environmental concerns, social responsibility and economic viability when designing sustainable food processing techniques. Sustainable food processing is all about finding new ways of meeting present needs without compromising future viability in constantly changing economic and environmental conditions.

This is not just a corporate social responsibility issue but directly relates to efficiency, cost-saving and profitability and so the food industry must increasingly embrace sustainable food processing to succeed. The global food and agricultural biotechnology research base and product development pipeline, including genetically modified seeds, is expanding at a rapid rate as a direct response to the global food security challenge.

This innovative and topical programme is ideal for graduates new to this dynamic and exciting sector. It's also particularly suitable if you're seeking career enhancement by studying food science and biotechnology at master’s level. The programme will be of particular interest to graduates with an interest in developing knowledge and skills in subjects such as food biotechnology, food safety management and analytical techniques currently used in the food industry. It is also suitable if you already work in the industry and wish to develop your skills in these areas.

Teesside University’s School of Science & Engineering is highly praised for the links it maintains with local and national industries and businesses such as Marlow Foods (Quorn), SK Chilled Foods and Sainsbury’s. The commitment of the School to integrate with industry in the Tees Valley and beyond is reflected in the School’s record of producing employment-ready problem solvers and innovators. This postgraduate programme embeds key transferable skills through visits to industry and talks by industry speakers.

What you study

For the postgraduate diploma (PgDip) award you must successfully complete 120 credits of taught modules. For an MSc award you must successfully complete 120 credits of taught modules and a 60-credit master's research project.

This programme develops comprehensive knowledge and understanding of food science and bioprocessing in the 21st century. As such it focuses on food production and processing, biotechnology and sustainability alongside food quality and supply chain management. You also have the option to explore food product development and enterprise, food microbiology and safety, or project management in great depth depending on your interest or desired career choice.

You are encouraged to take a voluntary placement within local industry to conduct real-world research projects.

Core modules
-Food Biotechnology
-Food Chemistry Composition and Analysis
-Food Product Design and Manufacturing Process Development
-Food Safety Engineering and Management

MSc only
-Project

Modules offered may vary.

Teaching

Making the transition to postgraduate-level study can be challenging. Support with making this transition is seen as an important element of this programme.

Support is provided during the programme induction and within the module, Food Product Design and Manufacturing Processes. This support is designed to help you understand the requirements of academic study at postgraduate level, to enhance your skills in academic writing and referencing, and to help you develop the skills necessary to operate professionally, safely and ethically in planning and implementing a master’s-level research project.

By including work-based problem-solving projects and case study exercises this programme emphasises real-world working. This helps to blend theory and knowledge in the context of business, allowing you to develop the skills employers are seeking to set you on a successful career path.

A significant feature of the programme is the inclusion of blended learning to provide a rich and varied learning experience. This also provides additional flexibility if you are in employment.
On campus you have access to a dedicated food product development laboratory and a pilot-scale processing equipment facility, allowing you to gain valuable hands-on experience of food processing and product development. Fully equipped microbiological and chemical analysis laboratories enable you to undertake a series of relevant practical investigative projects, through which you explore a range of ingredients and food products.

You are assessed on subject knowledge, independent thought and skills acquisition through formative and summative assessment.

Assessment may include:
-Examinations
-Oral presentations
-Technical interviews
-Technical reports
-Laboratory reports
-Literature surveys, evaluations and summaries
-Dissertation or thesis (MSc only)

You are presented with an assessment schedule providing details of the submission deadlines for summative assessments.

Employability

Food and drink manufacturing is vital to the UK economy. It is the single largest manufacturing sector in the UK, employing 15% of the entire manufacturing workforce. Food and drink manufacturing companies make up 7% of all manufacturing businesses, and they buy two thirds of all the UK’s agricultural produce. The industry generates 18% of total manufacturing turnover.

To meet the demands of this dynamic sector, the food industry needs to recruit more than 49,000 new skilled professionals and managers by 2022 which is great news for the next generation of talent wanting to study toward a rewarding career in a dynamic and highly innovative sector (The National Skills Academy for Food & Drink).

Graduates can seek jobs in many areas in the food sector including:
-Food analysis
-New product development
-Quality management and food safety management
-Food production management
-Technical management.

There may be short-term placement opportunities for some students, particularly during the project phase of the course.

Read less
Our course provides specialist skills and knowledge about the most important issues related to the sustainability of agricultural production and food security. Read more
Our course provides specialist skills and knowledge about the most important issues related to the sustainability of agricultural production and food security. Our MSc is suitable if you have an interest in sustainable agriculture and food security and want to develop a broad knowledge of the subject.

