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Food Sciences×

Masters Degrees in Food Sciences

We have 182 Masters Degrees in Food Sciences

Masters degrees in Food Sciences study the principles of human food production. These programmes will allow you to explore different forms of commercial food manufacture, the technologies these processes rely upon and the science behind them.

Many degrees have clear practical applications, delivering the expertise required by a range of commercial businesses and industries. Others are more theoretical, analysing the technologies used to produce, preserve or transport food and drink.

Courses can be taught or research-based, awarding MSc, MRes or MPhil degrees as appropriate. Entry requirements will vary, but you'll normally be expected to have an undergraduate Science degree.

Why study a Masters in Food Sciences?

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Goal of the pro­gramme. Read more

Goal of the pro­gramme

Do you want to have an impact on what people will eat in the future? Would you like to know what makes food taste good, due to the raw materials and processing technologies? Do you want to know how we could improve the healthiness, safety, ecology and ethics of food and food processing? Are you interested in exploring innovations in food, such as "pulled oats" or using insects as food? If you answered yes, enrol in Food Sciences master’s programme.

The food industry is the 4th most important employer both in Finland and internationally. This industry is constantly looking for experts to solve new problems. With a Master’s degree in Food Sciences you could embark on a career in the food industry; in a food, agricultural or environmental control laboratory; as a teacher, researcher, or self-employed entrepreneur; or as an expert in government ministries or other expert organisations.

As a master in Food Sciences you will be able to help the food industry develop and renew itself, since you will possess know-how on:

  • Raw materials and processes, including their theoretical basics
  • Different food constituents and their impact on food quality
  • Factors that ensure good quality and food safety

You can enrol in the Food Sciences masters' programme if you hold a bachelors' degree in Food Sciences or in Molecular Biosciences. You can also apply to the programme if you have a bachelors' degree in a related area of the natural sciences from a Finnish or foreign university, or if you have a degree from a Finnish university of applied sciences within food sciences or other related areas of the natural sciences.

Your studies in the Food Sciences masters' programme will offer you a broad education covering courses in the composition and processing of food, in the structures and chemical reactions of food proteins, lipids and carbohydrates, and in food legislation and the safety of food additives.

Further information about the studies on the Master's programme website.

Pro­gramme con­tents

Food Sciences on the Viikki campus is a nationally unique programme that covers the whole food production chain from primary production via food processing to consumers. Food Sciences is an internationally appreciated field of education: food research at the University of Helsinki has been highly ranked.

Your masters' studies in food sciences will enable you to make an impact on the the creation of innovative solutions for the whole chain of food production. You will:

  • Study the theory and applications of the broad area of food sciences in lecture courses and in group work 
  • Increase your knowledge of food composition, processing, structure, and legislation
  • Deepen your knowledge of how the reactions of different food components, production processes and packaging affect the structure, sensory quality, healthiness and safety of animal and plant based foods
  • Learn laboratory working skills
  • Acquire employment skills for example by training in the food industry

Se­lec­tion of the study track

You can affect the sort of expertise you would like to gain. You can tailor your Master’s degree by choosing special studies in food chemistry, food technology, and in the science and technology relating to meat, dairy and cereals.

You can also complement your expertise in food sciences with, for example, studies in food development, food safety, food research and analysis, economics, marketing, sustainable food production, microbiology, biotechnology or nutrition.



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MSc Nutrition and Food Sciences. is targeted at students who have studied the core disciplines of nutrition and food science related to health and wellness. Read more

MSc Nutrition and Food Sciences is targeted at students who have studied the core disciplines of nutrition and food science related to health and wellness. This course is highly relevant as there is a need for high quality postgraduate Nutritional and Food Scientists that will serve the North West and the current epidemic of nutrition-related health problems (Obesity, Cardiovascular Disease, Type 2 Diabetes, and Cancer). It is recognised that good nutrition and a healthy balanced diet are important to health. An in depth understanding of nutrition is inextricably linked to the foods consumed and underpinned by an understanding of the science behind food production, processing and safety. 

