Masters Degrees in Food & Beverage Technology

This course offers advanced training for biological, chemical and physical scientists (pure and applied) for careers in the pharmaceutical, food/nutrition, health-care, biomedical, oil and other important industries or as a basis for entry to MRes or PhD.

Biomolecular Technology underpins the production of drug delivery systems, the making of healthier food products, the design of health-care products, the making of antisera and vaccines - and even the efficient extraction of oil from the harsh environment of a deep well: these are among the biotechnology processes which depend in fundamental terms on our ability to handle giant molecular complexes of living origin. Furthermore, molecular biologists and chemists are now increasingly able to ‘engineer’ new types of proteins and complexes over and beyond those which 3 billion years of evolution have provided.

Industry needs skilled personnel capable of understanding how these molecules may be used in an industrial context and the processes of gene cloning and protein engineering.

It is taught by the School of Biosciences in conjunction with the University's Schools of Pharmacy, Biomedical Sciences and Clinical Sciences and The School of Biosciences at the University of Leicester. Experts from local and national industry also contribute, ensuring access to the latest developments in the field.

A 3 month industrial placement module offers an exciting opportunity to discover first hand the needs of modern industry and provides advanced training for employment and further academic studies.
By suitable arrangement non-UK students can do this in their normal country of residence.

Applicants should hold first degrees at honours level in any Biological, Chemical or Physical Science subject (e.g. Biochemistry, Chemistry, Pharmacy, Genetics, Food Sciences, Plant Sciences, Physics). Suitably motivated candidates with Engineering or Mathematics degrees will also be considered.

A number of scholarships and European bursaries may be available.

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This programme will teach you how to apply project management, industrial experimental design, sensory and quality design techniques to food product development - from concept to product launch.

You’ll develop in-depth specialist knowledge of scientific techniques and practical skills in the assessment and control of food quality, food safety, product design and new product development. In addition to industrial monitoring of quality, you will also study industry standard techniques and international standards in quality and safety management, as well as the impact of EU law and legislation on food products.

Course content

Throughout the programme you will develop an understanding of the underpinning scientific techniques in chemistry, biochemistry, physics, mathematics and biology relevant in applications of food science and the food industry.

You’ll examine different aspects of the product development process from product conception through to product launch. Through the process you’ll apply principles of project management, industrial experimental design, quality design techniques and sensory science in developing new food products and production processes that integrate consumer needs and expectations ,while at the same time conforming to food legislation, food quality and safety requirements.

The study of the principles of quality assurance, management and improvement and its application through design, measurement and monitoring will also be examined, covering aspects such as quality auditing, quality control and HACCP, predictive modelling and experimental design.

Course structure

Compulsory modules

• Microbiological and Chemical Food Safety 20 credits
• Food Processing 20 credits
• Structure and Function of Food Components 20 credits
• Food Analysis 10 credits
• Food Product Development 80 credits
• Sensory Science 20 credits
• Food Quality Assurance and Control 10 credits

For more information on typical modules, read Food Quality and Innovation MSc in the course catalogue

Learning and teaching

Teaching is by lectures, practical classes, tutorials, seminars and supervised research projects. Extensive use is made of IT and a wide range of materials is available to enable you to study at your own pace and in your own time, to enhance and extend the material taught formally.

Assessment

Assessment is by course work and written exams which take place at the end of the semester in which the module is taught.

Career opportunities

Postgraduates from the School go into careers in research, in the food industry, into regulatory and public bodies across the world, backed by the confidence and skills gained from studying at one of the leading schools of food science and nutrition internationally.

Our graduates are in big demand and food companies come to Leeds to recruit the best talent. Some of our past graduates hold key positions in the food industry and government agencies.

There are many opportunities open to you within the food industry, from jobs in nutrition and new product development to roles in the supply chain, purchasing, logistics and distribution. You may decide to become a development scientist, working on new foodstuffs and producing food which is safe and nutritious with a consistent flavour, colour and texture. There are roles within this area in industry, but also within government and local authority food inspection departments. Other job roles include industrial buyer, retail buyer, production manager or quality assurance manager.

Read more about typical career paths:

• Product development
• Food manufacturing
• Quality assurance
• Public health

Further study

A Masters in food science will also serve you well in progression to research-led projects. Many of our students go on to undertake PhD research here at the University of Leeds in one of the School’s research groups.

Read about postgraduate research in the School of Food Science and Nutrition.

Careers support

The School of Food Science and Nutrition has its own dedicated Employability Enhancement Officer who can offer quality advice and support with regards to careers, CV and cover letter writing, job applications etc. The Employability Enhancement Officer promotes a range of opportunities available to students to ensure they maximise their capabilities through a process of personal development and career planning.