Sustainable agriculture and food security focuses on the availability of food now and in the future: a major concern of scientific and commercial communities world-wide.

The prominence of this subject is driven by an increasing global population, pressure on non-renewable or scarce resources and a need to increase food production whilst minimising the impact on the environment.

The course covers all aspects of food security as outlined by Global Food Security, a multi-agency programme involving the main UK public sector funders of research and training related to food.

Delivery

On the MSc approximately half of your credits will be gained through taught modules, which offer an opportunity to learn about a wide range of problems in food security. This is ideal if you have an interest in the subject and do not want to specialise in one topic, or if you want to gain a wide range of knowledge in this area for your career. If you know which area you want to specialise in and are confident that you want to pursue a career in research, then you may find our Sustainable Agriculture and Food Security MRes more suitable.

The course is comprised of compulsory and optional modules. The compulsory modules provide a detailed overview of the most important issues related to the sustainability of agricultural production and food security. Optional modules allow specialisation in one or more of the following five topic areas:
-Socio-economics, marketing and policy development
-Environmental and water management
-Soil and crop management
-Animal production, health and welfare management
-Food quality, safety and nutrition

This course is taught in a block format:
-A five-week teaching block
-Then two-week teaching blocks

You will be taught through lectures, seminars, practical and field classes, tutorials, case studies and small group discussions. We expect you to undertake independent study outside of these structured sessions. Your knowledge and understanding will be assessed through written examinations, coursework, presentations and your final major project.

You will be supported through training in designing and delivering a project based on a laboratory or field-based investigation. After choosing your topic you will collect, analyse and interpret data to produce a thesis reporting your investigation and results in a critical manner.

We offer flexible learning for those already working in industry, or you can study through the Credit Accumulation Transfer Scheme which is a framework that enables us to award postgraduate level qualifications using credit-bearing stand-alone modules as 'building blocks' towards a qualification. This means that the credits from modules undertaken within a five-year period can be 'banked' towards the award of a qualification.

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This course embraces the implications of food safety and quality management against the backdrop of food authenticity and sustainability within an increasingly globalised food industry. Read more
This course embraces the implications of food safety and quality management against the backdrop of food authenticity and sustainability within an increasingly globalised food industry. You will gain an in-depth understanding of regional, national, and international standards in regulatory processes, and the role of public institutions and policy makers in delivering safe, quality foods to consumers.

This course is designed for graduates and those working in the agri-food industries who are seeking to advance their knowledge and understanding of food safety and quality management, and progress their professional careers.

Structure

The course may be studied full-time over 12 months or part-time over two years.

You will study eight modules, followed by the Research Project, carried out over the summer to be submitted in September. It will be presented as a review paper and as a research paper.

If you do not wish to undertake the Research Project may choose to take a Postgraduate Diploma following successful completion of eight modules.

You will learn through a combination of lectures, guest speakers, group workshops and seminars, case studies, individual and student-led research, group projects, and field studies

Students are encouraged to participate in the RAU Enterprise Scheme where they can develop their entrepreneurial skills towards starting their own business.

This course is available to start in either September or January.

September entry

Students will study four modules in the autumn term followed by four modules in the spring term, and complete their Research Project by the end of September.

January entry

Students will study four modules in the spring term, complete their Research Project by the end of September, and study four modules in the autumn term.

Modules

• 4014 Food Chain
• 4075 Research Project
• 4206 Fundamentals of Food Science
• 4207 Systems for Food Safety Management
• 4209 Sustainability and the Food industry
• 4228 New Product Development (NPD) in the Agri-Food Industry
• 4237 The Politics and Policies of Food Assurance

Plus choice of TWO modules, selected from:

• 4040 Sustainable Management of Soil and Water
• 4084 Tourism and Development
• 4110 Fisheries and Aquaculture Management
• 4201 Poverty and Food Security
• 4211 Global Red Meat Chains
• 4212 Global White Meat Chains
• 4213 Global Dairy Food Chain
• 4238 Integrated Organic Systems

Modules will be taught in 10 week blocks.

Assessment

Modules are assessed through written examinations and coursework, including case study analysis, essay writing, oral and poster presentations, and assessed seminars. For the new product development (NPD) module, students are assessed against a food product which they develop and produce in small teams. To complete this module, students are given training in the CIEH Level 2 Award in Food Safety for Manufacturing, which is beneficial to them post-graduation.

