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A funded MSc by Research--The development of customised mechanical testing systems to quantify physical properties of food

Limerick Institute of Technology Faculty of Applied Science, Engineering and Technology

Full time October MSc, Research Only 24 months

About the course

Mechanical properties affect the perceived texture of foods during consumption. Texture is a quality attribute that is closely related to the structural and mechanical properties of a food. By understanding the mechanical properties of food, we can characterise their textural properties over time to optimise the food product sensory acceptability. Mechanical properties of foods are important to their behaviour in processing, storage, distribution, and consumption.

This project will develop tailored mechanical systems to provide suitable measurement techniques for food material characterisation.

Deadline for applications: 14th of August 2019

This project will employ technical, engineering and design skills to develop a user-friendly, accurate, quantitative mechanical rig capable of

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Entry Requirements

Please see website and application form for details
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Funded by the Limerick Institute of Technology Graduate Research Office – Postgraduate Fees for a period up to two years full-time and a stipend

Course Content

Where is Limerick Institute of Technology


Limerick Institute of Technology Postgraduate Research Fellowship Programme Academic Year 2019/2020

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