We encourage you to prepare for your career from day one. That’s one of the reasons Leeds graduates are so sought after by employers.

The Careers Centre and staff in your faculty provide a range of help and advice to help you plan your career and make well-informed decisions along the way, even after you graduate. Find out more at the Careers website

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• Develop knowledge of the application of science and technology to the provision of safe and quality food
• Gain the ability to apply and maintain quality systems that meet international expectations
• Join a Department with an outstanding reputation for excellence in teaching and research
• Benefit from a well-equipped building and training opportunities for further research on graduation

What will you study?

Sample modules:

• Food control management
• Food safety and microbiology
• Food processing
• Risk analysis in the food chain
• Sensory properties of foods

Please note that all modules are subject to change. Please see our modules disclaimer for more information.

What career can you have?

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.

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Course Overview

​The programme is designed to meet the needs of professionals and practitioners in a range of sectors. The programme combines theoretical studies and practical elements, which can be applied in the modern food processing and management.

The overall aim of this programme is to provide a high quality and professionally relevant curriculum, which will develop graduates with scientific and technical knowledge in the field of food science and technology.

See the website https://www.cardiffmet.ac.uk/health/courses/Pages/Food-Science-and-Technology---MSc-PgD.aspx

​Course Content​​

There are two main pathways for this MSc, one focuses on Food Safety & Technology, the other on Food Production Management

The structure of the assessment programme will allow students to focus on issues relevant to their interest.

The Cardiff School of Health Sciences, which teaches this course, also houses The Food Industry Centre. This is both a research and practice based centre supporting the activities of the food industry throughout the UK, especially in Wales.

Modules offered as a guide:
- Technology & Quality Policy (taught only for Food Production Management pathway)
- Biochemistry & Food Analysis (taught only for the Food Safety & Technology pathway)
- The modules below are taught in both pathways
- Food Technology & Biotechnology
- Applied Research Methods & Design
- Independent Study
- Sustainable Food Issues
- Food Safety Management
- Food Quality Management & Quality Assurance
- Food Product Conformity & Labelling
- Dissertation:
A written dissertation is based on a project chosen by the candidates to reflect their interest in a specific field. This is coordinated through the programme director and an academic member of staff is assigned to supervise the student for a successful conclusion of the project. ​

Learning & Teaching​

​Lectures are seen as opportunities for imparting key information and pointing students in a particular direction for further study. They are also intended to be interactive and debate is encouraged. Lectures are complemented by seminar sessions as a means of helping students to develop analytical and critical appraisal skills.
Students will be given an opportunity to discuss their choice of pathway with the Programme Director. This consultation and advice is given during the induction period and the first two weeks of the start of the autumn term.

There is a strong emphasis on applying the theoretical frameworks to problem solving which reflects the applied nature of the programme especially through practical sessions. ​

Assessment

A range of assessment methods are used. These include closed (or open) book examination, written assignments/ essays, practical report plus a dissertation on a chosen research topic for the MSc.

Employability & Careers​

The programme provides the potential for graduates to progress within the food industry, undertake research in food science and technology or nutrition, or to work in other areas of Food safety and quality management.