Career prospects

Graduates will be equipped with the education and industry experience to progress their career and become food safety and quality management professionals within:

• An international institution – UN (World Food Programme), IFAD, FAO, IFPRI etc.
• Government and statutory bodies – Defra, DflD, FSA etc.
• Business and industry – major agricultural and food supply companies, consultancy
• NGOs – local food associations, aid and development organisations
• Academia and research – lecturer, PhD

How to apply

For information on how to apply, please follow this link: https://www.rau.ac.uk/STUDY/POSTGRADUATE/HOW-APPLY

Funding

For information on funding, please view the following page: https://www.rau.ac.uk/study/postgraduate/fees-and-funding/funding

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This MSc combines the principles of sustainable development with an examination of the various systems of food production in the context of providing a secure supply to meet the ever-changing requirements of a growing world population. Read more
This MSc combines the principles of sustainable development with an examination of the various systems of food production in the context of providing a secure supply to meet the ever-changing requirements of a growing world population.

This course is ideal for those looking for a career in production, policy, and sustainable development focusing on food or resource consumption in agriculture.

The principal aim is to enable you to gain the specialised knowledge, understanding, and skills necessary to contribute effectively and ethically to strategic decision making, opinion forming and operational management for the sustainable development of agricultural and food supply systems.

The following themes underpin the course:
• Human exploitation of the Earth's resources and the global implications of human development
• The ecological basis for sustainable natural resource utilisation, including agriculture
• The role and function of local, national and global institutions, policies and conventions in relation to development, resource exploitation, social, cultural, ethical and inter-generation considerations
• The application of development paradigms, models and tools to build capacity within communities, institutions and individuals

Structure

The course may be studied full-time over 12 months or part-time over two years.

You will study five core modules and three elective modules, followed by the Research Project on a topic related to one of the key themes of the course. The Research Project is introduced in January to be carried out over the summer and submitted at the end of September. It will be presented as a review of the topic and as a research paper.

In addition to lectures, you will participate in case studies, seminars and management projects. This approach fosters teamwork and complements individual study and student learning.

You will gain a broader understanding of relevant issues through knowledge acquisition, intellectual enquiry, debate, and team/individual research. The course will provide a learning environment that encourages you to explore factors influencing sustainability while at the same time reflecting on your own actions and attitudes, and those of others. Furthermore, several team projects are developed throughout the course, which include: production of a magazine or podcast and organisation of a national conference.

There are two entry points to the programme, either in September or in January.

September entry

Students will study four modules in the autumn term followed by four modules in the spring term, and complete their Research Project by the end of September.

January entry

Students will study four modules in the spring term, complete their Research Project by the end of September, and study four modules in the autumn term.

Modules

• 4038a Integrated Agricultural Systems
• 4040 Sustainable Management of Soil and Water
• 4075 Research Project
• 4080 Development Project Management
• 4081 Agricultural and Rural Policy
• 4201 Poverty and Food Security

Plus choice of THREE elective modules:

• 4202 Sustainable Agricultural Intensification
• 4203 Small Scale Farming and Local Food Supply
• 4082 Natural Resource Management
• 4083 Climate Change and Development
• 4084 Tourism and Development
• 4238 Integrated Organic Systems

Modules will be taught in 10 week blocks.

Career prospects

MSc Sustainable Agriculture and Food Security graduates have gone on to enter production, policy, and research and consultancy careers in the agricultural and food quality sector, within:

• International organisations
• Government departments
• NGOs
• Research institutes
• Universities
• Commercial companies worldwide

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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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The Sustainable Smart Cities Dual Master’s program from the University of Alabama at Birmingham (USA) and Staffordshire University (UK) is a unique professional postgraduate program that provides an inter-disciplinary grounding in the principles, application and key technologies required to develop sustainable smart cities. Read more
The Sustainable Smart Cities Dual Master’s program from the University of Alabama at Birmingham (USA) and Staffordshire University (UK) is a unique professional postgraduate program that provides an inter-disciplinary grounding in the principles, application and key technologies required to develop sustainable smart cities.

Delivered by experienced faculty at both UAB and Staffordshire University, this genuinely international course will equip you with the knowledge, skills and critical thinking to assess, design and implement sustainable smart cities strategies across the globe.

Get two Master's degrees

As a Dual Award you will receive two Master’s degrees, one from the University of Alabama at Birmingham and one from Staffordshire University. Upon successful completion of the Master’s programme you will be awarded the following degrees:

MEng Sustainable Smart Cities (UAB)

MSc Sustainable Smart Cities (SU)

The course offers a broad curriculum covering sustainability theory, sustainable urban development, low carbon and renewable energy systems, green infrastructure, natural resource management, health and liveability, transport and mobility, big data analytics and smart technologies.