PROGRAMME AT A GLANCE

  • Research Project for nutrition and Food Sciences (Triple Module)
  • Research Methods (single module)
  • Advanced Human Nutrition (double module)
  • Applied Food Sciences (double module)
  • Plus one of the following single modules:
  • Maternal and Child Nutrition: Biocultural Perspectives
  • International Food Law
  • Contemporary Issues in Nutrition

FURTHER INFORMATION

This postgraduate course in Nutrition and Food Sciences consists of core modules in advanced human nutrition and applied food sciences as well as advanced research methods and a research project. A choice of options allows for specialism in nutrition and food law.

MSc Nutrition and Food Science requires you take nine modules in total, all at Level 7. The modules will be taken through a combination of single semester and double semester delivery. The triple research project module will be undertaken during Semesters 2 and 3.

OPPORTUNITIES

With an increasing importance placed on the preventative medicine sectors and emphasis on the food industry to develop novel and innovative products high quality postgraduate Nutrition and Food Scientists are needed in the UK to serve the current climate of increasing non-communicable nutrition-related health problems (Obesity, Cardiovascular Disease, Type 2 Diabetes, and Cancer) and the increase in consumption of functional foods. From an international perspective postgraduates from this course will also learn to appreciate the nutritional challenges in developing countries. Access to physiology and biochemistry labs, food industry field trips and engagement with Internationally recognised Professors in Nutrition and Food Safety are some of the experiences on offer to students on this course.

INDUSTRY LINKS

Our courses draw upon a broad base of knowledge and skills across health, science and social sciences within UCLan and links with organisations outside of the university, including the food industry, regional and international charities, environmental health and the NHS.

LEARNING ENVIRONMENT AND ASSESSMENT

Learning and assessment is via a combination of case studies, presentations, research reports, critical reviews and a research dissertation.



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Food Sciences sits at the interface of chemistry, physics, biology, nutrition and engineering. If you have already graduated in food or nutritional science or chemical engineering, this course offers the opportunity for further study in your chosen area. Read more
Food Sciences sits at the interface of chemistry, physics, biology, nutrition and engineering. If you have already graduated in food or nutritional science or chemical engineering, this course offers the opportunity for further study in your chosen area.

There is a shortage of individuals trained in a systematic approach to solving development and research challenges in the food industry and and allied industries such as cosmetics and pharmacy. Graduates from this degree should have a wide spectrum of job opportunities.

You will acquire advanced understanding of food sciences enabling you to face product development and technical challenges encountered in the food industry to manufacture high quality foods.

This course includes a laboratory and/or pilot production facility based research project. Most projects will be integrated with an industrial sponsor, although others will be available. Project proposals by applicants to the course will be considered.

The course is co-ordinated by the School of Biosciences's research group in Food Sciences. This is the highest rated University Food Sciences Research Group in the UK, based at the Sutton Bonington Campus. See
http://nottingham.ac.uk/biosciences/subject-areas/food/index.aspx

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Food manufacture is one of the world's largest industries. The MSc degree in Food Production Management is an exciting and challenging degree that equips science and engineering graduates for a career in production or technical management in this industry. Read more
Food manufacture is one of the world's largest industries. The MSc degree in Food Production Management is an exciting and challenging degree that equips science and engineering graduates for a career in production or technical management in this industry. This course, featuring a blend of front-line food sciences and management, is designed to educate the food industry managers of tomorrow.

The course will:
•Enable students to acquire a basic knowledge of the special factors associated with food processing and food quality assurance.
•Equip the student with management skills, which allow him/her to make a contribution to this industry in both the developed and developing worlds.

A feature of the course is the strong interaction with the food industry. There will be an opportunity to visit a number of food factories and speakers from industry will make a significant contribution to the course. Many of the research projects undertaken by students will involve links with industry.