Find information on Scholarships here https://www.cardiffmet.ac.uk/scholarships

Find out how to apply here https://www.cardiffmet.ac.uk/howtoapply

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The Manchester Metropolitan University Food Innovation MSc is a taught postgraduate course available with one year of full-time study, or three to five years of part-time study.Students complete a selection of core modules followed by a dissertation project in order to earn a full Master of Science degree.This course offers graduates from food, nutrition or an appropriate science-related subject the opportunity to progress into research, industrial or management positions in the food and nutrition industry. The course aims to give you industry relevant practical experience whilst exploring the global and local trends in food processing and food innovations. You will examine the evidence supporting the relationship between nutrition, health and lifestyle and the physiological implications of under and over nutrition throughout the life-cycle. You will learn how to analyse the issues influencing purchasing behaviour of consumers and how to evaluate various marketing strategies within the industry.Features and benefits of the course-Student membership of the Institute of Food Science and Technology http://www.ifst.org) -Up-to-date, relevant course content.-Access to state-of-the-art facilities, using the latest technology.About the CourseThroughout the course you will study a range of methods for assessing nutritional status and dietary intake. You will look in-depth at the role of nutrition and diet in high-risk groups and in relation to specific health disorders and learn to evaluate the effectiveness of intervention studies aimed at improving health.As a student of this course you will automatically be enrolled as a student member of the Institute of Food Science and Technology (ifst.org) which will give you access to membership benefits, networking and career development opportunities.Core UnitsDissertation and Research MethodsThis self-directed unit encompasses the learning and reflective analysis required to undertake a significant research project (qualitative / quantitative) related to a discipline area. It includes teaching in research methods and is an opportunity to develop academically in a chosen area of food management.Food Innovation and Product DevelopmentInnovation is an essential part of food business. Newly formulated products can deliver functional health benefits, add value, and enhance market growth. Yet 75-90% of new food products fail within a year of launch. Success in the NPD process requires a blend of business savvy with a wide range of technical research skills, in the areas of re-formulation science, food physical chemistry and sensory analysis. You will acquire and develop knowledge in these areas to become informed about current and emerging issues in food innovation, through consumer and industry perspectives around food production and consumption. Food ManagementThe food industry is the most dynamic and innovative sectors of any economy. This unit applies economics, management and marketing to challenges facing food businesses.Food Nutritional BiochemistryThis unit will evaluate and critically analyse the developments at the forefront of nutritional / food biochemistry including macronutrients, micronutrients and food processing.Food Quality and ProcessingThis unit examines the essential elements involved in the processing, preservation and packaging of food. You will undertake food processing and analytical practicals.Food Safety and Hygiene ManagementThis unit delivers core material in food microbiology, inspection, analysis, food borne disease and strategic frameworks for controlling food borne infectionGlobal Food Security and SustainabilityIssues of sustainability and food security provide critical considerations for contemporary management and operations in the food industries, from manufacturing to retail and consumption of food; the implications ranging from the local to the global social and environmental impact of commercial food consumption.Assessment detailsAssignments including critical review articles, presentations, practical experiments and data analysis reports, case studies and an independent dissertation.FundingThe following postgraduate funding may be available to study the Food Innovation MSc at Manchester Metropolitan University.UK postgraduate loans:English Postgraduate Loans – Offering up to £10,280 for eligible UK or EU students ordinarily resident in England, or EU students moving to England to study.Welsh Postgraduate Loans – Offering up to £10,280 for eligible UK or EU students ordinarily resident in Wales.Scottish Postgraduate Loans – Offering up to £10,000 for eligible UK or EU students ordinarily resident in Scotland.Northern Irish Postgraduate Loans – Offering up to £5,500 for eligible UK or EU students ordinarily resident in Northern Ireland.Erasmus funding:Erasmus Masters Loans – Offering up to €18,000 for eligible students to study a Masters abroad.Funding from FindAMasters:FindAMasters Scholarships – Offering up to £5,000 to new UK, EU and international postgraduates. FeesFull Time (UK / EU): £7,560 per yearFull-Time (international): £13,050 per yearPart Time (UK / EU): £840 per 20 creditsPart Time (international)L £1,450 per 20 credits

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MSc Food Technology

Wageningen University is one of the leading centres in Food Science and Technology in Europe and the world. The history of the Food Technology programme at Wageningen 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. The programme focuses on aspects of production, composition and design of food products.

Programme summary

The Food Technology programme at Wageningen University has been in place for more than 50 years and is considered one of the best and most innovative programmes in its field in Europe. Wageningen University offers high-level courses and research in all areas of food science; ranging from advanced technical fields, such as Process Engineering or Chemistry, to fields with a more economic or sociological focus, such as Marketing and Gastronomy.

The Wageningen Food Science faculty is larger than that of any other European university. It includes professors and lecturers from a wide range of departments: Food Chemistry, Food Physics, Food Microbiology, Food Quality and Design, and Food Process Engineering. Food Technology covers nearly all aspects of food science and technology. As a result of being a very broad field, students are required to choose one of the specialisations offered.

Specialisations

Within the programme Food Technology you can choose your own specialisation that meets your personal interests.

Ingredient Functionality
This specialisation focuses on the composition of food, especially, on the role of various components, ingredients or structures in the quality and functionality of the final product. It deals with sensory, nutritive and textural aspects of foods in relation to their components. You major in Food Chemistry or Food Physics.

Product Design
While many new products are launched, not all succeed. This specialisation deals with the design and development of new or improved products. The focus is on the processes used in Food Technology, the design of new products from a consumer perspective and on modelling new product concepts/processes and predictive quality control. You major in Food Process Engineering or Food Quality and Design.

Food Innovation and Management
This specialisation combines courses in Food Technology with courses in Management Studies. It is intended for students who wish to work on product development in small businesses or who plan to start their own business. You will do a thesis in Management Studies and an internship in one of the Food Technology groups.

