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The Course

The University of Lincoln’s National Centre for Food Manufacturing is an internationally recognised provider of education and research in the food manufacturing and technology sector.

Academics who have occupied senior roles in industry will be available to supervise and advise you throughout your study and independent research. Particular areas of research expertise in the Centre include food chemistry, microbiology, product development, quality and safety systems and technical management.

You will have access to specialist equipment and have the opportunity to conduct in-depth research in an area of interest to you. Research conducted by postgraduate students in the Centre has often had immediate practical application in improving safety, quality and efficiency in food manufacturing. Previous research projects have included food safety, packaging and seal integrity, and resource efficiency of vegetable processing.

How You Study

Each student will have two supervisors assigned to them, with specialist knowledge in their fields. These supervisors will monitor and support you throughout the duration of your research project, in the form of regular meetings and seminars.Due to the nature of postgraduate research programmes, the vast majority of your time will be spent in independent study and research. You will have meetings with your academic supervisors, however the regularity of these may vary depending on your own individual requirements, subject area, staff availability and the stage of your programme.

Research Areas, Projects and Topics

The main areas of expertise are:

  • Food microbiology and safety
  • Food chemistry (meat, fish, cereals)
  • Food manufacturing systems (lean manufacturing, packaging, automation)
  • Food process engineering (process modelling)
  • New product development and sensory sciences
  • Food quality and safety systems.

Examples of research undertaken previously include:

  • Food safety (Listeria spp) and novel decontamination techniques
  • Heat processing and safety of low moisture foods
  • Packaging and seal integrity
  • MAP of fresh fruits and vegetables
  • Antimicrobial materials
  • Quality improvement of dried fruits
  • Resource efficiency of vegetable processing.

How You Are Assessed

A PhD is usually awarded based on the quality of your thesis and your ability in an oral examination (viva voce) to present and successfully defend your chosen research topic to a group of academics. You are also expected to demonstrate how your research findings have contributed to knowledge or developed existing theory or understanding.

For more information please go to the website: https://www.lincoln.ac.uk/home/course/hsphfs8/


Visit the MSc by Research Food Manufacturing and Technology page on the University of Lincoln website for more details!

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