Course content

The Dual Master's in Sustainable Smart Cities is delivered via ten modules:

Principles of Sustainable Development (UAB)
Drivers of sustainable smart cities (i.e. climate change, population growth, resource scarcity, etc) and the principles of sustainable development.

Introduction to Sustainable Smart Cities (SU)
Sustainable urban planning and smart growth, engaging with smart citizens, sustainable governance and creating sustainable economic development.

Low Carbon and Renewable Energy Systems (SU)
Low carbon and renewable energy technologies, renewable energy integration and smart grids.

Managing Natural Resources and Sustainable Smart Cities (SU)
Water, waste and carbon management, pollution prevention, climate adaptation and resilience and integrated environmental systems management.

Green Infrastructure and Transportation (UAB)
Public and open space design, principles of urban design and smart sustainable mobility and transportation.

Green Buildings (UAB)
Smart buildings and infrastructure, principles of sustainable construction, sustainable building materials, building and energy management systems and standards and rating systems.

Health & Liveability (UAB)
Genomics, health informatics, designing for well-being:, environmental justice and food smart cities.

Smart Technologies for Cities & Buildings (SU)
Internet of things, remote sensing and communication technologies at individual building, neighbourhood and city-scale.

Big Data & Smart Cities (SU)
Big data platforms and cloud computing, urban informatics, GIS and spatial analysis, measuring impact and data visualization.

Research Methods & Project Planning (UAB & SU)
Introduction to research methods and the principles of project planning to enable students to plan for their capstone project.

Capstone Research Project (UAB & SU)
You will design and implement a piece of research that will enable you to reflect on the knowledge and skills which you have learned during your taught modules and apply them to a real world problem or issue. This research may draw on the practical and work-related experiences of the student.

You will have an opportunity to present their capstone project findings at the annual Sustainable Smart Cities Research Symposium hosted by the University of Alabama at Birmingham and Staffordshire University.

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What is the Master of Science in Sustainable Development all about?.  The Master of Science in Sustainable Development contains two different tracks. Read more

What is the Master of Science in Sustainable Development all about?

 The Master of Science in Sustainable Development contains two different tracks: the Erasmus Mundus joint Master in Sustainable Territorial Development and the ICP Master of Science in Sustainable Development. 

The Erasmus Mundus Joint Master in Sustainable Territorial Development

STeDe IJM aims to create experts in the area of sustainable territorial development. More concretely it trains professionals to be able to help organizations acting in the territory (enterprises, local communities, civil society organizations) to draft sustainable development policies for economic, social, environmental, international and intercultural management.

The Master concerns the economic competitiveness, social inclusion, environmental protection, international cooperation and intercultural relation challenges of territorial development focusing not only on local communities, but also on enterprises, non-state actors and civil society organizations. It also aims to offer an example of sustainable territory involving all local organizations, which should have human resources available and able to promote sustainable development. 

The ICP Master of Science in Sustainable Development

An active research-driven education model with five main pillars

Pillar 1 : Research based teaching courses taught by academic experts leading research in different sustainability domains and parts of the world.

Pillar 2 : Training in research stimulating critical learners, systemic thinking and creativity in the solution of complex socio-ecological problems and triggering real change.

Pillar 3 : A programme informed by and serving the needs of Global South regions facing economic, social and ecological challenges.

Pillar 4 : The active integration of fieldwork in the South, internship, thesis and portfolio development in the professional preparation of the students.

Pillar 5 : The KU Leuven Sustainability Living Lab as the itinerant platform through which the vision and goals of this Master will be tested and implemented in a real world setting. All contents and activities in the Master are connected to the priorities of the Lab, which will be in tune with international institutions agendas and contemporary sustainability debates.

In simple words, this Master programme embraces sustainable development beyond the walls of universities and classrooms to engage with real world settings and localities in their search for solutions to their most pressing problems.

The Master of Science in Sustainable Development is an initial Master's programme and can be followed on a full-time or part-time basis.

Structure

In this interuniversity programme, both European and non-European students study together. The EMLM STeDe-students study each semester at a different university. First at the Università degli Studi di Padova (30 ECTS), then at KU Leuven (30 ECTS) and then at the Université Paris 1 Panthéon - Sorbonne (30 ECTS). The fourth semester is dedicated to an internship and a Master's thesis (30 ECTS) written at the university of the student's choice from among the three aforementioned universities and the Universidade Catolica Don Bosco in Brazil. 