Food Biotechnology and Biorefining
This specialisation focuses on using micro-organisms or enzymes in food production. During this specialisation, you will learn about processes that can be used for biorefinery or agricultural raw materials. The focus is on biotechnological food production. You major in Food Microbiology, Food Chemistry, Food Process Engineering.

Dairy Science and Technology
This specialisation focuses on the dairy production chain. Its core programme consists of dairy-related courses and several additional courses, such as Food Components and Health, Advanced Fermentation Science and Predicting Food Quality. During the second year, you complete a dairy-related thesis research project and internship.

Sustainable Food Process Engineering
This specialisation focuses on the development of processes that are more efficient in their use of resources. Thesis can be carried out under the supervision of one of the following groups: Food Process Engineering; Operations Research and Logistics; Biobased Chemistry and Technology; or Food Quality and Design.

European Masters Degree in Food Studies
This international specialisation is developed in cooperation with the universities of Cork (Ireland), Lund (Sweden) and Agro-Paris Tech (Paris, France) as well as with ten large industrial partners. For more information see: http://www.eurmscfood.nl.

Gastronomy
This specialisation focuses on the molecular science behind products and dishes used in small scale settings. Scientific insights are used to develop improved food preparation techniques. The cultural aspects of food will also receive attention. You major in Food Chemistry, Food Physics or Rural Sociology.

Sensory Science
This specialisation combines Food Technology with Nutrition and Health. You will work with products and humans in different contexts and study how sensory systems function, how this relates to products and how to analyse these aspects.

Your future career

Graduates find jobs with relative ease, especially in the Netherlands and Western Europe. Recent graduates found positions in the private sector (from small- and medium-sized companies to large multinationals), at Wageningen University or other universities as PhD students, and at research institutes domestically and abroad. Graduates also work in the field of process technology at innovation centres, innovative food companies or government agencies. Most achieve management positions.

Student Harmke Klunder
“It is rich in proteins, unsaturated fats, vitamins and is available in large quantities all over the world. You may conclude, ‘The ideal food ingredient.’ However, would you still think it was ideal if you knew it was made from insects? With three other students, we added insects to a third world food product, thereby winning an international competition from the IFT (Institute of Food Technologists). Malnutrition in Africa could be fought by enriching their daily porridge, sorghumpap, with protein-enhanced termites. As food ingredients technologist, it is possible to look beyond the products found on the shelves of the local supermarkets.”

Related programmes:
MSc Food Quality Management
MSc Food Safety
MSc Biotechnology
MSc Nutrition and Health

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This programme provides graduates with an insight into measures that are required to provide a supply of safe and wholesome food to consumers globally. A wide spectrum of food safety and quality management issues are addressed following the farm to fork approach.

Students aquire a knowledge of the technical and economic principles involved in the handling and storage of both durable and perishable crops. The programme provides an essential background for any graduate who will have responsibilities in managing postharvest strategies to maintain high quality food crops.

Students aquire a knowledge of the design and management of safety and quality management systems based upon risk analysis, e.g. Hazard Analysis and Critical Control Point (HACCP), ISO 9001:2008 and private standards, all designed to meet the requirements of national and international legislative requirements. Students sit the Royal Society for Public Health Level 3 Award in HACCP for Food Manufacturing and are also given membership of the Institute of Food Science and Technology.

Individual courses are offered on a stand-alone basis. These are attended by professionals working in the food industry. Lectures are also delivered by experts currently working in the food sector. This gives our postgraduate students the opportunity to interact with and learn from a range of practitioners.

Students have the opportunity to apply for short placements in the food sector, which provides them with the all important experience that they can demonstrate when applying for jobs.

The aims of the programme are:

To prepare graduates for careers in the national and international food chain, e.g. food businesses, consultancy, research and development
To equip graduates with the knowledge and skills that will enhance their employability
To enrich graduates understanding of the dynamics of food safety and quality management systems and the context under which they operate at national and international levels.

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What is the 'European Master of Food Science, Technology and Business' all about?

The new two-year European Master of Science in Food Science, Technology and Business (BiFTec) is jointly organised by three European partner institutions: KU Leuven, Anhalt University of Applied Sciences (HSA) and Catholic University of Portugal (UCP). It fosters innovation and technology to help you cope with future needs and sustainability. BiFTec adopts a horizontal, multidisciplinary approach to a broad range of topics related to food production, processing and agribusiness. The programme also offers specialisation with state-of-the-art courses on food processing, development, and business. Upon graduation, you will receive a joint degree from the three consortium partners.