The course is co-ordinated by the Division of Food Sciences, which contains the highest rated University Food Sciences Research Group in the UK, based at the Sutton Bonington Campus. Management aspects of the course are taught in the Division of Operations Management in the University's Business School, based at the Jubilee Campus.











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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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COURSE DESCRIPTION. This online Global Food Security (Food Safety) postgraduate programme will be delivered by leading research active staff within the internationally recognised. Read more

COURSE DESCRIPTION

This online Global Food Security (Food Safety) postgraduate programme will be delivered by leading research active staff within the internationally recognised Institute for Global Food Security (IGFS) based at Queen’s University Belfast.

This unique food safety course will comprise specialist modules such as chemical and microbiological feed and food safety, health, global food legislation, food fraud and advanced analytical methods for detecting food safety issues. The course is particularly suitable for those working in the agri-food industry, regulatory agencies and analytical communities who wish to develop their knowledge to a higher level.

Awards will be available at Postgraduate Certificate (PgCert) and Postgraduate Diploma (PgDip) level, and to Masters level following completion of a dissertation-based module.

COURSE DELIVERY

On-line module delivery is currently planned to be 15 weeks long, with required estimated student time per week of between 15-20 hours.

Each module is available for a specified 20 week period each academic year. On-line material will be released over a 15 week content delivery period with a further 5 weeks for completion and submission of the final assessment element.

Module content will be opened up on a block-by-block basis every 3 weeks and students will work at their own pace through content completing continuous assessment tasks to agreed schedules.

Start dates for next DL modules are:

  • Food safety and health: Monday 24th September 2018
  • Food integrity, fraud and traceability: Monday 4th March 2019 
  • Advanced Analytical Tools for Food Security: Monday 23 September 2019
  • Global food standards and legislation: Monday 2 March 2020

For further information email or send us a message on WhatsApp

COURSE DETAILS

Students can study the Masters part-time over a period of 3 years, the Postgraduate Diploma part-time over a period of 2 years and the Postgraduate Certificate part-time over a period of 1 year. You can also enrol initially for a 1 year Postgraduate Certificate and if successful continue to the Postgraduate Diploma and /or Masters.

Students aiming for MSc qualification will study 60CATS each year, normally the two Postgraduate Certificate modules [60CATS] in the first year, the additional two modules for the Postgraduate Diploma [60CATS; total 120CATS] in second year, and the Dissertation [60CATS; total 180CATS] in third year as described below:


YEAR 1 MODULES

Food Safety and Health 

The contents of this module will centre on the exploration of various chemical and microbiological risks associated with animal feed and human food safety, and an examination of the reported links to health defects/disease progression.

Food Integrity, Fraud and Traceability 

This module will investigate examples of highly varied, internationally relevant and difficult to detect incidences of food fraud and compromised food traceability. The range and types of food fraud will be discussed and the means of detecting such incidences to ensure that food is safe, wholesome and authentic demonstrated. The economic consequences of food product recall due to food contamination incidents will be assessed highlighting the need for traceability across the whole food supply chain, together with an exploration of consumer willingness to pay for improvements to aspects of food safety and traceability.

YEAR 2 MODULES

Advanced Analytical Tools for Food Security 

This module will review the principles behind current and emerging monitoring technologies for rapid/early detection of feed/food contamination incidents and disease. Overviews and applications of various screening and confirmatory test platforms for food security analysis will be covered in this module.

Global Food Standards and Legislation

This module introduces international food standard setting, with a focus on the Codex Alimentarius Commission standard setting process and its impacts on international trade and World Trade Organisation agreements related to food in addition to trends of modernisation of food safety legislation internationally.

YEAR 3 MODULES

Dissertation

This module (60CATS) consists of research work and a written dissertation carried out around a hypothesis, case study, critical incident or other significant activity relevant to the programme. Students will prepare a project proposal for approval before registering on the module and develop a full project proposal upon which they are interviewed before carrying out the project work. Interim reports and a draft introduction will be submitted at required intervals in addition to regular contact with an assigned IGFS academic supervisor and submission of a completed thesis by an agreed deadline. Online teaching delivery will relate to project management skills, plagiarism, researching and writing techniques.