The students of the ICP Master of Sustainable Development study at the KU Leuven. They can choose between two specialisations: ‘Space and Society’ and ‘Ecology’.

Departments

This programme is offered by the Department of Earth and Environmental Sciences, collaboration with the Department of Biology. The main mission of the Department Earth and Environmental Sciences is to carry out state-of-the-art scientific research with respect to the functioning of geo- and ecosystems at different spatial and temporal scales, including the interaction between humans and the environment and the sustainable management of natural resources. The department aims at providing attractive academic training at an international level in the fields of Bio-engineering, Geology, Geography and Tourism. The department aims at making an important contribution to the scientific understanding of societal issues such as environmental pollution, food production, climate change, nature and landscape management, soil and water management, exploitation of underground resources, rural and urban development, international development collaboration and tourism.

The Department of Biology is committed to excellence in teaching and research and is comprised of four divisions with diverse research activities ranging from molecular and physiological research at the level of cells and organisms to ecological research on populations, communities, and ecosystems. Although many research groups conduct in-depth analyses on specific model organisms, as a whole the department studies an impressive diversity of lifeforms.

Our research is internationally renowned and embedded in well-established worldwide collaborations with other universities, research institutes, and companies. Our primary goal is to obtain insight into patterns and processes at different levels of biological organisation and to understand the basis and evolution of the mechanisms that allow organisms to adapt to their constantly changing environment. This knowledge often leads to applications with important economic or societal benefits. The department attracts many students and hosts approximately 250 staff members.

Career perspectives

Job opportunities for graduates may be found in all sectors where sustainable development actions should be implemented, in particular at organizations responsible for the creation of sustainable territories (communities, enterprises, non-state actors and civil society organizations, local governments), the central government and international organizations.

Potential posts include: environmental adviser; sustainable development manager in local communities, public administrations, civil society organizations & local governments; representative within local public institutions, national and international institutions, enterprises, trade unions & professional bodies.

The extensive experience, international collaboration and multidisciplinary insights gained from the Erasmus Mundus Master in Sustainable Territorial Development, will open up new perspectives on the sustainability of territorial use and organization while introducing you to various policy tools and management strategies in divergent territorial contexts. 



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Taught in both English and French over two years, this course develops in-depth knowledge of European local and regional food production, its economic and environmental impact and how these foods can be marketed to a global consumer. Read more
Taught in both English and French over two years, this course develops in-depth knowledge of European local and regional food production, its economic and environmental impact and how these foods can be marketed to a global consumer. Students learn how to develop and market food products whose typical features are the result of various factors such as geographical origin, history and the culture of a country or region. Students will acquire scientific and technical knowledge to develop these food products as well as skills to promote and market them.

The course

Harper Adams has been involved in the education and training of food industry undergraduates and graduates for many years. Selected by a European consortium of universities to be their UK partner institution Harper Adams offers a PgC in Agricultural Management for the Food Supply Industries to students enrolled on the European Masters in regional Food Production and Global Marketing and spending a proportion of their studies at Harper Adams. This PgC award forms part of the European MSc programme which is awarded and managed by ESA University in Angers, France. Harper Adams is very proud to be part of the European Masters in Regional Food Production Global Marketing course to its portfolio. Based on extensive food industry experience across Europe and current industry contact, this course addresses many of the contemporary issues facing the European food industry. It is designed to meet the requirements of those wishing to join the food industry at management level with accelerated career progression.

Taught in both English and French over two years, this course develops in-depth knowledge of European local and regional food production, its economic and environmental impact and how these foods can be marketed to a global consumer. Students learn how to develop and market food products whose typical features are the result of various factors such as geographical origin, history and the culture of a country or region. Students will acquire scientific and technical knowledge to develop these food products as well as skills to promote and market them. The learning method builds upon close links between the teaching staff of partner universities and the food industry to design a course addressing the challenges of marketing local and regional products on a global scale.

How will it benefit me?

The course aims to develop student knowledge of food production through sustainable agriculture, sourcing, manufacturing and marketing across many different food product categories in relation to country specific considerations and the global market. In so doing it produces students with specialist knowledge who learn to apply this through industry case studies and a professional project. Students are placed in production companies, trading companies, consultancy firms, technical or research institutions, laboratories or certification bodies in the final semester. The combination of in-depth knowledge and practical application makes for highly employable individuals.

To find out more visit http://www.masterfoodidentity.com

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