BiFTec attracts students from all over the world, which adds a valuable intercultural element to your experience. In addition to positions offered directly by the consortium partners, you will get the opportunity to conduct your professional competence module and/or your master’s thesis research at an associated partner institution or organisation in New Zealand, the USA, Russia, Italy, Poland, or Germany.

Objectives

The objectives of the programme are to:

• provide the learning environment necessary for the development of the students.
• promote an understanding of Food Science, Technology and Business.
• focus on student-centred learning.
• provide modules in core areas and a range of modules in selected optional areas, where partners have centres of excellence and in which students wish to develop specific expertise. The modules will develop selected topics to the forefront of existing knowledge.
• promote a critical evaluation of scientific and technological developments and how they impact the selected modules.
• provide lectures, labs, tutorials, seminars, workshops and site visits where the student will be guided through a process of personal scientific discovery and development.
• promote a European dimension by facilitating the student to undertake the modules or the project in different European partner institutions.
• foster a global dimension through exchanges of scholars and students with associated member institutions.

Overall learning outcomes:

• An ability to critically evaluate recent developments in Food Science, Technology and Business;
• A critical appreciation of evolving issues and future global directions in general issues and in food production and processing.
• An enquiring approach and the capability to contribute to innovative research and development in selected modules;
• An ability to communicate effectively and defend their work in written, oral and poster format, good reporting and presentation skills;
• Critical knowledge of current developments in Food Biotechnology, Food Safety and Quality Management, Product Development and Process Management, Business and Economics in Food Industry, Innovations in Food Technology and Environmental Practices and Sustainability;
• An awareness and knowledge of best practice and legislation in food production, development, processing, distribution and economics;
• The capacity to evaluate and select optimal methodology;
• Demonstrate professional competencies in a chosen field.

Career perspectives

The BiFTec-programme prepares competent employees for sectors including food production, processing and agribusiness as well as for industry and academia.

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What is the Master of Food Technology all about?

 The Interuniversity Programme in Food Technology (IUPFOOD) focuses on two technological dimensions of prime and crucial importance in food processing and preservation:

• the transformation (processing) of raw materials into products suited for human consumption
• the role of postharvest and food preservation unit operations in delivering safe and nutritious foods to the end consumer.

These two concerns are directly translated in the focus points of the IUPFOOD programme.

The InterUniversity Programme in Food Technology (IUPFOOD) is jointly organised by KU Leuven and Ghent University (UGent). The programme builds on KU Leuven’s and UGent’s combined expertise in research and education in the field of food technology.

Structure

The Master of Science in Food Technology (120 ECTS) consists of four major segments:

• In-depth education segment (60 ECTS)
• Specialisation segment (18 ECTS)
• Elective courses segment (12 ECTS)
• Master’s thesis segment (30 ECTS) 

 In the first year of the Master's programme, students will spend the first semester in Ghent and the second semester in Leuven. The second stage courses of the majors 'Postharvest and Food Preservation Engineering' and 'Food Science and Technology' are taught respectively at KU Leuven and UGent; at both universities, optional courses and thesis research topics are offered.

Objectives

1. Has profound and detailed scientific knowledge and understanding of the (bio)chemical processes in biological raw materials during postharvest storage and their transformation into food products.

2. Has profound and detailed scientific knowledge and understanding of engineering principles of unit operations and their use in the transformation of raw materials into food products as a basis for qualitative and quantitative design, evaluation and optimization of food process and preservation unit operations.

3. Has profound and detailed scientific knowledge and understanding of ecology, physiology, detection, use and combat microorganisms in food systems.

4. Has profound and detailed scientific knowledge and understanding of (bio)-chemical, physical and microbiological methods for analysis of raw materials and foods including the skills to identify and use such methods in the context of research, process and product design and optimization and food control.

5. Has profound and detailed scientific knowledge in different fields of product technology such as vegetable products, dairy products, meat products, fish products, cereal derived products and fermented products including aspects of product development in relation to consumer behavior.

6. Can critically evaluate the functionality and safety of foods in the context of human health including the relation with raw materials and their processing into foods based on analytical data and scientific literature data.

7. Masters the skills and has acquired the problem solving capacity to analyze problems of food quality and safety along the food chain and to elaborate interdisciplinary and integrated qualitative and quantitative approaches and solutions (including implementation) appreciating the complexity of food systems and the processes used while taking into account technical limitations and socio-economic aspects such as feasibility, risks, and sustainability.

8. Has acquired a broad perspective to problems of food security, related to postharvest and food processing, in low income developing countries.