For further information email or send us a message on WhatsApp



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About the Master’s Degree. MP. 2. 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. Read more

About the Master’s Degree

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 increase of the regulations and the control of agro-industries,
  • the changes of uses and technologies in the production and the elaboration of food,
  • the energy transition
  • Urgent need of innovation to meet the challenge to feed the whole planet in very close future.

Course content

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.

Program description

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:

  • 1st year (60 credits)
  • 1st year, first semester (30 credits)

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

 

  • 1st year, second semester (30 credits)

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…..

 

  •  During the 1st year, students carry out a 2 months internship in a research laboratory or an industry.

 

  • 2nd year (60 credits)
  • 2st year, first semester (30 credits) students have to choose an option (1 or 2) to specialize in microbiology and microbiological processes (option 1) or in physical chemistry (option 2)

 

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

 

  • 2st year, second semester (30 credits)

UE6: Training

During the 2nd year, students carry out a 6 months research internship (France or international) to validate a master thesis

 

About the University

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.

Funding and tuition fees

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).

Entry requirements

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).

Career  

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

More Information

Facebook: https://www.facebook.com/AgrosupInternational/

LinkedIn: https://www.linkedin.com/company/11457379

YouTube: https://www.youtube.com/user/agrosupdijon



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Wageningen University & Research is one of the leading centres in Food Science and Technology in Europe and the world. The history of the Food Technology programme at the 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. Read more

Wageningen University & Research is one of the leading centres in Food Science and Technology in Europe and the world. The history of the Food Technology programme at the 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.

Study programme

Wageningen (the Netherlands, 40.000 inhabitants, 10.000 students) is one of the leading areas for Food Technology and Nutrition in the world. Besides the many groups within Wageningen University & Research working on Food Science and Nutrition, there are also numerous companies and research institutes in Wageningen.

On the Programme of Food Technology page you can find the general outline of the programme and more detailed information about courses, theses and internships.

Specialisations

Within the master's programme you can choose one of the following Specialisations to meet your personal interests.

Your future career

Graduates of the Food Technology programme generally find a job in either one of the food industries, the government, universities or institutes. Around 10% of the graduates will pursue a PhD degree. Below you can find several stories of graduates Food Technology about their job. Read more about career perspectives and opportunities after finishing the programme.

Related programmes:

MSc Food Quality Management 

MSc Food Safety

MSc Biotechnology 

MSc Nutrition and Health



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This degree focuses on food analysis and food microbiology as well as product development and quality control. You'll be taught by members of staff who are active within the Institute of Food Science and Technology, and are regularly involved in the food industry as expert consultants. Read more
This degree focuses on food analysis and food microbiology as well as product development and quality control. You'll be taught by members of staff who are active within the Institute of Food Science and Technology, and are regularly involved in the food industry as expert consultants. You'll also learn from our food business development colleagues to gain experience in the industry through work placements. In the most recent (2014-15) Destinations of Leavers from Higher Education (DLHE) survey, 100% of graduates from this course were in work or further study within six months.

More about this course

This food science degree provides advanced study opportunities that build on your previous experience in an appropriate first degree course enabling the upgrade of existing qualifications, while also developing knowledge and skills.

The course team has particular expertise in food analysis, food microbiology and including food safety, spoilage and fermentations, product development and quality control, as well as an excellent understanding of food sustainability, food policy and nutrition.

This expertise is reflected in the range of modules offered in the MSc with analytical facilities available for study and research, and opportunities to be involved in food analysis, food product development and food manufacturing projects.

The Microbiology Research Unit team provides vital support and research topics for the dissertation element of the course and other staff members are involved in food manufacturing consultancy. London Metropolitan University has an excellent research profile, with food science staff publishing in highly rated journals and supervising PhD students appearing on radio and television as experts.

