The Masters in Product Design Engineering, taught in collaboration with the School of Design, Glasgow School of Art will develop your ability to design products with significant engineering content, address user needs, and optimise solutions for specific markets.
You will attend lectures, seminars and tutorials and take part in lab, project, team and studio work, industrial visits, and workshops.
Career opportunities include product research and development, system design, product manufacture and engineering design. The programme aims to provide opportunities to work on live projects with industry: this can lead to employment opportunities. Examples of companies that employ our Product Design Engineering graduates are Apple, DELL, Dyson, Jaguar-Land Rover, TomTom and Smart.
The MSc Product Design Engineering is accredited by the Institution of Mechanical Engineering. An accredited degree will provide you with some or all of the underpinning knowledge, understanding and skills for eventual registration as an Incorporated (IEng) or Chartered Engineer (CEng). Some employers recruit preferentially from accredited degrees, and an accredited degree is likely to be recognised by other countries that are signatories to international accords.
The Italian and international business models require practitioners able to tackle the project not only from a technical and productive perspective but, above all, from a strategic and structural point of view. The Master in Design - Innovation, Strategy and Product aims to prepare a new generation of designers ready to consider any variable as a design problem, either through an analysis of the market and the needs of contemporary users, either imagining future scenarios, in favor of innovative solutions. Design has become an instrument capable of innovating the strategic objectives of companies. The traditional user-centered (UCD) approach modifies the concept from "designing for" to "designing with" people, adapting today's socio-economic and production system in evolution.
Career opportunities - The Master in Design - Innovation, Strategy and Product prepares practitioners with expertise in the fields of design and innovation, able to enter the role of Designer within the creative/design and strategic/managerial field, design agencies, companies, self-employment and self-production realities and institutions.
Degree title - The course is recognised by MIUR (Ministry for Education, University and Research) as an Academic Master Level I credit rated at 60 credits allowing students to progress further in their studies in Italy or abroad
MP2 is a 2 year, course-based, full-time international research Master's Degree focused on Microbiology and related processes and Physicochemistry applied to food and wine Processes, offered by the University of Burgundy - Franche-Comté and AgroSup Dijon. This master aims at training future researchers and managers of the food and wine science and industry.
Indeed, today several factors influence and explain the dynamism of employment of researchers and managers in the field of the food science and food-processing industries:
The topic of the main courses of the first year of this international master will be the consumer’s perceptions of food and introduction to food and wine physical chemistry, microbiology and food processes. Then students will rapidly focus their courses (lectures, tutorials, practicals and projects) in biotechnology, analytical chemistry, physical chemistry, microbiology, mass transfer, food processes. Back to Dijon in the second year, the students have to choose an option to specialize in microbiology and microbiological processes or in physicochemistry applied to food and wine science. Finally they will have to perform a six months research internship in a laboratory (in France or in a foreign country) to validate a master thesis.
During the second semester of the first year all the students have to perform an international mobility in another European university through an Erasmus learning agreement.
Our approach is student-centered and participative. It combines lectures, seminars and practicals, workshops and individual/team projects. The modules below are indicative of those offered in this program. This list is based on the current organization and may change year to year in response to new needs in the food industry:
UE1-Toolbox (project management, statistics, mathematics, french-english, visits….)
UE2- Chemosensory perception, emotions, memory and food choices
UE3- Perception and sensory evaluation
UE4- Microbiology and Microbiological processes
UE5- Chemistry and Physical chemistry
Units to be choose through a learning agreement with academic European partners through:
Analytical chemistry, biotechnology, bioinformatics, chemistry, microbiology, heat and mass transfer, physical chemistry, food technology and processing…..
Option1: New insigths in microbiology and food processes
UE1: Toolbox and project management
UE2A: Microbiology applied to food safety: pathogens and flora alterations
UE3A: Interactions and adaptations of microorganisms to their environments
UE4A: Food and wine design by the mean of microbiology
UE5A: Food processes and emerging technologies
Option1: New insights in chemistry and physicochemistry for food design
UE1: Toolbox and project management
UE2B: Food and wine analysis
UE3B: Food and wine stability
UE4B: Food design by the mean of physicochemistry
UE5B: Chemistry and toxicology applied to food safety
During the 2nd year, students carry out a 6 months research internship (France or international) to validate a master thesis
The University “Bourgogne Franche – Comté” has been ranked 2nd best French University in the field of Food Sciences (Shangaï, 2017). Most of the lecturers and scientists involved in the Master’s program are members of the Food and Microbiological Processes research unit (UMR PAM). The PAM Research Centre plays a major role in scientific and technological advances in the field of food and wine. The joint scientific focus of all the members is to understand the physical, chemical, and biological phenomena that determine food quality with the ambition of developing new products and new food processes. In addition to the pedagogical team, international invited lecturers will be involved.
As an international postgraduate you will benefit from France’s low tuition fees and have access to a wide range of funding programs (Grants from I-SITE UBFC, ERASMUS, French embassies, AUF bursaries, etc.). You can also apply for funding from the Université Bourgogne Franche - Comté (25 grants in 2017).
Applicants must hold a Bachelor’s Degree or equivalent (180 ECTS) in biology, food science, chemistry, physical chemistry or engineering science. Those having completed a Master’s Degree or equivalent (240 ECTS) related to biology, chemistry or physical chemistry can enter directly in the 2nd year.
Candidates should have good English proficiency (B2 required).
This Master’s Degree aims at providing students with job-relevant competencies and skills for a career as research project leader in academic laboratories, research institutes or R&D departments of international companies. The expertise will be in the field of microbiology and microbiological processes, chemistry and physical chemistry applied to food and wine science. Students will be encouraged to perform a PhD after this master degree