9. Can investigate and understand interaction with other relevant science domains and integrate them within the context of more advanced ideas and practical applications and problem solving.

10. Can demonstrate critical consideration of and reflection on known and new theories, models or interpretation within the broad field of food technology.

11. Can identify and apply appropriate research methods and techniques to design, plan and execute targeted experiments or simulations independently and critically evaluate and interpret the collected data.

12. Can develop and execute independently original scientific research and/or apply innovative ideas within research environments to create new and/or improved insights and/or solutions for complex (multi)disciplinary research questions respecting the results of other researchers.

13. Can convincingly and professionally communicate personal research, thoughts, ideas, and opinions of proposals, both written and oral, to different actors and stakeholders from peers to a general public.

14. Has acquired project management skills to act independently and in a multidisciplinary team as team member or team leader in international and intercultural settings.

Career perspectives

IUPFOOD's objective is to offer a programme that takes the specific needs and approaches of developing countries into account. The IUPFOOD programme prepares graduates for various tasks, including teaching and research. IUPFOOD alumni are mainly active in the following sectors:

• academic institutions (as teaching and/or research staff)
• research institutes (as research staff)
• nongovernmental organisations (in different capacities)
• governmental institutes (e.g. in research programmes, quality surveillance programmes or national nutritional programmes)
• private industry (in particular jobs related to quality control)

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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. 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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This programme has been designed to provide students with knowledge and understanding of key steps in the development and launch of new ingredients and products to contribute to healthy living and lifestyles. It is based upon the strengths and expertise of staff working in the Faculty of Engineering and Science, e.g. human nutrition and public health; food chemistry and biochemistry, functional foods, marketing and economics; new product and process development; food packaging; food safety and quality management; food legislation; applied food microbiology, creative thinking, sustainability and entrepreneurship.

This programme is aimed at: graduates who want to develop a career path in the food industry in the area of product development, for students who have not followed an undergraduate programme in food science or technology, and for professionals working in the food industry who want to participate in the programme, either in a part-time mode or by following a continuing professional development (CPD) model. Students with backgrounds in Biology, Chemistry, Nutrition, Biotechnology and Hospitality are encouraged to join the programme.

This new programme is intended to prepare graduates from a life science or catering background for careers as professional Product Development Scientists, based upon a clear understanding and competency of science-based subjects.

Please note that as part of the compulsory courses below students will sit the Level 3 award in Hazard Analysis and Critical Control Point (HACCP) for Food Manufacturing course offered by the Royal Society for Public Health (RSPH).

The aims of the programme are:

- To innovate and find practical solutions in value added activities

- To develop insight into the development of healthy and nutritious food

- To provide the ability to enhance creativity and sustainability within the food chain

- To enhance employability skills and tools required by the food chain.

Visit the website http://www.gre.ac.uk/pg/engsci/foodinnov

Food and Agricultural Sciences

The Natural Resources Institute (NRI) has an internationally-recognised academic reputation and provides taught postgraduate courses in a wonderful environment for students.

NRI provide research, consultancy, training and advisory services to underpin sustainable development, economic growth and poverty reduction. The majority of our activities focus on the harnessing of natural and human capital for the benefit of developing countries, though much of our expertise has proved to be of growing relevance to industrialised nations.

What you'll study

- Marketing, Innovation and Management (30 credits)
- New Product and Process Development 1 (30 credits)
- Research Methods (15 credits)
- Planning for Professional and Personal Development (15 credits)
- Research Project (60 credits)
- One 30-credit option from: Innovations in Food Packaging; Human Nutrition and Public Health; Applied Food Microbiology; Applied Food Chemistry and Biochemistry (30 credits)

Fees and finance

Your time at university should be enjoyable and rewarding, and it is important that it is not spoilt by unnecessary financial worries. We recommend that you spend time planning your finances, both before coming to university and while you are here. We can offer advice on living costs and budgeting, as well as on awards, allowances and loans.Find out more about our fees and the support available to you at our:
- Postgraduate finance pages (http://www.gre.ac.uk/finance/pg)
- International students' finance pages (http://www.gre.ac.uk/finance/international)

Assessment

Examinations and essays, class based tests, presentations and tutorials, reports of (tutor-led) laboratory and field-based activities, and reports of independent project work.

Career options

Our graduates often pursue a career path in the food industry in the area of product development.

Find out how to apply here - http://www2.gre.ac.uk/study/apply

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The master’s program equips graduates with profound academic knowledge of technology, chemistry, safety and trends, and economic fundamentals in the fields of food and nutrition. The contents of the master’s program Food Technology & Nutrition have been adapted to the present and future requirements of economy, and provide future engineers with the best possible qualification to assert themselves as competent experts or independent entrepreneurs on the job market.