The structure of the course gives you the essential knowledge and skills for your future career. You can choose to emphasise laboratory-based subjects such as food microbiology and food analysis or areas such as quality assurance or food production and development including sensory analysis. The course develops your knowledge of food manufacturing and processing, analysis and testing packaging, storage, distribution, legal aspects, sustainability and food security.

You'll ultimately become an independent researcher or potential manager, with the ability to critically evaluate food science and apply it to new situations, following either an academic or an industrial related career path.

The assessment strategy for this course not only assesses your knowledge, understanding and abilities but provides a wide range of experience particularly in key skill areas to prepare you for your future career in different areas of the food industry.

You'll gain experience in critical analysis, literature searches, poster presentations, data handling, and analysis and practical skills. Assessments comprise of written assignments, laboratory logs and poster presentations, and there are two exams. Students undertake a research project and submit a final dissertation that is defended in an oral exam.

Professional accreditation

The course is fully accredited by the Institute of Food Science and Technology (IFST). Students are encouraged to join the IFST as associate members and to attend meetings or industrial visits that the Institute organises. They may transfer to full membership after graduation and a period of professional experience. Membership of IFST allows access to specialist publications, meetings and an international network of food scientists and technologists.

Modular structure

The modules listed below are for the academic year 2016/17 and represent the course modules at this time. Modules and module details (including, but not limited to, location and time) are subject to change over time.

Year 1 modules include:
-Advanced Food Analysis (core, 20 credits)
-Advanced Food Processing (core, 20 credits)
-Food Microbiology and Safety (core, 20 credits)
-Food Product Development and Sensory Analysis (core, 20 credits)
-Food Safety and Quality Management (core, 20 credits)
-Food Science Research Dissertation (core, 60 credits)
-Scientific Research Methodology (core, 20 credits)
-Food Science Industrial Placement (option, 20 credits)

After the course

The food industry is the UK’s largest manufacturing sector and there is a massive demand for qualified professionals. The skills and knowledge developed in your MSc will enhance your career opportunities in food and related industries including manufacturing, product development, marketing, environmental health, consultancy, research or education. Graduates are also well prepared for research and for postgraduate study (PhD). Interview practice with industry support and CV development is also integrated into the course.

Our recent MSc graduates have gone on to join the following positions and companies:
-Food technologist – Haydens Bakery
-Technical legislation coordinator – United Biscuits
-Process development – Bakkavor
-Technical team member – Food Partners Group
-Quality control – Nestlé
-Nutritionist and quality analyst – Krush Global
-Business development manager – Kerry Group
-Consumer technologist – Wealmoor Ltd
-Microbiology technician – GlaxoSmithKline
-Confectionary development – Sainsbury’s
-Technical team manager – Nature’s Way Foods
-Lecturers and researchers – London Metropolitan University, Coventry University, Kyushu University, University of Trinidad and Tobago, University of Melbourne

Moving to one campus

Between 2016 and 2020 we're investing £125 million in the London Metropolitan University campus, moving all of our activity to our current Holloway campus in Islington, north London. This will mean the teaching location of some courses will change over time.

Whether you will be affected will depend on the duration of your course, when you start and your mode of study. The earliest moves affecting new students will be in September 2017. This may mean you begin your course at one location, but over the duration of the course you are relocated to one of our other campuses. Our intention is that no full-time student will change campus more than once during a course of typical duration.

All students will benefit from our move to one campus, which will allow us to develop state-of-the-art facilities, flexible teaching areas and stunning social spaces.

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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. Read more
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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Who is it for?. From artisanal bakeries to Ministries of Agriculture and the Food and Agriculture Organization of the United Nations, our students come to study the MSc in Food Policy from around the world, across the food landscape and go on to develop their careers in a variety of ways once they graduate. Read more

Who is it for?

From artisanal bakeries to Ministries of Agriculture and the Food and Agriculture Organization of the United Nations, our students come to study the MSc in Food Policy from around the world, across the food landscape and go on to develop their careers in a variety of ways once they graduate.