An important goal of the program is to connect high-quality skills in the areas of food technology and nutrition in an integrative way, and to thus develop interdisciplinary options. Special focus is here on the methods of analysis and quality management, on respective legal frameworks in the admission, production and packaging of food, as well as on food constituents and nutrition trends.

Training in business administration forms an essential aspect of the qualification profile. Our graduates are thus able to meet the growing requirements of the economy and industry concerning cross-cutting activities such as quality, product and process management, but also personal key competencies such as work techniques, social skills and the ability to work in a team. This aspect is complemented through an interdisciplinary education in process technology.

But also elements of problem-based learning, the teaching of scientific methods, and their professional imple-mentation in current industrial projects play an important role to impart skills which add to the high-quality profile of our graduates and turn them into highly coveted experts in their respective career fields.

Contents

Food Technology & Nutrition
Food Chemistry
Food Production & Packaging
Foodbiotechnology
Food Ingredients & Nutritients
Food Medicine
Trends in Food Science, Nutrients & Technology
Analytics and Regulatory Framework
Food Aproval
Quality Control
Current industry projects
Scientific working incl. Master thesis
General management

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The Higher Diploma in Food Science and Technology will provide you with an excellent education in various aspects of food science, food technology and food microbiology.

Subjects that you will cover during the course include:

- food proteins
- food fats
- food macromolecules
- sensory science
- food packaging
- food processing and preservation
- food microbiology

UCC has a 100-year history of teaching and research in the food sciences and is currently one of Europe’s largest multidisciplinary education and research institutions. You will be taught by world-class academics who work in all aspects of food science.

Our first-rate facilities include extensive and well-equipped laboratories and a large pilot plant with excellent dairy, meat and bakery facilities, in addition to a unique pilot-scale brewery.

Visit the website: http://www.ucc.ie/en/cko06/

Course Details

On successful completion of this course, you will be able to:

- apply the principles of food chemistry and technology and food microbiology to food systems
- demonstrate an ability to perform selected techniques in food analysis
- develop the capacity to undertake lifelong learning
- communicate effectively with the food industry and with society at large.

Format

The course is one year full time, or two years part time.

Students take taught modules to the value of 60 credits as follows:
FS3002 Chemistry of Food Proteins (5 credits)
FS3003 Chemistry and Technology of Oils and Fats (5 credits)
FS3004 Sensory Analysis, Flavour and Colour (5 credits)
FS3005 Macromolecules and Rheology (5 credits)
FS3006 Food Processing and Preservation (10 credits)
FS3007 Dairy Product Technology (5 credits)
FS3008 Fundamentals of Food Packaging (5 credits)
FS3012 Library Project (10 credits)
MB3003 Food and Industrial Microbiology I (5 credits)
MB3014 Food and Industrial Microbiology II (5 credits)

Assessment

Assessment is principally by end-of-semester written examinations. There are also some elements of continuous assessment.

Careers

On successful completion of this course, you will have a solid foundation in food science. You will also understand the principles and practical application of the processing and preservation technologies used in the food industry. You can use your knowledge as a basis for further study or for employment in food-related industries.

How to apply: http://www.ucc.ie/en/study/postgrad/how/

Funding and Scholarships

Information regarding funding and available scholarships can be found here: https://www.ucc.ie/en/cblgradschool/current/fundingandfinance/fundingscholarships/

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Course Overview

This online programme aims to develop food manufacturing industry staff, particularly those working in technical quality assurance and NPD, with specific reference and application to their own practice. This applied programme is intended to challenge the preconceptions and practice of participants, as well as developing their knowledge, skills and competencies.

No attendance at the university is required for this programme, since it is delivered by electronic means only.

Please click here (https://www.cardiffmet.ac.uk/study/adviceforapplicants/Pages/Armed-Forces-Personnel.aspx ) for details about the Enhanced Learning Scheme and ELCAS funding.

Course suspended for 2016 entry

See the website https://www.cardiffmet.ac.uk/health/courses/Pages/Food-Technology-for-Industry---MSc-(Online-Distance-Learning)-.aspx

Course Content

his programme is offered on a part time, distance learning basis only. To obtain the MSc Food Technology for Industry, students must successfully complete modules to the value of 180 credits. This must include all core modules, including the dissertation/enterprise project component.

Students will be able to access the modules via Cardiff Met’s Moodle platform. Modules will be released in September of each year and students will work through them at their own pace. Students may embark on more than one module in an academic year, but they need to complete all modules embarked on by July of that year.