The course is for students who are passionate about food policy and are open to challenging their own assumptions. We want you to graduate from this Masters with a more disciplined and rigorous approach so you can be more effective in pursuing your passions within the food domain.

Objectives

How does a coconut growing in Malaysia become a coconut drink in the UK? On this programme we explore how policy influences the trajectory of food not just from field to fork but across time and territory.

The MSc in Food Policy is about analysing, researching and informing the future of food policy from the local to global scale. It is run by the Centre for Food Policy, founded by Prof. Tim Langin 1994. Read this report for a summary of the Centre's past work and vision for the future.

The ways in which we produce, process, distribute, market, prepare and consume food have important consequences for our health and that of the planet. We look at the positive and negative impacts of food, from the health, environmental, political, socio-economic and cultural perspective.

This Masters promotes genuine interdisciplinary because we think you need to look at the subject from all angles to make the most holistic evaluation. It draws on social sciences (sociology, politics, economics, anthropology, psychology) as well as health sciences and epidemiology. We look at the latest food policy debates and place them in a historical context.

You will be taught by a team of specialist food policy specialists who are leaders in the field. Our academic staff are actively involved in research and in policy-making on the local, national and global stage. Our teaching reflects this engagement.

Students are exposed to conflicting narratives about the problems facing the food system and the best ways to resolve them. We address important questions of our time, such as:

  • Are we producing too much or too little food to feed the world population?
  • How have we ended up living in a world where there are more overweight and obese people than under-nourished people?
  • Why is a third of the food produced globally lost or wasted?
  • How can we deal with the massive impact of agriculture on climate change?
  • How do lobbyists and the media influence what we eat?

Teaching and learning

We are a passionate and engaged team who will help you understand how to change the food system for the better. You will learn through a mixture of lectures, small group activities, whole class discussions, workshops and independent study. There are a lot of group discussions in class. We encourage you to ask questions, contribute your own experiences and apply your own perspectives to the issues we explore. The programme also encourages a strong peer-to-peer community through social media.

For the distance-learning mode you will be able to watch the lectures online, which are supplemented with written exercises and one-to-one Skype tutorials with the teaching staff.

Read this report for a summary of the CFP's past work.

Assessment

Each taught module is assessed by two pieces of written work. The first is handed in during the middle of term so that you receive useful feedback before moving on to the second assignment. In each case you will choose the topic. You will also be asked to write different kinds of documents (briefing papers, memos, reports as well as essays) that correspond to those you would have to write in policy-making organisations. Then you work on your dissertation, which is a longer (15,000 word) piece of work, enabling you to delve into a food policy topic of your choice in depth. You will gain support from a personal supervisor who is a senior academic from the Centre for Food Policy.

Modules

The course consists of four core taught modules (worth 30 credits each) and a dissertation (worth 60 credits). The dissertation gives you the opportunity to undertake research on a topic of your choice that is relevant to food policy. The course has been designed to enable you to pursue your own interests and passions. In every assignment you have the opportunity to engage with the issues you care about.

The course is flexible to fit in with your work commitments so you can study this Masters on a full-time (one year), part-time (two years) or on a distance-learning basis (two years). The taught modules take place in the first and second terms, and the dissertation starts in the third term and continues until September (December for part-time students). For each taught module there are approximately 10 three-hour teaching sessions. In addition you are expected to undertake around 270 hours of independent study. For the whole programme, you should expect to study for around 1800 hours (35 hours per week for full-time students, 17.5 hours for part-time students).

Career prospects

According to the Destinations of Leavers from Higher Education Survey, previous graduates in employment six months after completing the course earn an average salary of £34,750.

We are very proud of our alumni. For example, our alumni run NGOs and progressive food businesses, work in government and UN agencies, and have established great careers in health advocacy, journalism and academia.



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Demand is growing across the world for experts in food science, and GCU’s MSc Food Bioscience produces highly trained graduates to meet this demand. Read more

Demand is growing across the world for experts in food science, and GCU’s MSc Food Bioscience produces highly trained graduates to meet this demand. Through this programme, you will explore the fascinating world of food science and gain the skills for a rewarding career.

Whether by ensuring high standards in food safety, innovating preservation techniques, or boosting nutrition in kids’ favourite foods, there are so many ways for food scientists to make a positive impact and support the common good.

The curriculum puts science first and educates students on the classical aspects of food science.

  • Understand the inner workings of the food industry
  • Learn what you’ll need to know to succeed in a food industry career
  • Develop independent investigative skills through a laboratory-based research project

Plus, with an independent research project that supports your individual interests and career goals, you’ll build both practical skills and specialised expertise.

The department is home to a UKAS-accredited food science laboratory that supports practical investigation and real-world impact, contributing to the common good in our field and our community.

Our well-regarded faculty pursue a wide range of food science research: 

  • Food microbiology
  • Food chemistry and composition
  • Food texture and properties
  • Food product development
  • Carbohydrate biosynthesis
  • Chemical and physical aspects of food
  • Nutritional properties  

What you will study

Food Science; Skills for Professional Practice for Biosciences; Food Commodities; Food Microbiology and Biotechnology; Project and Workshop; Food Quality and Safety Assurance; Instrumental Techniques for Food Analysis; Food Toxicology; Research Project; and Industrial Placement.

Work placement

A key part of the curriculum is the three-month placement in the food industry, enabling you to put your knowledge to work in the real world. The MSc Food Bioscience programme will help you build skills for success in the food science industry, beginning with your first job.

Accreditation

This is the only MSc in Food Bioscience in Scotland accredited by the IFST Institute for Food Science & Technology.

Assessment methods

We use a wide range of learning and teaching methods to ensure that you have both the necessary knowledge and understanding of business and management and a portfolio of intellectual and personal skills.

Each module on the programme uses its own learning, teaching and assessment strategy to achieve learning objectives. Assessment methods vary between modules and may include unseen examinations, class tests, essays, management reports, case studies, presentations, and group work.

Teaching methods

The learning and teaching methods we use ensure that our programme is both vocationally relevant and academically challenging. Our approach is student-centred, practical, participative and relevant to the needs of employers.

We've moved away from the traditional teacher-centric learning to a more independent learning approach, where you are encouraged to develop critical thinking skills.

Graduate prospects

As an expert in food science with practical, career-focused training, your job prospects will be excellent. Graduates can find work in a variety of areas, including food manufacturing, food processing, new product development and research, food safety process development, quality assurance and marketing.



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UCC has a history of nearly a century of teaching and research in the food sciences and is amongst Europe’s largest multidisciplinary education and research institutions with world-class academics working in all aspects of the food area. Read more
UCC has a history of nearly a century of teaching and research in the food sciences and is amongst Europe’s largest multidisciplinary education and research institutions with world-class academics working in all aspects of the food area. 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 modern pilot-scale brewery.

Course Details

The MSc (Food Science) is a full-time taught postgraduate programme running for 12 months from the date of first registration.

Format

Modules will be chosen with the approval of the Programme Board depending on the student's background.

Part 1 - Taught modules

Students take 60 credits as follows:

- Core Modules -

Students take 15 credits:

PG6001 STEPS - Scientific Training for Enhanced Postgraduate Studies (5 credits)
FS6101 Library Project in Food Science (10 credits)

- Elective Modules -

Student take 45 credits from the following:

FE6101 Food Business: Markets and Policy (5 credits)
FS6105 Material Science for Food Systems (5 credits)
FS6106 Advanced Topics in Dairy Biochemistry (5 credits)
FS6107 Advances in the Science of Muscle Foods (5 credits)
FS6108 Advances in Food Formulation Science and Technology (5 credits)
FS6103 Novel Processing Technologies and Ingredients (5 credits)
FS6120 Cheese and Fermented Dairy Products (5 credits)
FS6121 Meat Science and Technology (5 credits)
MB6114 Hygienic Production of Food (5 credits)
NT6102 Human Nutrition and Health (5 credits)
NT6108 Sensory Analysis in Nutrition Research (5 credits)