Core Modules (credit value):
- Global Food Safety (20)
- Global Food Quality Management Systems (20)
- Research Methods (20)
- Food Product Conformity and Labelling (10)
- Dissertation OR Enterprise project (60)

Optional Modules:
- Nutrition (20)
- Hygienic Design for the Food Manufacturer (20)
- New Product Development (20)
- UK and EU Food Legislation (10)
- Meat and Fish Technology (10)
- Dairy Technology (10)
- Baking Technology (10)
- Confectionery Technology (10)

Please see the programme website for more information on how many credits are required for a Masters, a postgraduate diploma or a postgraduate certificate - http://www.mscfoodtechnologyforindustry.org.uk/

Learning & Teaching

This course is delivered online via Moodle software incorporating software such as Google+, Adobe Connect and Adobe Presenter. Students enrol on one module at a time and complete that module before moving on to the next. In this way, students accumulate credit towards their chosen programme.

Each module is divided into a number of sessions in order to facilitate student self-study and has a module leader who should be the first point of contact in respect of any queries that the student might have.

Assessment

This is a distance learning programme and the approaches place a strong emphasis on application of theoretical structure to real problems and situations. To reflect the applied nature of study, teaching and assessment will focus on case studies, exercises and scenarios reflecting actual issues in food companies in which the students are located.

For each module, students complete a number of Patchwork assessments which together build to enable to student to demonstrate the learning outcomes of the programme.

Employability & Careers

The programme provides the potential for current and aspiring technical and NPD staff including QAs and technologists in the industry to expand their knowledge and skills in areas they would like to move into as a career progression within a larger company or perhaps providing a smaller company with much needed development for a successful and certain future.

Find out how to apply here https://www.cardiffmet.ac.uk/howtoapply

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The Food Design Master’s degree program enables students to become design professionals in the food industry, exploring all related sectord. Combining marketing management and communication skills with design innovation, the program’s education model engages with design ssensitivity and methodology for food packaging, tourism, nutrition, agriculture, retail, restaurants, science, objects and experiences.

The program combines a focus on food-related markets with design approach and methodologies. This creates a food designer who is able to:
• Manage the design of processes, methods and spaces where products are processed, distributed and consumed.
• Manage food in terms of its aesthetics, communication and representation.
• Manage the equipment and tools used to prepare and consume food.
• Coordinate the communication activities implemented for the promotion of food products.

The Master’s in Food Design and Innovation program is comprised of lessons, design workshops, and seminars with the leaders of the food and agriculture industry and of the design field: entrepreneurs, managers, journalists, food critics, designers, architects, publishers and chefs.

In addition, students will visit food companies, concept stores, and restaurants, as well as important gastronomic fairs and events. At the end of the course, students will have an internship experience in a company, agency or firm working in the field. This masters is held in collaboration with important companies and firms of the food industry.

The course lasts one year (from February/March) and is entirely taught in English language.

QUALIFICATION

After passing the final exam, students will obtain a taught Master’s Degree from IULM and SPD. The Master corresponds to 60 ECTS credits. The Master is managed and organized by: Libera Università di Lingue e Comunicazione IULM and Scuola Politecnica di Design SPD jointly.

ABOUT THE SCHOOL

Founded in Milan in 1954, SPD Scuola Politecnica di Design is the first postgraduate school for design disciplines in Italy. Situated in Milan, the capital of design, Scuola Politecnica di Design pioneered design education thanks to its solid grounding and to its peculiar approach integrating different domains: ergonomics, art, perception studies, semiotics.

Today, SPD is an international laboratory for the exchange of ideas, experience and creativity in order to develop projects. Since its foundation the school has welcomed an extraordinary community of students from various countries and backgrounds.

All courses are taught in a personalized and small learning environment promoting easy contact with the faculty and the staff. Indeed, at SPD every student is followed individually by a faculty formed by designers, professionals from different fields and visiting tutors.

The masters programs offered by SPD are organized in collaboration with IULM University, and award academic degrees recognized by the Italian Ministry of Education, The University and Research MIUR, corresponding to 60 credits under the ECTS system.

The teaching method at Scuola Politecnica di Design is arranged into intensive workshops, studio classes, theoretical lectures, seminars and visits. Research work is carried out in collaboration with leading companies such as Volkswagen, Microsoft, PepsiCo, Heineken, IKEA, Artemide and Poltrona Frau Group among the others.

These projects are deveopped according to an interdisciplinary approach which is a testing ground for the student’s skills, from the concept idea to its execution.

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