Depending on background of the student, the Programme Board may decide to replace some of the above modules to a maximum of 15 credits from:

FS3602 Chemistry of Food Proteins (5 credits)
FS3605 Macromolecules and Rheology (5 credits)
FS4603 Advanced Analytical Methods (5 credits)
FS4606 Cereals and Related Beverages (5 credits)
FS4014 Food Product Development and Innovation (5 credits)
MB4611 Microbial Food Safety (5 credits)

Students who pass Part 1 and achieve a minimum aggregate of 55% are eligible to progress to Part 2. Students who pass Part 1 but who fail to meet the minimum progression standards, or who choose to exit the programme, will be conferred with the Postgraduate Diploma in Food Science.

Part 2

FS6102 Dissertation in Food Science (30 credits)

Assessment

The taught modules of this course are assessed by examination in Winter, Spring and Summer. The research aspect is assessed on the quality of a substantial written dissertation.

Careers

On completing this course, you will be able to:

- conduct original research in food science
- demonstrate an understanding of scientific literature
- apply critical thinking and problem-solving skills in food science
- explain the techniques used in food research, in both principle and practice
- communicate effectively with the food industry and with society at large
- show a comprehensive understanding of current food consumer and food industry trends

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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Wageningen University & Research is one of the leading centres in Food Science and Technology in Europe and the world. The Food Safety programme of the university was the first MSc in Food Safety worldwide. Read more

Wageningen University & Research is one of the leading centres in Food Science and Technology in Europe and the world. The Food Safety programme of the university was the first MSc in Food Safety worldwide. The programme is unique, with a highly integrated approach to the field of food safety.

Most other programmes in this field focus on the technological aspects of food safety or focus on the interaction of food safety and food quality. The programme in Wageningen focuses on the technical aspects, as well as on the legal aspects of food safety and integrates these in Food Safety Management.

Study programme

Wageningen University is one of the few universities in Europe with the ability to offer education and research in all fields of food safety. This includes not only technical disciplines such as microbiology and toxicology, but also the legal, economic, risk management and communication aspects of food safety.

On the programme Food Safety page you can find the general outline of the programme and more detailed information about courses, theses and internships.

Specialisations

Within the master programme you can choose one of the following Specialisations to meet your personal interests.

Your future career

The programme is aimed to provide the market with graduates that can work as a food safety specialist in the food industry, governmental organisations, product associations or federations, food inspection services or similar, research institutes or specialized law agencies. Read more about career perspectives and opportunities after finishing the programme.

Related programmes:

MSc Food Quality Management

MSc Food Technology 

MSc Nutrition and Health



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The Food Quality Management Master of Science study programme offers an integrated approach to the study and assessment of quality processes in the agrifood chain through an exclusively developed techno-managerial approach. Read more

The Food Quality Management Master of Science study programme offers an integrated approach to the study and assessment of quality processes in the agrifood chain through an exclusively developed techno-managerial approach. The whole supply chain is studied from the primary sector to the final consumer. Food, flowers and cattle are also discussed.

This two-year MSc gives you the chance to analyse problems using both the social and life sciences. This allows you a higher level of approach on the topics of food quality, quality management, quality design, quality control, quality improvement, quality assurance, quality policy and business strategy.

Study programme

Food quality analysis is different from the analysis of 'normal' products. Food, food products, flowers, cattle and crops are living matter that changes continuously over time due to (bio) chemical, physical and microbiological influences.

On the Programme of Food Quality Management page you can find the general outline of the programme and more detailed information about courses, theses and internships.

Specialisations

Within the master's programme you can choose one of the following Specialisations to meet your personal interests.

Your future career

What are your possibilities after graduating? Read more about career perspectives and opportunities after finishing the programme.

Related programmes:

MSc Management, Economics and Consumer Studies

MSc Food Technology 

MSc Food Safety



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